Fennel

Fennel (Foeniculum vulgare) is a bold and aromatic botanical that adds a distinctive aniseed-like flavour to gin. Known for its feathery green fronds and liquorice-scented seeds, fennel has been used in culinary and medicinal applications for centuries. Its sweet, herbal, and slightly spicy character makes it a versatile ingredient in gin distillation, offering both depth and balance to a botanical profile.

The seeds of the fennel plant are most commonly used in gin, as they contain high levels of essential oils that deliver a warm, slightly peppery sweetness with a lingering aniseed finish. However, some distillers also experiment with the bulb and fronds, which impart fresher, greener notes that complement lighter, citrus-forward gins.

Fennel works exceptionally well alongside juniper, adding a smooth, rounded complexity while enhancing the piney and resinous core of the spirit. It also pairs beautifully with coriander seed, angelica root, and citrus botanicals like orange and lemon peel, creating a harmonious balance between spice, sweetness, and zest. In more herbaceous gin profiles, fennel can complement botanicals such as rosemary, thyme, and bay leaf, adding an elegant Mediterranean touch.

Beyond its flavour contribution, fennel is a hardy and sustainable plant that thrives in a variety of climates, making it an appealing choice for eco-conscious distillers. Its historic association with digestion and wellbeing also adds an element of tradition and depth to gins that feature it prominently.

As gin continues to evolve, fennel’s rich, aromatic qualities and natural sweetness are proving to be a valuable addition, offering a sophisticated and memorable twist to classic and contemporary gin styles alike.