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THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market.THE SMALL PRINT
What’s the ballot for? On May 30th 2021, we will release 418 individually numbered bottles of The Botanist Islay Aged Gin.Purchase is only available through a ballot process, and individuals must be signed up to our community platform ahead of May 30th to gain a uniquelink.
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying. HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
FERMENTED BEETROOT
To sterilise place in the oven at 180ºC for 20 minutes. – In a large bowl sprinkle the shredded beetroot with the sea salt. – With clean hands, massage the salt into the beetroot for a minute or two. – Rest for at least an hour or overnight if you can, to allow the salt to draw out the liquid. – Add the ginger, garlic or whateveryou
EDIBLE FLOWERS YOU CAN FREEZE Violets – woodland violets are peppery rather than perfumed like sweet violets, though all violets can be frozen. Stir frozen flowers into sugar syrup prior to use to retain their vivid fresh colour. For parma violet flavour use viola oderata – you can also use the leaf extract to flavour cream & syrups. Primroses – Primroses taste THE BOTANIST FOUNDATION The Botanist Foundation, a Community Interest Company (CIC) was officially introduced at the launch of ‘The State of Nature’ report in Edinburgh on 14th September. ‘House of Bruichladdich’ Communications Manager Carl Reavey presented the ideas underpinning the CIC to an invited audience comprising members of the ScottishParliament and
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market.THE SMALL PRINT
What’s the ballot for? On May 30th 2021, we will release 418 individually numbered bottles of The Botanist Islay Aged Gin.Purchase is only available through a ballot process, and individuals must be signed up to our community platform ahead of May 30th to gain a uniquelink.
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying. HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
FERMENTED BEETROOT
To sterilise place in the oven at 180ºC for 20 minutes. – In a large bowl sprinkle the shredded beetroot with the sea salt. – With clean hands, massage the salt into the beetroot for a minute or two. – Rest for at least an hour or overnight if you can, to allow the salt to draw out the liquid. – Add the ginger, garlic or whateveryou
EDIBLE FLOWERS YOU CAN FREEZE Violets – woodland violets are peppery rather than perfumed like sweet violets, though all violets can be frozen. Stir frozen flowers into sugar syrup prior to use to retain their vivid fresh colour. For parma violet flavour use viola oderata – you can also use the leaf extract to flavour cream & syrups. Primroses – Primroses taste THE BOTANIST FOUNDATION The Botanist Foundation, a Community Interest Company (CIC) was officially introduced at the launch of ‘The State of Nature’ report in Edinburgh on 14th September. ‘House of Bruichladdich’ Communications Manager Carl Reavey presented the ideas underpinning the CIC to an invited audience comprising members of the ScottishParliament and
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.THE SMALL PRINT
What’s the ballot for? On May 30th 2021, we will release 418 individually numbered bottles of The Botanist Islay Aged Gin.Purchase is only available through a ballot process, and individuals must be signed up to our community platform ahead of May 30th to gain a uniquelink.
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty.LEMON BALM MARTINI
Method: Muddle the lemon balm in a shaker. Add The Botanist, dry vermouth, lemon juice, sugar syrup and ice. Shake well, strain and pour into a Martini glass. GRAPEFRUIT AND THYME GIN & TONIC 35ml The Botanist. Season: Spring. Method: Top with premium tonic. Garnish with Grapefruit and Thyme. Foraging notes. A super-aromatic serve to wake up your senses in spring. The Botanist contains wild thyme picked on the hills of Islay, so this garnish using its more widely available cousin brings out those flavour associations. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
WILD SWIMMING ON ISLAY IN People25th January 2021 / by The Botanist. Ashley is our Botanist Promoter who has been working as part of the Content team during lockdown due to the temporary closure of the distillery visitor centre. She lives on the south side of the island in the village of Port Ellen and has lived on Islay since she was three years old.ROSEMARY SOUR
Method: Add above ingredients to shaker, or jar with lid, and shake to emulsify the egg. Add ice and fine strain into glass. Garnish with rosemary. To make rosemary syrup, use 100ml water to every 100g sugar (1:1 ratio), heat to boiling, stir til dissolved. Add handful of rosemary and leave to cool. EDIBLE FLOWERS YOU CAN FREEZE Violets – woodland violets are peppery rather than perfumed like sweet violets, though all violets can be frozen. Stir frozen flowers into sugar syrup prior to use to retain their vivid fresh colour. For parma violet flavour use viola oderata – you can also use the leaf extract to flavour cream & syrups. Primroses – Primroses tasteBEDSTRAW CHEESE
Simply, rennet is the enzyme which sets to separate and curdle your milk for cheese, separating the solids from the liquid. “You can use Lady’s Bedstraw” I hear Monica say MEET OUR FORAGER JAMES DONALDSON James Donaldson, our full-time forager, lives at Newton near Bridgend, and has a BSc in Biological Science from Edinburgh University. He developed his love of the outdoors at a young age while exploring the parks and hedgerows of his home in Angus.THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
SUSTAINABILITY
Here we outline our ambitions under four key pillars of sustainability; Agriculture & Biodiversity, Packaging & Waste, Islay & Community, and Energy. ENERGY. We are reducing our carbon emissions and introducing greener sources of energy where possible. Ultimately, our ambition is to decarbonise the distillery’s production process.More.
