The seven gin flavours consumers want to try most in 2019

Nettle, biscuits and the humble cup of tea are all flavours consumers want to taste in their gins next year, according to new research.

UK startup Young in Spirits launched a pink gin with powdered collagen added to the mix earlier this year.

Craft Gin Club, a subscription service for craft and premium gins, surveyed more than 3,200 of its members to find out which flavours were piquing their interests this year, as part of a wider study into the nation’s drinking habits.

Although the survey question was open-ended, the company also submitted some suggestions for consumers to vote on.

The most popular flavours were:

1. Salted caramel – 31%
2. Nettle – 16%
3. Christmas pudding – 15%
4. Yorkshire tea – 9%
5. Truffle – 8%
6. Chocolate and Banana – 6%
7. Biscuit – 3%

However, there were some wild-card favours also thrown into the mix, such as ginger, earl grey tea and chilli.

The news comes as more and more distillers are incorporating off-beat flavours and ingredients into their gins.

The operators of South London’s Borough Market partnered with the East London Liquor Company to launch a “savoury” gin in last month, flavoured with fennel seeds, sage and bay leaves.

And last week Surrey-based distillery The Gin Kitchen rolled out gin made for Lingfield Park racecourse, from Lingfield Park racecourse. The spirit is distilled with the track’s turf, and awarded to victorious racehorse owners in lieu of a trophy.

“Gin has the largest flavour range amongst all spirit categories making it the most versatile tipple in the market,” Clementine Beach, CGC’s taster, said.

“As distillers have become more experimental with their recipe creation and methods of distillation, so have the drinkers. Even a ‘classic’ G&T now comes with a multitude of choice and variety.”

Beach said that, due to its place in the spirits sector as an un-aged spirit distilled with botanicals, it is the “perfect canvas” for innovation.

When it came to garnishes, the data showed the traditionally popular lemon, lime and cucumber garnishes no longer dominate the category. Nearly 40% of Brits now opt for pink grapefruit as their top garnish. Less than half (46%) said lemon, lime or cucumber make up their favourite garnishes, while more than 90% of gin drinkers said they now regularly experiment with less obvious garnish choices including rhubarb (60%) and foraged berries (58%).

“People’s taste for gins are becoming more sophisticated,” said club co-founder John Hulme, “as is the way gin is being consumed.”