Story | Ivan Wong
The Scottish Isle of Islay is a whisky-making mecca, its unique peat flavour having captivated a faithful following. Yet, the uninitiated might compare the hint of peat with the smell of hospital disinfectants.
Japanese writer Haruki Murakami once said: “Islay and whisky roll off the tongue like Scotland and water.” He spoke like a true lover of Islay, but it might not resonate with everyone.
So, why would a region known for making some of the world’s most renowned whiskies bother with gin, a decidedly un -Scottish drink?
The “22” on The Botanist label refers to the number of botanicals in the mix, not its age.
Meet The Botanist. The gin is so named because it’s dependent on botanicals. Indeed, gin maker Jim McEwan invited two botanists to develop a gin imbued with 22 foraged botanicals from Islay, such as wild thyme, tansy, red (white) clover, lemon balm and, most importantly, native Islay juniper. They are so essential that the gin is named “22”, denoting the botanicals rather than its age.
Bruichladdich Distillery, one of nine distilleries on the Isle of Islay, is giving gin a try, thanks to a rare distilling tool—the Lomond still, fondly dubbed Ugly Betty. McEwan found it among a dump truck full of distilling tools he purchased from another distillery, Inverleven of Dumbarton. He recognized Lomond as a treasure from the past and got the idea of using it to make gin, and the rest is history.
Bruichladdich Distillery, one of nine distilleries on the Isle of Islay, is trying its hand at gin-making because of this antique Lomond still.
Some say the taste of peat in Islay whisky is from the water. But this gin shows that’s simply not true.
