In 2026, we celebrate 80 years of Roner Distillerie. Eight decades of passion for distillation, shaped by family, tradition and the courage to keep creating something new.

On Sunday, 11 October 2026, from 10:00 am to 5:00 pm, we are opening the doors of our distillery and inviting you to experience the world of Roner up close.

Roner Gewürztraminer Riserva wins World Drinks Awards 2025 in London 👏✨

The international wine and spirits industry comes together at Wine Paris / Be Spirits – an ideal opportunity to discover new premium producers, explore trends, and expand your portfolio.

In the world of gin, the word botanicals has become synonymous with quality, authenticity, and creativity. The international term “botanical” is commonly used to describe the aromatic plants employed in gin production.

From juniper berries to exotic spices, alpine flowers, and citrus peels, the term botanicals refers to a collection of plants, herbs, spices, and roots that, through their inclusion, give gin distinctive flavors, aromas, color, and character.
The selection of botanicals is often the result of in-depth research and long-standing family tradition, especially in Italian distilleries, where the bond with the territory plays a fundamental role.

Another essential element in gin production is water: the use of high-quality water contributes decisively to the aromatic profile and purity of the final product.

Understanding the botanicals used—the famous gin botanicals—means immersing oneself in the heart of gin craftsmanship, where tradition, terroir, and innovation coexist in perfect balance. A high-quality gin label highlights the origin of the botanicals and their uniqueness on the market, reinforcing the product’s identity.
Each botanical has both a scientific and a common name, and the wide variety of products available reflects the richness of the plants used.

In this guide, we explore what botanicals in gin are, which are the most important, and how excellence-driven distilleries such as Roner transform them into true masterpieces of flavor.

The history of distillation in the Alpine region begins as early as the Middle Ages. Its roots lie in the mysterious magic of alchemy and in monasteries, where distillates were used in small quantities to make healing tinctures and potions. From there, the knowledge spread to the peasant population as well.

Distillation experienced its peak during the reign of Maria Theresa, when peasants were granted the right to distil a certain amount of tax-free brandy. In their iron and later also copper kettles, they no longer boiled only water for laundry and pig feed. But thanks to a boiler, a cap and a coil, the peasant kettle was transformed into a micro-distillery for domestic use. Downstream, leftovers from viticulture and fruit growing were distilled to make a peasant spirit, often quite coarse. At higher altitudes, distillation focused on roots and herbs and especially on rowan berries, which according to legends had an almost medicinal effect.

As early as around 1900, many small "full-time" distilleries sprang up in South Tyrol and North Tyrol. At first, partly as smugglers, then officially to supply the Wehrmacht during the war years on behalf of the German Reich.