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market. MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
NETTLE PAKORA
Here’s a foraged pakora or bhaji recipe, from Tulsi in our bottling hall. It uses nettles which are high in fibre, potassium, vitamins a and c, and iron, and otherwise good for you in all sorts of ways. They’re common and easy to identify, even at night, as John from Forage London is fond of saying.. Tulsi was a chef all his life, before joining our bottling line 2 years ago.SWEET CICELY
The sixteenth of the 22 gin botanicals, Sacred to the Virgin Mary, and traditionally revered as a bringer of joy, confidence and self-worth. Sweet cicely was used to add vigour to sacred ceremonies such as Bealltainn (Beltaine) and the Gaelic may day festival. MEET OUR FORAGER JAMES DONALDSON James Donaldson, our full-time forager, lives at Newton near Bridgend, and has a BSc in Biological Science from Edinburgh University. He developed his love of the outdoors at a young age while exploring the parks and hedgerows of his home in Angus. JIM MCEWAN – THE BOTANIST GIN IN People25th March 2014 / by Carl Reavey. Jim McEwan is one of the best known distillers in Scotland. He was inducted into Whisky Magazine’s “Hall of Fame” at a ceremony held in London on 20th March 2014. The well known drinks journalist Dave Broom wrote : “There are not many people who can say they have worked in every jobin whisky.
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
SUSTAINABILITY
Here we outline our ambitions under four key pillars of sustainability; Agriculture & Biodiversity, Packaging & Waste, Islay & Community, and Energy. ENERGY. We are reducing our carbon emissions and introducing greener sources of energy where possible. Ultimately, our ambition is to decarbonise the distillery’s production process.More.
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market. MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
NETTLE PAKORA
Here’s a foraged pakora or bhaji recipe, from Tulsi in our bottling hall. It uses nettles which are high in fibre, potassium, vitamins a and c, and iron, and otherwise good for you in all sorts of ways. They’re common and easy to identify, even at night, as John from Forage London is fond of saying.. Tulsi was a chef all his life, before joining our bottling line 2 years ago.SWEET CICELY
The sixteenth of the 22 gin botanicals, Sacred to the Virgin Mary, and traditionally revered as a bringer of joy, confidence and self-worth. Sweet cicely was used to add vigour to sacred ceremonies such as Bealltainn (Beltaine) and the Gaelic may day festival. MEET OUR FORAGER JAMES DONALDSON James Donaldson, our full-time forager, lives at Newton near Bridgend, and has a BSc in Biological Science from Edinburgh University. He developed his love of the outdoors at a young age while exploring the parks and hedgerows of his home in Angus. JIM MCEWAN – THE BOTANIST GIN IN People25th March 2014 / by Carl Reavey. Jim McEwan is one of the best known distillers in Scotland. He was inducted into Whisky Magazine’s “Hall of Fame” at a ceremony held in London on 20th March 2014. The well known drinks journalist Dave Broom wrote : “There are not many people who can say they have worked in every jobin whisky.
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
SUSTAINABILITY
Here we outline our ambitions under four key pillars of sustainability; Agriculture & Biodiversity, Packaging & Waste, Islay & Community, and Energy. ENERGY. We are reducing our carbon emissions and introducing greener sources of energy where possible. Ultimately, our ambition is to decarbonise the distillery’s production process.More.
