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.
When used as a botanical in gin and distilled spirit distillation, bay leaf imparts a strong, distinctive, and complex aroma to the spirit. The main flavour compounds found in bay leaf include eucalyptol, which gives it a fresh, minty, and medicinal taste, and methyl eugenol, which gives it a spicy and clove-like taste. Additionally, bay leaf contains a variety of other flavour compounds such as pinene, camphene, and linalool, which contribute to its overall flavour profile.
In terms of pairing, bay leaf is often used to complement and enhance the flavours of meats, poultry, soups, stews, and sauces. When used as a botanical in gin distillation, bay leaf can complement and enhance the flavour of other botanicals such as juniper, coriander, angelica and orris root.When used in gin, it can add a nice background note and complexity to the gin, but it can be overpowering if used in large quantities. The best way to use it is to use it in small amounts, and pair it with other botanicals that can help to balance out its strong flavour. Some pairing ideas include juniper, coriander, angelica, and orris root.
