{"product_id":"the-botanist-islay-dry-gin-46-vol-0-7-l","title":"The Botanist Islay Dry Gin 46% Vol. 0.7 L","description":"\u003cp\u003eDiscover the extraordinary botanical character of \u003cstrong\u003eThe Botanist Islay Dry Gin 46% Vol. 0.7L\u003c\/strong\u003e, a premium Scottish gin crafted at Bruichladdich Distillery on the remote Hebridean island of Islay. Made with an exceptional collection of 31 botanicals, including 22 wild plants hand-foraged on the island and nine traditional gin ingredients, The Botanist captures the fragrant herbs, delicate flowers and natural character of its distinctive coastal landscape.\u003c\/p\u003e\n\n\u003cp\u003eIts complex flavour combines expressive juniper, refreshing citrus, gentle mint, soft floral aromas and warming herbal spice in a beautifully balanced spirit. The gin is slowly distilled in a unique copper still affectionately known as Ugly Betty, using a carefully controlled process that allows the individual botanical aromas to develop. Bottled at 46% alcohol by volume, The Botanist offers a rich, elegant texture and a long, aromatic finish that remains expressive in both simple and sophisticated cocktails. For Drinkero, it is an outstanding choice for Gin \u0026amp; Tonic, Dry Martini, Negroni, Gimlet, Tom Collins, French 75 and other cocktails that showcase distinctive botanical complexity.\u003c\/p\u003e\n\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e Crystal clear and brilliant, with a refined appearance that reflects the purity of this carefully distilled Scottish gin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Complex and inviting, with fresh juniper, delicate citrus peel, wild meadow herbs, soft floral notes, refreshing mint and gentle aromatic spice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Smooth, rich and beautifully layered, combining pronounced juniper with lemon, coriander, herbal freshness, floral complexity and delicate peppery warmth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, elegant and distinctly botanical, with lingering herbs, subtle mint, citrus oils and a pleasantly warming dry finish.\u003c\/p\u003e\n\n\u003ch3\u003eThe Heritage of The Botanist Islay Dry Gin\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist is one of Scotland's most distinctive premium gins, created to express the remarkable botanical diversity of the Isle of Islay.\u003c\/p\u003e\n\n\u003cp\u003eAlthough Islay is internationally famous for its single malt Scotch whiskies, the island also supports a rich variety of wild plants, herbs and flowers.\u003c\/p\u003e\n\n\u003cp\u003eThe Botanist was developed at Bruichladdich Distillery, a historic Scottish distillery originally established in 1881.\u003c\/p\u003e\n\n\u003cp\u003eAfter periods of closure during the twentieth century, the distillery was restored and returned to production in 2001.\u003c\/p\u003e\n\n\u003cp\u003eThe idea of producing a gin from local botanicals emerged during this new chapter in the distillery's history.\u003c\/p\u003e\n\n\u003cp\u003eUsing a distinctive Lomond still acquired during the distillery's restoration, the team developed a recipe combining traditional gin ingredients with plants collected from the surrounding island.\u003c\/p\u003e\n\n\u003cp\u003eThe first gin was distilled in 2010, and The Botanist was officially launched in 2011 as Islay's first gin.\u003c\/p\u003e\n\n\u003cp\u003eIts creation introduced a new dimension to an island already celebrated for its distinctive spirits-making heritage.\u003c\/p\u003e\n\n\u003cp\u003eToday, The Botanist continues to represent the relationship between traditional distillation, botanical exploration and the natural landscape of the Scottish Hebrides.\u003c\/p\u003e\n\n\u003ch3\u003eDistilled at Bruichladdich on the Isle of Islay\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist is produced at \u003cstrong\u003eBruichladdich Distillery on the shores of Loch Indaal\u003c\/strong\u003e, a sheltered sea loch on the western Scottish island of Islay.\u003c\/p\u003e\n\n\u003cp\u003eThe distillery is particularly well known for its single malt Scotch whisky, but its expertise also provides the foundation for The Botanist gin.\u003c\/p\u003e\n\n\u003cp\u003eIslay is characterised by rugged coastlines, open moorland, rolling hills and a maritime environment influenced by the Atlantic Ocean.\u003c\/p\u003e\n\n\u003cp\u003eIts landscape supports numerous aromatic plants that grow naturally in fields, woodland edges, coastal areas and sheltered valleys.