Aber Falls Distillery, thought to be the first in North Wales in more than a century, is set to launch its first range of flavoured gins and liqueurs.

The new range, made using Welsh-inspired ingredients and botanicals, includes Orange Marmalade Gin, Rhubarb & Ginger Gin, Salted Toffee Liqueur, Violet Liqueur, and Coffee & Dark Chocolate Liqueur.

Both bottled at 41.3% abv, Rhubarb & Ginger Gin is described as having “subtle spices and tart rhubarb perfectly balanced with distinctive pine notes of juniper”, while Orange Marmalade Gin has “refined balanced sweet and bitter flavours of oranges”.

Aber Falls Violet Liqueur has an abv of 20.8% and boasts a “unique Parma Violet floral base”. Bottled at 20.3%, Salted Tofee Liqueur pays tribute to the history of sea salt production in North Wales with “intense notes” of Anglesey Sea Salt and a “rich toffee flavour.

Coffee & Dark Chocolate Liqueur has “rich flavours and a velvety, sweet finish” and is bottled at 20.6% abv.

Aber Falls’s flagship “Welsh-inspired” single malt whisky, made using Welsh barley, will be available from 2020.

The brand’s logo and packaging design takes inspiration from the area’s heritage and history. Aber Falls’s bottle design features a Triquetra, also known as a trinity knot, inspired by Celtic symbology. The logo represent the water from the Aber Falls waterfall, referenced as Rhaeadr Fawr across gin and liqueur bottles.

Located in the village of Abergwyngregyn, the 6,000-square-meter distillery also plans to open an visitor centre in 2018, which will offer tastings, tours and training courses.

James Wright, managing director of Aber Falls Whisky Distillery, commented: “We are very excited to have resurrected the proud tradition of distilling in North Wales, following a 100-year absence.

“Our team of distillers, all of whom are local to Aber Falls, are extremely passionate about the new distillery and product range, so it’s great to get our hand-crafted, premium flavoured gins and liqueurs off the production line in time for Christmas.

Read more at source The Spirits Business