Wine & Spirit Brands

When we had to choose a certifier for our Bruichladdich unpeated organic whisky, first released in 2009, it was Biodynamic Association Organic Production Standards that we opted for, with the idea of going further one day – of making fully Biodynamic whisky. Lawrence, our Head of Quality and Compliance, tells me we are currently in the process of being certified for biodynamic, with the intention, when we reach that point, of releasing some of the whisky stocks we have in the warehouses made from Richard’s barley. The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: WMD – The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure:

The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: WMD – The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure: The figures below state the average representative values per serving giving 10g alcohol, or per standard 25ml measure:

It takes James 7 months every year to personally pick the ingredients for The Botanist, leaf by leaf, flower by flower, when each plant is in its prime. After taking a BSc in Botanical Sciences at university, James’s strong rapport with people and a love of the outdoors took him from there into tourism, and it was visiting Scotch distilleries that originally led him to Islay. After a year living and working on the island, there was an advert in the local newspaper that brought his earlier love for plants together with his later experience of distilleries. Due to regulations in your own country of residence, you cannot access this website By entering you accept the use of cookies to enhance your user experience and collect information on the use of the website.

With the Islay botanicals there’s amazing potency and the flavours have been coaxed from the plants in the right way. ” Adam Hannett, Head Distiller at Bruichladdich Distillery has been intimately involved in every distillation of The Botanist Islay Dry Gin since the inaugural run in 2010. If you give yourself a bit of time with The Botanist, you allow it to open up, kind of hold it in your hand, warm it up slightly, you really start on the nose, to pick up certain botanicals. Due to regulations in your own country of residence, you cannot access this website By entering you accept the use of cookies to enhance your user experience and collect information on the use of the website.

But look closer and you’ll find fertile soil, crystal clear spring water and, if you know where to look, 22 fragrant botanicals that are perfect for making gin. Our approach to spirits distillation began back in 1881, when brothers William, John and Robert Harvey constructed an avant-garde whisky distillery on the shores of Lochindaal, Islay. Those wild ingredients are collected by In-House Forager James Donaldson, and distilled by Head Distiller Adam Hannett at one of the only distilleries in the world to be B Corp certified. Due to regulations in your own country of residence, you cannot access this website By entering you accept the use of cookies to enhance your user experience and collect information on the use of the website.

The most pungent of my dried jars comes from plants that have been salted before they were dehydrated; one twist of a lid of salted leaves and you might be hit by onion, garlic mustard or seaweedy aromas; even more aromatic than the original plant, somehow more deeply scented, and flavoured. The resulting dried herbs have robust flavours and are perfect for using as seasonings in any savoury dish you would season with salt – crumbled salted nettles are lovely with toasted sesame seeds sprinkled onto breads or dips like humous, salted yarrow is incredible dusted on thin slices of tomatos; salted herbs are bombs of umami flavour and make the simplest of food explode with flavour. Wild herbs and flowers that are ideal candidates for salting are: Nettles, yarrow, cleavers, dead nettles, wild oregano, wild thyme, wild garlic, 3 cornered leek, ground elder, ground ivy, lady’s smock, bittercress, ox eye daisy, garlic mustard (hedge garlic), honesty, spruce tips, cherry blossom, apple blossom, rose petal and honeysuckle. Alongside the jars of the magical 5th taste, you’ll be left with a flavoured brine water; don’t throw this away as you can use it to soak meat, fish or vegetables – which pull the wild flavours into your food; or dilute it down to cook pulses or beans in.

A hunter, forager, fisherman and chef from the UK, Nick Weston is a man with a passion for wild food and fire. He left London after 3 years working as a freelance chef in the events industry and built a treehouse in a quiet Sussex wood. Living there off-grid helped Nick to gain a better understanding of how to use the wild ingredients that he acquired through foraging, fishing and hunting. Nick’s vision was to create a ‘Hunter-Gatherer’ school that blended a mixture of foraging, animal butchery, cooking and bushcraft with an emphasis in living comfortably in the great outdoors and creating high-end dishes using wild produce.

An award-winning mixologist, Vijay was also passionate about urban foraging and Native was the perfect way to combine his interests. He’s passionate about working with Southeast Asian ingredients like mango, turmeric, cinnamon and tapioca and pairing them with something even more exotic – foraged ants for example! He has helped shine a spotlight on the movement in Singapore and ignited a new passion in the people that join him on his foraging walks. If you compare getting produce in the package to going out in the wild and seeing it in its rare nature and understand maybe it’s not just a fruit

As Executive Chef/Partner at the critically acclaimed DaiLo and Little DaiLo in Toronto, Nick is renowned for his delicate handling of bold Asian flavours with traditional French techniques. An authority on New Asian Cuisine, he is a sought-after guest speaker, TV personality (including Iron Chef Canada) and culinary pundit. Having worked at Michelin Star restaurants and owning one of Canada’s top restaurants, Chef Liu has earned numerous awards and accolades for his contributions to the culinary world. At the heart of Nick’s menu is a love and respect for the dishes he ate growing up as the son of Hakka parents in Canada, but importantly, they are the dishes his ancestors have been eating for hundreds of years.

Founder of Veld and Sea in South Africa, Roushanna Gray is a wild food innovator and avid forager. Inspired by the outstanding natural beauty of the fynbos, a tiny strip at the bottom of South Africa with the highest density of species in all of the different floral kingdoms, Roushanna has been experimenting with the exciting flavours of Cape Point and its indigenous plants for over ten years. The range of delicious and nutritious culinary offerings from the inter-tidal rock pools of the nearby coast also play a major role in her cooking classes and workshops. Roushanna’s exploration into the flavour and medicinal properties of foraged plants was inspired by her husband, Tom, who is an indigenous plant specialist and her mother-in-law, Gayle, an horticulturalist.