Produced on the island of Islay by Bruichladdich Distillery, this gin is defined by an unusually extensive botanical composition and a distillation process designed to preserve aromatic detail. While the distillery is historically associated with whisky production, this expression represents a deliberate exploration of gin through a distinctly local lens. The base spirit is a neutral grain alcohol, selected for purity and minimal interference with botanical character. Distillation takes place in a modified Lomond still, a type more commonly associated with whisky, adapted here for slow and controlled gin production. The still’s design allows for precise management of reflux, enabling delicate compounds to be retained while heavier elements are moderated.
A total of 31 botanicals are used, including 22 that are hand-foraged locally on Islay. These native plants, such as bog myrtle, heather, hawthorn, and apple mint, contribute a layered herbal profile that distinguishes the gin from more conventional London dry styles. Traditional botanicals including juniper, coriander, citrus peel, and angelica root provide structural balance and ensure the spirit remains recognisably gin. Botanicals are introduced through a combination of maceration and vapour infusion. Heavier roots and seeds are steeped directly in the spirit prior to distillation, allowing for full extraction of oils. More delicate leaves and flowers are placed in a vapour basket, where alcohol vapours pass through and gently extract aromatic compounds without excessive heat exposure.
Distillation is deliberately slow, often taking significantly longer than standard gin production. This extended process allows for greater separation of fractions and more precise control over the final profile. Cut points are carefully selected to retain clarity while preserving complexity. Water used for dilution is sourced locally on Islay and treated to ensure consistency while maintaining a soft mineral character. No artificial flavouring or post-distillation additives are used, and the gin adheres to dry style parameters despite its botanical intensity. The result is a technically complex spirit that emphasises terroir, botanical diversity, and controlled distillation. It stands apart from more juniper-dominant gins, offering a broader and more herbaceous interpretation of the category.
Tasting Notes
Nose:
Highly aromatic, with fresh herbs, wildflowers, and soft juniper. Notes of mint, heather, and citrus peel are layered with a light earthy undertone.
Palate:
Complex and well-structured, with juniper present but integrated. Herbal and floral notes dominate, supported by citrus brightness and gentle spice. The texture is smooth with a slightly oily weight.
Finish:
Long and evolving, with lingering herbal freshness and soft spice. A light floral dryness persists, leaving a clean and distinctive impression.
