BOTANICAL DISTILLATES: THE BYO RANGE

NO GIN STARTS WITHOUT JUNIPER

Juniper is the ruler of the Gin world. It is the botanical that runs through the core of the spirit, that shapes it, moulds it and defines it. It is a bold, earthy, piny flavour - dusty like a forest floor, but as crisp and fresh and fir trees. 

 

It is the heart of all Gin recipes, both spiritually and legally. Unless juniper is the predominant flavour, the gin you're drinking is actually a botanical vodka. 

CITRUS

Citrus botanicals tend to be filled with high(er) volatile compounds.

 

This means they present themselves at their most intense at the beginning of a flavour journey and then tend to reduce in concentration thereafter, allowing for other botanicals (like spice, herbs or nuts) to merge in and then overtake them.

TART AND DISTINCTIVE, THIS HAS FRESH FRUIT QUALITIES, BUT HINTS OF SHERBET LEMONS SWEETS TOO.

BRIGHT, ZESTY AND BURSTING OUT OF THE GLASS, THIS ACTS LIKE A CARTOON 'POW,'  ATTACKING WITH FRESHNESS.

SWEET, OILY AND PACKED WITH TEXTURE, THIS IS A CALMING INFLUENCE WITH A DUSKY, PITHY UNDERTONE.

WARM, UNCTUOUS, DEEP CITRUS TONES DOMINATE, WITH RICH, PATISSERIE SWEET CARAMELISED FRUIT FLAVOURS.

SHARP & TANGY, WITH SOFT LEMONY NOTES, THIS IS AN EXOTIC, MYSTERIOUS BLEND OF ALL CITRUS FLAVOURS.

RICH, SWEET AND JAMMY, OUR RASPBERRY HAS THE MOST INVITING AROMA, WITH JAM-LIKE SWEETNESS.

THERE'S A REAL FLAVOUR JOURNEY HERE, STARTING OFF ACERBIC AND MOVING TOWARDS RICH, JAMMY FRUIT.

FRUITY

Fruits are tricky to distil - in their pure, most lightly treated form they're like ghostly glimmers - a quick glimpse of flavour that fades into nothingness quickly. When treated with a bit more heat they cook and become sweeter, more jammy and intense. We've worked hard to combine both methods of distilling here, retaining the crisp, fresh flavours whilst ensuring they have a little staying power.

TANGY & VIVID, THIS HAS RICH, RAW NOTES - MORE ENGLISH COUNTRY GARDEN THAN SWEETSHOP.

THINK SUMMER FRUITS WITH A QUICK BURST OF SUGAR, A GLIMPSE OF TART CITRUS AND A FLASH OF CRISP APPLE.

FLORAL

Don't be fooled - flowers are soft, sweet, delicate things, but they can also provide huge, waxy notes. 

While some provide an intense candy hit, others brings in swathes of herbal flavours and too much of any is like a great big soap bomb exploding on the tongue.

SWEET SUNSHINE IN A GLASS, THIS HAS SOFT, HAY-LIKE TONES & A STICKY SWEET PERFUME HIT. FRESH, BRIGHT & DIVERSE.

SOFT & LIGHT WITH NEAR BUTTERY TONES, THIS IS CALMING, FRESH AND WILDLY SWEET, WITH A GLOOPY TEXTURE.

THIS IS AN AMAZING BOTANICAL, ALL AT ONCE DELICATE, SWEET AND SUMMERY BUT HUGELY HERBAL.

WITH SOFT, HAY-LIKE WARM FLAVOURS AND A SWEET, FRESH CUT AROMA, ROSE REALLY SHINES ON THE FINISH. 

SOFT PETALS AND RICH, GLOOPY SWEETNESS FILL THE MOUTH, WITH HONEY BRINGING A FAMILIAR, BEAUTIFUL WARMTH. 

THIS HAS A LEMONY AROMA WITH A DEEP, SAVOURY THYME BACKDROP. FRESH, HERBAL & BRIGHT, THIS ADDS WARMTH.

WITH SAVOURY, GREEN AND PEPPERY NOTES, BASIL HAS DARK, GREEN NOTES AND A BRIGHT, FRESH ZING TO IT.

HERBAL

THIS TEA, WHICH BRINGS JAZZ LOUNGE, FRESH-OUT BONFIRE SMOKE FLAVOURS IS A CURIOUS, EVOCATIVE FLAVOUR. 

Given that juniper falls well within this category, it's safe to say that herbal botanicals are an incredibly important part of the Gin world. They provide  depth, character and flavour to gin, as well as a fresh vibrancy and a great sense of place. 

THE CHAMPION OF GIN, JUNIPER IS DEEP, DARK AND PINY, WITH NOTES OF FOREST AND JUST A HINT OF BERRY. 

BERGAMOT BRINGS A ZESTY CITRUS START, WHILE BLACK TEA BRINGS A LINGERING, LIGHTLY TANNIC DEPTH.

ROOTY & NUTTY

Roots provide complex undertones, y to gins, from sweetness to drying finishes, they are the unspoken heroes of many a concoction.

 

Nuts, too, bring a lightly creamy texture, as well as a deep, complex sweetness that envelops the mouth.
 

LIQUORICE IS THE PREDOMINANT SWEETENER IN THE GIN INDUSTRY, PROVIDING SUGAR & A LUSCIOUS TEXTURE.

ALMONDS HAVE LIGHT MARZIPAN NOTES AND A SWEET, NUTTY FLAVOUR. RICH & FULL, THIS ADDS LAYERS OF DEPTH.

FRAGRANT AND INTOXICATINGLY WARMING, THIS ADDS SWEET SPICE AND A HUGE, NEVER ENDING FINISH TO GIN.

THIS EARTHY, ROOTY AND WORMWOOD-ESQUE BOTANICAL IS THE THIRD MOST USED IN GIN PRODUCTION. 

THIS HAS THE RICHNESS OF VANILLA AND A GREAT, SILKINESS. WITH SWEET, NUTTY TONES & AN EXOTIC TOUCH.

THE SPICE OF PEPPER WITH NONE OF THE HEAT, THIS IS A RICH, DEEP BOTANICAL WITH DARK, FLOWERY NOTES.

LIQUID FIRE, CASSIA - KNOWN AS CHINESE CINNAMON - BEGINS WARM & SWEET BUT GROWS INTO A HUGE, FIERY FORCE.

SPICED

CLOVES ARE SWEET, WARM & INTENSELY AROMATIC, WITH A HUGE SPICE. USE IN VERY SMALL PROPORTIONS.

Spiced botanicals bring warmth, depth and complexity to gins. They're evocative, exotic and fiery, but they're also intensely complicated. Just a tiny splash of cassia will set a blaze on the tongue, whereas a drop too much cardamom will create a cloying perfume. The right amount of both, though, is total perfection!

THIS AMAZINGLY DIVERSE BOTANICAL PROVIDES LEMONY CITRUS NOTES AND A GREAT, WARMING SPICE NOTE.

SOFT, SWEET AND FRAGRANT, CARDAMOM HAS HUGE CURRIED NOTES AND HINTS OF EUCALYPTUS.

WARMING, SPICED AND THEN ALL OF A SUDDEN, A COOL MENTHOL LIKE HIT TAKES OVER RIGHT ON THE FINSIH OF THE FLAVOUR

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