Distilled in a Lomond pot still affectionately known as ‘Ugly Betty’, The Botanist Islay Dry Gin features 22 hand-foraged local botanicals, which delicately augment nine berries, barks, seeds and peels. A slow simmer distillation allows the delicate botanicals to release their complex, signature aromatics. The result; a highly distinctive complex, floral gin with outstanding finish and impeccable provenance. This Islay Dry Gin is a rare expression of the heart and soul of its remote Scottish island home.
|Where's it from?
|A sprig of rosemary, tonic and ice
About the Distillery and Process
“When distilling The Botanist, we are creating something more than a drink. The Botanist is a representation of the place we are from. It is a way of communicating our place in the world and our love for it. Distilling is a way of life, and for me, it is a way to communicate to the world. We use the art of distillation and a connection to the land, our home, to create a wonderful spirit that speaks of the place it is from.” ADAM HANNETT, HEAD DISTILLER
The whisky industry has always suffered from cyclical periods of boom and bust, leading to multiple ownership changes and closures for Bruichladdich over the past century. However, in 1994 it closed for what could easily have been the last time. But the distillery was acquired by wine merchants Simon Coughlin and Mark Reynier, who brought it back from the brink of closure with their vision and energy.
They believed in the concept of terroir, for spirits as for wine. They respected the traditional equipment and methods, the heavy reliance on skilled manpower. They were prepared to contradict the establishment, test new ideas, judge things by their flavour, elevate the ingredients. And together with Head Distiller Jim McEwan and Distillery Manager Duncan McGillivray, a gin that would be a rare expression of the heart and soul of our remote Scottish Island.
Living on the island’s south side were two botanical experts, Dr Richard Gulliver and Mavis Gulliver. They identified 33 herbs, leaves, and edible flowers that could be sustainably foraged on the island for their flavour and scent. From there, Jim selected 22, proposing a balanced recipe evocative of Islay.
That was 2010, and the recipe has remained unchanged ever since. These wild ingredients are collected by Professional Forager James Donaldson and distilled by Adam Hannett, Head Distiller.
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