University creates botanical library to aid gin producers

Heriot-Watt University in Scotland, known for its brewing and distilling department, is creating a botanical library to help gin producers create new releases and boost their exports.

Image: ICBD

The three-year project has seen scientists distill and catalogue 72 different sustainable botanicals grown in Scotland that are commercially available.

Heriot-Watt’s International Centre for Brewing and Distilling (ICBD) has distilled each botanical individually, assessing the flavour and aroma profile as well as mouth feel.

The library also ensures that Scottish gins can comply with import standards imposed by countries such as the US.

Botanicals included in the library range from nettles and lavender through to dandelion and chagga fungus, which grows on birch trees.

According to figures published by Scotland Food and Drink, 70% of the UK’s gin is produced in Scotland, a figure boosted by the fact the world’s best-selling gin brand, Gordon’s, is produced in Fife.

Sales of Scottish gin are expected to reach £1.5 billion by 2020, with gin produced throughout the UK doubling in value in the past five years to reach £2.2 billion as of June 2018. 

Matthew Pauley, assistant professor at the ICBD and a drinks industry consultant, said: “By definition, gin must taste predominantly of juniper. Creating a new gin that stands out in the market requires botanicals that should bring a subtle flavour, aroma and mouthfeel that complements or enhances the juniper.

“Our botanical library will help gin producers create Scottish gins with locally available botanicals that are available in dried form, from a sustainable source, to ensure consistency and availability.

“The library enables us to tell producers how a botanical will perform if it is added before or after distillation.

“Several members of the Scottish Craft Distillers Association have already used the botanical library to create new gins. By coming to the lab, they can experiment and explore new flavour palates, with less ‘trial and error’”.

Dr Annie Hill, associate professor at the ICBD, added: “We were approached by one gin producer who had listed the botanicals in their ingredients, and their sample was held up by US customs.

“We learned that around half of the botanicals in our library are not listed on the USA’s Generally Recognised as Safe (GRAS) list. Any Scottish gins that list these botanicals as ingredients could be banned by US customs without any investigation or questioning.

“We are now testing the potentially toxic compounds that could be present to demonstrate they are safe for consumers and not above threshold limits. This will give gin producers the evidence they need to prove their gin is safe.

“Botanicals pose very little danger to gin drinkers in the UK or the USA – the relative concentration of alcohol outstrips any other more harmful compounds”.

The library was funded by Interface with access granted to members of the Scottish Craft Distillers Association. Scientists are hoping to add additional botanicals, including nuts and flowers, in the near future.