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The almond in Longtooth gin, albeit subtle, calls to mind the creamy, slightly vanilla-tinged exotic flavour of almond syrup and orgeat.

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Mustard Seeds

These provide aromatic and surprisingly sweet spice notes.

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One of the most prevalent botanicals in gin, the root works as a binding agent as well as delivering a subtle earthy flavour. Angelica is also found in Chartreuse.


Coriander seeds provide the 'high citrus' notes towards the end of the taste.

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Chicory gives the gin a complex earthy spice build with a subtle but intense balance across the taste.

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The oils from orange skin are leeched out into the spirit, giving a distinctive citrus glow.

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Cassia imparts a subtle, cinnamon-like aroma. It has a sweet, woody and warming flavour.

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Orris comes from specific varieties of iris, namely Iris germanica, Iris florentina, and Iris pallida. Orris provides a base note to bind and stabilise the other aromas.

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Small but perfectly formed, juniper berries are an essential ingredient in one of the world’s best spirits.

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The aroma is initially reminiscent of candied peel, growing in the nose and becoming zesty and crisp – as though someone has grated the fruit into the bottle

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A traditional sweetener in gin, liquorice root was used when sugar was prohibitively expensive during the 1700s. A soft, hay-like wood taste comes through.

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Cinnamon, or botanically speaking Cinnamomum verum is often referred to as true cinnamon.

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