Botanicals: What's in the gin?
Juniper, coriander, lemon and orange peel, cinnamon, tree bark, liquorice, nutmeg and violet root - when you read the list of ingredients of some gins, such as Hayman's London Dry Gin, it is often hard to imagine that this wild mixture of spices, fruits and nature is supposed to make a delicious drink. But anyone who has tried a gin or two knows that the recipes taste good! But in the gin industry, we don't speak of ingredients, but of botanicals.
There is no precise equivalent for the English term 'botanicals' in German. Botanical' means nothing other than 'botanical', but it refers to the plant ingredients that can be contained in gin. This includes plants and plant extracts, which can be divided into the following categories: Spices, Herbs, Citrus, Fruits and Berries, Flowers, Nuts and Beans and finally Vegetables. As the spirit gin had developed from a medieval medicine, there are still many 'healing' and 'soothing' substances among the ingredients. Among them are herbs, roots, seeds, flowers, barks, berries and fruits recommended by experts and publications in the field of health, fitness and wellness.
Discover a detailed page showing the origin of each gin botanical. Learn in which regions they grow and what flavours they contribute to gin production.
Spices
What can refine food in the kitchen can also refine a spirit!
The most important botanical in gin is juniper. The EU Spirits Regulation stipulates that the juniper flavour must predominate among the aromas. A distillate may only call itself gin if this is the case. The juniper gives gin its characteristic sweet, resinous and slightly peppery-hot aroma. Apart from this specification, there are no limits to the gin-makers' imagination. The spirits journalist Karl Rudolf was able to find 182 ingredients in 134 different gins. All in all, it is of course the secret of each individual gin distiller which ingredients make up his gin.
Coriander is also a popular ingredient in gin distillation; it is the flavouring agent in 60 % of the gins. The seeds contain essential oils that give the gin a sweet citrus aroma with a slight bitterness and spiciness. The taste of coriander leaves is polarising: Either you love it or you hate it. In contrast to the leaves, the small round fruits taste less soapy and more citrusy. It combines particularly harmoniously with citrus fruits. Cardamom provides a fresh menthol and fruity taste, while pepper in its colourful variety gives the gin spice and pungency. Cinnamon and allspice, which make us think of Christmas biscuits, also find their way into the gin.
You can find more spices with their typical taste, their origin and corresponding product examples here:
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
AllSpice | Central America, Caribbean | Berries | Slightly bitter, earthy, and fruity, a combination of cloves, cinnamon, and nutmeg | |
Angostura bark | South America | Leaf | Bitter and spicy | |
Birds Eye chili fruit | Africa | Fruit | Fruity, sweet and peppery flavour | |
Black cardamom | Himalayas | Seed | Distinct smoky aroma and flavour | |
Black pepper | Southeast Asia | Seed | Peppery and spicy with a woody note | |
Caraway | Northern and Central Europe, Asia | Seed | Slightly spicy, spicy to sweet with a slightly bitter note | |
Cardamom | South India, Sri Lanka | Seed | Piney, fruity, and almost menthol-like flavour | |
Cinnamon | South America, South Asia | Bark | Warm, sweet, slight citrusy note, and its spicy taste | |
Cinnamon cassia | China | Bark | Sweet, aromatic, and pungent | |
Cloves | Indonesia, East Africa | Bud | Intense, slightly pungent and spicy flavour with sweet aroma | |
Coriander | Mediterranean | Seed | Spicy-tart with sweet aftertaste | |
Cubeb pepper | East and Southeast Asia | Seed | Mild peppery flavour with a slightly bitter aftertaste | |
Cumin | Asia, Southern Mediterranean | Seed | Sweet-bitter warming taste with a nutty note | |
Ginger | Asia, South and Central America | Root | Fruity and spicy with a sweet note | |
Grains of paradise | West Africa | Seed | Peppery-fruity and spicy aroma | |
Juniper | Northern Hemisphere | Berries | Slightly piney flavour with a touch of both fruitiness and pepperiness. | |
Japanese peppercorn | Japan | Seed | Citrus and grassy notes | |
Liquorice | Mediterranean | Leaf | Sweet and woody, with sour and bitter notes, liquorice flavour | |
Long pepper | India | Seed | Sharp, warm, and at the same sweet flavour of licorice and dark chocolate | |
Nepalese pepper | Nepal | Seed | Citrus note, mild spicy with a slightly bitter note | |
Phu Quoc peppercorns | Vietnam | Seed | Citrusy heat with a fruity note | |
Poblano peppers | Mexico | Fruit | Mild spicy chilli flavour | |
Rosemary | Mediterranean | Grass | Spicy-tart, resinous, peppery, lemony | |
Saigon cinnamon | Vietnam | Bark | Cassia-like flavour, aromatic-sweet with a hint of bitterness | |
Sancho pepper | Japan | Seed | Strong citrus flavour with a slight peppery spiciness | |
Sencha | Japan | leaf | Tart, grassy aroma | |
Sichuan pepper | China | Seed | Sparkling spiciness with a fine citrus aroma | |
Smoke-dried jalapeños | Central, South America | Plant | Smoky and spicy | |
Star anise | Vietnam, China | Fruit | More intense than anise, liquorice aroma | |
Syrian oregano | Syria | Leaf | Strong tart-spicy aroma | |
Tasmanian mountain pepper | Australia | Berries | Fruity-sweet with pleasant spiciness | |
Thyme | Worldwide | Plant | Earthy yet fresh flavour with a slightly bitter note | |
Timut | Nepal | Seed | Bright citrusy flavour that is reminiscent of grapefruit | |
White pepper | India, Vietnam, Indonesia | Seed | Dominant spiciness, grassy citrus aroma |
Herbs
So what is the difference between herbs and spices? Herbs are preferably used fresh, whereas spices are dried! In our linguistic usage, we use it fluently. For example, with coriander we speak of herbs and spices, whereas it correctly falls under spices!
