The Botanist Gin (aka The Islay Gin), is produced by the popular Islay whisky distillery Bruichladdich and is currently the only gin produced on the island. As if this wasn’t interesting enough, it also contains 22 native botanicals in addition to 9 classic gin botanicals, giving a grand total of 31. This is more than I have ever had in a gin before, with second place now going to Citadelle, which has 19. Four of the classic botanicals are Juniper (a wild variety from Islay is used), Cassia Bark, Orris Root and Coriander Seeds. The 22 native botanicals can be found in the table below.
Quite a complex nose, it takes some time to work out all the different smells there. The taste is spiced and floral with coriander and juniper identifiable. The juniper is present but it is difficult to pick out one defining taste from the Gin. Quite busy with some leafy herbs on the finish, which is quite long.
#2) Gin & Tonic
An unusual sweetness at the middle and end, with a silkiness over the tongue. With very little citrus and no sharpness, sadly this is not too refreshing; I think a slice of lemon would liven it up a bit, though. This is not a very gin-dominant gin & tonic and I don’t think that it does the gin justice.
The Botanist mixes well in a Gimlet, which is nicely balanced and refreshing; any edge from the cordial is taken off, producing a well-rounded and tasty drink.
#4) John Collins
There are few gins that don’t work well in a Collins and The Botanist is no exception; in fact, it makes a better Collins than many other gins: a great thirst quencher.
#5) Gin Bump (Buck)
Rather cooling, like ginger lemonade, and rather tasty and refreshing; I thoroughly enjoyed this drink. The gin adds a little kick, but is not over-powering. Recommended.
#6) Gin Sour
Lots of gins also work well in a Gin Sour, but sadly The Botanist isn’t one of them. All the flavours clash rather violently and it wasn’t very enjoyable to drink.
Works very well, with chocolate and cream at the start, followed by the complexity of the gin; a surprising result. The drink has a double layer of finish, with chocolate at the sides of the mouth and the gin on the front and centre of the tongue.
Quite nice and surprisingly light. I used a 6:1 Gin:Vermouth ratio, but you can still taste the vermouth, making this one of the best drinks I’ve had. It’s not a classic Martini, but definitely still worth trying.
A very tasty Bramble and one of the few drinks that I tried where the complexity of the gin can really be appreciated and the tastes don’t clash. I’ve always thought of the Bramble as rather a Scottish drink (not least due to its exceptional namesake bar in Edinburgh), so I find it very fitting that this Islay gin makes a good one.
I’m not a fan of Campari at the best of times and, using The Botanist, the Negroni seems rather more bitter with a more dominant Campari flavour, so I like it less. However, I can imagine fans of Campari may appreciate this.
#12) Gin Old Fashioned
Similar to the whisky version, but using gin instead. This was superb; a drink The Botanist works really well in. The sugar brings out the herb, spice and floral elements of the gin, making a delicious cocktail that really does the gin credit. Definitely worth trying.
The overriding message I have taken from this tasting is that The Botanist is a complex gin (what else would you expect from 31 botanicals?) and so it can clash with some of the other flavours in cocktails. Simplicity seems to be the order of the day, and th best cocktail mixed the gin with relatively straight-forward flavours.Cocktail highlights included the Martini, Gin Old Fashioned and, of course, The Bramble.
For our coverage of our Tasting of 11 Scottish Gins, click here.
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Sounds like a very interesting Gin, certainly very individual.
I was expecting for your review to higlight the overwhelming mix of flavours and renounce it as a whitenoise gin duffer, i’m very happy to know this isn’t the case.
I’m interested in the use of Gorse as a botanical as well. The gorse bush flowers have always had a very fragrant sweet smell to me, and I did wonder if anybody had used them in an alcohol. Looks like they did!