Edinburgh-based Pickering’s Gin has launched a new expression featuring Scottish botanicals for the first time, in celebration of the city's annual Military Tattoo event.Royal Edinburgh Military Tattoo Gin is made with the base of Pickering’s along with four additional Scottish botanicals – heather, Scots pine, bog myrtle and milk thistle. “Scottish botanicals are not part of Pickering's DNA. Our inspiration is derived from an original Bombay gin recipe that dates back to 1947,” said Matt Gammell, co-founder and head distiller. “Key Pickering’s botanicals, like cinnamon, cloves and cardamom are a far cry from indigenous Scottish botany. However this year's “splash of tartan” theme for The Royal Edinburgh Military Tattoo posed an experimental opportunity not to be missed. “This is our own take on a classic Scottish Gin, incorporating the characteristic Pickering’s punch.” The collector’s edition bottle comes complete with a tartan wrap, which is The Edinburgh Military Tattoo’s official tartan of red, green and blue mix – the military colours of the army, navy and air force. “We’re a proud Edinburgh business and, like The Royal Edinburgh Military Tattoo, we’re constantly looking outward,” said Pickering’s co-founder Marcus Pickering. “Our partnership with The Royal Edinburgh Military Tattoo has opened opportunities in Australia and New Zealand and Asia is also in the offing. We hope our collectable half bottle will delight the thousands of visitors to the city as much as the locals who enjoy the fireworks emerge from the Castle Esplanade every evening in August”. This is the fourth year Pickering’s has been the official gin of The Royal Edinburgh Military Tattoo, which runs from the 4-26 August 2017. The new expression is available at an RRP of £20 for a 35cl bottle from the Royal Edinburgh Military Tattoo shop, Pickering’s Summerhall distillery and online. It will also soon be available from selected Edinburgh retailers. The new expression follows the launch of Pickering's limited edition gin, created in celebration of the 70th anniversary of both its original recipe and Edinburgh’s Fringe Festival.