Kerr’s Gin steam their botanicals

Most gin, if you are a lover of gin you will know that the botanicals are usually boiled but what makes Kerr’s Gin different you ask?, well they steam their botanicals. By steaming it captures more of the subtle aromas and complex flavours, together with the barley base, this creates a gin of distinctive depth and character.

I was given a thank you gift of Kerr’s Gin courtesy of The Borders Distillery for reviewing their Puffing Vodka.

Kerr’s Gin

The Borders Distillery opened back in March 2018 and was the first Scotch Whisky distillery in the Scottish Borders since 1837. They are dedicated to capturing the true spirit of the Borders bringing whisky making back to the region plus vodka and gin.

Kerr’s Gin is 43% ABV and is a Scottish Gin which is wholly distilled from barley and is grown only 20 miles of the distillery. 

Unlike regular gin stills, they steam theirs via a Carterhead which gently steams the botanicals rather than boiling them, capturing more of the subtle aromas and complex flavours. Together with the barley base, this creates a gin of distinctive depth and character.

Time for gin

You can enjoy Kerr’s Borders Gin simply poured over ice neat or with tonic water. I however decided to pimp up my G&T with Pop A Ball edible sparkly Casis Drims giving it that extra flare and adding that extra hit of fruitiness and sharpness, which also gave a tingly sensation on the lips.

The gin itself gives notes of juniper and citrus and gives a clean refreshing taste with a slight hint of liquorice.

I also got creative and decided to cook with my gin. I made a gintastic Gin Tomato Pasta packed with crushed tomatoes, followed on by a Lemon Gin Trifle which was had a real punch from the lemons and the added hit of gin.

Gin Tomato Pasta

Ingredients (serves 4)

  • 12 ounces dried pasta
  • 3 tbsp butter
  • 1 shallot finely chopped
  • 1/2 cup gin or vodka
  • 1 can of tomatoes crushed
  • 240g double cream
  • 1 tsp dried red chilis
  • 1 tsp fresh rosemary chopped
  • Salt
  • 1/4 cup freshly grated parmesan cheese plus extra for serving


  1. Bring a pan of water to the boil with with 2 tbsps salt. Cook the pasta until al dente.
  2. Meanwhile, melt all the butter in a wide frying pan large enough to hold the cooked pasta. Fry the shallot for about 1 minute, or until softened.  Pour in the gin and simmer on a low heat for 3 minutes.
  3. Add the crushed tomatoes, double cream, dried chillies, rosemary and ½ teaspoon salt. Simmer gently for 10 minutes.
  4. When the pasta is done, drain it and add to the frying pan. Reduce heat to low, add the parmesan cheese and stir until the pasta is coated with the sauce.
  5. Serve with additional cheese on top if desired.
Lemon Gin Trifle

Ingredients (serves 2)

  • 90g caster sugar
  • 250ml tonic water
  • 1 sheet of gelatine
  • 125ml gin
  • 300ml double cream
  • 300g tub double thick vanilla custard
  • Sponge cake
  • 1 lime, thinly sliced, to serve
  • 100g jar lemon curd
  • 1 lemon, thinly sliced, seeds removed for decoration


  • Place 90g of sugar and the tonic water, but reserve 1 tbsp, in a small saucepan over medium heat for 3 minutes or until the sugar dissolves. Then remove from the heat.
  • Meanwhile soak the gelatine in cold water for 5 minutes. Then add drained gelatine to the sugar tonic mix and whisk the mixture until dissolved.
  • Stir in 110ml of the gin into the mixture. Strain the mixture through a fine sieve into a shallow dish and then place in the fridge for approx. 2 hours until the jelly is almost set.
  • Combine 50g of lemon curd and 100ml cream in a bowl. Use an electric whisk to beat until firm peaks form. Stir in custard. Cut out sponge to fit in the base of trifle bowl. Spoon over the custard mixture. Cover and place in the fridge to chill until the jelly from step one is nearly set.
  • Layer with the soft set jelly. Return to the fridge for around an hour or until set.
  • Combine the remaining lemon curd with the reserved tbsp of tonic water in a small bowl.
  • Just before serving, use electric beaters to beat the remaining cream and remaining gin until soft peaks form. Top the trifle with the cream. Serve decorated with lemon slices if you wish.

How would you drink or eat Kerrs Gin if you had a bottle?


Rating: 5 out of 5.

Kerr’s Gin is a very refreshing clean gin which works beautifully with tonics and great used in cocktails.

So if you are looking for a gin that is different to other gins then I highly recommend this gin.

Kerr’s Gin order yours

The Borders Distillery
Commercial Road

Purchase from either
Whisky, Gin & Vodka

Free UK delivery on orders over £50

Enjoy Gin responsibly!

Alternatively purchase via my shop.

Thank you to The Borders Distillery for the bottle of your refined Kerr’s Gin it was gintastic. All views are my own honest opinion.

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