Botanicals
Read the botanical structure
A botanical list is a map, not a verdict. Species, quality, proportion, extraction, distillation, and proof determine whether the finished spirit feels precise or muddled.
The familiar center
Green anise commonly supplies sweetness and a rounded aromatic core; fennel can add warmth and lift; wormwood contributes a dry, bitter frame. Their relationship matters more than the loudness of any single note.
Coloring and supporting herbs
Hyssop, lemon balm, and other plants may shape a verte-style profile and natural color. A label may name some botanicals without disclosing the whole formula, so use the glass to test clarity and balance.
How to compare two labels
First compare the words each producer chooses: species, origin, distillation, natural coloration, or flavoring. Then compare aroma before water, development during the louche, and the finish after full dilution.
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