From citrus peels to barks and berries, Langdon is celebrating everything botanical. The warmer days bring the fresh citrus harvest and conjure images of richly botanical gins in the sunshine and sweet and heady florals.
Botanicals are soaring in popularity in line with the gin renaissance, an ever-growing industry of artisan liqueurs, and well-documented medicinal and homeopathic properties. The most common ways to prepare botanicals for use include teas, infusions, tinctures, and extracts.
More applications for botanicals include herbal tea infusions, tea blends, and herbal drinks. Whilst Burdock root is high in iron, others have more homeopathic benefits, such as Lavander or Chamomile for relaxation.
The Gin Generation
Tinkering with botanicals has become the modern distiller’s chemistry lab. With Juniper Berries being the only necessary botanical in gin, the door is left open for distillers to play with a myriad of different botanical combinations, resulting in over 361 registered gin distilleries in the UK alone.
Citrus peels, herbs, berries, spices, bark, roots, and flowers are all commonplace in gins in varying capacities. Whether you are looking to add floral notes, earthy sweetness, zesty tanginess, or increased depth of flavour, our plethora of botanicals can be applied to create a unique and wonderful food or beverage product.
More Than Just Good Taste
Botanicals have a long and prominent history in food ingredients in a large part as a result of their medicinal properties and role in herbal remedies. Botanicals’ medicinal properties encompass herbal remedies, but also barks, roots, and stems. Ginko Biloba is used to aid brain function and blood circulation. Meanwhile, Echinacea root is used to boost the immune system, and Ginseng is used to restore and enhance wellbeing.
Where adults may think of Negronis, and children may think of marmalade sandwiches being eaten by a small bear, we think of the zesty brightness that our orange peel can add to any meal. Orange peel can be so much more than the decorative finish on a cocktail and can be used in teas, marinades, hot cross buns, or simply a way to add that light summery taste to your food.
Lemon Myrtle imparts a citrus fresh flavour that can be applied to both sweet and savoury products. The leaves can be milled to lend their distinct flavour to teas, glazes, dressings, and of course gins. Likewise the essential oil can be used to impart flavour and can even be used in cosmetic applications.
As one of the most ancient medicinal herbs still in use today, Chamomile’s uses and benefits are well documented and widely used. Whilst essential oils of the Chamomile flower are more often used in cosmetics and aromatherapy, the flowers are frequently used to treat a variety of ailments, from hay fever to insomnia.