What makes Old Raj gin unique?
Old Raj is a Cadenhead gin distilled to the same recipe since 1972 and bottled in Campbeltown, Scotland. Its signature is saffron, added after distillation, which gives a faint yellow tint. It comes in two strengths, 46 percent and 55 percent ABV.
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In this article
What is Old Raj gin?
A gin sold by Wm Cadenhead’s of Campbeltown, Scotland. The Cadenhead site says it is distilled for them using the same recipe since 1972 and has been bottled in Campbeltown ever since. The page does not name the distiller, so we do not either.
What makes it different?
The saffron. Staff in Campbeltown add it after distillation rather than in the still. Saffron gives the gin a faint yellow tint, unusual for gin.
What botanicals does it contain?
Ten, according to the maker: juniper, coriander, Seville orange peel, liquorice, angelica root, orris, cinnamon, cassia quills, nutmeg and saffron.
What strengths are available?
| Bottling | ABV | Character (maker) |
|---|---|---|
| Old Raj | 46 percent | Gentler, floral notes and saffron come through more softly |
| Old Raj | 55 percent | Stronger and more intense, suited to tonic or cocktails |
Prices and availability vary by shop and country.
How should you drink it?
- The 46 percent version suits a gin and tonic or a martini.
- The 55 percent version holds its flavor with plenty of ice and tonic.
- Garnish lightly with orange peel to echo the Seville orange.
These serving ideas are general suggestions, not maker instructions.
Is Old Raj a London dry gin?
The maker’s page does not use that term, so we cannot confirm a category. Check the bottle label.
Who made the claims in older articles?
Some older web articles say Old Raj is made by a large Scottish whisky company or distilled four times. We found no support on the maker’s page, so we do not repeat them.
People also ask
Why is Old Raj gin yellow?
Saffron is added after distillation and gives a faint yellow tint.
What ABV is Old Raj?
It is sold at 46 percent and 55 percent ABV.
Who makes Old Raj?
Wm Cadenhead's, bottled in Campbeltown to a recipe used since 1972.
Sources
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