The Botanist Tent 2016

IN

Feis Ile, the Islay Festival of Malt and Music is a wonderful opportunity to introduce lots of our guests to new concepts like the botanist tent. The idea of using foraged botanicals to create gin cocktails is still new to many.  These range from simple foraged twists and garnishes to accompany a classic G&T (should that be B&T?) – to complex cocktails involving hand-crafted and foraged shrubs, syrups, cordials and infusions.

To say that The Botanist tent looked spectacular during Laddieday on Sunday 22nd May would be an understatement.  It was bedecked, lined and hung with a deliciously scented array of plants, including some that are members of the famous ’22’ island botanicals that are used in the distillation of The Botanist.  We had Water mint (Mentha aquatica), Tansy (Tanacetum vulgare), Lemon Balm (Melissa officinalis), Apple mint (Mentha x villosa), Chamomile (Chamaemelum nobile), Gorse (Ulex europaeus), Hawthorn (Crataegus monogyna), Spearmint (Mentha spicata) and Bog Myrtle (Myrica gale).

Visitors to the tent were able to choose cocktails hand made by our team of bartenders

There were also trays of lush Sorrel (Rumex acetosa), a very common wild plant that is a wonderful fresh alternative to citrus, and of course Rosemary (Rosmarinus officinalis) which is a beautiful aromatic garnish for any B&T.  Neither of these last two are among the 22, but perhaps illustrate just how creative it is possible to be with foraged serves.

Visitors to the tent were able to choose cocktails hand made by our team of bartenders who included Scottish chef Craig Grozier, and our brand ambassadors Abi Clephane who works in London, and Ewald Stromer from Germany. Guests were also able to pick and scent from the botanicals that surrounded them, experiencing the sensory potential of foraged garnishes at first hand.

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