The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

WILD ISLAY. THE HEBRIDEAN ISLAND HOmE OF THE BOTANIST CLINGS TO THE EDGE OF THE OCEAN IN THE TEETH OF ATLANTIC WEATHER SYSTEmS.

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

PROGRESSIVE HEBRIDEAN DISTILLERS. THE BOTANIST IS THE ESSENCE OF OUR PHILOSOPHY, OUR ART AND OUR PIONEERING SPIRIT.

The Botanist Islay Dry Gin

For this, “The Botanist”, small-batch, artisanal Islay gin we use nine of the classic gin aromatics – orris root, cassia bark, coriander seed, etc – and augment these with a heady harvest of 22 local botanicals, hand-picked by our expert foraging team from the windswept hills, peat bogs and Atlantic shores of this Hebridean island of Islay.

This truly seasonal and exotic SERVE is then slow “simmer” distilled in our unique and cherished Lomond pot-still, affectionately known by our head distiller Jim McEwan as “Ugly Betty”. Betty prefers to work at low-pressure and won’t be rushed. So our precious botanicals are slowly and gently coaxed into releasing their complex, signature aromatics.

The Botanist Islay Dry Gin

This was a unique project for Jim. Jim says he had to “learn a new dance” with Betty, and none of us knew what to expect from that first, achingly-slow 17 hour distillation. The result: a highly distinctive, complex, floral gin with outstanding finish and impeccable provenance. In an age of re-badged industrial gins, the Botanist stands out as a truly artisanal, small-batch, hand-crafted labour of love and distiller’s art. A breath of botanical Islay in every glass.

Tasting notes

Character
The spirit is satin smooth gliding over the palate like no gin you have ever tried before. A totally seductive experience.
Colour
Quicksilver.
Nose
The aromas explode like an olfactory Aurora Borealis filling the senses with meteorites of smell sensations as they explode from the glass. Sweet delicate menthol, apple mint, spring woodlands, juniper, coriander with aniseed undertones, lemon and orange peel, a bouquet of summer flowers on the machir, honey from thistle, coconut from gorse, wild 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. Inhale and you’re there on the "Queen of the Hebrides"!
Palate
The taste is rich and mellow; cool on entry then as it reaches the back palate you can feel the warmth and absolute purity of slow unhurried distillation. This is a bewitching, delectable and luxurious gin; its citrus freshness excites and stimulates the taste buds allowing you to experience a starburst of flavours as they explode across the palate.
Finish
All this from a beaten up old pot still, operated by beaten up distillers on the coast of heaven.
Mood
Carefree. The electric buzz of illicit anticipation.

Buy The Botanist

£27.50
46% Alc./700ml Vol.

Articles

We Call It Foraged Mixology

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Identifying Plants Safely

The Botanist actively encourages exploration but some folk are nervous about foraging because of a perception that wild plants might be p

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The spirit of Slow Food

The men and women driving progressive thought in the culinary sphere have rejected the industrialised homogeneity of factory-farmed and s

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Foraged Drinks
A Muddled Bramble

A classic B&T with a light wash of blackberry.

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Late Summer Spice (Hogbot)

The brambles bring sweetness and hogweed seeds a hint of ginger, orange and cinnamon.

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Byron's Bramble Botany

"A crimson cloud it spreads and glows" Mildly foraged. Boil brambles until juicy and strain off the juice. Wash the outside

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Our Foraging
Bramble Jelly

Most days along Islay’s winding single track roads you can be sure to find a local knee-deep in a roadside ditch, gingerly reaching into

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Scallops in a Scottish Thai Broth

After a hard day's foraging Kate kindly invited us to use her house and kitchen with its amazing views out across Loch Gruinart.

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Forager's Eggs - on the beach

This is a simple dish inspired by the Gypsy eggs of Andalucia, which we decided to name Forager's Eggs.

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