The Botanist is slow distilled in “Ugly Betty”, a Lomond Still, one of the last in existence. The distillation takes seventeen hours, distilling at 0.2 atmospheres of pressure, four times longer than an average whisky distillation.
The gin is distilled after an overnight maceration of the nine base botanicals – the seed, berry, bark, root and peel categories – in spirit and Islay spring water. This alcohol vapour infusion from the distillation then passes through the botanical basket containing the 22 more delicate Islay aromatic leaves and petals. It is this double infusion that gives the Botanist gin its distinctive flavour, allowing the more delicate aromatic leaves and petals to influence the gin vapour without being destroyed.
Two types of Juniper are included, including prostrate juniper (Juniperus communis subspecies) that grows in the exposed sea level habitats of the Rhinns of Islay. Only a symbolic amount of juniperus communis is added.
The Islay spring water from which this gin is made comes from “Dirty Dottie’s spring” on Octomore farm, both for the distillation and the bottling at 46%.
This artisanal dry gin is influenced exclusively by botanicals – no essences, oils or flavourings added.