A - Z of Gin Botanicals...

By no means is this an exhaustive list! I'll keep adding to it!

One of the most prevalent botanicals in gin, the root is most commonly used, but the seeds are sometimes used too. Producers cite it's properties as a binding agent, as well as it's earthy flavour. Angelica is also found in Chartreuse.

Best known for giving Earl Grey tea it's distinctive flavour, Bergamot is derived from the bitter zest of the Bergamot orange. Half Hitch Gin uses Calabrian Bergamot from Southern Italy.

Coriander seeds are found in almost all gins, and are sometimes roasted or crushed to alter the flavour profile. Coriander seeds are responsible for providing the 'high citrus' notes towards the end of the taste.

Dandelion leaves are unusually used in Caorunn Gin, one of 5 'Celtic' botanicals, where is adds a sharpness to this Scottish Gin.

Flowering in late May to Early June, elderflowers can be found in abundance in the British countryside. Warner Edwards steeps it's Harrington Dry Gin at 89% abv, for a week with Elderflower petals, adding sugar & water to create their Elderflower Gin, bottled at 40% abv.

A resin tapped from the bark of the Boswellia Sacra tree, found in Arabia and North Africa, and used as an incense. Sacred Gin takes it's name from the use of Frankincense where it provides a gentle warmth.

Sweet and fiery, this cardamom pod is native to South India. The easily identifiable flavour of Green Cardamom is put to good use in Opihr Gin, paired with black pepper and cubeb.

Native to the Northern Hemisphere, there are around 160 varieties of Honeysuckle. Bloom Gin uses Chinese honeysuckle to provide a delicate floral sweetness.

Or Orris Root, is also used in perfumery, where it is dried for around 5 years before use. Orris root is used as a base note to bind other flavours, with an underlying woody, oily properties.

What makes Gin, Gin! Juniper berries are sweet, along with pine notes and grows across huge swathes of the world - in Britain it's particularly common in the Scottish Highlands. Legally gin must be predominantly flavoured with Juniper.

Native to tropical Asia, the Kaffir Lime leaves are high in citronellal oil, which is also found in lemonbalm and lemongrass. Berkeley Square Gin balances this beautifully with basil.

A traditional sweetener in gin historically, liquorice root was prevalent when sugar was prohibitively expensive during the gin craw of the 1700s.

Often used as a garnish, mint is occasionally used in the distillation process too - Beckett's Gin uses Kingston-Upon-Thames mint, to provide a cool aftertaste.

From the spice islands of Indonesia, Nutmeg is derived from the seed of the Myristica tree. Darnley's View Spiced Gin pairs this with cumin, ginger, cinnamon & cassia bark in a warming gin.

Famously paired with gin in martinis Gin Mare uses arbequina olives paired with rosemary, thyme, and basil to create a savory, Mediterranean gin.

Native to South Asia, this citrus fruit resembles a large grapefruit, but the taste is a sweeter citrus, without the bitterness. Monkey 47 uses it as part of it's mix of 47 botanicals.

Golden yellow, and pear shaped, and related to the apple this fruit brings an acidic balance to Ferdinands Saar Dry Gin.

Rose petals provide a delicate floral note and perfume. Hendricks Gin infuses their gin with Bulgarian "Rosa Damascen" no less!

Sap from Silver Birch is the newest health fad, but Blackdown Sussex Dry Gin uses it to deliver a smooth sweet gin. Tapped once a year in early spring each tree can give up to 5 litres of sap.

Turmeric is native to Southern India, bright orange it is related to both ginger and cardamom. Blue Gin uses this to add earthiness.

Traditionally used in beer, the sting is removed by cooking nettles. D1 London Gin uses this unusual botanical to add a kick of green notes and peppery zing.

Native to mexico, Vanilla pods come from a flowering vine, with takes 3 - 5 years to bloom - now Indonesia and Madagascar are the biggest producers. Sloanes Gin uses this to deliver a smooth creamy gin.

Extremely bitter, wormwood is more famous for being used in Absinthe, but you'll also ind it in bitters, vermouth and in the rather delicious Bath Gin. 'Artemisia Absinthium' is toxic if consumed in large quantities, but is often used to relieve indigestion.

Nada. If you have an X-Gin-Botanical email sin@theginwhore.com for a prize.

From East Asia, this citrus fruit has hints of mandarin and grapefruit. Used in Jinzu Gin, alongside Sake, to create a British Japanese fusion.

Ok so this is a bit of a cheat for Z, but almost all gin uses citrus zest in some form to balance the sweetness of Juniper. Dried or fresh, with the more common lemon through to grapefruit as exhibited in Tanqueray 10.

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