Drinks news round-up: Barra, Curling, and more

Peter Ranscombe serves up another helping of drinks news.

ISLE of Barra distillery has unveiled the new bottle for its Atlantic gin.

The bottle is made from 78% recycled glass, meaning no two bottles will look the same.

The company is also cutting its supply chain’s carbon footprint by selecting Allied Glass to make the bespoke bottle.

Allied Glass’ factory is 382 miles closer to the distillery, where the gin is bottled.

“This isn’t just a new bottle, or a new marketing strategy – this is the positive change that we have wanted to do for some time,” said Michael Morrison, the distillery’s co-founder and managing director.

Do you know how to make reestit mutton…?

Staying with the islands, and Lerwick Brewery has launched a Christmas gift pack that includes the ingredients and recipe to make Shetland’s “national dish”.

“Reestit mutton is lamb or mutton that has been cured and dried to preserve it,” explained the brewery.

“To prepare for soup, it is first boiled to reconstitute and remove excess salt, before changing the water and adding root vegetables to create a hearty and very traditional soup.”

Head brewer Jonny Sandison added: “Nothing says ‘Shetland’ more than a warm bowl of tattie soup with reestit mutton and bannocks.”

Magnum makes Mouat move

Scotch malt whisky cream liqueur brand Magnum has unveiled a sponsorship deal with curling’s Team Mouat.

Bruce Mouat led his team to a silver medal at the Winter Olympics in Beijing.

The deal was unveiled in Canada, where Magnum already sells its liqueur in Ontario and Quebec, and is now moving into Alberta and British Columbia.

“Being a Scottish curling team that spends half the winter competing in Canada, our new brand partnership with Magnum felt like the perfect fit,” said Mouat.

Read more news and reviews on Scottish Field’s food and drink pages.

Plus, don’t miss the readers’ whisky challenge in the November issue of Scottish Field magazine.