\u003c\/p\u003e\n\n\u003cp\u003eRather than creating a gin based entirely on botanicals sourced from international suppliers, the distilling team chose to incorporate a significant collection of local plants.\u003c\/p\u003e\n\n\u003cp\u003eThis decision gave The Botanist a distinctive geographic identity and created a close relationship between the finished spirit and its place of production.\u003c\/p\u003e\n\n\u003cp\u003eThe nine traditional gin botanicals provide the essential juniper-led foundation, while the 22 wild Islay botanicals add more unusual herbal and floral complexity.\u003c\/p\u003e\n\n\u003cp\u003eThe finished gin is distilled and bottled on Islay using water sourced from the island.\u003c\/p\u003e\n\n\u003cp\u003eFor customers interested in the origins of their spirits, The Botanist provides a particularly expressive example of place-led gin production.\u003c\/p\u003e\n\n\u003ch3\u003e31 Botanicals in One Exceptional Gin\u003c\/h3\u003e\n\n\u003cp\u003eOne of the most remarkable characteristics of The Botanist is its use of \u003cstrong\u003e31 botanicals\u003c\/strong\u003e, bringing together traditional gin ingredients with carefully selected wild plants from Islay.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe consists of nine classic botanicals and 22 locally foraged ingredients.\u003c\/p\u003e\n\n\u003cp\u003eIts traditional botanicals provide the familiar structure of a dry gin, particularly through juniper, coriander and citrus peel.\u003c\/p\u003e\n\n\u003cp\u003eThe locally sourced plants introduce a broader aromatic range, including mint, heather, chamomile, elderflower, wild thyme and other meadow herbs.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eJuniper:\u003c\/strong\u003e Provides the essential piney, resinous and herbal flavour that defines the spirit as gin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCitrus peel:\u003c\/strong\u003e Introduces bright lemon and orange aromas, creating freshness and balance.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoriander:\u003c\/strong\u003e Contributes delicate citrus-like spice and aromatic warmth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWild mint:\u003c\/strong\u003e Adds refreshing green notes and a subtle cooling impression.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHeather:\u003c\/strong\u003e Contributes delicate floral and meadow-like aromatic complexity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eChamomile:\u003c\/strong\u003e Introduces soft floral and gently herbal impressions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eElderflower:\u003c\/strong\u003e Adds light floral character that complements citrus and juniper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWild thyme:\u003c\/strong\u003e Provides an aromatic herbal note with gentle savoury spice.\u003c\/p\u003e\n\n\u003cp\u003eThese ingredients are not intended to produce 31 separately identifiable flavours in every sip.\u003c\/p\u003e\n\n\u003cp\u003eInstead, they work together to create a layered botanical profile in which different aromas become noticeable depending on the cocktail ingredients, temperature and dilution.\u003c\/p\u003e\n\n\u003ch3\u003eThe 22 Wild Botanicals of Islay\u003c\/h3\u003e\n\n\u003cp\u003eWhat makes The Botanist particularly distinctive is the collection of 22 plants that are responsibly hand-foraged from Islay's natural landscape.\u003c\/p\u003e\n\n\u003cp\u003eThese botanicals are gathered by professional foragers who understand the island's vegetation, growing conditions and seasonal cycles.\u003c\/p\u003e\n\n\u003cp\u003eThe selection includes apple mint, chamomile, creeping thistle, downy birch, elder, gorse, lemon balm, hawthorn, bog myrtle, sweet cicely and lady's bedstraw.\u003c\/p\u003e\n\n\u003cp\u003eIt also includes spearmint, water mint, meadowsweet, red clover, tansy, mugwort, white clover, heather, wood sage, wild thyme and a small sprig of Islay juniper.\u003c\/p\u003e\n\n\u003cp\u003eEach botanical contributes to the gin's overall aromatic character, although their individual influences are often subtle.\u003c\/p\u003e\n\n\u003cp\u003eThe mint varieties introduce refreshing green notes, while flowers such as heather, chamomile and elder provide delicate floral complexity.\u003c\/p\u003e\n\n\u003cp\u003eOther plants contribute herbal, earthy and slightly spicy characteristics that add structure to the finished spirit.