Gin

• Description: A tall flowering herb native to the Northern hemisphere. The stems and ribs are often candied and used as culinary decorations.
• Aromas/Flavors: Earthy, wood-like, delicate aroma, somewhat reminiscent of celery.

• Description: A semiaquatic flowering plant officially known as Acorus calamus; also known as sweet flag.
• Aromas/Flavors: Often used as a substitute for ginger, cinnamon, or nutmeg.

• Description: An ancient spice; the seedpods of a variety of plants in the ginger family.
• Aromas/Flavors: Smoky, mint, camphor, floral, resinous, grapefruit.

• Description: The spice made from trees related to the "true" Sri Lanka cinnamon; marketed as cinnamon in North America.
• Aromas/Flavors: Cinnamonk, resin, pungent.

• Description: The dried peels of oranges, lemons, limes, or other citrus fruits.
• Aromas/Flavors: Provides the aroma and flavor of the respective fruit.

• Description: The seed of the coriander plant, which is sometimes called cilantro or Chinese parsley.
• Aromas/Flavors: Adds a peppery or spicy note, along with citrus.

• Description: The root of a large family of small flowering plants producing trumpet-shaped flowers.
• Aromas/Flavors: Very bitter and aromatic. Used in cocktail bitters.

• Description: An herb native to southern Europe and the Middle East. Used as a culinary herb and in herbal medicine.
• Aromas/Flavors: Herbal, minty, and bitter.

• Description: Not a true berry, but the female seed cone of the juniper plant.
• Aromas/Flavors: Must be the dominant flavor in gin. Lends a clean, pine-like aroma, as well as floral notes.

• Description: The dried root of the iris flower, used in herbal medicine and perfumery.
• Aromas/Flavors: Floral, violet, raspberry. Often used to scent potpourri.

• Description: A chemical that occurs naturally in the bark of the cinchona tree.
• Aromas/Flavors: Bitter, clean, and medicinal. Used in tonic water and cocktail bitters.

• A subcategory of gin in both the U.S. and E.U.
• It is produced via original distillation (aka direct distillation) or redistillation.
• Original distillation: fermented mash is put in a Carter head still containing a gin head (perforated tray) filled with botanicals.
• Redistillation: mash is distilled into a neutral spirit before being flavored. One style of redistillation is known as cold distillation or vacuum distillation, where the neutral spirits can be macerated with botanicals with no heat applied.

• A subcategory of gin in both the U.S. and E.U.
• It is considered a lower quality than distilled gin.
• It is produced via the cold compounding method or the essential oils method.
• Cold compounding (3 methods):
• Essential oils (aka compounding essensce): Essential oils are blended with a neutral spirit, rested for a week, then filtered, and if unaged, reduced to bottling strenth and bottled.

Absinthe: after filling a reservoir glass one third full, ice water is dripped over a sugar cube in a slotted spoon until the drink contains one part absinthe to 3 to 5 parts water. Louching of the clear green absinthe is referred to as "releasing the green fairy".

• Pernod: 1928 by Maison Pernod Fils Distillery in Pontarlier
• Pastis: 1932 by Paul Ricard
• Herbsaint: 1934 by J. Marion Legendre and Reginald Parker in New Orleans (sold to Sazerac in 1949 who now produce a 90 and 100 proof versions)

Herbe sainte ("sacred herb") is the Creole term for Artemisia absinthium. The original name "Legendre Absinthe" (though it never contained wormwood) was changed to "Legendre Herbsaint" due to pressure from the Federal Alcohol Administration.

• Ginebra San Miguel
• Gordon's
• Bombay
• Tanqueray
• Beefeater
• Seagram's
• Larios
• Hendrick's

• Juniper Berry: female seed cone of juniper plant
• Coriander: seed of the coriander (aka cilantro or Chinese parsley) plant
• Aniseed
• Caraway
• Cardamom
• Cocoa
• Vanilla

• Cassia: related to the "true" Sri Lanka cinnamon
• Cinnamon
• Quinine: bark of the cinchona tree

• Fennel
• Ginger
• Licorice
• Orris Root: dried root of the iris flower; used to scent potpourri
• Gentian: bitter and aromatic root of plant with trumpet-shaped flowers

• Angelica: herb whose stems and ribs are often candied; reminiscent of celery
• Chamomile
• Hyssop: minty and bitter herb native to southern Europe and the Middle East
• Mint
• Marjoram
• Rosemary
• Sage

• 6
• William Grant & Sons: 3
• Hendrick's Gin: 2
• Reyka Vodka: 1