Fennel Quality Flavor Botanical in Gin
Fennel is a plant that is commonly used in cooking and herbal medicine. It has a distinct flavor that is often described as sweet and licorice-like. The plant belongs to the carrot family and is native to the Mediterranean region. Fennel is known for its aromatic seeds, which are often used as a spice in many dishes.
In addition to its culinary uses, fennel also has many health benefits. It is rich in nutrients like vitamin C, potassium, and fiber. Fennel is also known for its ability to aid digestion and relieve symptoms of bloating and gas. Some people even use fennel as a natural remedy for menstrual cramps and colic in babies.
There are many ways to incorporate fennel into your diet. The bulb of the fennel plant can be sliced and roasted or cooked in soups and stews. The seeds can be used to flavor dishes like soups, salads, and pasta. Fennel can also be brewed into a tea to help with digestion or enjoyed on its own as a refreshing beverage.
Overall, fennel is a versatile plant that offers both flavor and health benefits. Whether you are cooking up a tasty meal or looking for a natural remedy, fennel is a plant worth exploring. Its unique taste and potential health benefits make it a valuable addition to any kitchen or herbal medicine cabinet.
How to plant and harvest Fennel?
Fennel is a versatile and flavorful herb that can be grown easily in your own backyard. To plant fennel, you will need to choose a sunny spot in your garden with well-draining soil. You can start fennel seeds indoors in a seed tray or directly sow them in the ground once the soil has warmed up in the spring. Fennel plants should be spaced about 12-18 inches apart to allow for proper growth.
Once you have planted your fennel seeds or seedlings, make sure to water them regularly to keep the soil moist but not waterlogged. Fennel plants do not like to be watered too much, so be sure to check the soil moisture before watering. You can also add a layer of mulch around the base of the plants to help retain moisture and suppress weeds.
After about 90-100 days, your fennel plants should be ready to harvest. To harvest fennel, you can either cut the entire plant at the base or harvest individual bulbs by cutting them off at soil level. Fennel leaves can also be harvested throughout the growing season for use in cooking. Once harvested, fennel can be used in a variety of dishes such as salads, soups, and roasted vegetables. Enjoy the fruits of your labor and experiment with different ways to incorporate fresh fennel into your meals.
Where to find fennel fields?
Fennel is a popular herb that is used in cooking to add a unique flavor to dishes. It is a versatile ingredient that can be used in both savory and sweet dishes. If you are looking to find fennel fields, there are a few key places where you can typically find them.
One common place to find fennel fields is in Mediterranean countries such as Italy and Greece. These countries have a long history of using fennel in their cuisine, so it is not uncommon to come across fennel fields while traveling through these regions. The warm climate in these areas is also ideal for growing fennel, so there are often large fields dedicated to cultivating this herb.
In addition to Mediterranean countries, you can also find fennel fields in other parts of Europe, such as France and Spain. These countries also have a rich culinary tradition that includes the use of fennel, so it is possible to find fennel fields while exploring the countryside. Fennel is a hardy plant that can grow in a variety of climates, so it is not limited to specific regions.
If you are unable to travel to Europe to find fennel fields, you can also look for fennel in local markets or specialty stores. Many grocery stores now carry fennel in the produce section, so you can easily pick up this herb to use in your own cooking. Whether you are traveling abroad or shopping locally, fennel is a versatile herb that can add a unique flavor to your dishes.
Fennel used as Botanical in Gin Distillery
Fennel is a popular botanical that is used in the production of gin, a type of alcoholic beverage. It is known for its strong and distinct flavor, which adds a unique taste to the final product. Fennel seeds are often used as a key ingredient in gin distilleries, along with other botanicals such as juniper berries and coriander.
When fennel is added to a gin distillery, it releases its essential oils and flavors into the alcohol during the distillation process. This helps to enhance the overall taste and aroma of the gin, giving it a refreshing and herbal quality. Fennel is also believed to have certain health benefits, such as improving digestion and reducing inflammation, making it a popular choice among distillers.
Overall, fennel is a versatile botanical that adds complexity and depth to the flavor profile of gin. Its use in distilleries is a creative way to experiment with different ingredients and create unique and interesting spirits. So next time you enjoy a glass of gin, think about the role that fennel plays in creating that delicious and memorable taste.
Pickering’s Original 1947 Gin
Recipe From Bombay 1947
The recipe that started it all was scrawled on a piece of paper dated 17 July 1947. Kept as a family secret handed through generations since the last days of the Raj, this recipe resurfaced only in 2013 after 66 years when Marcus Pickering & Matt Gammell built Summerhall Distillery & began distilling the first batches of Pickering’s Gin!
While our flagship ‘Red Top’ was adapted from this recipe to a more modern palate, our ‘Orange Top’ remains unchanged from this classic recipe!
