Gin Aromas: The Magic Of Botanical Carriers

Gin is a unique spirit with a wide range of flavours and aromas. The distinct piney taste and aroma of gin come from juniper berries, the only botanical that must be included in gin by law. However, gin's flavour profile is incredibly versatile, with distillers experimenting with various botanical combinations. Coriander seeds, angelica root, citrus peels, cinnamon, cassia bark, and liquorice root are just a few classic botanicals that contribute to the complex flavours and aromas found in gin.

Juniper berries: the only botanical that must be included in gin by law, providing a pine-like quality

Juniper berries are the only botanical that must, by law, be included if a spirit is to be classified as gin. They give gin its invigorating and characterful pine-like flavour and aroma, which is often described as sharp, tart, and resinous.

Juniper berries are easily sourced worldwide and are the main ingredient in classic London Dry gins. However, in recent years, distillers have started to experiment with botanical combinations that don't always include juniper.

When juniper is included, it is usually the most-used botanical, with coriander seeds coming in second. Coriander adds spicy notes and, depending on their source, sometimes peppery ones, such as ginger or sage.

Coriander seeds: present in most gins, adding spicy notes

Coriander seeds, also known as the seeds of the cilantro plant, are present in most gins, adding spicy notes. In fact, coriander is the second most common botanical in gin after juniper. Coriander seeds represent a significant proportion of the botanicals used in gin besides juniper. Coriander seeds have a lemony citrus flavour when crushed due to the terpenes linalool and pinene. They are described as warm, nutty, spicy, and orange-flavoured.

Coriander seeds come from various regions, including Morocco, Romania, Moldavia, Bulgaria, and Russia. The seeds vary by region, with Bulgarian seeds being much more pungent than Moroccan seeds. The essential oil in coriander seeds, linalool, is mellow, spicy, fragrant, and aromatic, with a candied ginger, lemon, and sage taste. Coriander provides a complex citrus top note to gin, and some distillers even accuse their counterparts of using citrus peel as a cheap alternative to coriander.

Coriander seeds are indispensable in gin-making. According to Charles Maxwell, master distiller at Thames Distillers, "Virtually every gin recipe contains coriander seeds, and in terms of weight, there is more coriander used in gin than any other botanical except juniper." Coriander seeds have a unique flavour profile, distinct from fresh coriander, adding light citrus notes of lemon, lime, and subtle spice to the gin.

Coriander is essential in achieving the desired dryness in London dry gin. It underlines and enhances other flavours in the spirit. Coriander has a special relationship with juniper, balancing and lightening the heavy, oily, piney notes of juniper with its citrus and subtle spice. Together, juniper and coriander are the two main players in the orchestra of gin botanicals.

The method of preparation and distillation also affects the flavour contribution of coriander seeds. Grinding the seeds before distillation gives more intense notes compared to leaving them whole. The contact time between the alcohol and coriander seeds during maceration also influences the range of notes, with shorter contact times resulting in more citrus and less spice, while longer maceration yields more intense lemon and spice flavours.

Angelica root: a musky, earthy aroma, reminiscent of dry wood

Angelica root, or Angelica archangelica, is a species of plant from the Apiaceae family, which also includes carrot, fennel, and celery. Angelica is a biennial plant that grows wild in Russia, Finland, Sweden, Norway, Denmark, Greenland, Iceland, and other countries, mostly in the northern parts. It has a strong, unique scent that is often described as musky, earthy, or herbaceous.

The roots of Angelica archangelica are commonly used in gin distillation, as well as in the production of other spirits such as absinthe, aquavit, and bitters. The essential oil content of angelica root varies based on the age of the roots, but generally, the roots have high levels of terpenes, including α-pinene and β-phellandrene. One of the compounds that give angelica root its distinctive musky aroma is cyclopentadecanolide, which is highly valued for use in natural perfumery.

Angelica root has a rich, earthy, and herbaceous aroma with peppery top notes and clean, spicy, musky, and woody back notes. It is described as having a very fine, delicate aroma, yet it is extremely tenacious, with a little going a long way. In perfumery, angelica root is known for its remarkable depth, persistence, and diffusiveness.

In addition to its aromatic qualities, angelica root is also believed to have medicinal properties. It has been used in traditional medicine, particularly in European countries, for digestive problems, circulation issues, and anxiety. Angelica root is also known as "female ginseng" in China, where it is used for "women's troubles" relating to menstruation and menopause, as well as for heart and circulation problems.

Citrus peels: adding a zesty complexity

Citrus peels are an important ingredient in gin, adding a zesty complexity to its flavour profile. The essential oils in the peels, such as limonene, provide the distinctive citrus notes that gin is known for. The use of citrus peels in gin can be traced back to traditional recipes that called for dried peels of oranges and lemons, which offered a balance of sweetness and richness with freshness and tartness.

Today, a variety of citrus peels are used in gin production, including those from tangerines, limes, grapefruits, and bergamot oranges. The choice between dried and fresh peels can significantly impact the final product. Fresh peels, like those from lemons, can give a brighter and more vibrant character to the gin, while dried peels may contribute to more baked citrus notes, such as lemon meringue or lemon tart.

The preparation and processing of citrus peels also play a crucial role in the final gin aroma and flavour. Removing the white pith from the peels before use is a common practice, as the pith can contribute to bitterness. Additionally, the size of the peels matters—smaller pieces or strips of peels may be preferred to maximise the surface area exposed to the alcohol, facilitating the extraction of essential oils.

Citrus peels can be added to the gin base in different ways. Some producers may opt for vapour infusion, where the peels are placed in a basket suspended in the neck of the still, allowing the alcohol vapours to extract the oils. Others may choose to steep the peels directly in the alcohol before distillation. The timing of this process is crucial, as it allows the alcohol to extract the desired amount of essential oils without overpowering the other botanicals.

The use of citrus peels in gin not only enhances the flavour but also adds complexity and balance to the spirit. The bright, zesty, and fresh aromas of citrus complement the other botanicals, such as juniper, coriander, and cubeb berries, resulting in a well-rounded and captivating gin.

Cinnamon, cassia bark and liquorice root: sweeter botanicals that balance out bitter, floral or earthy botanicals

Cinnamon, cassia bark, and liquorice root are sweeter botanicals that can balance out bitter, floral, or earthy botanicals in gin.

Cinnamon and cassia bark are related spices that come from the bark of trees in the laurel family. Cinnamon, or "true cinnamon", is typically sourced from Sri Lanka, while cassia bark is native to East Asian trees. The two spices are often confused, with cassia sometimes being sold as cinnamon, especially in North America. However, cassia has a stronger flavour and aroma than cinnamon, with a coarser texture and a reddish-brown colour. Its thicker bark also makes it better suited for distillation, which is why it is prized by distillers. Cinnamon and cassia bark can be used to add a sweet, earthy tone to gin, with a liquorice-like finish.

Liquorice root is another sweet botanical that can be used to balance out bitter or floral flavours in gin. It has a strong flavour and a sweet finish, similar to cinnamon and cassia bark. Liquorice root is often used in combination with other botanicals such as juniper, angelica root, coriander seed, and citrus peels to create a well-rounded gin.

When used in gin, these sweeter botanicals can enhance the overall flavour profile and create a more complex and balanced spirit. They can add depth to the aroma and taste, making the gin more appealing to a wider range of consumers. By combining sweeter botanicals with bitter, floral, or earthy ingredients, gin distillers can create unique and intriguing flavour profiles that cater to a variety of taste preferences.

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