A Deep Dive into the Botanicals That Make Gin Irresistibly Delicious

Gin has evolved from a humble spirit to a complex canvas of flavours, attracting cocktail enthusiasts and casual sippers alike. 

At the heart of this transformation are the botanicals - nature's aromatic treasures - that contribute to gin's delicious character. From the vibrant juniper berries to delicate hints of citrus, spices and herbs, each botanical plays a vital role.

Get ready to quench your curiosity and enhance your appreciation for the UK’s favourite spirit.

The History of Botanicals in Gin Production

Gin's storied history is as rich and complex as the flavours that define it today. 

Originating in the Netherlands in the 17th century, gin began its journey as "genever," a medicinal tonic thought to cure ailments. The Dutch distilled it primarily with juniper berries, which were believed to possess medicinal properties. 

As gin's popularity spread throughout Europe, distillers began experimenting with a variety of botanicals fuelled by the spice trade. Exotic herbs and spices became the norm alongside juniper, giving gin its signature taste. Botanicals like coriander, angelica root and orris root were introduced, bringing together a multi-layered flavour.

Key Botanicals That Define Gin's Flavour Profile

Juniper 

Juniper berries are tiny black berries that are native to the UK. They bring a piney, resinous flavour to gin and a subtle sweetness. This is the main flavour that is synonymous with gin.

Coriander seeds 

Coriander seeds are another essential botanical in gin production. They bring a warm, spicy, and slightly citrusy note that complements the juniper's piney flavor. Coriander also adds depth and complexity, enhancing the overall aromatic profile of the gin. The seeds are often toasted before being added to the distillation process, which helps to release their full range of flavours.

Angelica root

Angelica root is a common botanical that provides an earthy, woody flavour with a hint of bitterness. This root helps to bind and balance the other botanicals, contributing to the gin's texture and giving it a smooth, silky mouthfeel. Together with juniper and coriander, angelica root forms the backbone of many classic gin recipes.

The Role Of Juniper In The Flavour Of Gin

Juniper is the most important botanical in gin, not just for flavour but for scent. A large part of flavour perception is aroma, and Juniper is the main contributor to the smell of gin that makes it so distinct. The berries release a fragrant, piney scent that gives the fresh and invigorating taste.

The quality and origin of juniper berries can vary, and this can have a significant impact on the flavour of the gin. Some distillers source their juniper from specific regions known for producing high-quality berries, while others may use a blend of different varieties to achieve a unique flavour profile. The careful selection and handling of juniper berries are essential for creating a gin that is both flavourful and balanced.

The Impact of Regional Botanicals on Gin Varieties

Every gin connoisseur will know that every botanical is distinct, even down the region it’s from. A juniper berry from the UK will not taste the same as one from Italy. 

One of the most exciting aspects of modern gin production is how distillers around the world are embracing their local environments, sourcing botanicals that reflect the natural landscape and cultural heritage of their regions. This means that many UK gins denote forestry regions with a piney taste and juniper dominance.

Meanwhile, a Mediterranean gin might feature botanicals such as rosemary, thyme, and olive leaves, which impart savory, herbaceous flavours. These botanicals evoke the warm, sun-drenched landscapes of the Mediterranean and create a gin that pairs beautifully with Mediterranean cuisine. 

In contrast, Scandinavian gins often feature lingonberries, cloudberries, and spruce tips, which reflect the cool, forested landscapes of the Nordic countries and taste like a breath of crisp, fresh air. These botanicals bring a unique combination of tart, fruity, and piney flavors to the gin, creating a spirit that is both refreshing and complex. 

In the United States, craft distillers are more recently exploring the use of indigenous botanicals such as sage, juniper, and wildflowers which highlight the flora of different regions and make it slightly distinct.

We might be biased, but we think a classic British gin is the best. 

Non-Alcoholic Gin Flavour Profile 

Many people assume that a non-alcoholic gin won’t have the same profile as a classic gin, but actually you can often taste the flavours more without the presence of alcohol. Most non-alcoholic gins are made as you would the alcoholic counterpart and then the alcohol is removed - so you’re getting the exact same flavours without the alcohol.

Our Gin alternative is made in the UK, with the best botanicals sourced from around the world. Taste the Clean G now for a delicious non-alcoholic gin with notes of juniper, lemon, orange, grapefruit, rosemary and lavender.