Tropicana Jul-Aug 2018 #119 Hot Stuff

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.
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JULY/AUGUST 2018 | TM