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.

Distilled

The First and Only Islay Dry Gin

The First and Only Islay Dry Gin

THE BOTANIST IS A GIN OF LAYERED COMPLEXITY. A PROGRESSIVE EXPLORATION OF THE BOTANICAL HERITAGE OF OUR ISLE OF ISLAY.

NINE CLASSIC GIN BOTANICALS ARE AUGMENTED BY 22 LOCAL HERBS AND FLOWERS, FORAGED RESPONSIBLY AND BY HAND FROM THE HILLS, SHORES AND BOGS OF THIS FERTILE HEBRIDEAN ISLAND BY OUR OWN BOTANICAL SCIENTISTS.

The 22

The 22

APPLE MINT, SWEET CHAMOMILE, CREEPING THISTLE, DOWNY BIRCH, ELDER, GORSE (WHIN), HAWTHORN, HEATHER, JUNIPER, LADY'S BEDSTRAW, LEMON BALM, MEADOWSWEET, MUGWORT, RED CLOVER, SPEAR MINT, SWEET CICELY, BOG MYRTLE (SWEET GALE), TANSY, WATER MINT, WHITE CLOVER, WILD THYME, WOOD SAGE.

The Bass Tones

The Bass Tones

JIM TALKS OF AN ORCHESTRAL QUALITY TO THE BOTANIST, IN WHICH THE DELICATE HIGH FLORAL NOTES OF THE ISLAY BOTANICALS ARE ACCOMPANIED BY RICH BASS TONES PROVIDED BY NINE BARKS, BERRIES, SEEDS AND PEELS.

The Lomond Still

The Lomond Still

DISTILLATION TAKES PLACE AT A GENTLE SIMMER IN OUR CHERISHED LOMOND POT STILL THAT JIM HAS EXTENSIVELY ADAPTED TO SLOW THE PROCESS AND PROMOTE REFLUX.

RECOVERED IN 2005 FROM THE OLD INVERLEVEN DISTILLERY BY DUNCAN McGILLIVRAY AND HIS TEAM, IT WAS FLOATED ROUND TO ISLAY ON A BARGE AND INSTALLED AT BRUICHLADDICH.

The Distillation

The Distillation

THE DISTILLATION OF THE BOTANIST IS A SLOW, SLOW PROCESS.

ONLY THE PUREST AND LIGHTEST VAPOURS ENTER THE LYNE ARM TO REACH THE CASKET CONTAINING THE DELICATE ISLAY BOTANICALS.

The Classic Serves

The Classic Serves

THE MINIMALIST CLASSICS ILLUSTRATE THE BOTANICAL COMPLEXITY AND SOPHISTICATION OF THIS EXCEPTIONAL SPIRIT.

THESE ARE THE NECESSARY STARTING POINTS FOR A TRUE GIN AFICIONADO.

Articles

Mina's Global Garden

Finding common ground between Japanese foraged flavours and what can be found growing wild on Islay this Spring, in competition-winner Mina Ebihara's gin cocktail.

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Birch Sap Rhapsody

Two foragers' perspectives on "clear magical birch water" that can be evaporated to "thick black gold", and how to DIY do it! 

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Winter Into Spring

It's clear to see that we're at the junction of the seasons just now in Islay.

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Foraged Drinks
The Botanist Sweet Nettle ( Dutch style)

25ml Syrup of Nettles, Honey and Sorrel 50 ml The Botanist 25 ml Lemon Juice Tonic

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From Brussels to Islay

Syrup of Cocoa nibs, Woodruff, Cayenne Pepper and Gorse flowers The Botanist Gin Add ice and top with Tonic

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Mertini

60 cl The Botanist Gin infused with Pepper Dulse 2 cl Noilly Prat Mix together with ice Strain

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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

Sampling at John Lewis, Oxford Street, London

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

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Scotlands Natural Larder - Teaching foraging in Gaelic

 Scotlands Natural Larder Training the trainer event.

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The Green Lab - BLEND in Brussels

BLEND is a new event in Brussels created by the Green Lab team.

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