A Bitter Legacy: The Cinchona Tree, the Global Savior That Puts the Tonic in Your G&T
Welcome, gin enthusiasts! As we pour ourselves another glass of gin and tonic, let’s journey into the rich history of
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Catch up on all our posts about various Gin botanicals, the flavour molecules, how and where they are grown and what’s so special.
Welcome, gin enthusiasts! As we pour ourselves another glass of gin and tonic, let’s journey into the rich history of
Black cardamom, also known as Amomum subulatum, is a perennial herb that is native to the Eastern Himalayas and is also found in parts of India, Bhutan, Nepal, and China. It is a member of the ginger family and is closely related to the green cardamom that is commonly used in cooking.
Black cardamom is unique in that it is harvested when it is fully mature and then dried over an open fire.
Angelica is a botanical that is commonly used in gin distillation. It imparts a unique and complex flavour profile that can pair well with a variety of other botanicals. Some great flavour pairings for angelica in gin include…read more>
The plant is characterized by tall, leafy shoots and produces small, green, triangular pods that house the aromatic seeds responsible for cardamom’s distinctive taste and aroma. Green cardamom has been cultivated for centuries and is now grown in several countries, including Guatemala, Sri Lanka, and Tanzania, with Guatemala being the largest global producer.
Cinnamon, scientifically known as Cinnamomum verum, is an aromatic spice derived from the bark of the cinnamon tree. It is
Cacao, also known as Theobroma cacao, is a tropical tree that is native to Central and South America. The tree
Black cardamom, also known as Amomum subulatum, is a perennial herb that is native to the Eastern Himalayas and is also found in parts of India, Bhutan, Nepal, and China. It is a member of the ginger family and is closely related to the green cardamom that is commonly used in cooking.
Black cardamom is unique in that it is harvested when it is fully mature and then dried over an open fire.
Angelica is a botanical that is commonly used in gin distillation. It imparts a unique and complex flavour profile that can pair well with a variety of other botanicals. Some great flavour pairings for angelica in gin include…read more>
The plant is characterized by tall, leafy shoots and produces small, green, triangular pods that house the aromatic seeds responsible for cardamom’s distinctive taste and aroma. Green cardamom has been cultivated for centuries and is now grown in several countries, including Guatemala, Sri Lanka, and Tanzania, with Guatemala being the largest global producer.
Cinnamon, scientifically known as Cinnamomum verum, is an aromatic spice derived from the bark of the cinnamon tree. It is
Cacao, also known as Theobroma cacao, is a tropical tree that is native to Central and South America. The tree
Bay leaf, also known as sweet bay or laurel leaf, has the scientific name of Laurus nobilis. It is a perennial evergreen tree or shrub that is native to the Mediterranean region, but is also cultivated in other parts of the world such as California.
Mandarin can be a great addition to gin as a botanical, and when paired with other botanicals like cardamom, juniper, coriander, angelica root, orange peel, cinnamon, nutmeg or ginger, can create a gin with a unique and complex flavour profile that is both refreshing and warming.
Lemon (Citrus reticulata) is a citrus fruit that is native to Asia, and is now widely cultivated in various regions around the world. The most common variety of lemon used for culinary and medicinal purposes is the Lisbon and Eureka lemon.
Star anise, also known as Chinese star anise or badian, is a spice that comes from the fruit of the Illicium verum tree. It is native to Southwest China, and is primarily grown in China, Japan, and Vietnam. It has a strong, distinct liquorice flavour, with hints of sweetness and a slight spiciness.
Rosemary is a perennial evergreen herb that is native to the Mediterranean region. It is a member of the mint