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There is a gin revolution going on and Scotland is playing a major part in it.

This week The Kitchen Caf茅 immerses itself into one of the nation's favourite drinks and looks at the role that Scotland is playing in this gin revival. Geraldine Coates and Martin Duffy join Gillian Russell and Dan Holland to examine the roots of gin and the influence of botanicals.

Tony Reeman-Clark explains to Dan how gin is distilled and helps him created a unique, Kitchen Caf茅 bottle of gin, while Archie McDiarmid talks Gillian through tasting some of Scotland's latest gins.

The main botanical in gin, juniper, has so many uses and when the berries are split open the aromatic flavours that emerge inspire chefs to become creative in the kitchen. Neil Forbes uses juniper berries to make a roast chicken breast a dish to remember.

麻豆社 Radio Scotland's The Kitchen Cafe...making radio taste better than ever!