Bothanicals
Botanicals in gin are the natural ingredients used to flavor the spirit, giving each gin its characteristic flavor profile. The primary botanical, which must be present in every gin, is juniper, but there are many other common and innovative botanicals that gin producers use to create unique and distinctive flavors. Botanicals are essential for defining the character and aromatic profile of a gin. The combination of different botanicals allows distillers to create unique gins that reflect their creativity and the environment from which they originate. The variety of ingredients used in modern gins, from classic to contemporary, allows for experimentation and the discovery of an endless range of flavors and styles. Here is an overview of the most common botanicals and some of the most typical in Scottish gin.
TRADITIONAL BOTANICALS IN GIN
JUNIPER
Description:
Juniper is the fundamental element of all gins, constituting the dominant flavor, a necessary condition for a beverage to be legally classified as gin. Among the various juniper species found in nature, the common juniper (Juniperus communis) is the most used in gin production, as required by the European Union regulation for certain types. It is a spiny evergreen shrub, or sometimes a tree, closely related to cypresses and pines. The leaves are needle-like or scale-like, while the matte blue-black "berries" are actually female cones, similar to pine cones.
Distribution:
Common juniper is found throughout the Northern Hemisphere, from the Arctic to the mountains of Central America, Europe, and Asia, with isolated populations in North Africa. The highest quality berries come from Italy (Tuscany), Scotland, and North Macedonia.
Properties in gin:
Juniper berries are rich in essential oils that give gin a fresh, green, fragrant, and pine-like flavor, often enhanced by a slight fruity aftertaste and a peppery finish. The distiller's preference for a dry, pungent, or sweet aroma influences the choice of the berries' origin and age.
CORIANDER
Description:
Coriander (Coriandrum sativum), also known as Chinese parsley, is an annual herbaceous plant characterized by white flowers grouped in umbrella-shaped inflorescences. Its "seeds" (which are actually small fruits called mericarps) are aromatic and belong to the same family as cumin, dill, fennel, and parsley.
Distribution:
Coriander is widespread throughout Central Asia and the Middle East. The main suppliers of coriander for gin producers are in Morocco and Eastern Europe, particularly Romania.
Properties in gin:
Coriander is widely used in gin production, giving the spirit warm, citrusy, and spicy notes.
ANGELICA
Description:
Angelica archangelica is the most commonly used angelica species in gin production. This biennial medicinal plant is renowned for its digestive, analgesic, and circulatory benefits. It features a robust, striated, branched stem, green leaves lighter on the underside, and white, yellow, or greenish flowers grouped in umbels.
Distribution:
Native to Northern Europe, most commercial angelica comes from France, Bulgaria, Germany, and Hungary.
Properties in gin:
The root is the most used part in gin production, although some distillers also use the seeds and flowers. Angelica is essential for binding together the aromas of other botanicals, giving gin a delicate earthy, bitter, and herbal flavor, with hints vaguely reminiscent of wormwood.
ORRIS ROOT
Description:
The iris flower, a symbol of nobility, belongs to the Iridaceae family and includes over 300 species. Among them, Iris pallida is the most used in gin production for its exceptional olfactory qualities. It is characterized by sword-shaped upright leaves and violet flowers with a sweet scent similar to violets.
Distribution:
Iris pallida is widely cultivated throughout Europe, with a particular concentration in Italy, where the most sought-after variety is produced, especially in the Florence area.
Properties in gin:
The rhizome of the iris, commonly referred to as the root, is a key ingredient for distillers due to its ability to hold and fix the aromas of other botanicals. The rhizome is dried, often for several years, and then ground into powder. It gives gin light floral notes, a powdery earthy sweetness, and hints of grass and hay.
LEMON
Description:
Lemon is undoubtedly the most commonly used citrus fruit in gin production, with about a third of gins worldwide including this botanical. Native to Asia and introduced to Europe during Roman times, lemon is an evergreen tree in the Rutaceae family, characterized by leathery, aromatic leaves and fragrant white or pink-tinged flowers.
Distribution:
Lemon is extensively cultivated in warm climate regions.
Properties in gin:
The peel, either dried or fresh, is the most used part in gin production due to its high concentration of essential oils. During distillation, its flavor remains easily recognizable, offering a clean and refreshing taste, with citrusy notes ranging from sweet to slightly tangy.
LICORICE
Description:
Licorice (Glycyrrhiza glabra) is a perennial herbaceous plant that can reach a height of about 1 meter. It features upright, cylindrical stems with alternate leaves composed of 7 pairs of bright green elliptical leaflets. The blue-violet and white flowers grow in clusters, followed by tough legumes containing 4–6 seeds.
