Botanicals
Sourced from four continents
Juniper, which by law is required to be the dominant flavor in any gin, is only one of dozens of different spices, roots, herbs and berries that can be used to flavor gin. Each combination creates a unique flavor. In addition to juniper, the recipe for No. 209 Gin includes somewhere between eight and eleven different botanicals – vague, yes, secretive, absolutely – our Master Distiller can be a conspiracy theorist at times. The delicious complexity of No. 209’s citrus spice flavor profile is primarily a result of bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds.
We purchase our botanicals from the best producers around the globe. Although our suppliers span four continents, whenever possible, we attempt to source locally.
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Cassia Bark
- Origin:
- Indonesia
- Flavor:
- Sweet, spicy and fragrant
Cassia is an evergreen tree and a close relative to cinnamon. We grind the cassia bark immediately before distilling in order to liberate the fragrant essential oils.
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Juniper Berries
- Origin:
- Italy
- Flavor:
- Sweet cider
Besides legally necessary to be the predominate flavor in gin, this strong-flavored fruit is from the juniper evergreen. Balancing the strength of the juniper flavor between predominate and overwhelming is key to producing a great gin. The heavy juniper in gins of the past often is the cause of the negative attitude some people have towards the spirit. By using only the finest Italian juniper berries in the correct proportion to our other botanicals we ensure that the sweet subtle cedar-like notes of juniper in No. 209 Gin are subtle and approachable.
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Cardamom Pods
- Origin:
- Guatemala
- Flavor:
- Minty, spicy and aromatic
A member of the ginger family, cardamom pods are among the world’s most expensive spices due to the difficulty in cultivating them. They have a unique flavor with an intense aromatic spiciness and are often used in many South Asian cuisines, particularly curries. We hand sort the cardamom pods to ensure only the best quality pods go into our gin, and then hull them using a hand-cranked burr grinder to liberate the flavorful seeds.
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Bergamot Orange Peel
- Origin:
- Italy
- Flavor:
- Bright floral citrus
Grown mainly in Italy, Bergamot orange peel is used in foods and beverages and also in many perfumes and lotions. This aromatic chameleon sometimes tastes of bright citrus and other times as a floral herb. Our Bergamot orange is harvested to our exacting specifications in Calabria, Italy.
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Coriander
- Origin:
- Romania
- Flavor:
- Citrus and sage floral notes
The seed of the cilantro plant, coriander has a mild, distinctive taste similar to a blend of citrus and sage with rose aromatics. It is used in many Middle Eastern and Indian cuisines. Native to the Mediterranean and Middle East, coriander is now cultivated around the world. We chose a source from Romania for its lighter more floral fragrance.
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Lemon Peel
- Origin:
- Spain
- Flavor:
- Tangy and zesty
This zesty and bright member of the citrus family was chosen as the perfect partner to the fragrant bergamot orange in our citrus forward gin. Our lemon peel is from Spain where the long hot summers concentrate the intensity of the flavors in the peel.
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Angelica Root
- Origin:
- United Kingdom
- Flavor:
- Earthy vanilla
Angelica root is in the celery family and has woody, vanilla like aromatics that make it the perfect counterpoint for our citrus forward gin. Angelica root traditionally has been used in gin to assist in binding the various oils together. It is cultivated in many places around the globe, but for distilling purposes, the best is Northern Europe.
