Gin and Botanicals
December 17, 2024

A Splash of Nature: Exploring the Botanicals in Gin

Gin, the timeless spirit of botanists and bartenders alike, is more than just a base for your G&T or martini. At its heart, gin is a liquid alchemy that transforms a neutral spirit into a botanical wonderland, bursting with flavours that span the spectrum from earthy to floral, citrusy to spicy. It’s not just about juniper (though that’s non-negotiable); gin is an intricate tapestry woven with plants, roots, seeds, and spices from around the globe. Let’s dive headfirst into the botanicals that make gin the versatile and exciting spirit it is today. Warning: you may never look at your cocktail the same way again.

 

Juniper

The Mighty Juniper: Gin’s Main Character

First, we’ve got to talk about the star of the show: juniper berries. Without juniper, it’s not gin—it’s just flavoured vodka. These small, deep-blue berries (technically seed cones) come from the juniper bush and pack a punch with their piney, resinous aroma. Picture the smell of a forest after rain; that’s juniper in its essence. But it doesn’t stop there. Juniper also brings a subtle sweetness and hints of citrus, making it the backbone of gin’s flavour profile. Producers source juniper from across Europe, with Italy, Macedonia, and Albania topping the list. Each origin brings slight nuances, like a regional accent in the voice of your drink.

 

 

 

 

 

 

 

Citrus

Citrus Zing: Orange, Lemon, and More

If juniper is the foundation, citrus botanicals are the high notes, adding brightness and zing. Orange peel—sweet or bitter—and lemon peel are the most common citrus players, but modern gins often include lime, grapefruit, or yuzu for a twist. These peels are typically dried before distillation to preserve their essential oils, which deliver that unmistakable citrusy pop. Citrus not only balances the earthy depth of juniper but also makes gin irresistibly refreshing. The next time you sip a citrus-forward gin, like Tanqueray No. Ten or Malfy Gin Con Limone, remember you’re tasting the sunlit groves of southern Italy or Spain.

 

 

 

 

 

 

Spices

Spices That Warm the Soul

Here’s where things start to get cozy. Spices add depth, warmth, and a touch of intrigue to gin. Coriander seeds are a must-have, contributing a nutty, spicy note with a hint of citrus. They’re like juniper’s best friend, always there to complement and elevate.

Then there’s angelica root, a gin essential. It’s earthy, musky, and slightly bitter, grounding the spirit and helping bind the other flavours together. Some might say angelica root is the unsung hero of gin—it’s not flashy, but it’s indispensable.
Cardamom, cinnamon, and nutmeg also make regular appearances, turning up the warmth. Cardamom’s aromatic sweetness can add an exotic touch, while cinnamon’s fiery kick or nutmeg’s soft spiciness can transport you to winter evenings by the fire. Each spice is a little story, a whisper of the places they come from: India, Sri Lanka, or the islands of the Caribbean.

 

 

 

 

 

 

Liquorice

Earthy Roots and Bitter Barks

Some botanicals dig deep—literally. Roots like orris and licorice lend a creamy, sweet base to gin. Orris root, derived from the rhizome of the iris flower, also acts as a fixative, stabilizing the more volatile aromas in the gin. Liquorice root, with its natural sweetness and slightly medicinal taste, is a divisive addition—you either love it or you’re picking your cocktail apart trying to figure out what’s off.
And then there’s cassia bark. Cousin to cinnamon but a bit subtler, cassia gives gin a woody, slightly sweet spice. It’s like the baseline of a song: you don’t always notice it, but it makes the melody richer.

 

 

 

 

 

 

Florals

Floral Fancy

Ever sipped a gin and felt like you were walking through a meadow in full bloom? That’s the magic of floral botanicals. Lavender, chamomile, rose petals, and elderflower are just a few examples. These ingredients bring a delicate, perfumed quality that can range from romantic to outright whimsical.

Take Hendrick’s Gin, for instance. Its signature blend of rose and cucumber elevates it from “just another gin” to an icon. Floral botanicals are all about balance; too much, and your gin will taste like grandma’s potpourri. When done right, though, they add elegance and intrigue.

 

 

 

 

 

 

Herbs

The Wild Herbs

Gin is nothing without its herbaceous streak. Basil, thyme, rosemary, and sage are gaining traction in contemporary gins, adding complexity and a savoury edge.

These botanicals often mimic the flavours of Mediterranean cuisine, pairing beautifully with fresh citrus or a simple tonic.

One standout is Monkey 47, a German gin that packs an astounding 47 botanicals, including herbs like sage and lavender. The result? A complex, nuanced spirit that’s as fun to explore as it is to drink.

 

 

 

 

 

 

The Exotic Edge: Uncommon Botanicals

As craft distillers continue to push boundaries, the list of botanicals used in gin keeps expanding. Think saffron, cacao nibs, or even black pepper. These more unconventional ingredients add intrigue and cater to adventurous palates.

Consider The Botanist from Scotland’s Isle of Islay, which boasts 22 locally foraged botanicals, including bog myrtle and meadowsweet. Or Roku Gin from Japan, which features sakura (cherry blossom), yuzu peel, and sencha tea for a distinctly Japanese flavour profile.

Local flavours, Global Influence

One of the coolest things about gin is how it reflects the terroir of its ingredients. Distillers from Australia to South Africa are incorporating native botanicals that tell a story of their region. In Australia, you might find Tasmanian pepperberry or lemon myrtle in your gin. South Africa brings rooibos and buchu to the mix. It’s a trend that turns gin into a passport, each sip a journey to a new corner of the world.

The Science of Balance

So how do distillers decide which botanicals to include? It’s part science, part art. Each botanical contributes to gin’s overall flavour profile in unique ways. Some dominate the nose, others the palate, and a few linger on the finish. Getting the balance right is like composing a symphony: every instrument has its role, but they must work in harmony.

Distillers often start with a base recipe and tweak the proportions through endless trial and error. They’ll macerate the botanicals in the base spirit, distill them, and taste the results. It’s a meticulous process that can take months or even years to perfect.

A Botanically Bright Future

Gin is having a moment, and botanicals are at the heart of its renaissance. From traditional London dry gins to experimental craft creations, the possibilities are endless. So the next time you’re at the bar, ask about the botanicals in your gin.

You might just discover a new favourite flavour or a fascinating story about where it came from.

Whether you’re a fan of classic juniper-forward gins or love the creative twists of modern distilleries, one thing is clear: gin is a celebration of nature in a bottle. Cheers to that!