From Botanicals to Bottle – Gin Production

Gin, known for its distinctive botanical flavors, has a fascinating production process that balances science and artistry. Understanding how gin is made provides a deeper appreciation for its complexity and versatility. From the selection of botanicals to the final distillation, here’s everything you need to know about how gin is crafted.

The Basics of Gin

At its core, gin is a distilled spirit flavored predominantly with juniper berries. To be legally classified as gin, it must have a predominant juniper flavor, but beyond that, distillers can get creative with other botanicals. This versatility is what makes gin such an exciting and diverse spirit.

Step 1: Selecting the Botanicals

The flavor profile of gin comes from the careful selection of botanicals. Juniper berries are the star ingredient, but other common botanicals include:

• Coriander seeds
• Angelica root
• Citrus peels (lemon, orange, or grapefruit)
• Cardamom
• Orris root
• Cinnamon

Each distiller creates a unique recipe by blending different botanicals in varying proportions to craft a signature flavor.

Step 2: Choosing the Base Spirit

Gin starts with a neutral base spirit, typically distilled from grains such as barley, corn, or wheat. The base spirit is high in alcohol and has a clean, neutral flavor, providing the perfect canvas for infusing botanicals.

Step 3: Infusing the Botanicals

There are two main methods of infusing botanicals into gin:

1. Maceration: The botanicals are steeped in the base spirit for a specific period, allowing the flavors to infuse. This method creates a rich and intense flavor profile.
2. Vapor Infusion: The base spirit is heated, and the vapors pass through a basket containing the botanicals. This process results in a lighter, more aromatic gin.

Many distillers use a combination of both methods to achieve their desired balance of flavors.

Step 4: Distillation

The infused spirit is distilled in a copper pot still or column still. During distillation, the alcohol is separated from impurities, and the flavors of the botanicals are refined. The distiller carefully controls the temperature and timing to ensure a high-quality product.

Step 5: Dilution and Bottling

After distillation, the gin is diluted with water to achieve the desired alcohol content, usually between 37.5% and 47% ABV. Once diluted, the gin is filtered and bottled. Some premium gins may also be rested for a short period to allow the flavors to harmonize.

Interesting Facts About Gin

• London Dry Gin: Despite its name, this style doesn’t have to be made in London. It refers to a specific production method that involves no added sweeteners or flavors after distillation.
• Old Tom Gin: A sweeter style of gin popular in the 18th and 19th centuries, often used in classic cocktails like the Tom Collins.
• Craft Gin Boom: In recent years, small-batch craft distilleries have exploded in popularity, offering innovative flavor profiles with locally sourced botanicals.

AJ Marchetta

AJ is a seasoned professional in the wine and spirits industry with years of experience in promotions and brand awareness. Having worked with major brands such as Brown-Forman, Southern Wine & Spirits, and more, AJ brings a wealth of knowledge in marketing and campaign strategies that elevate brands and engage consumers. With a passion for the art and science of fine beverages, AJ enjoys sharing insights and expertise to help others discover and appreciate the world of wine and spirits.

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