Wild Island GinThe Botanicals

Our six native plants which we hand gather here in Spring and Summer – lemon balm, wild water mint, meadowsweet, sea buckthorn, heather flowers and bog myrtle – provide the heart and soul of Wild Island Botanic Gin.

The British wheat that we use, along with a base of ten other botanicals, led by juniper berries along with coriander seeds, sweet Mediterranean lemon peel, orange peel, liquorice, cinnamon bark, angelica root, orris root, cassia bark and nutmeg, provide body and depth to the gin.

This is a truly unique premium gin of the very highest quality.

Six Wild Botanicals

Lemon Balm

A leafy green herb which grows wild on our remote island. As the name suggests, it has a delicate lemon flavour and aroma even though it belongs to the mint family of herbs. It is often used in cooking and therapy and is dried to make tea leaves.

Wild Water Mint

Found in frequently damp ground, our island provides the ideal growing environment for water mint. Unmistakably part of the mint family from its subtle mint aroma and appearance, it is distinguishable by its pretty lilac flowers in bloom from late July to September.

Sea Buckthorn

Being on an island, sea buckthorn grows in abundance on Colonsay. The berry has been used for centuries for its medicinal and nutritional qualities in teas and oils. The taste is honey-sweet and slightly acidic – a little goes a long way.


Again, at its happiest in damp conditions, meadowsweet possesses a subtle aromatic character often used in potpourri and in Scandinavian mead production. The creamy-white flower clusters of our Isle of Colonsay meadowsweet give off a strong, almond-sweet aroma.

Heather Flowers

The legendary Flower of Scotland, it is no coincidence that heather flowers have been used for centuries to create aromatic oils, pillow stuffing and in potpourri as a relaxant. In Wild Island Botanic Gin, our Colonsay heather flowers give a very subtle, floral quality to the spirit

Bog Myrtle

Used to add sweet flavour to ancient beer recipes and reputedly consumed by the Vikings before battle, bog myrtle is a richly aromatic herb found largely in damp peat bogs. Our Colonsay bog myrtle is subtly perfumed, adding fragrance and gentle flavour to the gin.

High Croft Botanicals


Providing lots of natural sweetness, the fruit of the bramble vine was consumed in Neolithic times and was shrouded in superstition. It grows wild on the island and is hand gathered before being added to our ‘Sacred Tree’ botanicals.



Even is small quantities, redcurrants add a tart, sparkling quality to our botanical composition. While their growth can be regarded as wild across the island, we grow and gather what we need on our croft.



Flourishing in late summer and early Autumn, rosehip is gathered and dried to be added to our botanicals. The berries give off a slightly tart, honey-like sweetness.



While the raw fruit is relatively bland to taste, elderberries pick up more intense sweet flavour when soaked and heated for distillation. A small amount contributes to overall juicy mouthfeel of the spirit.


Rowan Berries

Not typically eaten raw, the rowan berries hand gathered on the island give a subtle bitterness to the spirit when distilled. They have been used for centuries in liquors and cordials.


Crab Apple

Crab apple has the same cheek-puckering effect as citrus fruit when eaten raw. Distilled by the right hands and in the correct quantities, however, it adds a gentle acidity to help balance the rich, sweet ripe fruit characters.


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