You walk into a distillery and the smell hits you—even before you see the copper stills and glistening bottles. That mix of juniper and something else you can’t quite place? It’s not magic, it’s botanicals working overtime. Straight away, not all gins are built the same. Some just blast your tastebuds with citrus or spice while others keep things classic and piney.
The trick to finding the most flavourful gin? Pay attention to what goes in the pot, and how it’s distilled. Small-batch distilleries are making gins that taste nothing like the big brands lining supermarket shelves. Some use fresh local herbs, wildflowers, or even seaweed. Others stick to old-school recipes but tweak the ratios for a punchier profile. Next time you’re booking a tour, check if they do tastings—there’s nothing like a fresh pour straight from the source to show off just how much variety gin can have.
- The Secret Behind Flavourful Gin
- Standout Gins Worth the Trip
- Distillery Tour Tips: How to Taste Like a Pro
- What’s Hot in Gin Right Now
The Secret Behind Flavourful Gin
Ever wondered why some gins jump out at you on a tasting, while others just fade into the background? It all comes down to what goes into the bottle and how it’s made. At the core, every gin starts with neutral alcohol and a hit of juniper berries (that’s actually a rule—you can’t call it gin without juniper). But what really gives gin its personality are those extras called botanicals. Think coriander, angelica root, citrus peel, or even cucumber and rose petals in some rockstar recipes.
The flavour isn’t just about throwing in random plants, though. Good distillers carefully layer botanicals—kind of like how you’d build a killer sandwich so every bite has a bit of everything. Here’s where it gets interesting: some distilleries use up to 20 different botanicals. Instead of a flat, one-note taste, you get something complex that reveals new flavors with every sip.
- Flavourful gin usually comes from fresh, high-quality botanicals. Dried-out or cheap stuff? You’ll taste the difference.
- The way botanicals are added matters. Some are put straight in the still with the spirit, others get their own basket to gently steam. Each method pulls out different notes.
- Even the water used to dilute the gin before bottling can make flavors pop or mellow out.
Ever heard of vapor infusion? That’s Bombay Sapphire’s party trick. Instead of boiling all the botanicals, they use steam to extract delicate aromas that would burn off otherwise. Or there’s cold compounding, which is like steeping tea—but for grown-ups. It doesn’t give that smooth finish you get with distilling, but lots of craft makers swear by the bold, fresh taste.
If you’re curious how distillers turn these ingredients into a bottle of gin, check out this breakdown on some popular botanicals and the notes they add:
| Botanical | Main Flavor | Common Use |
|---|---|---|
| Juniper | Pine, resin | Always |
| Coriander | Citrus, spice | Almost always |
| Angelica Root | Earthy, woody | Often |
| Orris Root | Floral, powdery | Support |
| Orange Peel | Sweet citrus | Classic combo |
| Cardamom | Herbal, spicy | Modern twist |
The wild part is, each distillery tweaks these ingredients to stand out from the crowd. So, the next time you’re sipping a new gin, try picking out the flavors. Is that a hit of lemon or something more herbal? You’ll start to spot the real game-changers right away.
Standout Gins Worth the Trip
If you want real flavor, you need to look beyond the usual suspects. Forget the standard supermarket brands for now. Distilleries crafting unique gins are where the real action happens, especially if you get to sample straight from the source.
A crowd favorite on UK gin distillery tours is the flavourful gin at Tarquin’s in Cornwall. Tarquin’s is known for using fresh Cornish violets, hand-picked orange zest, and even Devonshire oak bark. It sounds unusual, but the result is punchy, herbal, and super fresh. Another solid pick is Sipsmith in London, where their Lemon Drizzle Gin tastes almost like a grown-up lemon cake—perfect for anyone bored by plain-old juniper.
Heading up north? The Isle of Harris Gin from Scotland stands out for using local sugar kelp. It gives the gin a subtle salty kick. This isn’t a gimmick—it’s so popular that their distillery tours often sell out months in advance. For a spicy twist, take a look at Four Pillars from Australia. Yes, it’s a flight, but their Rare Dry Gin builds in native botanicals and even whole oranges, and they've won a ton of awards around the world.
- Tarquin’s (Cornwall) – Fresh botanicals, coastal citrus, floral kick.
- Sipsmith (London) – Varieties like Lemon Drizzle and London Dry, classic but punchy.
- Isle of Harris Gin (Scotland) – Distinct sugar kelp infusion, saline taste.
- Four Pillars Gin (Australia) – Native botanicals, a bolder style, big on flavor.