\u003c\/p\u003e\n\n\u003cp\u003eThe producer uses trained foragers to collect the botanicals responsibly, with attention to the continued health of the habitats where they grow.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a spirit whose identity is directly connected to the natural diversity of its home island.\u003c\/p\u003e\n\n\u003ch3\u003eThe Slow Distillation Process\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist is produced using an unusually slow distillation method that allows the complex selection of botanicals to develop their aromatic character.\u003c\/p\u003e\n\n\u003cp\u003eThe process begins with neutral grain spirit, which is diluted with Islay spring water to approximately 57% alcohol before distillation.\u003c\/p\u003e\n\n\u003cp\u003eNine traditional botanicals are added directly to the still, where they are gently warmed and allowed to macerate for approximately twelve hours.\u003c\/p\u003e\n\n\u003cp\u003eThis process encourages the spirit to absorb aromatic compounds from the roots, barks, berries, seeds and citrus peels.\u003c\/p\u003e\n\n\u003cp\u003eThe distiller then gradually increases the heat and begins a slow simmer distillation.\u003c\/p\u003e\n\n\u003cp\u003eAs the alcohol vapour rises through the still, it passes through a chamber containing the 22 wild Islay botanicals.\u003c\/p\u003e\n\n\u003cp\u003eThese plants contribute their aromatic characteristics through vapour infusion, creating a second layer of botanical complexity.\u003c\/p\u003e\n\n\u003cp\u003eThe vapour is subsequently condensed and collected as a high-strength gin distillate.\u003c\/p\u003e\n\n\u003cp\u003eThe spirit is then reduced to its final bottling strength of 46% using Islay spring water.\u003c\/p\u003e\n\n\u003cp\u003eThis carefully controlled combination of maceration and vapour infusion is an important part of the spirit's distinctive flavour.\u003c\/p\u003e\n\n\u003ch3\u003eUgly Betty: The Unique Gin Still\u003c\/h3\u003e\n\n\u003cp\u003eAt the centre of The Botanist's production is a distinctive copper still affectionately named \u003cstrong\u003eUgly Betty\u003c\/strong\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe still was originally constructed in 1959 and later acquired as part of the equipment used during Bruichladdich Distillery's restoration.\u003c\/p\u003e\n\n\u003cp\u003eIts unusual design comes from the Lomond style of still, which offers different technical possibilities from conventional copper pot stills.\u003c\/p\u003e\n\n\u003cp\u003eAfter spending several years at the distillery, the equipment was modified for gin production.\u003c\/p\u003e\n\n\u003cp\u003eThe still became the foundation of The Botanist's distinctive distillation method.\u003c\/p\u003e\n\n\u003cp\u003eUnlike faster industrial distillation processes, The Botanist is produced at a deliberately slow pace.\u003c\/p\u003e\n\n\u003cp\u003eThe traditional botanicals are first macerated in the spirit, while the delicate wild plants are introduced through vapour infusion.\u003c\/p\u003e\n\n\u003cp\u003eThis allows the producer to balance stronger herbal components with lighter floral and aromatic notes.\u003c\/p\u003e\n\n\u003cp\u003eThe entire gin-making process is carefully monitored to preserve the desired flavour profile.\u003c\/p\u003e\n\n\u003cp\u003eUgly Betty has become an important symbol of The Botanist's commitment to traditional equipment, careful craftsmanship and botanical complexity.\u003c\/p\u003e\n\n\u003ch3\u003eWhy The Botanist Is Different from Traditional London Dry Gin\u003c\/h3\u003e\n\n\u003cp\u003eClassic London Dry Gin is generally associated with a clear juniper-led flavour supported by citrus, roots and spices.\u003c\/p\u003e\n\n\u003cp\u003eThe Botanist retains this traditional foundation but expands it with an unusually large selection of locally foraged botanicals.\u003c\/p\u003e\n\n\u003cp\u003eIts flavour is therefore more layered, with a broad combination of herbal, floral, citrus and mint-like characteristics.\u003c\/p\u003e\n\n\u003cp\u003eCompared with Tanqueray London Dry Gin, which focuses on four signature botanicals, The Botanist offers a much wider collection of plant aromas.\u003c\/p\u003e\n\n\u003cp\u003eCompared with Beefeater London Dry Gin, it places greater emphasis on wild herbs and flowers rather than primarily traditional citrus and spice.