Gin Botanical: Chamomile

Chamomile tea seems to the a staple of people who’re into their herbal infusions but as a gin botanical, Chamomile isn’t that common. It can be found in gins like Tanqueray 10, Bloom and The Botanist.

Chamomile: Facts



  • The Chamomile plant is related to the daisy, as you can probably see from the picture to your right (or above if using a tiny screen).
  • Chamomile has a wealth of medicinal uses. Pharmacological effects include, antihyperglycemic (stops blood sugar getting to high), anti-anxiety (reduces anxiety and promotes good sleep), anti-inflammatory (reduced inflammation), antimicrobial/antiseptic (kills bacteria and fungi), antispasmodic (stops muscle spasms) and even inhibits the growth of some types of cancer. There’s more, but this is going to turn into a medical text if I’m not careful.
  • Both chamomile and cassia (amongst others) were used in the mummification process, in ancient Egypt. They were used to pack the voids left by the removal of the internal organs, along with fillers like cloth and wood-shavings.

Chamomile: Nose

The aroma of chamomile in the gin is a deep, rich floral note but with a distinctive nose that is uniquely chamomile.

Chamomile is supposed to have an apple-like smell, but I didn’t get that at all.

Chamomile: Taste

As a botanical, chamomile brings a sweet, honey-like, thick, oily richness. There’s a deep, almost resinous, quality to the floral notes and it’s quite warming. There’s also a slight earthy quality to it. Again, it’s hard to describe the actual flavour as it’s quite unique to chamomile. It also seems to restrain the creamy attack often associated with gin.


2 thoughts on “Chamomile

  • December 17, 2014 at 4:47 pm


    Although not a great personal fan of chamomile the Gins you mention manage to carry this botanical well. I like to use T-10 but find it can be overpowered by mixers. The Botanist (with 31 botanicals) and the Austrian Reisetbauer Blue Gin (with 27 botanicals) both use chamomile and taste great when drunk neat. With all these botanicals it is hard to identify many of them (e.g. the chamomile) but it’s the overall taste impact that counts – isn’t it?

    Regards, David Schofield

    • December 18, 2014 at 12:27 am

      I’ve always found T-10 to really shine in tonic water. Maybe it suits the 3:1 ratio I tend to use, or maybe Fever-Tree tonic. I’ve not had the pleasure of The Botanist yet, but I’d imagine, rather like Monkey 47, that it’s hard to isolate any one botanical in such a mix – but, you’re right, it’s the end-result taste that counts and not how ‘isolatable’ each ingredient is.


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