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Gin Botanicals

Catch up on all our posts about various Gin botanicals, the flavour molecules, how and where they are grown and what’s so special.

Black cardamom Amomum subulatum

Black Cardamom : Amomum Subulatum

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.

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Angelica is a botanical that is commonly used in gin distillation.

Norwegian Angelica : Angelica Archangelica

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>

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Green cardamom Elettaria cardamomum

Green Cardamom : Elettaria Cardamomum L

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.

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Juniper recreation of antique medicinal plants image


Juniper, with the scientific name Juniperus communis L., belongs to the Cupressaceae (Coniferae) family. This evergreen shrub is widely known for its berries, which play a central role in the production of gin and have various culinary uses. Juniper berries have been used for centuries, and their unique flavour profile has made them a popular choice for both food and drink.

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