The gin is distilled after an overnight maceration of the nine base botanicals – the seed, berry, bark, root and peel categories – in spirit and Islay spring water. This alcohol vapour infusion from the distillation then passes through the botanical basket containing the 22 more delicate Islay aromatic leaves and petals. This double infusion gives the Botanist gin its distinctive flavour, allowing the more delicate aromatic leaves and petals to influence the gin vapour without being destroyed.
