Botanicals: What's in the Gin?

What refines food in the kitchen can also refine a spirit - and this is exactly the case with gin.
Among the numerous botanicals,juniper plays a central role. The EU Spirits Regulation stipulates that the juniper flavour in gin must always be clearly perceptible. The distillate can only be called gin if this characteristic, sweet, resinous and slightly peppery flavour is in the foreground.

Coriander seed is used particularly frequently - it is one of the most important botanicals in around 60% of all gins. Its essential oil gives the gin a finely balanced blend of sweet, citrusy notes, mild bitterness and spice. In contrast to the polarising leaves, the small, round seeds taste pleasantly fresh and harmonise perfectly with citrus fruits.

Cardamom provides fresh, slightly mentholated and fruity nuances, while pepper in its black, white or pink varieties adds pungency and depth. Cinnamon and allspice, which are reminiscent of warm spicy notes and wintery flavours, also find their way into many gins and elegantly round off the taste experience.

You can find more spice botanicals with their typical flavour profiles, origin and suitable product examples in the following overview.

What is the difference between herbs and spices? Quite simply, herbs are preferably used fresh, while spices are usually used dried. In common parlance, however, the terms are often used interchangeably - coriander, for example, is referred to as both a herb and a spice, although botanically it is categorised as a spice.

Typical herbs used in gin distillation are aniseed, fennel and angelica root. All three are also known as medicinal plants and give gin its unmistakable, aromatic and herbal character. As these ingredients have an intense effect, they are generally only added sparingly.

In addition, some gins also contain common kitchen herbs, as anything that adds flavour in the kitchen can also enrich the taste of a gin. Chervil, cress, parsley, sage or chives are just a few examples of botanicals that bring fresh, green and sometimes slightly bitter notes to the distillate.

Many distilleries also focus on the regional identity of their botanicals. The "Gin Sieben" from Frankfurt, for example, contains the seven herbs of the famous Frankfurt Green Sauce - borage, chervil, cress, parsley, burnet, sorrel and chives. The Duke Munich Dry Gin refers to the Bavarian brewing tradition with hops and malt. The "Elephant London Dry Gin" picks up on flavours from the African continent and the "Canaïma Gin" is distilled with herbs and fruits from the Amazon rainforest. Finally, "Noble White" flavours the herbal world of the Alpine region. The Bivrost Arctic Gin celebrates the Nordic nature of the Lyngen Alps in Norway - it is diluted with pure glacier water from this region and thus reflects the clear, cool characteristics of the far north.

Citrus fruits are among the most important botanicals in gin production and can be found in almost all varieties - often even in several variants at the same time. In addition to oranges and lemons, grapefruits, limes and grapefruits are also used. They shape the character of many gins with their fresh, sour, fruity and slightly tart flavours. Both the fruit peel and the pulp are used. The peel in particular is rich in essential oils, which are released during the distillation process and provide the clear, tangy flavour that makes gin so unmistakable. Depending on the variety and combination, citrus fruits can lend the gin a slight sweetness, subtle bitterness or intense freshness.

In modern New Western Dry Gins, where the classic juniper flavour takes a back seat in favour of other aromas, strong citrus notes are often used. They give the gin a particularly fresh, lively profile and make it a popular base for summer drinks and cocktails.

In the following overview, you will find typical citrus botanicals, their flavour characteristics and examples from well-known gins.

Even though juniper is a berry, it is categorised as a spice in gin production!
Nevertheless, fruits and berries play an important role as botanicals in the flavouring of many gins. They lend the spirit colour, natural sweetness and often also a fruity, fresh depth that harmoniously rounds off the character of the gin.

The most popular fruit and berry botanicals include blackberries, raspberries, blueberries and more exotic flavourings such as marula fruit. They not only bring different shades of colour to the distillate, but also a variety of flavours - from sweet and juicy to tart and slightly acidic.

Fruits and berries are often used specifically to give a gin a regional flavour or a more modern taste. While classic London dry gins usually rely on citrus flavours, newer creations increasingly feature red and dark berries, which provide a fruity, soft flavour profile.

In the following overview, you can find out more about typical fruit and berry botanicals, their flavour characteristics and examples from well-known gins.

Flowers play a fascinating role in the world of gin. They lend the distillate fine, aromatic and often slightly sweet notes that provide elegance and balance in the flavour profile. Floral botanicals add a delicate fragrance component and create a harmonious combination of earthy, spicy and fruity elements.

Hibiscus and Japanese cherry blossom (sakura) are particularly popular, enriching gins not only in terms of flavour but often also visually with a slightly reddish or rose-coloured shimmer. They are often complemented by lavender, rose petals or camomile - flowers that lend the gin a refined fragrance and a gentle, floral depth.

Depending on the composition, a versatile spectrum of flavours is created: from lightly perfumed and elegant to fresh and floral-tart. Floral botanicals are mainly used in modern gins, such as New Western Style Gins, which experiment with soft, complex fragrances and interpret the traditional juniper flavour in a new way.

Good to know:
In gin production, we deliberately refer to flowers - the aromatic parts of plants that contain essential oils - and not whole flowers in the decorative sense!

In the following overview, you will find typical flower botanicals, their characteristic flavours and examples of well-known gins in which they play a central role.

Nuts and beans give the gin additional flavour dimensions and enrich the aroma profile with warm, earthy and often slightly sweet notes. Almonds and hazelnuts are particularly popular in the distillation process. They give the gin subtle nutty undertones and subtle roasted flavours that give the distillate depth and structure.

Nutmeg, although botanically not a true nut, is also often included in this category. Its strong, spicy, slightly sweet aroma gives many gins a special warmth and harmoniously rounds off the flavour profile.

These additions give the gin a full-bodied texture and a complex interplay of flavours, which is effective both on its own and in mixed drinks.

In the following overview, you will find typical nut and bean botanicals, their characteristic flavours and examples from well-known gins.

Vegetables are rarely used in gin production, but can bring special fresh, green and slightly spicy notes to the distillate. A particularly well-known example is Hendrick's Gin, which integrates its characteristic cucumber note directly into the recipe, creating an unmistakable, mild and fresh flavour.

Some distilleries are also experimenting with other vegetables such as tomatoes, peppers or beetroot to create new flavour experiences. Vegetables can not only add natural freshness to gin, but can also subtly influence the colour profile - for example through beetroot juice or other plant extracts.

Even if vegetables play a minor role compared to herbs, fruits or spices, these examples show that even unusual botanicals can enrich the flavour profile of a gin in a creative way.

In the following overview, you will find typical vegetable botanicals, their flavour profiles and examples from well-known gins.