Full Review

The Botanist

The Botanist
Islay Dry Gin

Category: Gin

Date Tasted:
Country: Scotland
Alcohol: 46%
88 Points
Silver Medal
Highly Recommended

The Botanist
Islay Dry Gin

Category: Gin

Date Tasted:
Country: Scotland
Alcohol: 46%
Clear color. Interesting aromas of rosewater, cucumber, juniper confiture, and leather conditioner with a round, crisp, dryish light-to-medium body and a warming, elegant, very long fresh pine, honey, white tic Tacs, angel food cake, and grapefruit marmalade finish. A wonderfully concentrated gin for poignant cocktails with depth.

Tasting Info

Spirits Glass Style: Herbal & Complex
Aroma Aroma: rosewater, cucumber, juniper confiture, and leather conditioner
Taste Flavor: fresh pine, honey, white tic Tacs, angel food cake, and grapefruit marmalade
Smoothness Smoothness: Warming
Enjoy Enjoy: in cocktails
Cocktail Cocktails: Negroni, French 75
Bottom Line Bottom Line: A wonderfully concentrated gin for poignant cocktails with depth.

The Producer or Importer

Rémy Cointreau USA Inc.

The Producer or  Importer
1290 Avenue of the Americas, 10th Floor
New York, NY 10104
USA
1 212-399-4200

Their Portfolio

93 Mount Gay Black Barrel Rum 43% (Barbados) $29.99.
88 Mount Gay Eclipse Rum 40% (Barbados) $19.99.
88 The Botanist Islay Dry Gin 46% (Scotland) $.00.

Gin

Spirits Glass Rock Clear.jpg
Serve in a Rocks Glass
Gin is the original flavored vodka, a clear spirit that is flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.

The chief flavoring agent in gin is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) that is commercially grown in northern Italy, Croatia, the United States and Canada. Additional botanicals can include anise, angelica root, cinnamon, orange peel, coriander, and cassia bark. All gin makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15 or more.

Most gin is initially distilled in efficient column stills. The resulting spirit is high-proof, light-bodied, and clean with a minimal amount of congeners (flavor compounds) and flavoring agents. Gin's lowland cousin, Genever, is distilled in less-efficient potstills, which results in a lower-proof, more flavorful spirit. Low-quality 'Compound Gins' are made by simply mixing the base spirit with juniper and botanical extracts. Mass-market gins, known as 'Distilled Gins', are produced by soaking juniper berries and botanicals in the base spirit and then redistilling the mixture.

Many top-quality gins are flavored in a unique manner and are referred to as 'London Dry Gins'. After one or more distillations the base spirit is redistilled one last time. During this final distillation the alcohol vapor wafts through a chamber in which the dried juniper berries and botanicals are suspended. The vapor gently extracts aromatic and flavoring oils and compounds from the berries and spices as it travels through the chamber on its way to the condenser. The resulting flavored spirit has a noticeable degree of complexity.

The most famous examples of gin are from the UK. These are among the most complex gins with subdued flavors of pine, peppery spices, citrus, herbal roots, and even floral notes, which are currently in vogue. Gin has experienced a revival thanks to the craft cocktail movement as the base for the wildly popular gin martini, a host of newly resuscitated classic cocktails, and adventuresome new libations.