Mint : Freshness without citrus
Bråhovda Gin is made entirely without citrus. Its freshness comes instead from, among other things, the mint, which is harvested and used fresh when we flavour our gin.
Production
Origin
A plant with many faces
Mint is not a single plant. Sweden has five species of mint, but only two are native: water mint and corn mint. Spearmint, horse mint and apple mint arrived as cultivated herbs and have since gone wild. Peppermint, in turn, is a natural cross between water mint and spearmint.
We harvest the mint and use it fresh when the gin is flavoured. It is the cool, green aroma of the fresh leaves that gives a gin without citrus its freshness.
Flavour profile
Cool, green and soft
The taste of mint depends on the species. Peppermint is dominated by menthol, which gives the cooling sensation. Spearmint is dominated by carvone instead and is sweeter and softer – the flavour many people know from chewing gum. In the gin, mint brings a green, cool note that lifts the juniper and rounds off the other botanicals.
Drink recipes
Related recipes
Drink recipes with Mint
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More ingredients
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Wheat
The wheat is grown organically by the Weidman family on the neighbouring farm, Flassbro. Together we have experimented with wheat varieties, which – somewhat surprisingly – have played a very important part in the flavour profile of the final product. The current product uses spring wheat.
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Juniper
The juniper berries have been picked by hand in the cultural landscapes around Bråhovda, over an ever wider area.
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Coriander
Swedish-grown coriander seed is an important contributor to the classic gin character.
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Rhubarb
The rhubarb has been grown and harvested on our own farm in Bråhovda – without pesticides or artificial fertiliser, of course.
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Lingonberry
Lingonberries from the forests of Sörmland add a tart yet rounded note that strengthens the gin and brings Nordic nature to mind.
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Yarrow
Yarrow grows wild in Sörmland. It is dried gently and gives a subtle herbal note with hints of summer flowers.