Behold: We are in the age of “New World” gin. That means that a virtually infinite list of possible botanicals has entered the chat.
Citrus peels, meanwhile, are one of the most frequent stars of gin recipes. Alongside juniper’s piney, resinous spice—with its own subtle hint of citrus—and right there next to earthy angelica root, floral orris root, spicy coriander, and any other staple botanicals, citrus plays its role in a balanced profile by providing a bright, sweet-and-tart duality.
Beyond flavor and balance, there are two things driving many contemporary gin distillers: seasonality and sense of place. The flavors and aromas that ingredients bring to gin, after all, can tell stories of their region, show off local agricultural bounty, capture the essence of the local cuisine, or tie the spirit to a certain time of year. These gins then resonate strongly with drinkers who seek novel, intriguing flavor stories from around the world and with those who want a drink that feels in step with the season.
When distillers craft these New World botanical bills, citrus is a major opportunity. It’s a vital category box to tick in any recipe, but there’s so much variety out there. So, why stick to the rote orange or lemon? Classics have their place, but the sheer breadth of citrus options out there creates massive room to play.
How can you push your gin forward, excite consumers with a new flavor that’s still in a familiar format, tinker with subtle differences, and represent your culture or region? Plenty of gins today reveal how distillers are innovating within the citrus field, and the results are a lesson in thinking outside the orange grove.
Courtesy Four Pillars Gin, Healesville, Victoria, Australia