Anise, fennel and angelica root are representatives of herbs. All of them are also known as medicinal herbs and give their very typical flavour to the gin. These herbs should be dosed sparingly.
Among the herbs, some are quite common kitchen herbs that end up in gins.
Here, too, the rule is: what spices up the food can also spice up the gin!
Chervil and cress, parsley and cranberries, sage and chives - just as herbs provide that certain pep in the kitchen, they also do so in gin.
Various gin producers have made it their business to use the typical herbs of their region in their gin. Frankfurt's 'Gin Sieben', for example, contains the seven herbs from the recipe for the famous Frankfurt Green Sauce: borage, chervil, cress, parsley, salad burnet, sorrel and chives. The Duke Munich Dry Gin' harks back to the beer-brewing roots of the Bavarian capital with the basic ingredients hops and malt. But there are also gins like 'Elephant London Dry Gin', which is entirely dedicated to the African continent and its aromas, 'Canaima Gin', which is distilled with herbs and fruits from the Amazon rainforest, or 'Noble White', which aromatically covers the entire Alpine region.
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
Angelica root | Northern Hemisphere | Root | Earthy with a slight spiciness, a warm flavour | |
Anis | Eastern Mediterranean | Seeds | Licorice | |
Avocado leaf | Central and South America | Leaf | Nutty hazelnut aroma and a mellow anise-licorice flavour | |
Bamboo | East Asia, South and Central America, Africa, Australia | Grass | Earthy taste with hints of nuttiness | |
Basil | Africa to South East Asia | Leaf | Sweet, pungent, and slightly spicy | |
Bay leaf | Mediterranean | Leaf | bitter and pungent, notes similar to thyme or oregano | |
Bladder wrack | North Sea, Baltic Sea, Atlantic/Pacific Ocean | Grass | Briny taste, strong ocean umami flavour | |
Bog myrtle | Northern Hemisphere | Grass | Eucalyptic kind of aroma | |
Congona | South America, Canary Islands | Grass | Cinnamon flavour | |
Dill | Eurasia | Grass | Fresh, citrus-like taste, with a slightly grassy undertone | |
Eucalyptus | Australia | Leaf | Mix of menthol, citrus, and pine | |
Fennel | Worldwide | Grass | Mild anise, licorice flavour | |
Fir shoots | North America, UK | Shoot | Lemon peel or tangerine peel | |
Green Tea leaf | China | Leaf | Grassy, vegetal, nutty, herbaceous | |
Ground ivy | Worldwide | Leaf | Basil and sage with minty undertones | |
Gunpowder tea | China | Leaf | Smooth, hearty flavour and nutty, vegetal, slightly smoky notes | |
Gyokuro tea | Japan | Leaf | Seaweed and grasses, followed by an intense sweetness | |
Hinoki | Japan | Plant | Woody-tart, slightly smoky, with refreshing notes | |
Hops | West Asia, Europe and North America | Hops | Citrusy, pine-like, herbal, and earthy aromatics | |
Iris root | Asia | Root | Floral, distinct bitter taste | |
Japanese red pine | Japan, Korea, China | Tree | Mildly sweet, with a slightly resinous or pine-like flavour | |
Leaf of the cashew tree | Worldwide | Leaf | Tangy, astringent | |
Lemon thyme | Mediterranean | Grass | Sweet citrus aroma, minty, earthy and floral notes | |
Lemongrass | Asia, Africa, Australia | Grass | Mild citrus with a hint of ginger | |
Lotus leaf | Worldwide | Leaf | Sweet in taste with a hint of bitterness | |
Matcha tea | Japan | Leaf | Mellow, earthy taste | |
Mint | Eurasia | Leaf | Subtly sweet taste and cool sensation | |
Mulberry leaf | North America | Leaf | Fruity and sweet, and the dried leaf will impart a slightly earthy and bitter taste | |
Muscovado | Southern Hemisphere | Leaf | Sweet and malty with a hint of caramel | |
Oolong tea | China | Leaf | Sweet, fruity taste with a hint of nuttiness | |
Perilla | Southeast Asia | Lleaf | Grassy with notes of anise or licorice | |
Peruvian coca leaf | Peru | Leaf | Green tea, slightly bitter with some sweetness | |
Pine buds | Northern Hemisphere | Bud | Spiky flavour: herbal, sweet, a little perfumey | |
