The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

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

The Distillation

8th May 2014
by The Botanist Editor in Distillation.

The distillation of The Botanist is a slow, slow process.  The temperature of the spirit in the still is increased until it is hand hot.  Literally hand hot.  It is tested by hand until it feels right – no thermometers are used.  Then the core botanicals are manually loaded into the pot of the still in a particular order, and spread using rakes to form a sort of mat that sits on the surface of the liquid.  They are then steeped for twelve hours before the steam pressure is increased again to simmering point and the vapours start to rise up the neck of the heavily modified vessel.

The rising vapours first hit a cluster of 85 small bore copper pipes in the neck which provide a massively increased surface area of copper, a powerful cleansing agent.  It then hits a water box at the head of the still which cools the vapours and causes a reflux of any heavy oils that have escaped the copper.

Only the purest and lightest vapours turn through 90 degrees and enter the lyne arm into which the casket containing the Islay botanicals is built.  These are held in loosely woven muslin sacks through which the vapour can easily pass, but even at this stage there is a reflux pipe that returns any heavier condensed spirit to the neck of the still.

The final stage of the journey is down the long shell tube condenser and into The Botanist’s own unique spirit safe, from which the stillman takes the samples to determine the precious middle cut.

Related

Articles

Carbonated Spruce Gimlet

The recipe for a wild native twist on a classic Gimlet.

Read more

New sizes of The Botanist include a Magnum

We are delighted to be able to announce that we have introduced a number of new sizes for The Botanist, the first and only Islay Dry Gin.

Read more

Richard and Mavis Retire

We enjoyed a very splendid cake last week, to mark the retirement of our botanical scientists Dr. Richard and Mavis Gulliver.

Read more

Foraged Drinks
Gin Hog Zinger

An original cocktail made by Fraser for today's Botani

Read more

Live Reviver

This is a really simple foraged cocktail, that uses the proportions of the corpse reviver, hence it's name.

Read more

Belmont Berry Fleur

We adapted this recipe from Harry Cr

Read more

Our Foraging
The Rumex Cube

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

Read more

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

Read more

How to Make Infused Gin

Our homemade rose petal-infused gin has been a hit as of late on the Laddieshop's Botanist tours.

Read more

Events

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

Read more

Shadow Session 8 at Chambar, Vancouver

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

Read more

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

Read more