Tropicana Jul-Aug 2018 #119 Hot Stuff
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Tropicana Jul-Aug 2018 #119 Hot Stuff

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THE DRINKS TM | JULY/AUGUST 2018 102

THE DRINKS “The Botanist gin – with a 46% ABV – is created from nine core, traditional gin botanicals and 22 local Islay botanicals, all hand-picked and foraged by local botanists, Dr. Richard and Mavis Gulliver.” not a newcomer in the rarefied world of spirits; but what was once known only for its medicinal purposes is now the drink of choice. From Bogart to Churchill, gin is and always will be classy and rewarding. As someone once said, gin has got all the potency of absinthe without the regret of the Fireball. Connoisseurs will agree that there is a marked difference between drinking gin and tasting it. To begin with, gin is rarely ever drunk neat, as, for the most part, it is not that palatable without a mixer – in most of our opinions, but to each his own. However, tasting gin neat is hugely important for developing one’s gin palate and learning more about what you are drinking. Mixers, especially tonic, will mask some of the botanical’s flavours as well as cut the harshness and alcohol notes. While the latter is desirable, the former reduces the flavour of the gin, so it is key to work out what ratio of mixer you should add to your gin. To properly induct us into its embrace, The Botanist brand ferried a privileged lot of us to A Little Farm on the Hill for an afternoon of fun and folly (no folly ensued). There, in a charming kitchen setting, filmy organza curtains ruffled in the wind, macaques called and birds chirped to us while we studied the organic and local-to-Malaysian-soil plants growing abundantly on the fertile earth. Caressing the leaves of the fragrant basil, spicy mint and woodsy juniper, we were allowed to pick two plants of choice for the makings of our own gin; the objective being to immerse ourselves in the experience and care it takes in the pursuit of The Botanist’s hand-foraged ingredients. “Malaysia used to be a haven for foraging with its abundance of natural herbs and spices – frequently used for Chinese medicines. While that is not popular in our day and age [yet], I do hope that The Botanist coming to Malaysia will inspire its local bartenders and consumers towards sourcing for local ingredients and being creative with the way they garnish and serve their drinks. We really want The Botanist to encourage you to go out there and explore your surroundings!” enthused Chloe Wood, the Asia Pacific Brand Ambassador for The Botanist. Petite with an abundance of energy radiant on her face, Wood is an Islay native herself, now based with the eminent brand in Singapore. From the hand-foraged 22 and nine core botanicals, followed by an achingly-slow 17-hour distillation, the result is a highly distinctive, complex and floral gin with an outstanding finish and impeccable provenance. Incredible care is exercised in its distillation process as the precious botanicals are slowly and gently coaxed into releasing their multifaceted, signature aromatics in The Botanist’s unique and cherished Lomond pot-still. The layered complexity of the drink comes to life, more with each gentle sip of this refreshing delight. In an age of re-badged industrial gins, The Botanist stands out as a truly artisanal, small-batch, hand-crafted labour of love and distiller’s art. A breath of botanical Islay in every glass. Nothing fresher than that, is there? The Botanist is now available at selected establishments throughout the city. 103 JULY/AUGUST 2018 | TM

THE DRINKS<br />

TM | JULY/AUGUST <strong>2018</strong><br />

102

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