They carefully noted the facts of this case in their diary, in which they were recording the details of the experiments they had witnessed during their studies at UCL.

The NAVS, which all those years ago was the defendant in the ‘Brown Dog Trial’, had succeeded in bringing the attention of the public to the suffering of laboratory animals, and still believes today that vivisection can only continue whilst it is carried out in secret. This method allows the flavours from some of the more delicate botanicals to come through in the distillation process along with the classic gin flavours from the macerated botanicals. The 2022 edition from the distillery's annual experimental spirit series is none other than LBD Project Stovies Gin, aptly promoted as the Aberdeenshire-iest gin ever!The distillery is home to a 100 litre traditional Alembic copper pot still named ‘Big Dug’ along with a smaller 10 litre development still fittingly named ‘Wee Dug’. Andrew had used the name Little Brown Dog to label original whisky bottling samples he shared with friends and the name came from Andrew’s pet dog who travels with him to tasting events and distillery visits. Combining their skills as distillers, with their experience of cask management, Andrew and Chris have balanced the petrichor and juniper of their Aberdeenshire Foraged Gin, with the gentle spice and orange zest flavours that have developed maturing in the vermouth cask. Little Brown Dog Spirits is one of the most interesting of the new wave of Scottish independent distillers and bottlers that have sprung up in recent times.

Successive goverments have protected laboratory workers from public scrutiny and public accountability. Of course, Stovies wouldn't be complete without a side of beetroot and an oatcake or two, so some black pepper and oats were also to the distillation, with the oats grown on the farm next to the distillery. Its incredible this true, but tragic tale of the little brown dog of Battersea has faded from the history books, but this striking slightly fictionalised retelling by Owen will rectify this. Not only does the novel has all the elements of a great story with loads twists and turns, it's based on a true but unknown story. The gin features a number of botanicals foraged from the hill including gorse, heather, lingonberry, blaeberry and wild raspberry.This gives them much more control of their casks, and allows them to closely monitor the progress of each cask held there and bottle them at their peak. Using rock samphire, oyster leaf and sea kale from the garden, with rowan buds and sugar kelp from the surrounding coastline, this is a very limited release of only 120 bottles. They testified that as the first students to arrive for the lecture they saw the dog in the passage in readiness for the demonstration and followed Bayliss (and his attendant) into the lecture room.

Puzzled by what he had witnessed and eager to find out more, Ford turned to a policeman standing nearby and asked what it meant. The gin flavour profile provides notes of fresh summer berries and some green herbaceous undertones, balanced with a fresh and drying finish. Whether that’s selecting the most interesting single casks, or bringing a level of detail and transparency to rectified distilled spirits that is quite uncommon. Thanks to the distillation process the gin manages to capture both bold and delicate flavours in the same sip, with a well balanced flavour profile that excites and entices.

It described how the supposedly serious business of vivisection demonstrations in medical schools were often no more than entertainments.

They observed that there was an incision in the neck in which two tubes had been placed and that there was no smell of anaesthetic. For a negroni it’ll stand up to the 1:1:1 ratio of gin, vermouth and amaro, or be controversial and experiment with reduced amounts of vermouth, or even no vermouth - you absolute rebel, you.The dry botanicals are left for twelve hours to steep in the base alcohol overnight before the fresh botanicals are added the next day. Based on Chris’s farm they combine a passion for their surrounding area with in-depth knowledge (read intense geekery) of distilling and cask maturation.