From Bruichladdich comes the first, and currently only, Islay dry gin. It’s fair to say that the distillery is better known for creating whisky, primarily with an approach that emphasises provenance and progression. Given that fact, some may bristle at the idea of Bruichladdich making gin, but rest assured: it’s an interesting and quality spirit that should please gin and whisky fans alike.
The Botanist brand began as an exploration of botanicals, hence the name, and of the heritage of the island. This entails a commitment to hand-forged, local ingredients. Bruichladdich currently distils its only gin in a low-pressure Lomond pot-still, affectionately named ‘Ugly Betty’. The process takes around three times longer than the traditional gin production process, meaning it takes around 17 hours to complete.
The still was designed in 1955 by Alistair Cunningham, a chemical engineer and draftsman Arthur Warren. They created the Lomond still (which is the last of its type in existence) with a thick, column-like neck that could imitate the effect of different still neck lengths through three extra removable sections. When Bruichladdich team began to make gin it added a bespoke botanical basket.
Initially, 15,000 bottles of The Botanist were released in 2010 and more followed thanks to a huge response to the liquid. It isn’t quite possible to create a consistent liquid year after year as the recipe had to account for seasonal effects and the wild nature of the crops that are foraged.
On a side note, you may hear the brand describe The Botanist Gin as being a ‘non-chill-filtered’ gin, but this doesn’t really mean anything. Some gin brands do filter the spirit but it’s not the same as chill filtration. The term is probably a tongue-in-cheek reference from Bruichladdich to how controversial an issue chill-filtration is within the whisky industry.