All about making whisky
Gin owes its unique flavours to the aromatic plants with which it is infused. So what could be more natural than to name a gin the ‘Botanist’! Distilled in a special still, in the famous Bruichladdich distillery on the island of Islay in Scotland, the Botanist is a unique, complex, sophisticated gin, and a real product of the local flora: many of the roots, plants and seeds used in its production come from Islay itself.
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The Edradour distillery is known most of all for the individual style of its single malt, which is exported throughout the world. Interestingly, the distillery’s owner Andrew Symington, has begun working on special finishes, each one more innovative than the last (Burgundy, Chardonnay, Châteauneuf-du-pape, Madeira, Moscatel, Port, Sassicia, Tokaji, etc.), with these new releases revolutionising the distillery’s somewhat outdated image. Under the directorship of Iain Henderson, the former director of Laphraoig, at the end of 2002 Edradour began producing a second, very peaty, single malt called Ballechin, the name of a former distillery in the region. Find out more
Following its acquisition in 2000 by a group of investors, the Bruichladdich distillery underwent a meticulous renovation in 2001, which enabled the owners to keep almost all of the original 19th century equipment, including an open brewing tank and very elongated onion-shaped stills (the stills for the second distillation are six metres high). The resulting single malt is very mildly peaty, being characterised by its coastal origins, with a scent of sea air and salty flavours on the palate. Reserving all of its production for the single malt market, Bruichladdich is also the only distillery to age and bottle its whisky on the isle of Islay. It produces two heavily peated releases: Port Charlotte and Octomore.
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