Gin distillation has been recognised for a significant amount of time as an art form. Because they are made with such a wide variety of botanicals, all of the gins have their own distinctively bitter and slightly dry flavour.
Gin connoisseurs are likely to be unaware of the presence of many of these botanicals. These botanicals are so frequently found in gin that their presence is almost to be expected given. The following is a list of the top ten botanicals that are used in the production of our gin, which we have gathered. One thing that all of these top botanicals for gin have in common is that they have all been used in gins for more than a century. Some of them were even employed in the production of gin during the 17th and 18th centuries. During this time period, these botanicals were also easily accessible throughout Europe.
On the other hand, in order to find the best spices for our selection, we decided to source them all over the world. Here are the botanicals used in our gin production; you may have noticed a hint of their undertones in a sip of our products.
First on the list is Juniper. Juniper has been found at Paleolithic sites in Europe. Over 10,000 years ago, people used juniper branches to get their piney scent.
There are between 50 and 67 Juniper species worldwide, depending on who you ask. The European Union requires Gin to be primarily flavoured with Juniprus communis. If you use Juniperus oxicedrus, for example, the drink must be labelled "Juniper Flavored Spirit Drink."
In the United States, the species of juniper does not need to be specified. Because it does not say "juniper berries," American Gin Makers can experiment with different types of juniper. Alligator Juniper is used in Three Wells, Arizona. In Colorado, Spirit Hound makes use of Rocky Mountain Juniper.
The Juniper gives Gin its distinct flavour. Without juniper, gin is incomplete. A gin is technically made of juniper.
The primary aromatic molecule found in Juniper is a-Pinene. However, the amount of this molecule, which strongly evokes pine and spruce, varies depending on where it grows.
Coriander is the dried seed of the cilantro plant, which grows naturally in southern Europe, North Africa, and Southwest Asia. Linalool is the primary constituent of the seed oil. It has a strong spicy and floral scent. Linalool is responsible for the distinct flavour that gins have. It has a rich flavour that is slightly peppery, citrusy, and nutty when crushed. Coriander is said to be a favourite in America and is best paired with Juniper.
3. Angelica root
Angelica is the third member of Gin's "holy trinity," along with Juniper and Coriander. Angelica is frequently confused for juniper in Gin. It's a juniper that's muskier and woodier.
The roots' principal fragrant components are b–Pinene and a–Pinene. In contrast, the seed oil is sweeter and has a mint/eucalyptus undertone.
Since at least the 10th century, the common Angelica type used in gin has been grown as a vegetable in Northern Europe. The root is widely used in gin due to its strong, pungent odour, but other parts, particularly the seeds, may also be employed.
4. Oris Root
Dried Orris Root is most likely a perfumery tribute. Orris Root is thought to have fixative properties. This is due to the fact that the aromatic molecules in distilled Orris Root are thought to be more tightly bound than those in other ingredients.
Although the root strongly smells of violets, specifically violet candies, it is rarely used to enhance the flavour of gin.
It can be challenging to incorporate Orris root into your gin. It can take up to five years for an iris to grow a large enough root to harvest. The root could then take another five years to dry.
This is an important footnote to include. According to recent research, there is little to no evidence that Orris Root has any fixative properties in Gin.
5. Orange Peel
The use of citrus fruits as a botanical ingredient is common in many gins.
Orange is the citrus that is used the most frequently, even more so than lemon. Peels of oranges, particularly those that have been dried, are the component of this fruit that is most frequently utilised in the production of gin. Depending on the variety of orange that was used, the oils found in the skin could impart citrusy notes that are tangy or notes that are sweet and gentle.
6. Lemon Peel
Lemon is a citrus fruit that is frequently used in the realm of cooking because of its ability to brighten food and beverages. Lemon twists are commonly used in gin cocktails as a way to highlight the spirit's natural citrus notes.
The zesty and sugary notes of lemon peel are the lemon smells in gin that stand out the most. The cultivation of lemons was a European agricultural practise that originated in the 15th century and quickly extended over the Mediterranean.
Lemon distillate has a very recognisable flavour and scent all its own. Depending on how much lemon is in it, it might have a flavour that is very similar to that of candy.
You may not have realised that Licorice was used in Old Tom style gins due to its strong flavour and mild sweetness. Licorice was used to mask the flavour of the base spirit in the nineteenth century. Glychyrrhizin is responsible for licorice's sweetness.
Despite having a similar flavour, licorice has no relation to anise, aniseed, or star anise. These ingredients can also be found in gin.
Using the chemical up, a group of chemists recreated the flavour of licorice root. They discovered molecules in Licorice root that are "popcorn-like," "sweaty," "vanilla-like," or "foxy." Licorice can be tricky.
8. Cassia Bark
The word "cinnamon" is often used interchangeably with cassia, particularly in the United States.
Cassia is related to cinnamon in a very close way. It is obtained by stripping the bark off of an evergreen tree native to South China.
The amount of bark that is present on a stick can be used as a reliable predictor of whether or not it is from a Cassia tree. The rolls shown in the previous illustration only consist of one layer. Grinding cassa is made more challenging due to its greater thickness and greater durability compared to other materials.
Cassia gins that are made with an excessive amount of cassia can have a potent aroma that is evocative of Big Red chewing gum. Cassia lends gin a flavour that is similar to that of cinnamon's fiery red heat. Caution is required when working with it.
Nutmeg is indigenous to the Moluccas, Indonesia's Spice Islands, where its value led to atrocities and war between English and Dutch traders, but it is also grown in China, Malaysia, India, Sri Lanka, Grenada, and South America. Our nutmeg is sourced from India,
Nutmeg has a sweet and earthy flavour that adds a noticeable heat and a long, spicy sweetness to the finish of gin.
Nutmeg has a sweet and earthy flavour that adds a noticeable heat and a long, spicy sweetness to the finish of gin. Splitting a nutmeg fruit reveals the seed and the red aril from which mace is derived.
Cinnamon is one of the world's oldest spices and is widely used today. Cinnamon was used to embalm Egyptian mummies; the world's oldest known perfume also contained cinnamon, and Sappho wrote poems about it. Having cinnamon was a status symbol in Europe during the Middle Ages.
Cinnamon is added in gin production because of its sweetness with a kick of spice characteristics. It also imparts aroma that is easily recognizable, making it one of the popular spices for gin distillers.