The different types of botanicals in Gin are used to provide a wide range of flavors and aromas.
Juniper berries are considered the most important used botanical in gin production. The piney taste and aroma of juniper berries are responsible for giving gin its characteristic flavor.
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Coriander seeds are another commonly used botanical in gin production. They have a warm, spicy, and citrusy flavor that complements the juniper berries.
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Angelica root is a lesser-known used botanical in gin production, but it plays an essential role in balancing out the flavors of the other botanicals. It has a slightly bitter taste and a woody aroma that helps to round out the flavor of the gin.
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Orris Root is another frequently used botanical in Gin production. It has a floral, slightly sweet flavor and aroma that helps to give Gin its characteristic complexity.
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Citrus peel is often added to gin to give it a bright, refreshing flavor. Lemon, lime, and orange peels are commonly used. The oils from the peels are extracted and added to the gin during the distillation process.
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Cardamomis a spice that has a warm, sweet, and slightly floral flavor. It is often used botanical in Gin to add a spicy and aromatic note to the beverage. Cardamom can also help to balance out the flavors of other botanicals.
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Cinnamon is another spice that is commonly used in gin production. It has a warm, sweet, and spicy flavor and aroma that can add depth and complexity to the gin.
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Nutmegis a spice that has a warm, nutty, and slightly sweet flavor. It is often used in Gin production to provide a rich and spicy flavor. Nutmeg can also add a slightly earthy note to the Gin.
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Licorice A botanical that has a sweet and slightly woody flavor. It is often used botanical in Gin production to add a subtle sweetness to the beverage. It provide a slightly herbal note to the Gin.