The Botanist Islay Dry Gin, 700ml

Product Information

Story: This Edinburgh distillery has launched a gin to help raise awareness of the vital work done to preserve the Flow Country's threatened peatland. The bog acts as a natural store for carbon which helps to offset the effects of climate change. While gin is made from distilled grain spirit, it doesn’t contain gluten peptides and is therefore gluten-free and safe for coeliacs. The verdict: Best gin 2023 In terms of texture, Uncle Val’s Botanical Gin is deceptively smooth. With a gentle, moderately viscous mouthfeel, Uncle Val’s coats the tongue and produces a long-lasting flavor. Yet Another Gin, Feb 7, 2011". Archived from the original on April 20, 2012 . Retrieved April 24, 2012. No, on average, gin and vodka are similar in their alcohol content but in the high-percentage spectrum of vodkas, vodka is stronger than gin. The minimum ABV (alcohol by volume) percentage of gin varies; in Europe it is 37.5 percent and in the United States 40 percent ABV.

If you seek to enhance and not outshine this gin you will be very happy. Alcohol Percentage of Botanist Gin The Botanist Gin meets the guidelines of a London Dry Gin because it has not been colored or sweetened, and has a noticeable, if not dominant, juniper. On the other hand, some prefer that it be grouped with Contemporary or New Western Gins since the juniper is not so bold and due to its highly localized botanicals.Product restrictions: We are unable to ship seeds, plants, bulbs, inflammable products, food and beverages outside of the United Kingdom Xmas Delivery Dates Developed after World War II, to meet the growing demand for single malt whiskies, the Lomond still was an experimental design that crossed a column and a pot still. It was created in 1955 by chemical engineer, Alistair Cunningham, and draftsman, Arthur Warren, to be a "one-stop-shop" with the ability to make a variety of whiskies. [4]

Of all the gins out there, none hit the sweet spot between classic gin flavour and moreish complexity quite like No. 3. If you have room for just one gin on your shelf, we’d make it this one. The Botanist's 22 Island Botanicals is Islay's first and only dry gin". www.optionstheedge.com . Retrieved 2022-04-03. The Botanist is a fine choice for a Gin and Tonic. GinBoss does advise not to overpower the gin’s flavor with too much or too flavorful a tonic. Taste the gin on its own and decide which tonic will enhance not replace flavor. Take it in steps. The Botanist Martini

Tasting Notes

GinBoss thinks the makers of The Botanist have it right to label it Islay Dry Gin. Why not let it define itself? There is no other gin like it and it is wholly defined by its terroir and botanicals. How to Serve The Botanist Gin Linden Pride, co-owner of Dante NYC, notes it is particularly excellent in a martini. “Preferred as a 50/50 martini, Fords Gin has the bright citrus notes, and mild juniper palate that gives this gin the strength to be easily distinguished in a martini, whilst having the nuances to balance with the fragrance of the vermouth."

There are four main styles of gin. London dry gin is very dry with a strong juniper taste. Plymouth Gin is fruity and aromatic, Old Tom gin is sweeter and smoother than London dry gin. New Western, also called new American gin, new world gin, or international gin, is a gin where the juniper taste is less prominent and calls for an expanded cast of botanicals to make the blend. Genever, a Dutch variation that is the origin of all other gins, is sweet when aged and drier and lighter when young. Gin isn't just from England and the U.S. Distilleries all over the world produce versions that try to capture the character of where they're made. There are three main categories. Distilled gin is produced from a mash of grains in the same way that whiskey might be. Redistilled gin is a neutral grain spirit that has been distilled a second time. And compound gin is a neutral grain spirit that’s been infused with flavors (this is the least common style). While you can use nearly any botanical you can think of to flavor gin, juniper is the key ingredient. There are two ways to infuse the botanical flavors into gin—either by macerating them in the spirit, or suspending them in what is essentially a large tea bag above the spirit and infusing the gin with vapors. Then there are a few different styles of gin to consider. The marketing spiel says this is “gin, just as it should be”, and while marketing spiels are usually guff, this one happens to be spot on. It’s hard to find a gin simultaneously this archetypal – it’s a classic London Dry – this elegant, and this flavourful (the finish goes on and on). Whether you’re a G&T obsessive or martini connoisseur, No. 3 hits the mark every time. Though, for the record: we like it best with a slug of classic Indian tonic.

As for gin and tonics, I think the world is your oyster," says Heather Perkins, bar manager at DiAnoia’s Eatery in Pittsburgh. "With only two ingredients, it's more important that your tonic and gin are a complement to one another. You can adapt the tonic for the gin or adjust the gin for the tonic, depending on what you have. This is where you can experiment and have fun, especially with garnishes. Classic gin base supported by more than a dozen locally foraged Irish plants such as yarrow, daisies, watermint and woodruff. This is rather like lying on a summer hillside – a combination of sweet gorse notes, aromatic grasses and lemon balm. Complex and dry. Alc 41% Made with 31 botanicals, 22 of them Islay-foraged plants like bog myrtle, gorse flowers and meadowsweet. No single flavour dominates – there is a beautifully round, honeyed, heathery meadow-grass character to this. Alc 46% London Dry Gin: The old guard brands mostly distill London Dry-style gin in the UK, although it does not actually have a geographical indicator. The main rules of this designation are that juniper must be the dominant flavor (as it is for all gin) and botanicals must flavor the gin during distillation, with no flavor or color added afterwards. Brands like Beefeater and Tanqueray are classics for a reason, but the world of gin has expanded enormously over the past 20 years as new distilleries tinker with the formula.

The Botanist’s head distiller Adam Hannett says that distillation is the means “to create a wonderful spirit that speaks of the place it is from.” One of my favorite ways to enjoy Uncle Val’s Botanical Gin is in a Martini. Nicely complimented by Vermouth, it’s best served up with a twist. It’s easy to see how these core elements work together. Alongside juniper’s drying pine-needle note, coriander seeds add a bright, shiny, high-toned citrus spice, the citrus peel brings a sweeter, mid-palate citrus lift, while the orris/angelica root hold the whole thing together with a gentle, drying spice/chocolate rumble. Jim McEwan joins Islay's Ardnahoe distillery | Scotch Whisky". scotchwhisky.com . Retrieved 2022-04-03.For a martini, I like Monkey 47,” describes Spencer Elliott of Bounce Sporting Club in New York City. “A gin that might hit your wallet a bit more than the others but delivers just as much. Rich and smooth this gin pairs excellently with a bit of vermouth."