Nettle

Nettles may not be the first botanical that comes to mind when thinking about gin, but they bring a fascinating and underappreciated depth to the spirit. Known for their sharp sting when touched, nettles (Urtica dioica) have been used in herbal medicine and cooking for centuries. However, their role in gin distillation is relatively recent, with innovative distillers recognising their unique qualities.

When dried and distilled, nettles lose their sting and instead impart a fresh, slightly earthy character with subtle herbal and vegetal notes. They provide a green, slightly peppery depth, which can enhance the complexity of a gin’s botanical profile. This makes them particularly well-suited for gins that aim to evoke a sense of the wild, rural countryside.

The flavour profile of nettles works particularly well with traditional gin ingredients like juniper, coriander, and citrus peels. It can complement floral botanicals such as elderflower and chamomile while adding a crisp, slightly grassy backbone that balances sweeter or spicier elements. Some distillers even highlight nettles as a primary botanical, making them a signature ingredient in their gin.

Beyond flavour, nettles offer a sustainable and locally sourced option for distillers. They are hardy, grow abundantly in temperate climates, and require minimal cultivation, making them an environmentally friendly addition to gin production.

As gin continues to evolve, expect to see more distillers experimenting with nettles, showcasing their ability to bring a fresh, herbaceous twist to the world’s favourite juniper spirit.