Herbal brewing and Herbal Spirits Victoria are the practice of infusing different herbs, spices, and botanicals into drinks, usually either alcoholic or non-alcoholic. It’s been a long-standing custom for ages. Plants are employed in it to improve the finished product’s flavour, scent, and, occasionally, its therapeutic qualities. Herbs like mint, thyme, and basil, spices like ginger, cloves, and cinnamon, flowers like lavender or chamomile and even roots like liquorice are used in this procedure. It is possible to use herbal brewing for non-alcoholic as well as alcoholic beverages. Herbs and botanicals are frequently employed in alcoholic brewing to provide distinctive tastes in wine, beer, spirits (such as gin or absinthe), and liqueurs.