Botanicals Distilled is a series of blog posts explaining the origin, characteristics, taste and uses in gin of individual botanicals. Find out why juniper is the key flavour in gin, why coriander is liked and loathed in equal measure and many other quirks of gin botanicals.
Cardamom, once tasted, is never forgotten and deserves its regal reputation as the Queen of Spices. It is the 3rd most expensive spice in the world after saffron and vanilla due to its labour intensive harvesting. Every pod is picked by hand.
Lime leaves are a familiar ingredient of Asian cooking, most notable in Thai green curry. But they are also a key botanical in the distillation of gin.
Ever taken a sip of gin to detect an elusive spicy, clove-like flavour hovering around at the finish? Chances are you are enjoying the fragrant delights of Cinnamomum cassia or cassia bark.