Orris (Rhizoma iridis), a member of the Iridaceae family commonly called Queen Elizabeth Root,' is the root of the flower iris (Iris germanica and Iris pallida) which grows primarily in rocky regions of the Mediterranean.

On its own, dried orris root smells like violets. But when combined with other botanicals, its power is multiplied. In perfumery, the root is beloved for its ability to bind to and enhance other spirits. It makes other ingredients, like vetiver and mandarin, smell more like themselves, and helps deliver a cohesive, balanced aroma. You know it best in Chanel No 5, as well as in iris-dominant fragrances by high-end houses like Yves Saint Laurent and Prada.

When distilled into gin, its effects are similar, adding depth and texture to the spirit while delivering a subtly floral, grassy note. To the nose, it's dry and clean, comparable in taste to licorice sticks. And despite its prevalence across spirits and scents brands, the botanical is actually quite labor-intensive to harvest and produce.

The process begins in the fields. Prunetti Farm in the Italian village of San Paulo is a top producer of the plant, and each year a festival is held to celebrate its abundance. After three to four years of growth, the roots of the plant are dug up in August and left to dry for a whopping five years before being ground to a fine powder. That's a total of ten years from the time it takes the botanical to make its way from the ground to the bottle, but the effort is worth it.

Just as with ginger, turmeric, and galangal, the amount of care taken to peeling and preparing orris root largely impacts its quality. Taking the time to carefully prep the plant ensures prime orris, improving its smell and flavor.

The result is, dare we say, magical, and the botanical has been used for centuries as a key ingredient in all kinds of witchy spells. In Japan, its roots were hung around houses to protect against evil spirits, and in other occultish traditions the plant was used as a love potion, its powder sprinkled in sheets and in sachets.

Us? Well, we like to use it in gin, where it plays nice with the other 28 botanicals in our spirit and makes their flavors really sing. It also shows up in Riverine, adding complexity and depth to the non-alcoholic spirit.