Gin is a flavoured vodka. The flavour comes from botanicals (plant material) macerated with or vapour-extracted by the spirit during distillation. Every gin has a recipe of botanicals, typically 6 to 20 different ingredients. The character of each gin is defined by which botanicals dominate. Here is the working glossary.

The legal definition

Gin is "a spirit produced by re-distillation of agricultural alcohol with juniper berries and other botanicals" (EU definition). Juniper must be the predominant flavour. Beyond that, the producer has wide latitude. Within the EU, "London Dry" is a stricter category: all flavour must come from natural botanicals distilled with the spirit (no post-distillation additions), and the spirit must be at least 70% ABV before bottling adjustment.

The traditional core five

Juniper berries (Juniperus communis). The defining ingredient. Resinous, piney, slightly citrus, with a sweet evergreen note. Most gins use Tuscan, Macedonian, or Croatian juniper. Without enough juniper, the spirit cannot legally be called gin in the EU.

Coriander seed. Citrus, slightly spicy, peppery. The second-most-used botanical in gin. Adds the lemon-grapefruit notes that pair with juniper.

Angelica root. Earthy, slightly musky, dry. The "binder" botanical: angelica is rumoured to help all the other flavours integrate during distillation. Most premium gins use it.

Orris root (iris rhizome). Very subtle floral, soapy, fixative. Mostly invisible on its own but extends the gin's aromatic finish.

Citrus peels. Lemon, orange, sometimes grapefruit. Bright, fresh, lift the spirit on the nose.

These five are in 95% of gins. The remaining botanicals are where house style emerges.

The supporting botanicals

Cassia bark / Cinnamon bark: warm, slightly sweet, spice. Common.

Cardamom (green and black): floral, citric, spicy. The flagship botanical in Hendrick's, also strong in Bombay Sapphire.

Liquorice root: sweet, anise-adjacent, slightly bitter. Adds depth and a touch of sweetness.

Cubeb peppers: Indonesian peppercorn. Sharp, citrusy, slightly spicy.

Grains of paradise: West African pepper. Citrus-spice character.

Almond (sweet and bitter): nutty, marzipan, body. Adds mouthfeel.

Nutmeg, clove, fennel, anise: warming spices used in winter-coded gins.

The modern non-traditional additions

Since 2008, the "New Western" gin movement has pushed botanicals beyond the traditional. Categories include:

Cucumber and rose petals: Hendrick's. Made the category in 1999.

Mediterranean botanicals: rosemary, basil, sage, thyme, olive. Gin Mare, Mediterranean-style.

Floral: elderflower, hibiscus, jasmine, chamomile. The Botanist (Islay), Monkey 47.

Fruit-forward: apple, peach, plum, berries. Most US craft gins.

Forest / herbal: spruce tips, pine needles, lichen, birch sap. Scandinavian craft gins.

Southeast Asian: lemongrass, kaffir lime leaf, galangal, pandan, bunga kantan. Malaysian craft gins like Tinker, plus international gins riffing on this profile.

How distillation extracts botanicals

Two main methods:

Steeping (maceration): botanicals are placed in the still with the spirit and water, soaked for 12-24 hours, then distilled. The classic London Dry method. Heavier, more intense extraction.

Vapour infusion: botanicals sit in a basket above the spirit. As the spirit evaporates and rises through the still, it carries the volatile aromatics with it. The botanicals never touch the liquid spirit. Bombay Sapphire's method. Lighter, more delicate.

Many distillers combine the two: heavier botanicals (roots, barks, juniper) get steeped; lighter botanicals (citrus peels, fresh herbs, flowers) go in the vapour basket.

Reading a gin label

Producers rarely list ratios but most list botanicals. From the list you can predict the style:

  • Juniper + coriander + angelica + lemon: classic London Dry profile.
  • Juniper + cucumber + rose: floral New Western (Hendrick's-style).
  • Juniper + rosemary + thyme + olive: Mediterranean (Gin Mare style).
  • Juniper + cardamom + grains of paradise + pink pepper: spicy modern (Bombay-style).
  • Juniper + lemongrass + kaffir lime + galangal: Southeast Asian.

Matching gin to drink

Negroni and Martini: juniper-led, dry, mineral. Tanqueray, Beefeater, Plymouth.

G&T: any style, match the gin to the tonic. London Dry + Indian tonic. Mediterranean gin + Mediterranean tonic.

Aviation, Pegu Club, Last Word: juniper-led, with citrus support. Sipsmith, Bombay Sapphire.

Tropical and floral drinks: Hendrick's, The Botanist, Monkey 47.

See our gin styles explained for the wider category map.

Related reading

Frequently asked questions

What are the core botanicals in gin?

Five appear in roughly 95 per cent of gins: juniper berries (the defining resinous-piney note), coriander seed (citrus and pepper), angelica root (earthy and slightly musky, acts as a binder), orris root (a subtle fixative), and citrus peels (lemon, orange, sometimes grapefruit). House style emerges in the supporting cast: cardamom, liquorice, cubeb pepper, grains of paradise, almond, and various spices.

How do producers extract flavour from botanicals?

Two main methods. Steeping (maceration) places botanicals directly in the still with spirit and water, soaks them for 12 to 24 hours, then distils. This is the classic London Dry method, heavier and more intense. Vapour infusion sits the botanicals in a basket above the spirit; the rising vapour picks up volatile aromatics without the botanicals touching the liquid. Many distillers combine both, steeping roots and barks, vapour-infusing fresh herbs and peels.

What is the difference between London Dry and New Western gin?

London Dry is a strict legal category: all flavour must come from natural botanicals distilled with the spirit, no post-distillation additions, juniper-forward. New Western (post-1999, since Hendrick's) keeps the juniper but pushes non-traditional botanicals to the front: cucumber, rose, Mediterranean herbs, jasmine, hibiscus, Southeast Asian aromatics. The drink still tastes of gin but the supporting botanicals lead the nose.

Which gin should I pick for a Negroni versus a G&T?

For a Negroni or Martini, pick a juniper-led, dry, mineral gin: Tanqueray, Beefeater, or Plymouth. The bitter modifiers need a structural spirit underneath. For a G&T, match the gin to the tonic: London Dry with Indian tonic, Mediterranean gin (Gin Mare) with Mediterranean tonic, Hendrick's with cucumber-led tonic. Tropical and floral drinks reward New Western gins like The Botanist or Monkey 47.

Where can I taste different gin botanical profiles in PJ?

Ask for the four-gin tasting flight at Dissolved Solids (43-1 Jalan SS20/11 Damansara Kim) or Soluble Solids (50-1 Jalan SS2/24). The flight is structured to show the major botanical categories side by side: classic London Dry, floral New Western, Mediterranean, and a Southeast Asian-leaning craft gin. Message Dissolved Solids on WhatsApp +60 11-4008 7607 or Soluble Solids on +60 11-1682 8651.