If you like GIN, you've probably already been enchanted by the complexity of flavors the drink offers. But what makes each bottle so unique? The answer lies in the botanicals - the true alchemists of distillation.
More than just ingredients, botanicals are natural elements - such as spices, fruits, flowers, roots and herbs - that transform a neutral distillate into a sensory explosion. And unlike other spirits, GIN allows almost infinite freedom in the choice of these components, creating combinations that reflect the location, creativity and identity of the producer.
WHAT ARE BOTANISTS?
The term “botanicals” botanicalsrefers to the plant parts used during the GIN distillation process. They are what define its aroma, flavor and personality. Although there is no direct equivalent in some languages, the concept is simple: these are ingredients of natural origin that give life to GIN.
Botanists are generally divided into six broad categories:
1. Spices
Examples: juniper, cinnamon, cardamom, coriander and cassia.
The most important botanical in GIN is juniper. The EU Spirit Drinks Regulation stipulates that the juniper flavor must predominate among the aromas. A distillate can only be called GIN if this condition is met. Juniper gives GIN its sweet, resinous and slightly spicy aroma. Cardamom offers a minty touch and fruity flavor, while pepper - in its colorful varieties - adds spice and pungency. Cinnamon and allspice, reminiscent of Christmas cookies, are also common. There is a wide variety of spices, so you can choose according to your taste.
2. Aromatic herbs
Examples: rosemary, lemon verbena, peppermint.
While spices are used dried, herbs are preferably fresh. Here, the rule is: what spices up the food can also spice up the GIN! Chervil, watercress, parsley, cranberries, sage, bay leaves and chives - just as herbs bring life to the kitchen, they also bring life to GIN.
3. Fruits and berries
Examples: apples, berries, goji berries.
Although the main botanical, juniper, is berry-shaped, it belongs to the spice category! Fruits and berries in GIN making are, for example, blackberry and marula. They give the GIN color on the one hand and sweetness on the other.
4. Flowers
Examples: hibiscus and rose petals.
Botanicals such as hibiscus and the beautiful sakura (cherry blossom) are often accompanied during distillation by lavender, rose petals and chamomile. These flowers give the distillate a refined fragrance, creating a harmony between earthy and floral notes.
5. Nuts and seeds
Examples: aniseed and nutmeg.
Nuts and seeds add extra dimensions of flavor to GIN and enrich the aroma. Almonds and hazelnuts are often used, contributing nutty tones and roasted aromas. Spicy fennel and the strong sour aroma of nutmeg also belong to this category. These additions create a harmonious balance between earthy and nutty notes, raising the overall profile of the GIN.
6. Vegetables and roots
Examples: licorice and violet root.
They add color and sweetness to the GIN.
ONE GIN, A THOUSAND FLAVORS
GIN is perhaps the alcoholic drink that offers the most creative freedom. It can be made with dozens of botanical combinations, which means that no two GINS are the same - and each sip tells a different story.
CONCLUSION
Whether it's roots, fruits or herbs, botanicals not only give GIN its flavor, but are still known today for their medicinal effects and are present in medicines. We don't want to claim that GIN is healthy, but it does help you get back to your roots - in the true sense of the word - to understand where the flavor comes from!
