Glendalough Wild Botanical Gin

Glendalough employs a full-time forager. Geraldine Kavanagh walks the Wicklow Mountains south of Dublin year-round gathering wild botanicals — heather, ox-eye daisy, watermint, sorrel, elderflower, and more — and brings them to the distillery within hours of picking, fresh and never dried, in the tradition of the 7th-century hermit Saint Kevin, who foraged the same valley. Released in 2017 as the "all seasons" successor to Glendalough's four seasonal gins, Wild Botanical is distilled by stillman Rowdy Rooney in batches under 250 liters: the hardier botanicals macerate in the still, the delicate ones sit in a basket for vapor infusion, cut points decided batch by batch by smell and taste, then cut to 41% ABV with Wicklow mountain water. The distillery calls it a year in every bottle: fresh spring juniper, citrus, and pine like a forest clearing in bloom; nectarous summer flowers and autumn fruits on the palate; a long, sylvan finish of warm winter spice. HuffPost called it one of the most floral gins they'd ever tried — powerful enough to recognize Wicklow by smell. Bevvy found a mellow mix of juniper, pepper, licorice, and a touch of smoke, then juniper, citrus, and ginger on a silky, creamy palate. The Gin Is In: juniper building into a heavily floral mid-palate of rose, woodruff, and honey, best neat or with soda, recommended for fans of Hendrick's or Martin Miller's. Ireland's Sustainable Distillery of the Year, 2021.

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