Blackcurrant

Blackcurrant (Ribes nigrum) is a versatile botanical prized for its rich, tart flavour and deep aromatic complexity. Native to Europe and Asia, blackcurrants are known for their intense berry-like character, offering a balance of sweetness, acidity, and subtle earthy notes. Their use in spirits, particularly gin and liqueurs, has grown in popularity due to their ability to add depth and fruitiness to a botanical profile.

The berries themselves contain high levels of anthocyanins and flavonoids, contributing not only to their vibrant purple hue but also to their distinctive aroma, which features hints of dark fruit, floral undertones, and a slight herbaceous quality. When distilled or infused, blackcurrant imparts a juicy, slightly tart character that complements juniper, citrus, and spice elements commonly found in gin.

Beyond the berries, blackcurrant leaves are also used in distillation, offering a more delicate, green, and slightly tannic flavour reminiscent of black tea. This makes them a valuable addition in crafting spirits with layered complexity.

With a long history in traditional herbal remedies and cordials, blackcurrant continues to be a sought-after botanical, enhancing contemporary spirits with its bold, natural fruit profile and aromatic depth.