Pine needle | Northern Hemisphere | Needle | Piney, resinous, astringent, and citrusy, with undertones of mint | |
Red algae | Worldwide, coral reefs | Grass | Subtle taste of the sea with slightly earthy notes | |
Rose root | Asia and Europe (Arctic regions) | Root | Slightly bitter | |
Sage | Mediterranean | Leaf | Earthy, slightly peppery taste with hints of mint, eucalyptus, and lemon | |
Savory | Mediterranean | Grass | Spicy-aromatic, peppery, thyme-like flavour | |
Sea fennel | Black Sea, European Atlantic coasts | Grass | Tart, fresh, to lemony | |
Seaweed | Worldwide | Grass | Briny and salty, sweet when dried | |
Spoonwort | Europe | Grass | Slightly spicy and maritime notes | |
Spruce shoots | Central and Eastern Europe | Seed | Bright, citrus flavour | |
Verbena | Europe | Grass | Lemony scent,slight minty or even tangerine taste | |
Violet roots | Northern Hemisphere | Root | Sweet and floral | |
Woodruff | Eurasia | Grass | Sweet, hay-like, earthy aroma | |
Wormwood | Eurasia | Grass | Bitter | |
Yarrow | Eurasia | Grass | Sweet flavour with a bitter finish, often compared to anise and tarragon |
Citrus fruits
Citrus fruits are present in almost all gins, usually even several varieties. In addition to oranges and lemons, grapefruits, limes and grapefruits are also common. Whether from the pulp or the peels, the fruity-sour citrus notes contribute significantly to the flavour of the gin. Often, only the peels are used, which are rich in essential oils.
In the New Western Dry Gins, where the typical juniper flavour is to take a back seat in favour of other notes, strong citrus flavours are often used.
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
Amanatsu | Japan | Fruit | Sweet and sour flavour | |
Bergamot | Italy | Fruit | Aromatic-tart and very sour, combination of lemon and bitter orange. | |
Blood oranges | Mediterranean | Fruit | Sweet and sour taste, slightly more bitter than conventional oranges | |
Buddah's Hand | South East Asia, South and Central Italy | Fruit | Bittersweet, similar to an ordinary lemon, only sweeter | |
Chinese lime | China | Fruit | Mixture of salty and sour | |
Clementine | Southern Europe, Northwest Africa, Florida | Fruit | Fruity-sweet with mild aroma | |
Daidai | Japan | Fruit | Extremely bitter | |
Finger limes | Australia | Fruit | Citrusy, acidic, and slightly bitter with some herbaceous notes | |
Grapefruit | Caribbean Islands, South of the USA | Fruit | Bitter and sweet | |
Hetsuka Bitter Oranges | Japan | Fruit | Sweet and sour, juicy, similar to lime | |
Kabosu | Japan | Fruit | Sour, tangy | |
Kaffir lime | Southeast Asia | Fruit | Fine sour lime aroma | |
Kumquat | Worldwide | Fruit | Aromatically sweet with a slightly sour orange flavour | |
Lemon | Mediterranean | Fruit | Sour with a slightly sweet note | |
Lemon myrtle | Australia | Fruit | Seet, spicy flavour with intense and refreshing citrus notes | |
Lemon verbena | South America | Herbs | Intense lemon aroma | |
Limes | India, Malaysia, USA | Fruit | Acidic-tart, with a slight hint of sweetness | |
Orange | Mediterranean, India, China, Brazil | Fruit | Sweet-tart | |
Orange peel | Mediterranean, India, China, Brazil | Fruit | Less sweet than the rest of the orange, with characteristic bitterness | |
Pink grapefruit | Caribbean Islands, South of the USA | Fruit | Tart-fruity, sweet-sour and slightly bitter | |
Seville orange | Spain | Fruit | Bitter-sweet | |
Sicilian lemon peel | Italy | Fruit | Tart-bitter, with little acidity | |
Yuzu | Japan, China, Korea | Fruit | Pleasant acidity with tart notes and slightly sweet, like a mixture of lemon, grapefruit and orange. |
Fruits & Berries
Although the main botanical, juniper, has a berry shape, it belongs to the category of spices! Fruits and berries in gin making are, for example, blackberry and marula fruit. They give the gin colour on the one hand and sweetness on the other.