Distribution:
Licorice is found from southwestern Asia to the Mediterranean parts of Europe, with the world’s finest variety grown in Calabria, along the Ionian coast.
Properties in gin:
The hard, fibrous root of licorice is ground into powder for use in gin distillation, imparting a distinctive earthy sweetness to the spirit.
STAR ANISE
Description:
Star anise (Illicium verum) is a star-shaped fruit with eight points, from a tropical evergreen tree that can grow up to 10 meters tall. The tree has oval, glossy leaves and large white flowers.
Distribution:
Native to China and Vietnam, star anise is now also cultivated in India and many other Asian countries for commercial purposes.
Properties in gin:
In gin, star anise provides an intense, sweet licorice aroma with a light peppery note.
CASSIA
Description:
Cassia, or Chinese cinnamon (Cinnamomum aromaticum), is an aromatic evergreen tree in the Lauraceae family. Similar to cinnamon but larger, it has opposite, oval, elongated leaves with pointed tips. The white flowers grow in inflorescences.
Distribution:
Native to southwestern China, cassia is now widespread and cultivated in many tropical regions. The part used in gin is the bark, which is thicker and more robust than true cinnamon.
Properties in gin:
Cassia bark is used in gin and imparts a cinnamon-like flavor, with warm and spicy notes enriched by a woody and slightly sweet hint, and a subtle peppery nuance.
CARDAMOM
Description:
Cardamom comes in two main varieties: black cardamom (Amomum subulatum) and green cardamom (Elettaria cardamomum), the latter being most used in gin production due to its milder, less pungent flavor. Often referred to as the "true" cardamom, green cardamom belongs to the Zingiberaceae family and is a perennial shrub reaching 2–3 meters in height. Its dark green leaves are long, elliptical, and arranged in two rows. The flowers are white with purple or reddish markings. The fruits are green, wrinkled capsules containing numerous dark brown or black seeds widely used as spice.
Distribution:
Green cardamom likely originated in southwestern India, in a region still called the "Cardamom Hills". It is also cultivated in Sri Lanka, Iraq, and Thailand. Today, Guatemala is one of the largest exporters, along with Tanzania, Madagascar, Papua New Guinea, and Vietnam.
Properties in gin:
Cardamom is a valuable spice, and only a small amount is needed to give gin its complex, sweet, and warm flavor, characterized by herbal notes and a slight citrusy hint.
COMMON BOTANICALS IN SCOTLAND
SEA BUCKTHORN
Description:
Sea buckthorn (Hippophae rhamnoides) is a wild plant in the Elaeagnaceae family. This spiny, highly branched shrub has lanceolate, opposite, silvery-green leaves that may appear yellowish-green. The small, disc-shaped flowers are pale yellow. The plants produce bright orange berries in clusters, resembling elongated olives.
Distribution:
Sea buckthorn is found from the Atlantic coasts of Europe to northeastern China and also in Central Asia. In Scotland, it grows naturally along coastal areas, especially in sandy zones and dunes, adapting well to the cold, maritime climate typical of the region.
Properties in gin:
In gin, sea buckthorn adds tartness without being overly bitter, offering freshness and fruity aromas reminiscent of pineapple acidity. It also leaves a subtle salty aftertaste that lingers pleasantly on the palate.
ROWAN
Description:
Rowan, also known as the rowan tree or European mountain ash (Sorbus aucuparia), is a plant in the Rosaceae family. It grows as a tree or shrub up to 5–15 meters tall, with oval, slightly toothed leaves. In spring, it produces white flowers in corymb-shaped clusters. The fruits, called rowan berries, are small red or orange berries that ripen in autumn and are highly decorative.
Distribution:
Native to Central and Northern Europe, from Iceland to Russia, and Asia, rowan is widespread throughout Scotland. It grows naturally in a variety of habitats, including woodlands, roadside verges, hedgerows, and upland areas.
Properties in gin:
In gin, rowan berries are used to impart a sweet-and-sour and astringent flavor, balancing and complementing other botanicals. The berries lend a fresh and clean finish to the gin.
MYRICA GALE
Description:
Myrica gale, also known as bog myrtle, is a perennial deciduous shrub growing 50–200 cm tall, in the Myricaceae family. Its simple, spirally arranged leaves have wavy or finely toothed edges. The flowers grow in cluster-like inflorescences and develop into small fleshy fruits.
