![]() Further expansion led to a move to purpose-built premises on the western edge of Kirkliston in 1959. After a short period at nearby Broughton Market, in 1955 the operation was moved to premises at the foot of Easter Road in Leith. The bottling plant was in the same lane while the company office was in York Place. Ībout 1940, the company moved to bonded premises in Dublin Street Lane where the liquor was compounded (the process of flavouring and sweetening the whisky spirit). In 1916, Drambuie became the first liqueur to be allowed in the cellars of the House of Lords and Drambuie began to ship worldwide to British Army officers' messes. Modern production Drambuie in an older packaging styleĭrambuie was first commercially produced in Union Street in Edinburgh in 1910. The latter MacKinnon family produced the drink until 2014, when the company was sold. The company expanded and following Callum MacKinnon's death in 1945, Gina MacKinnon became Chair of the company and grew the business, particularly with exports to the United States. The couple married in 1915 and Gina MacKinnon became the lone custodian of the Drambuie elixir recipe, and took on the responsibility for collecting the ingredients and mixing the elixir in her kitchen. in 1914, MacKinnon's fiancee, Gina Russell Davidson, encouraged him to buy the failing business and to create the Drambuie Liquor Company. By 1912, Macbeth & Son, Calum MacKinnon's employers bought the elixir recipe from the Ross family but the company soon ran into financial problems. Malcolm MacKinnon (known as Calum) worked with Eleanor Ross to continue to make the elixir and experimented with the recipe mix. When Ross died, his widow Eleanor was obliged to sell the recipe to pay for their children's education, by coincidence to another MacKinnon family. As the drink became better known, Ross registered the name as a trademark in 1893. Ross named the concoction 'Drambuie' and sold it further afield, eventually reaching markets in France and the United States. In the 1880s, Ross developed and improved the recipe, changing the original brandy base to one of scotch whisky, initially for his friends and then later for hotel patrons. Private production ĭrambuie is a sweet, golden coloured 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. It was he who, after the death of John in 1879, began to experiment with the recipe at the hotel. James Ross, his son and a local business man, ran the Broadford Hotel in Broadford on Skye. The legend holds that the recipe, which at that time had no known name, was given by Clan MacKinnon to John Ross in the late 19th century. This version of events is disputed by historians who believe it to be a story concocted to boost sales of the drink. According to family legend, after staying with the captain, the prince rewarded him with this prized drink recipe. ![]() There he was given sanctuary by Captain John MacKinnon of Clan MacKinnon. ![]() ![]() History Legend Īfter the Battle of Culloden in 1746, Prince Charles Edward Stuart fled to the isle of Skye. The name Drambuie possibly derives from the Scottish Gaelic phrase an dram buidheach, 'the drink that satisfies', a claim made by the original manufacturers of the drink. The brand was owned by the MacKinnon family for 100 years, and was bought by William Grant & Sons in 2014. Scotch whisky, heather honey, spices and herbsĭrambuie / d r æ m ˈ b uː i/ is a golden-coloured, 40% ABV liqueur made from Scotch whisky, heather honey, herbs and spices. Bottle of Drambuie with contemporary packaging
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |