Kicking Off the Growing Season 2025: First Planting of Shiso & Huacatay

Last week marked an exciting moment for our team—we officially kicked off the growing season by planting the first shiso and huacatay in our greenhouse. This wasn’t just any planting day. It was a hands-on team effort that reminded us why we do what we do: to stay close to our ingredients, to nature, and to the values we believe in as a brand.

At Bôtan, we choose to grow our own herbs because flavor begins at the root—literally. By controlling the growing process from seed to harvest, we ensure not only the quality and freshness of our ingredients, but also their origin and purity. Everything we do is free from preservatives, stabilizers, and artificial flavorings—and that philosophy starts in the soil.

We’ve chosen to start our planting in the greenhouse, where the environment is more stable and secure for young plants to thrive. This early protection gives them a strong, healthy start before we eventually move them to our open fields later in the season.

Our greenhouse is also a space where we embrace polyculture—growing a diverse variety of plants together. This creates a more resilient and balanced ecosystem. Each plant plays its role: some attract pollinators, others naturally repel pests, and many enrich the soil for their neighbors. It’s a more natural, sustainable way of farming that aligns with how we think about flavor: layered, complex, and alive.

This is just the beginning of the cycle. Soon, the herbs we’ve planted with care will find their way into our non-alcoholic spirits, cocktails, and wine proxies—bringing bold, botanical character to every bottle.

Stay tuned as we share more from the fields and the glass.
Spring is on its way, and we’re just getting started.