\u003c\/p\u003e\n\n\u003cp\u003eBombay Sapphire also uses a complex botanical recipe, but The Botanist has a particularly strong connection to one geographic location through its Islay-foraged ingredients.\u003c\/p\u003e\n\n\u003cp\u003eHendrick's introduces distinctive cucumber and rose flavours, while The Botanist draws its complexity from a much broader selection of local plants.\u003c\/p\u003e\n\n\u003cp\u003eThese differences make The Botanist particularly suitable for customers who enjoy exploring how botanical ingredients influence the character of gin.\u003c\/p\u003e\n\n\u003cp\u003eIts pronounced juniper and 46% strength also mean that it remains effective in classic cocktails rather than being suitable only for delicate floral drinks.\u003c\/p\u003e\n\n\u003ch3\u003eWhy 46% Alcohol Strength Matters\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist is bottled at \u003cstrong\u003e46% alcohol by volume\u003c\/strong\u003e, making it stronger than many standard gins bottled at 40% or 41.4%.\u003c\/p\u003e\n\n\u003cp\u003eThis higher alcohol strength contributes to the spirit's fuller structure and helps carry its complex botanical aromas.\u003c\/p\u003e\n\n\u003cp\u003eWhen combined with tonic water, the gin retains an expressive character even after dilution.\u003c\/p\u003e\n\n\u003cp\u003eIn a Dry Martini, its strength provides a robust foundation for the herbal character of dry vermouth.\u003c\/p\u003e\n\n\u003cp\u003eIn a Negroni, its botanical structure can remain noticeable alongside the pronounced bitterness of Campari and the sweetness of red vermouth.\u003c\/p\u003e\n\n\u003cp\u003eHowever, the higher strength also means the finished cocktail may contain more alcohol than the same recipe prepared with a lower-strength gin.\u003c\/p\u003e\n\n\u003cp\u003eCareful measurements and appropriate dilution are therefore especially useful.\u003c\/p\u003e\n\n\u003cp\u003eFor home bartenders, the 46% expression offers the opportunity to explore a richer, more concentrated gin profile while still using conventional cocktail methods.\u003c\/p\u003e\n\n\u003ch3\u003eWhy The Botanist Is Excellent for Gin \u0026amp; Tonic\u003c\/h3\u003e\n\n\u003cp\u003eGin \u0026amp; Tonic is one of the most accessible ways to explore the complex flavour of The Botanist.\u003c\/p\u003e\n\n\u003cp\u003eThe cocktail combines gin with tonic water, allowing the botanical ingredients to interact with refreshing bitterness and carbonation.\u003c\/p\u003e\n\n\u003cp\u003eThe Botanist's juniper provides the main gin character, while mint, herbs and floral notes create additional complexity.\u003c\/p\u003e\n\n\u003cp\u003eFresh citrus can enhance the spirit's lemon and orange characteristics without overpowering its botanical structure.\u003c\/p\u003e\n\n\u003cp\u003eFor a balanced serve, combine 50 ml The Botanist with approximately 150 ml chilled premium tonic water.\u003c\/p\u003e\n\n\u003cp\u003eServe in a large glass filled with plenty of ice to maintain freshness and prevent rapid dilution.\u003c\/p\u003e\n\n\u003cp\u003eA grapefruit slice introduces a gently bittersweet citrus aroma, while lemon peel provides a brighter alternative.\u003c\/p\u003e\n\n\u003cp\u003eA small sprig of fresh rosemary or thyme may be used to complement the herbal character.\u003c\/p\u003e\n\n\u003cp\u003eFor Drinkero customers, this is an excellent gin for experimenting with different tonic waters and garnishes to discover how botanical flavours change the finished cocktail.\u003c\/p\u003e\n\n\u003ch3\u003eThe Botanist in a Dry Martini\u003c\/h3\u003e\n\n\u003cp\u003eThe Dry Martini is one of the best cocktails for appreciating the quality and botanical character of The Botanist.\u003c\/p\u003e\n\n\u003cp\u003eBecause the recipe contains relatively few ingredients, the gin's aroma, texture and flavour remain central to the drinking experience.\u003c\/p\u003e\n\n\u003cp\u003eThe Botanist's 31 botanicals create a layered foundation that works particularly well with the herbal characteristics of dry vermouth.\u003c\/p\u003e\n\n\u003cp\u003eJuniper provides structure, citrus introduces freshness and the wild herbs contribute delicate aromatic complexity.\u003c\/p\u003e\n\n\u003cp\u003eThe higher 46% alcohol strength gives the finished cocktail a distinctive body.\u003c\/p\u003e\n\n\u003cp\u003eFor a traditional dry serve, combine 60 ml The Botanist with approximately 10–15 ml dry vermouth.\u003c\/p\u003e\n\n\u003cp\u003eStir thoroughly with ice until the cocktail reaches the intended temperature and dilution.