Botanicals: What's in the gin?

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:

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.

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.

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.

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.

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.

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!