Cushiedoos tonic was launched in April 2018 with a view to offering a superior tasting mixer drink that doesn’t overpower the spirit or dry the tastebuds.

Cushiedoos is a blend of Scottish heather and silver birch, with yellow gentian and wormwood for bitterness and British sugar beet for sweetness. There is no quinine, no artificial sweeteners and no preservatives– Cushiedoos carries the same passion as The Torridon for using locally sourced ingredients that deliver the highest quality drink for their customers.

Conceived by Andrew Ligertwood on a trip to the Highlands, Cushiedoos was born out of a desire to create a truly Scottish tonic to pair with the many local gins produced throughout Scotland. After a busy start for the brand, Andrew approached Dan and the team at The Torridon to offer a superior taste experience for the many gins served in the bar, as well as to pair it with the hotel’s own Arcturus.

Andrew is a big Torridon fan, and feels the hotel’s pride in offering attentive, personal and passionate service that is based on the team’s impressive knowledge of food and drink resonates with Cushiedoos values and approach. The Torridon’s transparency in sharing their passion, sustainability initiatives and great offering, laid bare in television programmes and behind-the-scenes documentaries, also reflects Cushiedoos’ vision, highlighting further synergies. Like Dan and Rohaise, Andrew firmly believes the best experiences in life must not ignore its environmental impact, and at the core of Cushiedoos’ purpose is the ‘Action Against Carbon’ initiative, where they will plant a tree for every dozen bottles of tonic sold.

Andrew feels The Torridon is the most special experience and location in Scotland, described as his number one bucket list hotel everyone should visit to gain a real feel for the Scottish land and excellent food and drink.

“It’s not a statement I choose lightly when there is such a fabulous variety of hotels in Scotland,’ Andrew says. ‘When I train the teams on Cushiedoos at The Torridon, both in person and virtually, it is clear the team is attentive and constantly looking to best serve their customers with the background knowledge of all their food and drink sourcing. It’s this attention to detail that can really add to the experience, the hotel and its fabulous setting to complete the experience as they say – like no other.’

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