\u003c\/p\u003e\n\n\u003cp\u003eStrain into a chilled Martini glass and finish with a fresh lemon twist or green olive.\u003c\/p\u003e\n\n\u003cp\u003eA lemon garnish emphasises citrus freshness, while an olive introduces a more savoury interpretation.\u003c\/p\u003e\n\n\u003cp\u003eThe result is an elegant Martini in which The Botanist's distinctive wild-herb character can remain noticeable.\u003c\/p\u003e\n\n\u003ch3\u003eHow The Botanist Works in a Negroni\u003c\/h3\u003e\n\n\u003cp\u003eThe Negroni is a classic Italian cocktail that combines gin, bitter aperitif and sweet red vermouth.\u003c\/p\u003e\n\n\u003cp\u003eIts flavour is defined by a balance between botanical intensity, bitterness and aromatic sweetness.\u003c\/p\u003e\n\n\u003cp\u003eThe Botanist is particularly suitable for this drink because its 46% strength and pronounced juniper character provide a robust foundation.\u003c\/p\u003e\n\n\u003cp\u003eThe wild herbs complement Campari's bitter botanical character, while the gin's citrus notes connect with the orange aromas of the cocktail.\u003c\/p\u003e\n\n\u003cp\u003eSweet vermouth provides additional depth, herbal complexity and sweetness.\u003c\/p\u003e\n\n\u003cp\u003eA traditional Negroni uses equal quantities of gin, Campari and sweet vermouth.\u003c\/p\u003e\n\n\u003cp\u003eFor one serving, combine 30 ml of each ingredient and stir with ice until thoroughly chilled.\u003c\/p\u003e\n\n\u003cp\u003eStrain over fresh ice in a rocks glass and garnish with a fresh orange twist.\u003c\/p\u003e\n\n\u003cp\u003eThe finished drink is rich, aromatic and bittersweet, with The Botanist introducing a distinctive additional herbal dimension.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Pair The Botanist with Cocktail Ingredients\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist's broad botanical profile offers many possibilities for pairing with classic cocktail ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTonic water:\u003c\/strong\u003e Introduces refreshing bitterness and carbonation, providing an effective foundation for the gin's herbal and floral aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFresh lemon:\u003c\/strong\u003e Adds bright acidity and complements the spirit's citrus and juniper character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFresh lime:\u003c\/strong\u003e Creates a sharper citrus balance suitable for Gimlet and Gin Rickey variations.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDry vermouth:\u003c\/strong\u003e Introduces herbal wine notes that complement the gin's layered botanical profile.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSweet vermouth:\u003c\/strong\u003e Provides aromatic sweetness and depth for Negroni and other spirit-forward cocktails.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCampari:\u003c\/strong\u003e Adds distinctive herbal bitterness that pairs with the gin's wild-plant character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney syrup:\u003c\/strong\u003e Creates a softer, floral sweetness that works well in Bee's Knees and other sour-style cocktails.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFresh thyme or rosemary:\u003c\/strong\u003e Can reinforce the spirit's herbal aromas when used carefully as a garnish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSoda water:\u003c\/strong\u003e Creates lighter sparkling drinks that allow the gin's botanical complexity to remain central.\u003c\/p\u003e\n\n\u003cp\u003eThe best results come from selecting complementary ingredients rather than using too many strongly flavoured mixers that could mask the gin's distinctive character.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes The Botanist Special?\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist stands out through its extraordinary combination of 31 botanicals and its close relationship with the natural landscape of Islay.\u003c\/p\u003e\n\n\u003cp\u003eTwenty-two of its ingredients are responsibly hand-foraged on the island, providing an authentic geographic connection that distinguishes it from many internationally sourced gin recipes.\u003c\/p\u003e\n\n\u003cp\u003eThe spirit is distilled at Bruichladdich, a historic distillery with a long tradition of Scottish spirits-making.\u003c\/p\u003e\n\n\u003cp\u003eIts unique Ugly Betty still allows a carefully controlled combination of botanical maceration and vapour infusion.