At its core, gin is a distilled alcoholic beverage flavoured primarily with juniper berries. This botanical is what gives gin its signature piney, fresh aroma.
The EU Spirit Drinks Regulation (Regulation (EC) No 110/2008) established key standards for gin production, even after the UK’s departure from the EU. These standards continue to shape UK law.
The regulation defines ‘gin’ and its types, outlining specific requirements:
- Gin: Must be made by flavouring agricultural ethanol with juniper berries.
- Distilled Gin: Created by redistilling ethanol with juniper berries and other natural botanicals.
- London Gin (or London Dry Gin): Produced through distillation, with no added flavours or sweeteners after the process.
- Minimum ABV: Gin must have a minimum alcoholic strength of 37.5%.
See First-Hand What Gin Is Made From
Join us in the distillery and discover the botanicals behind your perfect pour.
Distil Your Own Gin →The Base Ingredient: Alcohol
The foundation of any gin is a neutral spirit, typically made from grains like wheat or barley. This neutral alcohol is distilled to a high purity, usually around 96% ABV, before it undergoes any flavouring. It is essentially a blank canvas, providing a clean and neutral base for the juniper and other botanicals to shine.
While most commercial gins use grain-based alcohol, some craft distillers experiment with other base spirits, such as those made from grapes, sugar beets, or even potatoes.
These different sources can subtly affect the texture and mouthfeel of the final product, though they usually don’t have a strong impact on flavour, which comes predominantly from the botanicals. Regardless of the base, the neutral spirit must be of high quality to produce a balanced and refined gin.
The Key Flavour: Juniper Berries
Juniper berries are the heart and soul of gin. Without them, gin simply wouldn’t be gin!
These small, dark berries, which come from the juniper shrub, give gin its distinctive piney, resinous flavour, often described as fresh, crisp, and slightly bitter. Juniper is what sets gin apart from other spirits and defines its character.
Juniper berries are harvested, typically by hand, from various parts of the world, but many gin producers source them from Mediterranean regions where they are most abundant. The amount of juniper used in production can vary, and this directly influences the flavour profile.
Some gins are juniper-forward, offering strong piney notes, while others balance the juniper with a medley of other botanicals to create more nuanced flavours.
Other Common Botanicals in Gin
In addition to juniper, gin is flavoured with a variety of botanicals that help shape its unique profile.
These botanicals can range from herbs and spices to fruits and flowers, and distillers often use a carefully curated selection to create a gin with a specific flavour.
Here are some of the most commonly used botanicals:
- Coriander Seeds: Known for their citrusy and spicy notes, coriander seeds are a staple in gin production. They complement the juniper’s piney flavour with a bright, lemony edge.
- Angelica Root: This botanical adds earthy, woody undertones to gin. Angelica root also acts as a binding agent, helping to harmonise the various flavours.
- Orris Root: Orris root is used for its floral aroma, reminiscent of violets, and its ability to “fix” flavours, meaning it helps preserve the gin’s overall flavour over time.
- Citrus Peels: Lemon, lime, or orange peels are often added for freshness, contributing zesty, vibrant citrus notes that lift the gin’s profile.
- Liquorice Root: This botanical adds a touch of sweetness and warmth, balancing some of the more bitter or sharp botanicals.
In recent years, craft gin makers have experimented with a wider range of botanicals, often using local or unusual ingredients like lavender, peppercorns, or even seaweed, to create unique regional gins.
How Gin is Made: The Distillation Process
The process of making gin revolves around distillation, where alcohol and botanicals are combined to produce the final spirit.
There are two main methods of making gin: distilled gin and cold compounded gin.
- Distilled Gin
In this method, botanicals are added to the neutral spirit, which is then redistilled, typically in copper pot stills. This allows the flavours of the botanicals to infuse into the alcohol. Most high-quality gins, including London Dry, are made using this method.
- Cold Compounded Gin
Sometimes referred to as “bathtub gin,” this method involves simply adding flavourings to the neutral spirit without redistilling it. This approach is less common in premium gins but is still used for some mass-produced varieties.
The way in which the botanicals are infused into the spirit is key to the final product’s flavour. There are two primary techniques:
- Maceration
Botanicals are soaked in the base spirit before distillation to extract their essential oils and flavours.
- Vapour Infusion
The spirit is heated, and the alcohol vapours pass through a basket containing the botanicals. This technique results in a more delicate flavour profile, as the botanicals are not directly boiled in the spirit.
Some distilleries combine both methods to achieve the perfect balance of flavours. The resulting gin is then diluted to the desired strength, usually between 40–50% ABV.
Summary
Gin is made from a neutral alcohol base and flavoured predominantly with juniper berries, alongside a variety of botanicals that give each gin its distinctive character.
Next time you pour yourself a gin and tonic or shake up a cocktail, you’ll know exactly what’s in your glass and how it got there.