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Botanicals
Aroma and Blending Guide

Recreate classic flavour fusions or create something a little more unique with this botanical blending guide. Distillers use as many as 100 different botanical varieties to craft their signature gins. We recommend you use this as a guide only, and encourage you to experiment with your own combinations.

View our full range of Gin Botanicals

THE ANCHORS

Juniper provides a fresh, dry, piney note to the spirit. Use this to define the dryness of your gin.

Usage rate: 50 – 90%

Coriander Seed is one of the most traditional gin botanicals. It is predominantly herbal and earthy but with a subtle citrus and floral edge. Expect citrus tones with an accompanying mild nuttiness to build in the finish of your gin.

Usage rate: 20 – 50%

EARTHY / BINDING

Licorice root carries a unique taste similar to nutmeg or anise without the menthol quality. A soft, hay-like wood taste comes through, along with loud, bright, crystalised sugar. Licorice root will alter the mouthfeel of your gin, making it more viscous.

Usage rate: 10%

A stunning mix of savory and fruity, with notes of green pear and caraway. Use to add a musky, herbal, and ‘summery’ character to your gin.

Usage rate: 0 – 5%

Angelica root will lend an earthy and herbal foundation to your gin, binding the other botanicals in your blend. Expect woody and herbaceous notes.

Usage rate: 10 – 20%

Orris has a hugely floral aroma and a sweetness reminiscent of boiled candy or licorice. Orris root will greatly enhance the texture and mouthfeel of your gin.

Usage rate: 5 – 10%

SPICE

Rosehips have a bright, tart and tangy flavour not unlike cranberries or tamarind, with a warm floral aroma.

Usage rate: 0 – 10%

Szechuan Peppercorns provide an enticing sweetness which then builds to a warming and slightly numbing heat, reminiscent of spicy eucalyptus. The aroma is reminiscent of citrus and their warmth will lift and excite the other botanicals in your blend.

Usage rate: 5%

Cinnamon will contribute mulled wine aromatics and a dentine/chewing gum mouthfeel to your gin, as well as a sweeter finish.

Usage rate: 0-10%

Hibiscus gives an intense earthiness reminiscent of cumin and sumac. Use during distillation to lend a bright tartness or steep to contribute colour and a mild sweetness.

Usage rate: 0 – 5%

FRUITY / CITRUS

Pink Peppercorns have a light berry sweetness. Their flavour profile is rounded, fruity, and will give a great pop to your gin without the heat associated with black or green peppercorns. Expect this spice to contribute pungency and depth to your gin, without too much heat.

Usage rate: 5 – 10%

Lemon Peel contributes an identifiable fresh citrus character, offsetting and complementing the heavier juniper and spice notes of your gin. Use to add complexity and a hint of bitterness.

Usage rate: 0 – 10%

Lemon Myrtle will build citrus and menthol character while extending the finish of your gin. Expect the flavour to linger with a mildly numbing, camphor aftertaste.

Usage rate: 5 – 10%

Orange peel adds a nice zesty richness to the nose. Best used in moderation as it can occasionally overpower more subtle notes​.​

Usage rate: 0-10%

COLOUR

Butterfly Pea Flower is highly pH sensitive, meaning that its use with an acidic ingredient (tonic water, lemon, etc) will result in a drastic colour change from deep blue to a bright pink and purple hue. Since Butterfly Pea Flowers have a very mild flavour, we recommend that you infuse the flower petals after distillation.

Usage: Infusion

These rose petals can be used in a lower temperature distillation or infused after distillation to retain their delicate aroma. It’s recommended that you soak the flowers in your finished gin for the most vibrant colour extraction.

Usage: Infusion / Maceration

Used to make Sloe Gin. Sloe berries contribute an earthy and stonefruit-like flavour, reminiscent of plums. Sloe Berries should be left whole or crushed and left to macerate in gin for several months

Usage: Infusion / Maceration

** Most botanical baskets will hold a maximum of 100g. Keeping in mind that some botanicals will take up more volume than others, we recommend limiting your botanicals to 70g per 25L boil **

Maceration / Infusion Method

Pour the botanicals into a sanitised glass container, cover with neutral spirit (40 – 45% abv), and leave to infuse for 24 – 48hrs

Have a taste. If any particular botanicals are not strong enough, filter your spirit through cheese cloth or filter wool and add to a new container with the fresh botanicals. Leave for a further 24hrs or until desired flavour is achieved

Note: This method will give colour to your gin.

Distillation Method (prefered)

Add neutral spirit to the boiler and top up to 25L with water

Fill the botanical basket with your desired botanical blend, making sure to consult the suggested usage rates above. Secure the condenser to the boiler by screwing the botanical basket to the underside of the lid (instead of the stainless steel nut).

Turn on the boiler, then turn on the cooling water at a rate of 2.5L/min once the liquid has reached 55°C

OPTION A: Collect all the spirit into a glass demijohn.
OPTION B: Collect the spirit into multiple small glass jars, and monitor the change in aroma over the course of distillation. Label the jars so that you can blend them later

* stop collecting when the distillate reaches 20% abv

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