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.

Articles

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thinking wild

birch sap season

Birch Sap Rhapsody

by Jane Carswell on 20th March 2017 in Thinking Wild.

Intel from two experienced foragers, Liz Knight @foragefinefoods

Liz Knight's wild freezer

A foragers' freezer

by Liz Knight on 17th March 2017 in Thinking Wild.

Foraging first claimed my food cupboards, one by one jars of preserved foraged finds replaced packets of pasta, rice & tins.

Seaweed and mussel soup recipe

Mermaid Soup Recipe

by Roushanna Gray on 21st February 2017 in Thinking Wild, Recipes.

This seaweed and mussel broth recipe takes just 15 minutes to make and is very healthy and comforting - a perfect chicken noodle soup sub

The High Road

Wayfarers' world

by Jane Carswell on 1st February 2017 in Thinking Wild.

On the road there is a linden tree, this is where I first rested to sleep, Under this linden tree, who blew his blossoms over me… [Gustav

gin and tonic with watermint garnish

Mint

by Andy Hamilton on 31st January 2017 in Thinking Wild, Know Your Plants, Techniques, Recipes.

Mint - the drinkers herb

finished tinctures by Ellen Zachos

Tinkering with Tinctures

by Ellen Zachos on 11th January 2017 in Thinking Wild, Techniques.

Ellen Zachos: I first learned to make t

Cooking with Kelp

Kelp - Ecklonia maxima

by Roushanna Gray on 5th January 2017 in Thinking Wild, Know Your Plants.

KELP – Ecklonia maxima

ling heather, Islay

Heather - one of the 22

by Andy Hamilton on 20th December 2016 in Thinking Wild, Know Your Plants, Recipes, Our Foraging.

Ca' them where the heather grows, Ca' them where the burnierowes,

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

Mark Williams, forager, Bridgend Woods

Foraged Vermouth

by Mark Williams on 16th October 2016 in Thinking Wild, The Devils Nettle Society.

The more I play around making drinks from wild plants, the more I am drawn towards bitter/aromatic herbs.

Craig Grozier at The Botanist academy on Islay

Chef profile - Craig Grozier

by Jane Carswell on 4th October 2016 in Thinking Wild, People, Real Food.

We’ve been working with Scottish chef Craig Grozier since sampling his foraged canapés for the

lime blossom linden infusion

What Does Here Taste Like?

by Ellen Zachos on 29th September 2016 in Thinking Wild, Our Foraging.

It's not a question everyone asks themselves, but I bet most foragers do, 'What does here taste like?'.

Roushanna Gray on set

West Coast flavours

by Roushanna Gray on 16th September 2016 in Thinking Wild, Recipes.

Springtime on the West Coast of South Africa

Ellen Zachos

G and T and Free

by Jane Carswell on 30th August 2016 in Thinking Wild.

We ask three of our creative foraging friends why they  innovate when it comes to simple gin and tonic?

Tansy at its riverbank home

Tansy - A MISCELLANY OF THE 22 BOTANIST BOTANICALS

by Andy Hamilton on 8th August 2016 in Thinking Wild, Know Your Plants, Recipes.

Tansy is one of those plants that you smell before you see.

Andy Hamilton working by taste - taken by Alfredo Caliz

bog myrtle - alcohol's favourite herb

by Andy Hamilton on 21st July 2016 in Thinking Wild, Know Your Plants, Techniques.

The first time I ever came across bog myrtle was when I was researching a book about beer.

Mark Williams stepping out

Foraging and Creativity

by Mark Williams on 1st July 2016 in Thinking Wild, Real Food.

“No place for her in the slow, terrible armies of the cautious. She ran ahead where there were no paths.”

wild flavours - venison

He Got Game

by Craig Grozier on 13th May 2016 in Thinking Wild, People, Real Food.

Game Plan

Gathering kelp on the Atlantic shores

Foodie Turned Forager: Roushanna Gray

by John McCallum on 20th January 2016 in Thinking Wild, Know Your Plants, People.

South Africa’s Cape coast in summer: a high sun, parched kelp on the rocks, but with numbingly cold waters launched upon it from Southern

Wild thyme

Wild Thyme - A MISCELLANY OF THE 22 BOTANIST BOTANICALS

by Andy Hamilton on 18th December 2015 in Thinking Wild, Know Your Plants.

Every year I head off to the South of France with my family.

Cheese infused with citrus Buchu

The Botanist South Africa - Wild Food and Cocktail Pairing

by Roushanna Gray on 18th December 2015 in Thinking Wild, Know Your Plants, Recipes.

Dreaming up the menu is always the romantic part of a wild food dinner for me.

Botanist Fragers Summit 2015

In Pursuit of Foraged Flavours: The First Islay Foragers’ Summit

by Lynton Davidson on 27th July 2015 in Thinking Wild, Our Foraging, People.

Over the last few years we have begun to explore the flavours of our island home in ever greater depth; tasting the botanical life of thi

Barney in Wales

Always Whittle

by Tom Abbott on 24th June 2015 in Thinking Wild.