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
Acai | Amazons | Berries | Earthy, bitter taste that contains hints of dark chocolate and blackberry | |
Amaou Strawberry | Japan | Berries | Very sweet | |
Apples | Worldwide | Fruit | Sweet, tart, hints of cinnamon spice, honey-like flavour | |
Apricot | Turkey | Fruit | Peach and plum | |
Aronia Berries | North America | Berries | Sharp, sour taste | |
Baobab | Africa | Fruit | Sweet, citrusy taste | |
Blackberry | Worldwide | Berries | Succulent, juicy berries with a tart flavour | |
Blackcurrant | Eurasia | Berries | Grape-like flavour and acidic to taste with hints of cherry | |
Blueberry | North America | Berries | Sweet taste with a bit of acid | |
Buckthorn Berries | Worldwide | Berries | Tart and citrusy, with subtle sweetness | |
Charentais Melon | France | Fruit | Sweet taste reminiscent of papaya and pineapple | |
Chinese Dragon Eye Fruit | China | Berries | Musky, sweet | |
Cranberry | North America | Berries | Bitter, sharp taste, | |
Damson | Worldwide | Fruit | Tart, sour, and subtly sweet | |
Dragon Fruit | Worldwide | Fruit | Blend of pear and kiwi | |
Elderberry | Worldwide | Berries | Bitter and earthy | |
Fig | Turkey | Fruit | Sweet, honey taste | |
Fruit Of The Moriche Palm | South America | Fruit | Bitter-sweet taste | |
Goji Berries | Asia | Berries | Sweet and sour flavour | |
Gooseberries | Eurasia | Berries | Similar to grapes but more acidic | |
Guava | Central And South America | Berries | Sweet, exotic taste, slightly tart | |
Lingonberries | Eurasia, North America | Berries | Taste sour with a bit of sweetness | |
Lychee | China | Berries | Sweet and fruity taste with hints of floral notes | |
Mango | Southern Hemisphere | Fruit | Sweet tasting fruit and juicy like orange. | |
Marula Fruit | Africa | Fruit | Tart, with a pleasant sweet and sour taste | |
Mulberries | North America | Berries | Sweet and tart flavours, with a hint of baking spices or woody cedar | |
Papaya | Central, South America | Fruit | Juicy with a sweet flavour | |
Passion Fruit | Central, South America | Fruit | A unique blend of sour and sweet with a very floral finish and citrussy notes | |
Peach | Worldwide | Fruit | Sweet with little acidity | |
Peruvian Physalis | South America | Berries | Slightly tart, grape-like flavour | |
Pineapple | South America, Caribbean | Fruit | Fusion of sweet and acidic notes | |
Pineapple Berry | The Netherlands | Berries | Pleasantly sweet, tart and juicy and to some,the tropical version of a strawberry | |
Plum | China | Fruit | Sweet fruit, and it slightly has a close taste to apricot | |
Prickly Pear | Mexico, Southern Us | Fruit | Often compared to that of a melon or a kiwi, with a hint of bubblegum | |
Quince | Turkey, Greece | Fruit | Inedible when raw, tastes reminiscent of apples and pears when cooked | |
Red Banana | East Africa, Asia, South America | Fruit | Like a regular banana with a hint of raspberry sweetness | |
Rose Hips | Europa, Asia | Fruit | Floral, slightly sweet flavour with a touch of tartness | |
Rowan Berries | Northern Hemisphere | Berries | Sour with a slight bitterness | |
Sloe | Worldwide | Berries | Extremely tart | |
Strawberries | Worldwide | Berries | Ranging from pineapple to tree fruit such as apple and pear | |
Tamarillo | South America, New Zealand | Fruit | Tangy and variably sweet, with a bold and complex flavour | |
Ume Plum | Japan | Fruit | Sour-tart aroma, not suitable for consumption raw | |
White Peach | Worldwide | Fruit | Delicate, floral sweetness | |
White Wine Grape | Worldwide | Fruit | Sweet to slightly sour taste | |
Williams Pear | Europe, America | Fruit | Fruity like pear, apple, peach, apricot, melon, and tropical fruit | |
Yamazakura Cherry | Japan | Berries | Sweet and sour, with slightly woody flavours and almond aromas | |
Peruvian physalis | South America | Berries | Slightly tart, grape-like flavour |
Flowers
Flowers play a fascinating role in the world of gin, lending their delicate and aromatic qualities to the drink. Botanicals such as hibiscus and the beautiful cherry blossom sakura are often accompanied during the distillation process by floral additions such as lavender, rose petals and camomile. These flowers give the distillate a refined fragrance and pleasant aromas that create a harmony between earthy and floral notes.
