Bothy Tales: Footsteps in the Scottish hills

Product Information

bottles of this 1st edition smoked gin have been produced, the only smoked gin made in a protected designation of origin area, using a Smokie ‘bothy’, Oh, what a shame you weren't here last week, she says, pity radiating from behind her horn-rimmed specs. You've missed him.

While we hope to resume hosted tastings at The Bothy Experience in Glamis soon, our virtual tastings bring the atmosphere of our 4-star visitor attraction to you! Some virtual tastings are open to the public, but if your group has 10 or more boxes you can book a private tasting. Just give us the details of everyone taking part when booking and we'll send their Bothy At Home boxes directly to their door!

Summary

We are also gearing up for a busy festive season again and have launched our Dine@Home restaurant boxes for both Christmas Day and Hogmanay, with everything you need for a sumptuous celebration. All you need to do is reheat and enjoy.” Alex Spink and Sons have been making smokies in Arbroath since 1977. They worked with Gin Bothy Founder, Kim Cameron applying their traditional smoking techniques to juniper, orange peel, coriander and lemon which were then distilled, creating the Gin Bothy’s first smoked gin. Harrison began sharing his culinary adventures via social media in 2017 and soon captured people’s imaginations, using a stove and simple ingredients to create hearty but delicious meals. Kim Cameron, founder of the Gin Bothy, joined Craig at his weekly Supper Club to share the Gin Bothy story and give an insight into how they make their range of gins and spirits, she comments, “Creating gin for me is like cooking and I love working with flavours, so when Craig asked me to create this new gin for him, I was delighted. The warm aromas of his Fireside Gin are perfect for the festive period.” A heavy-bottomed large pot or saucepan: Time to dust off Granny's jeelie pan! Jam needs to bubble for a long time without the fruit burning, so a large saucepan with plenty room for evaporation is best.

Gin Bothy founder, Kim Cameron said: “With a growing team and demand for our products, our office and storage space simply needed to grow to support demand. This is an incredibly exciting move for the team as the Forfar facility gives us room to expand, create several more jobs and means we don’t have to outsource warehousing.” Bothies are not for everyone, but there can be no doubt that they are an important resource for hill goers, often providing a safety net when aims turn out over ambitious or the weather decides to have a little fun. In some places bothies have been the victim of their own success with numbers visiting increasing and problems with litter and human waste growing. There will always be difficulties associated with such shelters, but they are simply further barriers to overcome in the preservation of our mountain heritage.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. I know she’ll make a success of it. Kim is passionate about everything she does. She throws herself fully into every project, every product and has established her business.

Craig created The Kilted Chef Supper Club in June this year, it takes place every Thursday and each week a local guest producer is invited to share their food and drink story. Following the fruit calendar of Scotland she produced a range of jams and marmalades and sold them in the shop and local markets. Rather than see leftover fruit juice go to waste, Kim's mum suggested adding the juice to gin. The Jam Bothy became the Gin Bothy in 2015 and the rest is history. years on we're delighted to bring our 'Jam Bothy' range to retail. We make our jams and marmalades by hand from traditional jam recipes in our bothy kitchen at Kirriemuir. Our range includes whisky, gin, and rum marmalades and raspberry & gin, rhubarb & ginger and strawberry & champagne jam and our popular chilli jam. However, sloes deserve more credit for their versatility. Here are a few more ways to use up sloes if you find yourself with a glut: Sloe cordialWhether you plan to spend autumn on golf course or grouse moor, wild camping, or caravanning through the heather-clad hills, a wee dram of sloe gin liqueur is the perfect companion to any Scottish adventure. Stewed rhubarb with granulated sugar or caster sugar to balance its natural sourness. Be careful not to overdo it, though. The tart taste is what makes rhubarb special. Burns practices escapism in it’s simplest form – hill walking. Getting out on your own, armed with a map, a compass and a stout pair of boots. (And often, as required in Scotland, a small bag of coal, a large bottle of whisky, some food and a sleeping bag.) The book is filled with articles or essays and jumps around a little, but that doesn’t affect the cohesiveness. All the tales portray his sense of wonder at nature, and glee at his semi-retired state meaning he can go walking whenever he likes. Heartily jealous, John. Steve described it perfectly whilst helping me forage and gather pine needles from lower hanging branches in the forest: we are guardians of the land and here to protect it for generations to come, to him this clearly isn’t just a job, his passion and commitment emulate and I definitely left feeling this is his vocation and the future of the forest was in safe hands. In June we'll relaunch our range at the Royal Highland Show, a special event as it's the first we attended when we began 10 years ago.