There’s just something about whittling.

Elderflower

Elderflower - A Miscellany of the 22 Botanist Botanicals

by Andy Hamilton on 19th June 2015 in Thinking Wild, Know Your Plants.

The bright umbels of white flowers a familiar sight across Europe (and beyond).

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

The Mystery of the 'Gastropod'

The Mystery of the 'Gastropod'

by Craig Grozier on 16th April 2015 in Thinking Wild, Real Food.

It’s a beautiful sunny March day and I'm driving past the Bruichladdich Distillery on the Isle of Islay to pick some foraged ingredients

graveyard foraged toinic water

Foraged Tonic Water - The Graveyard B & T

by Mark Williams on 30th March 2015 in Thinking Wild, Know Your Plants, Techniques, Recipes, Our Foraging.

I may be drummed out of The Guild of Foragers for saying this, but I'm not a huge fan of eating dandelion leaves.

Sloes, sloe berries, blackthorn fruit, sloe gin, foraging, basket, harvest, wild food, drinks, cocktails

Sloe Reactions

by Mark Williams on 13th January 2015 in Thinking Wild, Know Your Plants, Techniques, Recipes, Our Foraging, Real Food.

As we re-engage with forgotten wild ingredients, its always interesting to note those which have never dropped out of favour.

Common hogweed, shoots,  heracleum sphondylium, foraging, drinks, cocktails, wild food, gin, identification, leaf

Common Hogweed

by Mark Williams on 12th December 2014 in Thinking Wild, Know Your Plants, Techniques, Recipes, Our Foraging, Real Food.

“Weed (n): A plant that has mastered every aspect of survival except growing in straight lines”

9 carrot bitters, bitters, mixology, cocktails

The Carrot Family

by Mark Williams on 27th November 2014 in Thinking Wild, Know Your Plants, Our Foraging.

If I were forced to choose only one plant family to rely on for food and flavour it would be the carrot family.

Delivers a pleasing foam

Rapid Infuse Your Walk

by Mark Williams on 14th October 2014 in Thinking Wild, Know Your Plants, Techniques, Recipes, Our Foraging, Real Food.

I have grazed, nibbled and browsed my edible landscape for many years, but never imagined it would be possible to drink as well as eat a

Elf Food. Cally Woods, Gatehouse of Fleet, February

Taste your Walk

by Mark Williams on 13th October 2014 in Thinking Wild, Know Your Plants, Our Foraging, Real Food.

When people think of foraging, generally they imagine baskets of berries and fungi being filled during long afternoons in the woods or he

Out foraging - London

We Call It Foraged Mixology

by Lynton Davidson on 14th August 2014 in Thinking Wild, Our Foraging.

We humans are a species of relationship, of connection. To each other. To the world. To nature.

The spirit of Slow Food

The spirit of Slow Food

by Lynton Davidson on 7th August 2014 in Thinking Wild, Real Food.

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

Islay Water Mint

Islay Spring

by The Botanist Editor on 13th June 2014 in Thinking Wild, Our Foraging.

We have been exploring Islay this week in spring bloom.

Hippocrates Refusing the Presents of Artaxerxes

Blood, Black Bile, Yellow Bile and Phlegm

by The Botanist Editor on 29th April 2014 in Thinking Wild.

 Alcohol has long been humanity's favoured lubricant in facilitating social intercourse.  Historically however, good company and good con

Articles

Forager Profile - Ellen Zachos

"I recently found out that an interest in mixology is in my genes..."  Ellen Zachos, author of new book "The Wildcrafted Cocktail" shares some of her personal story and perspectives as a forager in America.

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The Mayflower

The month of May has seen an branch-drooping display of the Hawthorn blossom across Islay and apparently across a lot of the UK.

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Fern or Foe

Fiddlehead ferns are seemingly all the rage in farmers markets, especially in the United States.

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Foraged Drinks
Ashley's Collins

This Tom Collins is made floral with fresh elderflower syrup instead of sugar syrup, and a rowan blossom garnish.

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Woodland Witch

20ml The Botanist Gin 20ml Sherry 20 ml Lemon Juice 20ml Woodland Cordial 5ml Cowboy Absinthe

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Pink Gin #22

50 ml The Botanist Gin infused with kale 20 ml Riesling infused with Dulse

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Our Foraging
Here and Now - Winter

A rolling photo essay exploring what's about us at the distillery this week.

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Sea lettuce

Like a lettuce of the sea -  this is a great one to have one your foraging list whether you are a beginner or an experienced salty sea dog.

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Events

The Gin festival experience

Find us at The Gin festival experience at Abbay du Val-saint-Lambert in Seraing, Belgium.

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Gin Sunday

We'll be present at the second edition of the free festival Gin sunday which will take place in Havana distribution at Kontichsesteenweg

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Sampling at John Lewis, Oxford Street, London

Looking for the  chance to combine our two favourite things Gin and shopping?

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