\u003c\/p\u003e\n\n\u003cp\u003eThe resulting gin combines bright citrus, wild herbs, delicate flowers, refreshing mint and classic juniper.\u003c\/p\u003e\n\n\u003cp\u003eAt 46% alcohol by volume, it offers a more robust character than many standard-strength gins.\u003c\/p\u003e\n\n\u003cp\u003eIts distinctive bottle features botanical-inspired detailing that reflects the natural ingredients used in production.\u003c\/p\u003e\n\n\u003cp\u003eFor Drinkero, The Botanist is an excellent premium addition because it introduces a recognisably different Scottish gin style suitable for both classic and modern botanical cocktails.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect for Cocktails\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist Islay Dry Gin is especially suitable for cocktails that highlight its distinctive combination of juniper, citrus, wild herbs and delicate floral aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGin \u0026amp; Tonic:\u003c\/strong\u003e Combine The Botanist with premium tonic water and fresh grapefruit or lemon. Its layered botanical character creates an aromatic, refreshing highball.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDry Martini:\u003c\/strong\u003e Stir The Botanist with dry vermouth and finish with a lemon twist or green olive. Its 46% strength and complex herbal profile produce an expressive spirit-forward cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNegroni:\u003c\/strong\u003e Combine The Botanist with Campari and sweet red vermouth. Its juniper and wild-herb character provides structure beneath the cocktail's rich bitterness and sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGimlet:\u003c\/strong\u003e Shake The Botanist with fresh lime juice and sugar syrup. Its herbal complexity complements the sharp citrus character of this classic cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eTom Collins:\u003c\/strong\u003e Combine The Botanist with fresh lemon juice and sugar syrup, then top with soda water. Its wild botanicals create a distinctive variation of this refreshing sparkling drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrench 75:\u003c\/strong\u003e Mix The Botanist with lemon juice and sugar syrup, then top with chilled dry sparkling wine. Its floral and herbal character adds complexity to this elegant cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBee's Knees:\u003c\/strong\u003e Shake The Botanist with lemon juice and honey syrup. The floral sweetness of honey complements the gin's heather, chamomile and herbal impressions.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHerbal Gin Rickey:\u003c\/strong\u003e Combine The Botanist with fresh lime juice and soda water. This simple highball highlights the gin's refreshing botanical character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBotanical Gin Sour:\u003c\/strong\u003e Shake The Botanist with lemon juice, sugar syrup and optional cocktail foamer for a balanced sour with an aromatic herbal finish.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003eThe Botanist is particularly enjoyable in chilled Gin \u0026amp; Tonics, classic Martinis and refreshing citrus cocktails that allow its distinctive botanical complexity to remain noticeable.\u003c\/p\u003e\n\n\u003cp\u003eFor a Gin \u0026amp; Tonic, combine 50 ml The Botanist with 150 ml chilled tonic water. Serve over 150–200 g of fresh ice in a large balloon glass and garnish with grapefruit or lemon.\u003c\/p\u003e\n\n\u003cp\u003eFor a Dry Martini, combine 60 ml The Botanist with 10–15 ml dry vermouth. Stir with ice, strain into a chilled Martini glass and garnish with a lemon twist or green olive.\u003c\/p\u003e\n\n\u003cp\u003eFor a Negroni, combine 30 ml The Botanist, 30 ml Campari and 30 ml sweet red vermouth. Stir thoroughly with ice, strain over fresh ice and garnish with orange peel.\u003c\/p\u003e\n\n\u003cp\u003eFor a Gimlet, combine 60 ml The Botanist with 22.5 ml fresh lime juice and 15 ml sugar syrup. Shake with ice and strain into a chilled cocktail glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a Tom Collins, combine 50 ml The Botanist with 25 ml fresh lemon juice and 15 ml sugar syrup. Shake with ice, strain into a tall glass containing fresh ice and top with approximately 100 ml soda water.