Here’s a quick snapshot of what to expect if you book a tour at one of these places:
| Distillery | Main Botanicals | Tasting Experience |
|---|---|---|
| Tarquin’s | Violets, citrus, oak bark | Guided tastings, small-batch releases |
| Sipsmith | Lemon peel, juniper | Mixology sessions, heritage stills |
| Isle of Harris | Sugar kelp, coastal herbs | Seaside tastings, bonus food pairings |
| Four Pillars | Australian pepperberry, whole oranges | Experimental gins, hands-on blending |
These aren’t just cool spots to visit—they’re a ticket to discovering gins you’ll actually remember. If you’re all about exploring new flavors, a distillery tour feels less like a day trip and more like a treasure hunt for your palate.
Distillery Tour Tips: How to Taste Like a Pro
So you’re standing in a gin distillery, glass in hand, and it’s time to sample. There’s more to tasting than just taking a sip and moving on. Even if you’re not a professional judge, you can train your palate and really get to know what makes a gin pop. Here’s how to make each taste count, especially if you’re after the flavourful gin experience.
- Don’t rush: Give the gin a good swirl in your glass. A few seconds of air helps release those hidden botanicals—sort of like waking up your taste buds for what’s coming next.
- Smell before you taste: Stick your nose right over the glass (though not so close you go cross-eyed). Good gin should smell crisp and layered, usually starting with juniper but quickly rolling out other aromas like lemon, rosemary, or even black pepper.
- Sip (but don’t shoot): Small sips let the flavors open up properly. Swish it around your mouth, paying attention to both the front and back of your tongue. Do you taste bold citrus? Peppery heat? Maybe a hint of floral sweetness?
- Cleanse your palate: Between gins, have some water or plain crackers. Flavors can get muddled if you jump straight from one gin to another—nobody’s taste buds are that tough.
- Ask questions: Don’t be shy with distillery staff. Ask about the botanicals, the distillation method, or even the founder’s favorite way to serve the gin. Often, they’ll point out flavors you missed, or tell you something unusual about that particular batch.
If the tour includes both neat tastings and G&Ts, try the gin plain first to spot what really makes it tick before the mixer gets involved.
| Botanical | What You Might Taste |
|---|---|
| Juniper | Pine, fresh, peppery |
| Coriander | Citrus, spicy |
| Angelica Root | Earthy, woody |
| Orange peel | Sweet, zesty |
| Cardamom | Warm, herbal |
Remember, the most memorable distillery tastings usually happen when you’re curious and don’t take the whole process too seriously. You never know what new flavor will surprise you, or which gin will end up being your new favorite.
What’s Hot in Gin Right Now
The gin world is nothing like it was a decade ago. Right now, the scene is bursting with bold, unusual flavors and a focus on local botanicals. People want more than the usual juniper kick—they’re after gins that push boundaries and tell stories. If you’re looking for the flavourful gin at the top of its game, here’s what you’ll spot on the shelves and at distillery tours.
First up, pink and fruit-infused gins are having a real moment. Rhubarb, raspberry, and even yuzu gins are flying out of boutique distilleries in the UK, Australia, and the US. Some gins add fruit right into the distillation process, others infuse it after. Both ways give that extra burst of sweetness or tartness people love in cocktails or with tonic. It’s not just about color; these actually taste different, and they’re way more popular with younger drinkers than classic London Dry.
Another big trend is the rise of savory gins. Ever seen a gin infused with seaweed, pepper, or even olive? These are the types popping up in Spain and the Pacific Northwest. They’re perfect for folks bored of sweet gins and make some seriously cool martinis.
Here’s a quick look at what’s trending right now in the gin world:
- Fruit-forward gins: Think blood orange or blackcurrant.
- Herbal and floral gins: Chamomile, rosemary, and lavender are popular picks.
- Savory gins: Expect flavors like basil, thyme, or even truffle.
- Non-alcoholic gins: For sober curious folks, tastes just like the real deal—without the buzz.
Eco-friendly is also hot right now. Distilleries are cutting waste by reusing botanicals, using solar-powered equipment, or packing their gins in recycled bottles. If you love both bold flavor and being green, some distilleries—like Warner’s in the UK or Archie Rose in Australia—are worth touring just for their clever take on sustainability.
To give you an idea of just how crazy things are getting, here’s a look at some fan favorites and their standout botanicals:
| Gin | Main Botanical Highlight | Country |
|---|---|---|
| Hendrick’s | Cucumber & Rose | Scotland |
| Four Pillars Bloody Shiraz | Shiraz Grapes | Australia |
| Monkey 47 | Lingonberry & 46 others | Germany |
| Citadelle Jardin d'Été | Melon & Lemon | France |
If you’re booking a distillery tour soon, check out what’s new in their seasonal lineup or exclusive experiments. Don’t be shy about asking for something you’ve never tried—some of the best gins being made today are only available onsite. Don’t settle for basic when there are so many new tastes waiting on the shelf (and in your glass).