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market. MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
NETTLE PAKORA
Here’s a foraged pakora or bhaji recipe, from Tulsi in our bottling hall. It uses nettles which are high in fibre, potassium, vitamins a and c, and iron, and otherwise good for you in all sorts of ways. They’re common and easy to identify, even at night, as John from Forage London is fond of saying.. Tulsi was a chef all his life, before joining our bottling line 2 years ago.SWEET CICELY
The sixteenth of the 22 gin botanicals, Sacred to the Virgin Mary, and traditionally revered as a bringer of joy, confidence and self-worth. Sweet cicely was used to add vigour to sacred ceremonies such as Bealltainn (Beltaine) and the Gaelic may day festival. MEET OUR FORAGER JAMES DONALDSON James Donaldson, our full-time forager, lives at Newton near Bridgend, and has a BSc in Biological Science from Edinburgh University. He developed his love of the outdoors at a young age while exploring the parks and hedgerows of his home in Angus. JIM MCEWAN – THE BOTANIST GIN IN People25th March 2014 / by Carl Reavey. Jim McEwan is one of the best known distillers in Scotland. He was inducted into Whisky Magazine’s “Hall of Fame” at a ceremony held in London on 20th March 2014. The well known drinks journalist Dave Broom wrote : “There are not many people who can say they have worked in every jobin whisky.
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
THE BOTANIST
The botanist. is a gin of layered complexity. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of ourremote Scottish
B CORP – THE BOTANIST GIN USING BUSINESS AS A FORCE FOR GOOD. On Monday 4th May, Bruichladdich Distillery officially became B Corp certified. On this day, 3,327 companies, in 150 industries, across 71 countries were independently verified by the B Lab as ‘using business as a force for good’. This means adhering to the highest standards of social andenvironmental
THE 50/50 MARTINI
The 50/50 Martini. By Katie Smith. Ingredients: 40ml (1.5oz) The Botanist Gin. 40ml (1.5oz) Dry Vermouth. 2 dashes orange bitters. Lemon peel to garnish. Method: Combine all ingredients in a mixing glass with lots of ice and stir until the glass becomes frosty. AKIURARA – THE BOTANIST GIN Ingredients: 40 ml The Botanist Gin infused with Lemon Balm. 1 Nectarine. 20ml Pineapple juice. 1tsp Honey. Method: Mix all ingredients together with crushed ice in a blender. Pour into a chilled glass and garnish with a slice of lemon and fresh lemon balm leaves. Foraging notes. BOG MYRTLE – ALCOHOL’S FAVOURITE HERB – THE BOTANIST GIN Bog myrtle and many other herbs such as wormwood or even bay ( Lauris noblis) can act like a percussion to a great song. Think of the percussion in the Rolling Stones’ Sympathy for the Devil as an example; the song will work without it but, that extra level turns a good song into a timeless classic. The best way to determine if adrink works
THE BOTANIST PLANTER GIFT PACK THE BOTANIST PLANTER GIFT PACK. This gift pack features a 70cl bottle of The Botanist Islay Dry Gin plus a bespoke herb planter, decorated with the same Latin botanicals that can be found on the bottle. The gift packs’ sustainable design means that the outer packaging can be filled with soil, providing a base for seeds to grow or as a stylish MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE INFUSED GIN The leaves will also have a serrated edge. We collected enough rose petals from the bush to fill a 0.5L kilner jar and then took them back to be washed and chopped up. (Chopping up the contents of the jar is optional, but we find that it helps to speed up the process in which the gin takes the flavour and colour due to an increase in surfacearea.)
HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
SUSTAINABILITY
Here we outline our ambitions under four key pillars of sustainability; Agriculture & Biodiversity, Packaging & Waste, Islay & Community, and Energy. ENERGY. We are reducing our carbon emissions and introducing greener sources of energy where possible. Ultimately, our ambition is to decarbonise the distillery’s production process.More.
