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In the world of gin, the word botanicals has become synonymous with quality, authenticity, and creativity. The international term “botanical” is commonly used to describe the aromatic plants employed in gin production.

From juniper berries to exotic spices, alpine flowers, and citrus peels, the term botanicals refers to a collection of plants, herbs, spices, and roots that, through their inclusion, give gin distinctive flavors, aromas, color, and character.
The selection of botanicals is often the result of in-depth research and long-standing family tradition, especially in Italian distilleries, where the bond with the territory plays a fundamental role.

Another essential element in gin production is water: the use of high-quality water contributes decisively to the aromatic profile and purity of the final product.

Understanding the botanicals used—the famous gin botanicals—means immersing oneself in the heart of gin craftsmanship, where tradition, terroir, and innovation coexist in perfect balance. A high-quality gin label highlights the origin of the botanicals and their uniqueness on the market, reinforcing the product’s identity.
Each botanical has both a scientific and a common name, and the wide variety of products available reflects the richness of the plants used.

In this guide, we explore what botanicals in gin are, which are the most important, and how excellence-driven distilleries such as Roner transform them into true masterpieces of flavor.