The blackberry (Rubus fruticosus) from the rose family is versatile, from eating it fresh to making jam, juice and desserts. Its rich content of vitamins, fibre and antioxidants makes it a "superfood". In the production of spirits, it is used as a base for blackberry brandy or liqueur. As a gin botanical, the blackberry is rarer.
Background
The scientific name for the blackberry is Rubus fruticosus. It belongs to the rose family (Rosaceae). It is also found with the name scratchberry. There are several species and varieties of blackberries, which can vary in colour, size and flavour. It grows both wild, but mostly as a cultivated plant.
Use of the blackberry
The blackberry is extremely versatile in its use. It can be eaten fresh, made into jam, juice or desserts. Its intense purple colour is ideal as a colouring agent.
The richness in vitamins, fibre and antioxidants make the blackberry a so-called 'superfood' that helps to promote health and strengthen the immune system.
In many teas, the dried leaves of the blackberry are used as a healing agent.
In the spirits industry, blackberry schnapps or blackberry liqueur is made from the tasty berries.
Cultivation and distribution
Blackberries often grow wild in forests and rural areas, but can also be grown in gardens and on farms. They thrive in temperate climates worldwide and need sufficient sunlight and water.
Dosing and distillation
The use in gin distillation is rather rare and determines the style of a gin, such as a New Western Dry Gin. Here, one should start with approx. 1kg/100L in the maceration and approach the desired intensity.
To produce a pink gin, you should work with blackberry syrup. Start with 1L/100L. This is considered the initial dosage and gives the pink gin enough colour and at the same time little sweetness. However, pink gins usually have a much higher dosage, which can be up to three times the initial dosage.