CELEBRATING OUR 10TH BIRTHDAY WITH A LIMITED-EDITION … It’s been a long time coming, but finally the day has arrived when we can announce our first ever limited edition bottling, The Botanist Islay Aged Gin.. The 2011 Single Cask Islay Aged Gin has been maturing in the cool climes of Bruichladdich Distillery’s warehouse on Islay since the year that The Botanist was launched, making it one of the oldest aged gins on the market. MUGWORT – THE BOTANIST GIN Once known as cingulum sancti johannis, it was believed that John the Baptist wore a girdle of it in the wilderness, and consequently on St John’s Eve a crown of mugwort could be worn to assure against demonic possession. Mugwort was a traditional flavouring for alcoholic drinks and was widely used as an astringent in ale, before hops were HOW TO MAKE YOUR GIN AND TONIC MORE EXCITING Add something from your average fruit bowl. Stone fruits go brilliantly with roses because they are in the same plant family . Before you know it, no two drinks need ever be the same again. The garnish is the thing that first hits your nose as you tip the glass, so anything edible that smells good is worth trying.HERE AND NOW
This unassuming, fern-looking plant, Myrrhis odorata, grows by a grotty crash barrier on the main road, near the quarry. The flavour is a gentle marvel – anise, but it’s carrot family so taste-wise there is a lot of extra depth and breadth. The flowers (umbels) are edible, and beautiful in a salad, and the leaves are used in thecreation of
NETTLE PAKORA
Here’s a foraged pakora or bhaji recipe, from Tulsi in our bottling hall. It uses nettles which are high in fibre, potassium, vitamins a and c, and iron, and otherwise good for you in all sorts of ways. They’re common and easy to identify, even at night, as John from Forage London is fond of saying.. Tulsi was a chef all his life, before joining our bottling line 2 years ago.SWEET CICELY
The sixteenth of the 22 gin botanicals, Sacred to the Virgin Mary, and traditionally revered as a bringer of joy, confidence and self-worth. Sweet cicely was used to add vigour to sacred ceremonies such as Bealltainn (Beltaine) and the Gaelic may day festival. MEET OUR FORAGER JAMES DONALDSON James Donaldson, our full-time forager, lives at Newton near Bridgend, and has a BSc in Biological Science from Edinburgh University. He developed his love of the outdoors at a young age while exploring the parks and hedgerows of his home in Angus. JIM MCEWAN – THE BOTANIST GIN IN People25th March 2014 / by Carl Reavey. Jim McEwan is one of the best known distillers in Scotland. He was inducted into Whisky Magazine’s “Hall of Fame” at a ceremony held in London on 20th March 2014. The well known drinks journalist Dave Broom wrote : “There are not many people who can say they have worked in every jobin whisky.
SHIPPING TO THE UNITED STATES Our team in the Botanist shop have had to update their shipping terms to America. Whilst we'd love to send all our fine spirits to the States, our couriers have updated their terms.* 0Shopping Cart
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After a rigorous, year-long submission process, we are delighted to announce that Bruichladdich Distillery, home of The Botanist Gin, is BCorp certified.
What is B Corp?
THE BOTANIST WILD A STATE OF MIND WE SET OUR SIGHTS BEYOND ISLAY IN A NEW MINI FILM SERIESExplore Wild
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Use Up/Down Arrow keys to increase or decrease volume. Conceived, Distilled & Hand-Crafted on the Island of IslayTHE BOTANIST
ISLAY DRY GIN
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EXPLORE
THE BOTANIST IS A GIN OF LAYERED COMPLEXITY. A progressive exploration of the botanical heritage of our isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay dry gin is a rare expression of the heart and soul of our remote Scottish island.Purchase
THE BOTANIST
IS A GIN OF LAYERED COMPLEXITY. A PROGRESSIVE EXPLORATION OF THE BOTANICAL HERITAGE OF OUR ISLE OF ISLAY. 22 HAND-FORAGED LOCAL BOTANICALS DELICATELY AUGMENT NINE BERRIES, BARKS, SEEDS AND PEELS DURING AN ACHINGLY SLOW DISTILLATION. THIS FIRST AND ONLY ISLAY DRY GIN IS A RARE EXPRESSION OF THE HEART AND SOUL OF OUR REMOTE SCOTTISH ISLAND.Purchase
NEWS
Discover the latest Botanist news or explore our extensive archives.
