Hebridean Whisky Liqueur.
In the past whisky was traditionally made at home in small stills, all over Scotland. To make this rather raw spirit drinkable, a mixture of herbs and spices was added.
In this case orange juice and burnt sugar-caramel. It is this caramel flavour that is used for the basis of the special Hebridean Whisky Liqueur taste, along with some spices to give the drink that extra something.
The unique recipe used was found in a old cookery book describing traditional Hebridean recipes.
Each bottle is hand filled, then a tapered cork inserted. Hot Black sealing wax is dripped onto the top of the cork and finished with the hebridean seal.