Gin
Rarner Gin
CHF 30
View BottleCoriander: The Quiet Second
Hardly any gin does without it: coriander seeds deliver the citrus and spice notes that make juniper shine — in Hiemalis too.
Seed, not leaf
If the word coriander makes you think of the divisive kitchen herb, rest assured: gin distils the dried seeds — and they taste entirely different. Their oil, linalool, smells of citrus peel, sage and fine spice; it is this bridge that connects resinous juniper to fruit and spice.
Coriander in Hiemalis
In Hiemalis the coriander mediates between worlds: it picks up the orange’s citrus notes and carries them on to cinnamon, allspice and cloves. Without it, fruit and spice would stand side by side — with it, they become one profile.
Salzmann Distillery
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Delivery across Switzerland — straight from the distillery in Raron.
Frequently Asked Questions
Does coriander in gin taste like in the kitchen?
No — the seeds are distilled, not the herb. They taste of citrus and mild spice, not the green leaf.
Why is coriander in almost every gin?
Because it acts as a binder: its citrus and spice notes connect juniper to the other botanicals — the standard for centuries.
How do I spot the coriander in Hiemalis?
Taste it neat: between the orange note and the cinnamon warmth lies a bright, lightly peppery citrus spice — that is the coriander.