The origins

Its seeds are spherical, light brown in color and very fragrant. They are one of the most important spices in Indian cuisine and are becoming increasingly popular in the West. The flavor of fresh coriander is spicy while the fruits are sweetish with a lemon aftertaste.
The seeds give the gin dryness, a primary characteristic of a London dry gin, thus accentuating the other flavours.
Coriander also has a special relationship with juniper: the former is delicate while the latter is strong and explosive, this gives the gin balance and structure.

As they say “he who adorns himself with helichrysum remains imbued with luck”. Plant brings good luck in love, with an intense flavor reminiscent of liquorice

The seeds are the most fragrant part and rich in anethole, which gives the gin a fresh and balsamic flavor and links them to anise

The Juniper berry grows on a very thorny shrub, which belongs to the same family as the cypress.

The scales of the juniper become fleshy and in summer form a galbule which is called a berry.
The pulp of juniper berries is red-brown in color and contains small, long, bony and angular seeds.
The smell is strongly aromatic, the flavor is initially sweetish and then bitterish-acrid.
Combined with neutral alcohol, the berries bring pine, peppery, citrus and spicy notes to the gin.

Juniper is the fundamental element for the distillation of GIN

Very ancient aromatic plant with a flavor similar to rosemary and mint but the taste is more decisive and intense, it gives bitter notes to the gin. It is used in small doses due to the flavor which would be very strong

It is the least known botany in the use of gin distillation. In gin it plays a fundamental role as it retains the volatile aromas of the other botanicals and marries them together, giving the distillate persistence and substance. A curiosity that few people know is that Angelica, coriander and juniper are considered the holy trinity for the distillation of Gin

It is a plant easily recognizable by its characteristic scent, as soon as they are lightly rubbed the serrated dark green leaves release their pungent aroma between the fingers.

They are not actual peppercorns but rather berries that have a peppery taste.
It has a weak and fruity smell, it gives the gin a sweet and aromatic flavor with an aftertaste of lemon liquorice and strawberry.

Rosehip is a shrub that grows spontaneously in uncultivated land, woods, hedges up to low altitude, it is very present in our Camonica Valley. It is a false wild fruit, intense red in color. The sour-tasting rosehip is very rich in vitamin C

It has a flavor that recalls fennel, anise and liquorice, it also has a very characteristic and distinctive smell, intense and complex bitter with herbaceous and aromatic notes.

Its root has a pungent aroma. Initially sweet with notes of cinnamon, nutmeg and ginger, but a bitter aftertaste.

Cardamom is of two varieties, green and black, the first is the one used for the distillation of gin because it is considered more delicate. It looks like a capsule containing many small brown-black seeds in which all the aroma and flavor are contained. The seeds are rich in flavor: an intriguing combination of sweet, spicy and with faint notes of eucalyptus.