\u003c\/p\u003e\n\n\u003cp\u003eFor a French 75, combine 30 ml The Botanist with 15 ml fresh lemon juice and 15 ml sugar syrup. Shake briefly with ice, strain into a suitable glass and top with approximately 60 ml dry sparkling wine.\u003c\/p\u003e\n\n\u003cp\u003eFor a Bee's Knees, combine 50 ml The Botanist with 25 ml fresh lemon juice and 20 ml honey syrup. Shake thoroughly with ice and strain into a chilled coupe.\u003c\/p\u003e\n\n\u003cp\u003eFor a Botanical Gin Sour, combine 50 ml The Botanist with 25 ml lemon juice, 15 ml sugar syrup and optional cocktail foamer according to its instructions. Shake as appropriate for the foamer and strain into a chilled cocktail glass.\u003c\/p\u003e\n\n\u003cp\u003eBecause The Botanist is bottled at 46% alcohol by volume, accurate measurements and appropriate dilution are particularly useful when preparing balanced cocktails.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e The Botanist\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e The Botanist Islay Dry Gin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Scotland, United Kingdom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Isle of Islay, Inner Hebrides\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillery:\u003c\/strong\u003e Bruichladdich Distillery\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillery established:\u003c\/strong\u003e 1881\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGin launched:\u003c\/strong\u003e 2011\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand owner:\u003c\/strong\u003e Rémy Cointreau\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpirit type:\u003c\/strong\u003e Gin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Premium Islay Dry Gin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBase:\u003c\/strong\u003e Neutral grain spirit\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal botanicals:\u003c\/strong\u003e 31\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional gin botanicals:\u003c\/strong\u003e 9\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-foraged Islay botanicals:\u003c\/strong\u003e 22\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSelected wild botanicals:\u003c\/strong\u003e Apple mint, chamomile, elderflower, heather, lemon balm, bog myrtle, spearmint, water mint, wild thyme and wood sage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillation equipment:\u003c\/strong\u003e Modified Lomond still known as Ugly Betty\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method:\u003c\/strong\u003e Slow simmer distillation combining botanical maceration and vapour infusion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e Islay spring water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e Crystal clear\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma:\u003c\/strong\u003e Juniper, fresh citrus, wild herbs, floral notes and mint\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e Citrus peel, aromatic herbs, delicate flowers, refreshing mint and warming spice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Long, dry, fresh and herbaceous\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 46% Vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBottle size:\u003c\/strong\u003e 0.7L (700 ml)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 5055807400596\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended use:\u003c\/strong\u003e Gin \u0026amp; Tonic, Dry Martini, Negroni, Gimlet, Tom Collins, French 75, Bee's Knees and Botanical Gin Sour\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store upright with the bottle tightly closed in a cool, dry place away from direct sunlight and excessive heat. Serve chilled or prepare with fresh ice according to the cocktail recipe.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDiscover more with Drinkero:\u003c\/strong\u003e Explore classic Gin \u0026amp; Tonic, Dry Martini, Negroni, Gimlet, Tom Collins and French 75 recipes, discover how Scottish botanical gins differ from traditional London Dry styles, and use the Drinkero cocktail calculator to prepare accurately measured ingredients for your favourite cocktails at home.\u003c\/p\u003e","brand":"DRINKERO","offers":[{"title":"Default Title","offer_id":57871928688966,"sku":"BON","price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/6849\/8502\/files\/TheBotanistIslayDryGin46_Vol.0.7L.webp?v=1794503891","url":"https:\/\/drinkero.com\/en-hr\/products\/the-botanist-islay-dry-gin-46-vol-0-7-l","provider":"DRINKERO","version":"1.0","type":"link"}