Almost 60% of gin is made up of water and infused into that water is the flavour components that make gin the interesting drink that we know and love. Those flavourings are known as botanicals.
There are more than 200 different botanicals used in gins around the world. Traditionally, gin is flavoured primarily with Juniper berries and what we like to call the noble botanicals. The 10 noble botanicals include coriander seeds, angelica root (and seed), citrus peel, orris root, cassia, cardamom, ginger, anis (liquorice), and nutmeg.
Over the last decade, Australian gins have upended the gin world with their inclusion of native Australian botanicals like lemon myrtle, anis myrtle, Tasmanian pepperberry and dozens more – Month 2 explores some of these and three of our favourite examples of uniquely Australian gins.