What Botanicals Are Used in Gin?

Juniper is mandatory, but distillers build their signature flavour from a wider mix of citrus, spice, root and, increasingly, native New Zealand botanicals.

A "botanical" is simply any plant-derived ingredient used to flavour gin. Juniper is the one non-negotiable botanical — by definition, gin must taste predominantly of juniper — but most gins use a much longer list.

Common classic botanicals

• Juniper berries — the defining ingredient (see our dedicated article on juniper)
• Coriander seed — citrusy, slightly spicy, extremely common as the "second" botanical in most gins
• Citrus peel — orange and lemon peel for brightness
• Angelica root — earthy, slightly musky, often used to help bind other flavours together
• Orris root (iris root) — floral, and valued for helping "fix" aromatics so they last longer in the glass
• Cardamom, cinnamon, cassia — warming spice notes
• Liquorice root — adds a subtle sweetness and body

New Zealand and native botanicals

New Zealand gin distillers have leaned heavily into local and native ingredients to create a distinct sense of place, including:

• Mānuka — leaf or flower, offering a distinctive herbal, slightly medicinal character
• Kawakawa — a peppery, native NZ leaf
• Horopito — sometimes called "NZ pepper tree," known for a hot, peppery bite
• Native citrus and coastal botanicals — used by some distillers for a specifically local citrus or maritime character

Why the mix matters

The specific combination and ratio of botanicals — not just which ones are used — is what gives each gin its signature character. Two gins using nearly identical botanical lists can taste noticeably different depending on ratios, extraction method (see "How is gin made?") and the quality/freshness of the base spirit.