Bothy Tales – Gin Bothy
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Wow! Scottish Edge Really....REALLY?!

Wow! Really....REALLY?! That’s my response to having won at this year’s Scottish EDGE Awards! Having never applied for ‘that sort of thing’ or even been part of a pitch process before it would be fair to say I only entered after I was advised ‘you should be applying for this type of event, it might help’!  As a producer in Kirriemuir I often felt the entrepreneurial world, so familiar to those in the city were distant and far away from our rural Bothy which can often feel quite isolated.  Despite our mammoth efforts to innovate – which has led to us producing UK winning products – I’ve tended to avoid networking opportunities, feeling disconnected with the energy that business support...

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Loin or fillet of venison with plums and Gin Bothy Gunshot gin by Christopher Trotter

    This is a very simple recipe and Great for any kind of game such as pigeon or pheasant, but I think it works best with venison. Either the loin or the tender fillets which will feed four people ( just!)   2 fillets of venison or a 300g  piece of loin Cold pressed rape seed oil A little butter Salt and pepper 6 plums or two apples 2 tsp Redcurrant jelly Tblsp Gin Bothy gun shot gin   Heat a frying pan and when hot add a little oil, pat dry the venison with kitchen paper and season lightly with salt and pepper. Place firmly in the hot pan and brown all over, takes a minute or two....

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Chilli infused gin liqueur Salmon with yogurt & mint dressing

When time is short, this simple no fuss starter, inspired by a Jak O'Donnell Gin Bothy demonstration from summer 2017, can be pre-made and ready at a moment's notice!    When curing in advance simply unwrap the fish after 45 mins and test the flavour, either leave it longer until it is at the right strength for you, rinse off under cold water to stop the curing process and store in the fridge until required. To prepare the salmon. 150ml of Gin Bothy Chilli Infused gin 50g of granulated sugar 50g of table salt, fine 30g of dill, finely chopped 25g of grated lemon zest 1 side of salmon, 1kg in weight, skinned and trimmed Combine the sugar, salt, lemon,...

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Gorse Gathering with Gin Bothy, a new flavour in mind!

As the days grew longer in May our hedgerows and paths turned brilliant yellow, as Scotland's long gorse season came to a peak, the start of our foraging! Flowering near Bothy HQ in Kirriemuir we have an abundance of gorse bushes that take over embankments, hedges and agricultural farm land, creating a wild yellow fragrant landscape between late March and August. The Gorse is a large spiky evergreen shrub covered in needle like leaves (gloves recommended when picking!) and has a distinct coconut smell which carries in the air as you pick it.  Harvest the flowers early, before the sun gets out as this ensures the natural oils are at their best. Why forage gorse - eat the yellow flowers...

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Love Gin, Love a tree!

 Pine needles, yes it all started with a hunt for Scottish pine needles and the image below.   Our Bothy Original uses pine needles as one of the fresh botanicals we use to distill gin,  fresh is best and we love the way you can almost imagine you're walking through a pine forest when you drink our gin! So when a Save Scotland’s Caledonian pine forest fundraising leaflet popped through my door at home from Woodlands trust I wanted to get involved. Arriving at Loch Arkaig in the Scottish Highlands, which I think is arguably one of the most beautiful lochs in Scotland, I was struck by the remoteness and colour of the landscape that is a picture postcard at...

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