Butter

Using butter as a gin botanical is an unconventional but intriguing approach that adds richness and depth to the spirit. While traditional gin botanicals lean towards herbs, spices, and citrus, butter introduces a velvety texture and a subtle, creamy mouthfeel that can balance sharper botanicals.

One way to incorporate butter into gin is through fat-washing, a technique used in cocktail-making. This involves infusing melted butter into gin, allowing the flavours to meld before chilling the mixture. The butter solidifies, trapping unwanted fats, while its essence remains in the spirit. The result is a gin with a smooth, buttery character that complements floral, spicy, or citrusy elements.

Butter-washed gin works particularly well in cocktails, enhancing the complexity of martinis or negronis by softening bitter and astringent notes. It also pairs well with botanicals like vanilla, nutmeg, and cinnamon, adding a luxurious warmth.

Although butter isn’t a botanical in the traditional sense, its role in modifying texture and taste is undeniable. As gin continues to evolve, experimental techniques like fat-washing highlight how unexpected ingredients can enhance and transform the drinking experience, offering a unique twist on a classic spirit.