Description

When creating Kirkjuvagr, on the shores of Kirkwall Bay, they thought it fitting to seek out a connection to their Viking ancestors that ran deeper than just their name.

They then discovered a local legend that spoke of a variety of Angelica brought to the islands by Norsemen centuries ago, which can still be found growing wild today.

Naturally, this very Angelica is now one of the defining ingredients, complementing a distinctive blend of local botanicals, including Ramanas Rose, Burnet Rose and Borage.

Uniquely, they also used traditional Orkney bere barley in the recipe.