JUNIPER Q & A
by Jane Carswell / 27th May 2020IN Sustainability
We catch up with our in-house forager James about the plight of Islay Juniper, and the conservation efforts that he has been leading on topof his "day…
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CONNECT
We’re part of a community of experienced foragers, chefs, and bartenders from all around the world sharing interesting ideas andperspectives.
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THE BOTANIST COCKTAILS Discover our latest foraged Botanist cocktails or explore ourextensive archives
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THE 50/50 MARTINI
Foraged Gin Cocktails DRINKS USES OF JAPANESE KNOTWEED 12th May 2020/by Mark Williams Foraged Gin CocktailsOH SHERRY
Foraged Gin Cocktails THE BOTANIST BIANCO NEGRONI Foraged Gin CocktailsLoad moreTHE 50/50 MARTINI
Foraged Gin Cocktails DRINKS USES OF JAPANESE KNOTWEED 12th May 2020/by Mark Williams Foraged Gin CocktailsOH SHERRY
Foraged Gin Cocktails THE BOTANIST BIANCO NEGRONI Foraged Gin CocktailsLoad more FORAGING WAS ONCE A WAY OF LIFE FOR EVERYONE. IT’S IN OUR DNA.
Mark Williams teaches us that salt marshes provide coriander grass, sweet sea aster, salty green orache, and the tang of sea plantain… WHEREVER YOU ARE IN THE WORLD, SET OUT TO EXPLORE. Craig and Philippa search their urban edge for buttery hogweed, nutty birch leaves, wild mints, and the citrus kick of sorrel…explore
ISLAY. THE HEBRIDEAN HOME OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEMS. WILD IS A STATE OF MIND. ISLAY. THE HEBRIDEAN HOME OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEMS. WILD IS A STATE OF MIND. 22 FORAGED ISLAND BOTANICALS ARE HAND-PICKED LOCALLY AND SUSTAINABLY ON ISLAY ACROSS AN ENTIRE GROWING SEASON. We think local. Terroir matters. PLAY ‘FORAGED’ FILM DELICATELY AUGMENTING NINE CORE BERRIES, BARKS,PEELS AND SEEDS.
------------------------- Cassia, Coriander, Juniper, Orange, Cinnamon, Lemon, Licorice, Angelica Root and Orris Root. THE BOTANIST IS THE DISTILLED ESSENCE OF THE HOUSE OF BRUICHLADDICH. A slow, simmer distillation gently unfolds in a uniquely modified Lomond still. This still, like our 22 island botanicals was “foraged” from the old Inverleven distillery in Dumbarton, Scotland and brought to Islay on a barge. PLAY ‘DISTILLED’ FILM A GIN OF LAYERED COMPLEXITY. The spirit is satin smooth, gliding over the palate like no gin you have ever tried before. Think sweet, delicate menthol, apple mint, spring woodlands, juniper, coriander with aniseed undertones, lemon and orange peel, a bouquet of flowers from Machir Bay, honey from thistle, coconut from gorse, water mint and summer meadows…It’s a magical melody of Islay’s natural bounty, from the Atlantic washed beaches to the summit of heather covered hills. The taste is rich and mellow; cool on entry then as it reaches the back palate, you can feel the warmth of slow unhurried distillation. This is a bewitching, delectable and luxurious gin; its citrus freshness excites and stimulates the senses. WE ARE REDISCOVERING THE FLAVOURS HIDDENIN OUR OWN BACK
YARDS.
Botanist and tonic garnished with scented hawthorn blossom and the fresh pea crunch of purple bush vetch.Foraged B&T
EMBRACE THE EXCITEMENT OF SEASONALCHANGE.
------------------------- Sharon follows the rowan tree’s year – from the marzipan buds of spring, through delicate blossom, to the rich red berry syrups ofwinter.
Seasonal Change
TOGETHER WE CAN CREATE SOMETHING EXCEPTIONAL.
Creative bartenders who forage open up a whole new world of flavourswith which to work.
Botanist gin cocktailsTHE BOTANIST TOUR
Learn all about our Islay dry gin – its history, production and the 22 foraged island botanicals that give The Botanist it’s exceptional flavour. Visit our gin still, affectionately nicknamed Ugly Betty, then enjoy a gin tasting and learn how to make two cocktails! Over18’s only.
BOOK NOW
LET’S EXPLORE FORAGED FLAVOURSBeTheBotanist
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