Orris

Orris root (Iris germanica or Iris pallida) is one of the most prized botanicals in gin distillation, renowned for its ability to enhance and harmonise flavours. Derived from the rhizome of the iris plant, orris root undergoes a lengthy curing process, sometimes lasting up to five years, to develop its distinctive floral, earthy, and slightly powdery aroma. Traditionally used in perfumery, herbal medicine, and spirits, orris root is a key ingredient in many classic gin recipes.

When distilled, orris root imparts subtle violet and floral notes, along with a deep, woody earthiness that adds structure to a gin’s botanical composition. One of its most valuable properties is its fixative quality—it helps to bind and prolong the flavours of other botanicals, creating a smoother and more cohesive gin. This makes orris root an essential ingredient for maintaining balance and enhancing longevity in a gin’s aroma and taste.

Orris root pairs exceptionally well with juniper, helping to round out its piney sharpness, while complementing floral botanicals like jasmine, elderflower, and lavender. It also works in harmony with citrus peels, coriander seed, and angelica root, contributing to a gin’s overall complexity. Its delicate yet grounding presence ensures that all the botanicals blend seamlessly, rather than competing for dominance.

Beyond its flavour benefits, orris root carries a sense of tradition and craftsmanship. Its historical use in distillation highlights its importance in both classic and contemporary gin-making, ensuring that it remains a cornerstone botanical for those looking to create refined and well-balanced spirits. As gin innovation continues, orris root will undoubtedly maintain its status as a subtle but essential element in high-quality gin production.