Pickering’s Gin is engineered from 9 botanicals
Juniper
Juniper berries aren’t actually berries at all – they’re female pine cones that produce juniper plants. They are also the only spice to come from a conifer tree. Piney, resinous and slightly citrus, these berries give our beloved spirit its distinctive taste and aroma.
coriander
Coriander was one of the many plants cultivated in the Hanging Gardens of Babylon and cultivation started around 2000 BC. The Ancient Greeks used coriander as an ingredient in perfume making. Fragrant, nutty and warm, alongside juniper it is a true staple of gin distillation.
cardamom
Known as the ‘Queen of the Spices’, cardamom is the world’s second most expensive spice (after saffron). Originating from India, it’s been consumed by us humans for over 4000 years! Spiced and intensely fragrant, cardamom is a majestic botanical for distilling gin.
angelica
Since the 10th century angelica has been used in herbal teas and to flavour liqueurs, vermouths and aquavits. Bitter, earthy and reminiscent of wormwood, angelica brings a nice dry finish to a distillation and is used to create the dry style gins that our modern palates have come to love.
fennel
Fennel is a flowering plant that actually belongs to the carrot family! People in India and Pakistan chew sugar-coated fennel seeds after a meal to freshen their breath. Anise-like in flavour and green on the nose, fennel plays an integral role in our Pickering’s gins.
anise
Anise is used to flavour many spirits such as absinthe, pastis and ouzo. In high concentration anise can sometimes produce the ‘ouzo effect’ – when diluted with water it becomes milky. We use it to bring a liquorice-like sweetness to our distillation.
lemon
Botanically speaking, lemons are actually berries! The British Navy has used lemon juice to prevent scurvy amongst sailors since the 1800s. Lemon juice has been used as an invisible ink from 600 CE all the way through to England’s Lemon Juice Spies during WWI.
lime
Limes are predecessors to lemons; they are the most acidic of the citrus fruits but have almost half the vitamin C of a lemon. Lime and lemon peel bring the bright, zesty top notes to Pickering’s Gin, giving us the beautiful characteristics of a clean, classic, juniper forward gin.
cloves
The clove tree is an evergreen from Indonesia and belongs to the myrtle family. Cloves today are used in ketchup, Worcestershire sauce and Chinese five-spice powder. In our gin, they complement the sweet anise and fennel botanicals with intense aromatic notes.
Cinnamon in Pekring’s 1947 editie
Back in the days of quinine, gins were made sweeter than today to combat the bitter taste of the antimalarial tonic. The cinnamon in our 1947 expression has a sweet warmth that’s absolutely characteristic of an authentic Bombay style gin.
Pickering’s Gin
Fennel
ABZ Gin The House of Botanicals
THE STORY
The House of Botanicals ABZ Dry Gin is our first exploration into the lighter, drier gin style that evolved from its predecessor, the botanical rich and lightly sweetened Old Tom Gin.
In our ongoing quest to be the world’s finest botanical spirit producer, and to extract optimum flavour from the botanicals we use, The House of Botanicals utilise an array of production techniques including traditional distillation, vacuum distillation, and compounding.
With this in mind our first dry gin is both distilled and compounded, starting with a traditional copper pot distillation of juniper berries, angelica root, orris root, coriander seed, cassia bark, almond, orange peel and lemon peel before a maceration of saffron threads, fennel seeds and a hint of strawberry.
This secondary production stage preserves the delicate flavours the three botanicals contain whilst also adding a mouthfeel that would typically be lost with a distilled beverage. To finish, the gin is unsweetened and diluted to a bottling strength of 45% abv.
The colour scheme used across the label is intended to contrast the light colour the gin possesses, whilst the Coat of Arms branding is in homage to the Aberdeen and London City Coats of Arms; with the Black Panther additionally a reference to hip-hop which we listen to most days at The House of Botanicals.
KEY BOTANICALS
- Juniper Berries (Italy)
- Angelica Root (China)
- Orris Root (Hungary)
- Coriander Seed (Spain)
- Orange Peel (Spain)
- Lemon Peel (Spain)
- Cassia Bark (Indonesia)
- Almond (USA)
- Saffron (Morocco)
- Fennel Seed (Italy)
- Strawberries (Scotland)
TASTING NOTES
Colour: Perfectly clear. Light peach.
Nose: Piney juniper dominates with butterscotch, lemon and an underlying note of cracked black pepper.
Taste: A rich, textured mouthfeel with juniper and pine continuing to dominate alongside bright citrus, warm, sweet anise, and creamy strawberry, leading to a finish of cracked black pepper.
Finish: Long and fragrant, lightly sweet, with cracked pepper and spice.
TRY IT WITH…
Dry tonic water, Sicilian lemonade, or in cocktails such as the Dry Martini, Gimlet, Southside and Gin Fizz
RECOMMENDED SERVE
Fifty Fifty
- 45ml / 1.5oz The House of Botanicals ABZ Dry Gin
- 45ml / 1.5oz Pietro Nicola Pescaro
- 1 Dash Benedictine
- 1 Dash Dr. Adam’s Spanish Bitters
Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds. Strain into an ice filled rocks glass and garnish with a snap of fresh lemon zest.
House of Botanicals Gin
Fennel seeds Italy
Signature Goldings Gin
We are proud winners of an IWSC Silver medal in 2023 and Highly Commended in The Gin Guide 2024
A fresh, intense juniper led gin. On the nose has citrus and woody overtones. A smooth creamy mouthfeel leads you to a warm sweet pine forest, with hints of spice. Leaves a soft aftertaste. Reminiscent of fresh summer rain.
11 botanicals : Juniper, coriander seed, angelica root, orris root, dried lemon peel, pink peppercorns, dried horseradish, fennel seed, grains of paradise, plus two that are secret.
Goldings Gin
Fennel seads
