Iceland is known for its stunning landscapes, rich history, and unique cuisine, but did you know that it is also home to some of the world’s most unique and flavorful gins? Icelandic distillers have been using locally-sourced botanicals for centuries to create gins that are unlike any other. From the sweet, slightly earthy flavor of angelica root to the bright and tangy notes of arctic bramble, these botanicals are what set Icelandic gin apart from the rest.
In this article, we explore the 10 most unique botanicals that give flavor to Icelandic gin and why they are so important to the production of this distinctive spirit. Whether you are a gin aficionado or simply curious about what makes Icelandic gin so special, this guide will provide you with a comprehensive understanding of the botanicals that are used and their flavor profiles.
- Angelica root: This root is a common ingredient in gin production and is used for its sweet, slightly earthy flavor. It is usually used in a percentage of 2-3% in Icelandic gin recipes.
- Arctic thyme: This herb is native to Iceland and adds a gentle, herbaceous flavor to the gin. It is usually used in a percentage of 1-2% to balance out the more robust flavors of other botanicals.
- Birch leaves: Birch leaves have a sweet, slightly resinous flavor and are a key ingredient in many of Iceland’s gins. They are typically used in a percentage of 2-3%.
- Crowberries: These small, tart berries are abundant in Iceland and add a bright and tangy flavor to gin. They are usually used in a percentage of 1-2%.
- Elderflowers: These delicate flowers are often used to add a sweet and floral flavor. They are typically used in a percentage of 1-2%.
- Juniper berries: Juniper berries are the backbone of gin and provide a piney, slightly bitter flavor. They are used in a common percentage of 5-10% in Icelandic gin recipes.
- Arctic bramble: This wild berry grows in the Arctic and sub-Arctic regions of Iceland and adds a tart and fruity flavor to gin, with notes of cranberry and red currant. It is typically used in a percentage of 0.5-1%.
- Licorice root: This root adds a sweet and slightly bitter flavor to gin and is usually used in a percentage of 1-2%.
- Rhubarb root: Rhubarb root has a tangy and slightly sweet flavor, making it a versatile ingredient in gin production. It is typically used in a percentage of 1-2%.
- Sea buckthorn berries: These bright orange berries are rich in vitamins and antioxidants and add a sweet and tart flavor to gin. They are usually used in a percentage of 0.5-1%.
In conclusion, the unique botanicals used in Icelandic gin are what set it apart from other gins in the world. From the sweet, earthy flavor of angelica root to the bright and tangy notes of sea buckthorn berries, these ingredients are carefully sourced from Iceland’s natural landscape to create a truly unique and distinctive product. Whether you are a gin enthusiast or simply looking for a new and exciting flavor experience, Icelandic gin is a must-try.
Visit this page on Icelandic Botanicals for more detail and pictures.