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
Black orchid | Asia, South America | Flower | Tasty, sweet, cake-like | |
Bulgarian rose petals | Bulgaria | Petals | Floral notes, sweet undertones, and mild touches of Spice | |
Cactus blossom | North and South America | Flower | Quite tasty, sweet | |
Cempasúchil flowers | Mexico | Flower | Subtly bitter taste | |
Chamomile | Worldwide | Flower | Mild, slightly bitter-sweet taste with earthy flavour | |
Cornflower | Worldwide | Flower | Spicy-sweet, slightly salty | |
Elderflowers | Worldwide | Flower | Fresh, flowery-fruity, intensely sweet-smelling | |
Fuchsia | Central, South America | Flower | Sweet and floral | |
Hawthorns | Northern Hemisphere | Flower | Tart, tangy, and slightly sweet | |
Heather | South Africa, Europe | Flower | Spice and apple tones, herbal, woody, floral, peaty fruit | |
Hibiscus | Asia, Tropical regions | Flower | Slightly sour taste with floral or fruity undertones | |
Jasmine | Asia, Europe | Flower | Sweet, floral and slightly bitter | |
Lavender | Mediterranean | Flower | Sweet and floral with a slightly bitter aftertaste | |
Lily | Northern Hemisphere | Flower | Sweet-tart, with a slightly bitter aftertaste | |
Lime blossom | Europe | Flower | Aromatic, slightly sweet and mild, light honey note | |
Orange blossom | Asia | Flower | Floral-fruity aroma, reminiscent of honey | |
Red clover | Europe, Asia | Flower | Gentle and sweet taste with a slight bean aroma | |
Rose petals | Northern Hemisphere | Petals | Mild aroma with light sweetness and floral notes | |
Sakura | Japan | Flower | Mild floral flavour, with a very subtle hint of bitterness | |
Violet | Worldwide | Flower | Sweet and floral |
Nuts & Beans
Nuts and beans add extra flavour dimensions to the gin and enrich the aroma. Almonds and hazelnuts are often integrated into the gin-making process and contribute nutty undertones with roasted aromas. But the aromatic spicy fennel and the strong tart aroma of nutmeg also belong to this category. These additions create a harmonious balance between earthy and nutty notes and elevate the overall profile of the gin.
Name | Region | Type | Flavour | Bottle |
---|---|---|---|---|
Acacia seeds | Australia | Seed | Coffee, chocolate and hazelnuts | |
Almonds | Mediterranean | Nut | Sweet with a slightly nutty taste (only the poisonous bitter almonds are bitter!) | |
Cashew | Worldwide | Nut | Rich nutty flavour, similar to almonds or peanuts | |
Cocoa beans | Africa | Bean | Acidic and fruity, slight floral taste | |
Fennel seeds | Mediterranean | Seed | Sweet, licorice-like flavour | |
Guarana seeds | Brazil, Venezuela, Paraguay | Seed | Bitter, earthy, and slightly astringent | |
Nutmeg | South Asia | Nut | Spicy, earthy and slightly sweet, but not sugary | |
Poppy seeds | Worldwide | Seed | Subtle nutty flavour and light sweetness | |
Seje | Amazons | Leaf | Oily mesocarp has a chocolate-like flavour | |
Tonka beans | South America | Bean | Rich, slightly nutty vanilla flavour, with hints of sweet spice |
Vegetables
Vegetables are rarely used in gin production. However, there are some excellent examples of vegetables being used in gin. The most famous example is Hendricks Gin with its legendary cucumber in the recipe!
Conclusion
Whether roots, fruits or herbs, the botanicals not only give gin its flavour, but are still known today for their medicinal effects and are contained in medicines. We don't want to go so far as to claim that gin makes you healthy. Nevertheless, it helps to go back to the roots - in the truest sense of the word - to know where the taste comes from!