Chamomile Flowers

Group: Camphoraceous

Chamomile (Chamaemelum nobile, formerly Anthemis nobilis) is a delicate flowering herb that has been valued for centuries in traditional medicine, perfumery and, more recently, distilling. Although not found in every gin recipe, it is prized by distillers for the subtle complexity it can bring to a spirit.

The small daisy-like flowers contribute gentle floral aromas with soft notes of apple, honey and sweet hay. When used carefully, chamomile can round out a gin’s flavour profile, adding elegance and a smooth mouthfeel without overwhelming the more dominant botanicals. It works particularly well alongside citrus, coriander and juniper, helping to soften sharper notes and create a balanced finish.

As with many floral botanicals, restraint is essential. Chamomile is typically used in very small quantities, as excessive amounts can introduce an overly perfumed or bitter character. Experienced distillers often regard it as a supporting botanical rather than a headline ingredient, providing nuance rather than intensity.

One of the best-known examples of chamomile in modern gin is Tanqueray No. TEN, where it complements fresh whole citrus fruits to create the gin’s distinctive floral freshness and refined citrus character.

Although less common than traditional botanicals such as juniper, coriander or angelica, chamomile remains an excellent example of how carefully selected botanicals can add depth, harmony and sophistication to a well-crafted gin.