Coriander plays a central role in the gin world and is the second most used botanical after juniper. It is quite rare to find a gin that doesn’t have coriander see. That said, its tone is usually nuanced. The plant has a complex flavour once distilled, all at once citrusy, nutty and a little spicy.
Moreover, some gin makers even roast their coriander seeds before steeping, while others deliberately crush them.
Typically, in a gin, the flavour of coriander seed is more discernable towards the end of the flavour journey. If a gin has a citrus, these elements will come off upfront while the citrusy nature of coriander seed will present itself thereafter –towards the heart/end of a gin.
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