Calamus root, also known as Acorus calamus, is a fragrant and flavorful spice that is often used in the production of alcoholic beverages such as bitters, gin, and vermouth. This versatile root has a distinctive earthy and spicy flavor and is known for its unique aroma, which is reminiscent of cinnamon and nutmeg.
In the production of bitters, calamus root is often combined with other botanicals such as gentian root and wormwood to create a complex and flavorful blend. Bitters made with calamus root are commonly used in cocktails and can be enjoyed as a digestive aid.
Calamus root is also a key ingredient in the production of gin, where it is used to add a distinct spicy flavor and aroma to the finished product. It also acts as a flavour stabiliser. Similarly, in the production of vermouth, calamus root is used to add depth and complexity to the blend of herbs and spices.
In addition to its use in alcohol production, calamus root has a long history of use in traditional medicine and is believed to have a number of health benefits. It is often used to treat digestive disorders and is believed to have anti-inflammatory and antimicrobial properties.