What Botanicals Should Go In A Gin
Gin is the fabulous drink we all love thanks to the botanicals used to impart flavour, aroma and texture. Coriander makes the gin taste and smell different than cardamom, which is different than almond, peppercorns, and even gorse flower. Choosing what botanicals to use in a gin is an art learnt through science and experience, but choosing where these botanicals come from is just as important.
Terroir - Environmental Factors Impacting Each Botanical
Depending where each botanical is grown, they will taste vastly different. The soil, climate, and farming practice all impact the final botanical.
We love to use local botanicals in our gin wherever we can. We are excited that we are now phasing in Canterbury Coriander Seed, after finding a locally grown crop that is perfect for gin-making. We trialled coriander seed from overseas and from around New Zealand, and the Canterbury grown version was our favourite. Coriander seed should provide gin with clean and spicy citrus notes, and this is exactly what our new local gin botanical does.
Half NZ-Grown Botanicals
Other Canterbury botanicals we use are Barley and Sloe Berries, while our Oranges and Lemons come from Gisborne. This means that half our Citrus Gin botanicals are New Zealand grown, and very nearly half our Dry Gin botanicals are locally grown.
Unfortunately New Zealand isn't capable of growing some spices - like ginger root and nutmeg - to the high standards that we require, but with climate change who knows, maybe these will grow well in Northland in the near future.
Check out our full list of our botanicals, including what gin they go in and where they are grown.