The Botanist.

Wild. Foraged. Distilled.

Foraged Island Botanicals
The first and only Islay dry gin




mindful foraging

Bruichladdich Manuka Kate Hannett 7

Mānuka Bush Tea

by Kate Hannett on 4th January 2018 in Mindful Foraging, Know Your Plants.

Two plants abundant across New Zealand’s islands are the Mānuka/Kāhikatoa (Leptospermum scoparium) shrub and its taller tree rel

Japanese knotweed

Wild Plants and the Law

by The Botanist Editor on 24th August 2017 in Mindful Foraging.

The law governing foraging - the picking of wild plants for your personal use - varies from country to country around the world.  You sho

The Botanist Islay Dry Gin Meadowsweet

RSPB Foraging Walks along the woodland trail

by Carl Reavey on 28th July 2017 in Mindful Foraging.

Responsible foraging is at the heart of how The Botanist is made at Bruichladdich Distillery and

Sea lettuce, an easy seaweed

Sea lettuce

by Roushanna Gray on 13th January 2017 in Mindful Foraging, Our Foraging.


Douglas fir harvest resin wild food

Drinker's Guide To Conifers

by Mark Williams on 5th December 2016 in Mindful Foraging, Thinking Wild, Know Your Plants, Recipes, Our Foraging.

While juniper is the only conifer that must legally be present in gin, many of its evergreen cousins can also contribute to a gr

plum blossom close up

Ume No Hana

by Ellen Zachos on 13th September 2016 in Mindful Foraging, Recipes.

Ellen Zachos, who has worked with us on The Botanist for several years, gives us an interesting recipe using vodka from her new book, 

Sweet cicely seeds by Alfredo Claiz

Sweet Cicely the godfather of the carrot family

by Andy Hamilton on 19th August 2016 in Mindful Foraging.

I'm sure that most towns and cities across the planet will have a family whose power and influence spreads throughout the town.

Gin in a kilner jar

How to make foraged gin in three minutes

by Andy Hamilton on 17th May 2016 in Mindful Foraging, Know Your Plants, Techniques.

One of my favourite things about making drinks from foraged ingredients is that you can not only drink the seasons but you can design dri

Hawthorn bush taken by Roy Hunt


by Andy Hamilton on 7th March 2016 in Mindful Foraging, Know Your Plants, Our Foraging.

Without being too much exaggeration I can safely say that the Hawthorn has been crucial in helping to shape the world to its present stat

Lemon Balm - taken by Andy Hamilton

Lemon Balm - A Miscellany of the 22 Botanist Botanicals

by Andy Hamilton on 1st February 2016 in Mindful Foraging, Know Your Plants, Recipes.

Chamomile, lime blossom, and lemon balm can all be used by a herbali

meadowsweet growing in the Brecon Beacons


by Andy Hamilton on 18th January 2016 in Mindful Foraging, Know Your Plants.

Last autumn I went island hopping around Scotland with a fellow plant fan, a herbalist from B

Botanical drawing of mugwort


by Andy Hamilton on 2nd November 2015 in Mindful Foraging, Know Your Plants, Techniques, Recipes.

Beer without hops is rather sweet and therefore needs something to counter this.

New sensory experiences

Along the River Kelvin - Glasgow

by Carl Reavey on 7th July 2015 in Mindful Foraging, People.

There are some beautifully verdant, semi-wild areas of Glasgow, Scotland’s largest city.  The name Glasgow means "green hollow" and has o

 crab apple verjus varieties

Drinker's Guide to Crab Apples: Get Over Your Citrus Addiction

by Mark Williams on 20th May 2015 in Mindful Foraging, Know Your Plants, Techniques, Recipes, Our Foraging, Real Food.

In Northern climes, we have become addicted to the citrus fruits of warmer places and this is most obvious in the drinks industry.

Cloveroot in the kitchen

Drinker's Guide to Wood Avens

by Mark Williams on 20th May 2015 in Mindful Foraging, Thinking Wild, Know Your Plants, Recipes, Our Foraging.

Wood avens (geum urbanum)  is also commonly referred to as herb bennet - which always makes me imagine a 1950's trumpet player.

raw, skimmed japanese knotweed juice

Drinks uses of Japanese Knotweed

by Mark Williams on 23rd April 2015 in Mindful Foraging, Thinking Wild, Know Your Plants, Techniques, Recipes.

Mention japanese knotweed (Fallopia japonica in the UK or Polygonum cuspidatum in the US) to most people and they are q

Some plants are fragrant rather than edible - such as these whin flowers

Identifying Plants Safely

by The Botanist Editor on 13th August 2014 in Mindful Foraging.

The Botanist actively encourages the exploration of wild plants and flavours as a route into a deeper connection with your environment an

The Countryside Code

The Countryside Code

by The Botanist Editor on 28th April 2014 in Mindful Foraging.

Please respect the working life of the countryside. Leave gates as you find them or follow instructions on signs.



by The Botanist Editor on 21st March 2014 in Mindful Foraging.

Ten thousand short years ago, foraging was the only way of life for everybody and everything.  Millions of years of human development had

Juniper Communis

Islay Juniper

by The Botanist Editor on 21st March 2014 in Mindful Foraging, Our Foraging, Know Your Plants.

Juniper (Juniperus communis ssp.nana), once abundant, is now rare on Islay.  This local variant is a low, prostrate variety that clings l


Lime sap, Alder sap, Walnut sap, Hickory sap; Drink Trees!

My lightbulb moment that there were bigger trees to tap and drink than my loyal birches [

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Waterless Dinner

By Ilana Sharlin Stone

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The medicinal commute

"You showed me there is something in the forest to cure most anything that bothers you."

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Foraged Drinks
The Gorseberry

The Gorseberry by Ashley McGregor 20 ml The Botanist Gin

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A cricket infused drink based on the flavour profile of a Negoni - sort of! 

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Gin Hog Zinger

An original cocktail made by Fraser for today's Botani

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Our Foraging
The Rumex Cube

It was only recently that I discovered you could eat dock. My way in was through the stems. 

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Kate's Wild Rosehip Syrup

Rosehips are one of autumn and winter’s brightest hedgerow bounty.  In the UK, our gardens, school yards and pathways are surrounded in s

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TASTE Festival

The Botanist, Islay’s first and only dry gin will be offering a wild experience like no other at TASTE Festive this year, bringing Islay

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Shadow Session 8 at Chambar, Vancouver

Live at Chambar restaurant, Vancouver, Canada Join them on Thursday 16th November

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London Cocktail Week dinners at Sager + Wilde

After a recent trip to see us at the distillery on Islay and come out foraging, Chris Leach, head chef at Paradise Row, and Marcis Dzelza

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