The science of haycocks
how does haycocks work?
coriander’s amalgamating properties
Juniper may be the most prominent botanical by flavour in gin, but Coriander seed is the arguably the most important, and the one doing all the work as it is one of the amalgamating spices, which help bring flavours together. Not only does it bring together the botanicals in the gin, it also helps the gin to mix well with other drinks.
Basically, coriander has many different flavour characteristics at the same time. It is simultaneously citrussy, earthy, spicy, floral, green, woody and a little fruity and is brilliant at linking together ingredients with any of these characteristics. Haycocks works by using these properties and building on it.