What are some of the traditional botanicals used to flavor gin?

Gin is known for its complex flavor profile, often attributed to the use of various botanicals. While juniper berries are the defining ingredient, many other botanicals are used to add unique layers of aroma and taste. Here are some of the traditional botanicals used to flavor gin:

Juniper Berries: The most crucial ingredient, juniper berries give gin its signature piney, earthy, and slightly resinous flavor.

Coriander Seeds: They add a warm, spicy, and slightly citrusy note.

Angelica Root: This root contributes a slightly sweet, woody, and earthy flavor.

Orris Root: It imparts a delicate floral, slightly powdery, and slightly sweet aroma.

Cassia Bark: A type of cinnamon, cassia bark provides a warm, spicy, and slightly bitter flavor.

Cardamom Seeds: Cardamom adds a complex aroma with notes of citrus, spice, and floral hints.

Lemon Peel: It contributes a refreshing, citrusy, and slightly bitter flavor.

Orange Peel: Orange peel brings a bright, citrusy, and slightly sweet note.

Bitter Almond: A small amount adds a subtle almond flavor and a hint of bitterness.

Licorice Root: This root imparts a distinctive sweet and slightly earthy flavor.

Cubeb Berries: These berries contribute a peppery, slightly camphor-like aroma and flavor.

Iris Root: Iris root adds a subtle floral and slightly earthy flavor.

Other Botanicals: Some gins may also incorporate other botanicals like angelica seeds, grains of paradise, orris flower, lavender, and even gentian root.

The specific combination and amount of botanicals used vary widely depending on the gin brand and style. These variations lead to a vast array of flavor profiles, from classic London Dry gins to modern, experimental expressions.