Liquorice – the root of the Glycyrrhiza glabra  – is a sweet, woody botanical that has been used as a sugar alternative for centuries. Liquorice root has a very particular taste. It is like anise or meadowsweet but without the mentholic qualities. A soft, hay-like wood taste comes through, along with lively sugar.
Distilled, the flavour doesn’t much change – it brings all of those qualities to a gin, and is also able to change the texture and mouthfeel of a gin, bringing oily, viscous qualities.
 
The tea brewed from licorice root has a naturally sweet taste, often described as reminiscent of anise or fennel, with a hint of earthiness and a subtle, warming spice. Its aroma is warm and slightly woody, with a sweet herbal scent that is calming and soothing.
 
Medicinally, licorice root is renowned for its numerous health benefits. It has been traditionally used to soothe sore throats and coughs due to its demulcent properties, which help coat and relieve irritation in the throat. Additionally, licorice root is known for its anti-inflammatory and antioxidant properties, supporting digestive health, and potentially aiding in managing symptoms of conditions like gastritis and acid reflux. However, it's important to note that excessive consumption of licorice root can lead to health risks, particularly for those with certain medical conditions such as high blood pressure or during pregnancy, so moderation is advised in its use.
 
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