Distribution:
This plant grows in wet or boggy soils and is found in various Northern Hemisphere regions, including North America, continental Europe, Great Britain, Russia, North Korea, and Japan. In Scotland, it is especially common in the west, from Dumfries and Galloway in the south to the far north of the mainland, and in the Inner and Outer Hebrides as well as parts of the Orkney Islands. It is particularly abundant in the Highlands.
Properties in gin:
In gin, Myrica gale provides a fresh, citrusy aroma with a resinous nuance that is both invigorating and soothing. Its herbal and slightly bitter flavor ends with a sweet and spicy finish.
HEATHER
Description:
Heather (Calluna vulgaris) is a plant in the Ericaceae family. It is a small perennial shrub reaching 20–150 cm in height in most species and is characterized by its small, needle-like leaves. The flowers are small and range in color from pink to purple, although white-flowered varieties also exist.
Distribution:
Heather is widespread throughout Europe, especially the Atlantic region, the Arabian Peninsula, the Middle East, and North Africa. Several species are endemic to South Africa. In Scotland, heather is an iconic plant covering vast areas of the Highlands and islands, helping define the characteristic Scottish landscape.
Properties in gin:
Heather adds a herbal and floral note to gin, enriched with delicate hints of honey.
GORSE
Description:
Gorse is the common name for various plants in the Fabaceae family, belonging to the genera Genista, Spartium, Cytisus, and others. The most common are Spartium junceum (Spanish broom) and Cytisus scoparius (Scotch broom or common broom). This shrub can reach 1–3 meters in height and is characterized by green, slender branches. The leaves are generally small, simple, and dark green but often fall off early, leaving the branches bare. The flowers are bright yellow, usually grouped in inflorescences, and very fragrant.
Distribution:
Gorse is a very hardy plant and adapts to a wide range of environmental conditions. It is common in Mediterranean regions and can also be found in other parts of Europe, some areas of North Africa, and the Middle East. In Scotland, it is particularly widespread and adapts well to various local habitats, including woods, rough grasslands, heaths, and coastal environments.
Properties in gin:
When used in gin, gorse adds a tropical character reminiscent of coconut and vanilla. Its floral notes give a delicate sweetness, while the subtle bitterness provides depth and complexity to the spirit.
SEAWEED
Description:
Seaweed refers to aquatic organisms essential to marine and freshwater ecosystems, playing a crucial role in oxygen production and forming the base of the food chain. They vary greatly in size, shape, and color, from microscopic unicellular algae, like diatoms, to large macroalgae, such as kelp. They are not part of a single taxonomic group but are distributed across various groups including green algae (Chlorophyta), red algae (Rhodophyta), brown algae (Phaeophyceae), and diatoms.
Distribution:
Seaweeds are found in a wide range of environments, from salty oceans to freshwater lakes, rivers, and ponds. They can also thrive in extreme conditions such as hot springs, snow, and ice. Scotland’s coastal regions, in particular, host rich seaweed forests vital to the ecosystem and local economy. The use of seaweed in gin reflects Scotland’s deep connection to the sea and its resources.
Properties in gin:
Seaweed gives gin a distinctive maritime character, with briny and fresh notes that evoke the ocean. Depending on the type used, it may also contribute subtle spicy hints or a pronounced sweetness, enriching the gin’s aromatic profile.
NETTLE
Description:
The best-known and most widespread species of the Urtica genus is the common nettle (Urtica dioica), a perennial herbaceous plant in the Urticaceae family. Robust and vigorous, nettle can grow 1–2 meters tall. It has an upright, sparsely branched stem densely covered with hairs and marked with striations. The dark green leaves are opposite, oval, and toothed. The small, greenish flowers grow in clusters.
Distribution:
Native to Europe, Asia, and North Africa, nettle is very common throughout Scotland.
Properties in gin:
Nettles give gin an herbal and slightly bitter flavor, often described as similar to chopped basil or crushed coriander.
DOG ROSE
Description:
Dog rose, also known as wild rose and a member of the Rosaceae family, is a shrub that can reach 1–3 meters in height. It has arched, thorny branches and leaves composed of 5–7 oval leaflets with toothed edges. The pale pink or white flowers have five petals. The plant is known for its berries, called rose hips, which are rich in vitamin C and other essential nutrients.
Distribution:
Dog rose is widespread in Europe, Western Asia, and North Africa. In Scotland, it is common in hedgerows, field margins, and wooded areas, and also found in heaths and along coastal zones.
Properties in gin:
In gin, dog rose can be used fresh, dried, or as syrup. It imparts a sweet and tart flavor with a light floral note.