Without the flavors of gin botanicals, there would be no gin. It is only through their addition to otherwise neutral alcohol that botanicals give gin its taste.

In classic gin varieties, only the berries of the juniper bush are mandatory. They give gin its typical aroma. However, in newer varieties, this aroma is increasingly receding into the background, allowing for new, interesting flavor profiles and plenty of room for experimentation.

Botanicals: The spices of gin

Since there is no good translation for the word "botanicals," we also use it in the German language to describe plant-based ingredients such as herbs, fruit peels, seeds, roots, bark, and more. The term is likely derived from the Greek word "botaniké," which translates to the "study of plants."

One could therefore say that botanicals are the spices of gin.

An overview of the most important botanicals

Juniper berries (Juniperus communis)

The eponymous and legally required botanical. Juniper gives gin its characteristic, resinous-fresh aroma with notes of pine and eucalyptus.

Coriander seeds

The most frequently used botanical after juniper. Provides citrusy, slightly floral notes and supports the other aromas.

Angelica root

Earthy-spicy, slightly musky. Serves as a binding agent between the other aromas.

Orris root

Gentle, floral, slightly perfumed. Acts as an aroma fixative.

Citrus peels (lemon, orange, lime, grapefruit)

Fresh, light, bright aromas. Orange and lemon peels are classic.

Licorice root

Sweet-anisic, gives the gin depth and a sweet component.

Cardamom

Spicy, slightly citrusy, exotic.

Cassia or cinnamon

Warm, sweet, spicy note.

Peppercorns

Give the gin sharpness and complexity.

Anise and star anise

Licorice-like, anisic; classic in many Mediterranean styles.

Fennel seeds

Anise-like, slightly sweet.

Almond

Provide a creamy, slightly nutty note.

Cucumber

Made famous by Hendrick's Gin — fresh and unconventional.

Rose petals

Floral, perfumed — also a Hendrick's trademark.

Elderflower, pine needles, heather, rosehip

Botanicals of modern New Western gins — regional diversity.

How do the flavors get into the gin?

There are several methods used to infuse the flavors of the botanicals into the gin:

• Maceration: Botanicals are steeped directly in the alcohol, often for several hours to days
• Pot still distillation: The botanicals macerated in the alcohol are distilled together
• Vapour infusion: The botanicals are placed in a basket above the alcohol — the rising vapors carry the aromas (e.g., Bombay Sapphire)
• One-shot vs. Multi-shot: Some distilleries produce a concentrated gin and then blend it with additional neutral alcohol

Number of botanicals

The number varies significantly — from 4-5 botanicals (a very classic, juniper-forward style) up to 47 botanicals (e.g., in Monkey 47). More is not automatically better — the art lies in the harmonious composition.

Combining botanicals yourself

Those who want to make their own simple gin using the compound method can start with juniper berries, coriander seeds, and citrus peel as a base and experiment by adding other botanicals. Allow a small amount of neutral alcohol (e.g., vodka) to macerate with the botanicals for 24-48 hours — and a simple homemade compound gin is ready. Important: keep quantities small, source food-grade botanicals, and store in a dark place in glass.