Gin is unique among spirits: it's defined not just by where it’s made, but by what goes into it. And for bartenders, that makes it a world of flavour waiting to be explored.
What Makes gin so special?
At its core, gin must be flavoured predominantly with juniper berries. But what happens beyond the juniper is where things get interesting. Distillers are now experimenting with floral notes, citrus peels, roots, spices, herbs, teas, and local ingredients — turning every bottle into its own signature flavour profile.
From the peppery heat of grains of paradise to the citrus zing of bitter orange, the cooling freshness of angelica to the earthy roundness of orris root, gin is a complex composition of botanicals — and no two are ever the same.
A Tour of Botanicals in a Glass
Take KI NO BI, the elegant Japanese gin made in Kyoto. It uses:
Yuzu for brightness
Sanshō pepper for a gentle tingle
Gyokuro tea for softness and umami
Bamboo leaves for clarity
The result? A delicate, layered gin that’s perfect in a Martini or a refreshing highball.
Or look to Malfy Gin from Italy:
Coastal lemons and oranges bring juicy acidity
Coriander and juniper ground it with herbal depth
Best served in a Mediterranean G&T with fresh herbs and a twist of lemon zest
Meanwhile, classic London Dry gins lean on:
Juniper, coriander seed, liquorice root and citrus peel
Giving structure, spice, and the dry finish that made gin famous in the first place
