Gin is made through a two-stage distillation process that first creates a neutral spirit, which is then re-distilled with flavoring botanicals.
Producing a decent gin involves a specific distillation process. It's not simply adding flavors to any alcohol; it requires careful steps to achieve the characteristic profile.
Based on the production method, gin requires a two stage process:
- Creating the Base Spirit: The first stage involves making a base 'neutral spirit'. This spirit is typically distilled from grains, but other agricultural origins like molasses, potatoes, or grapes can also be used. The key is that this base spirit is highly rectified (distilled multiple times) to be as pure and neutral in flavor as possible, usually reaching a high proof.
- Flavoring with Botanicals: The second stage is where the neutral spirit is flavoured. This is done through re-distillation with seeds, berries, roots, fruits and herbs and spices – collectively known as 'botanicals'.
The Role of Botanicals
Botanicals are the heart and soul of gin's flavor. Juniper berries are the only required botanical for a spirit to be legally called gin, but distillers use a wide variety of others to create unique flavor profiles.
Common Botanicals Include:
- Berries: Juniper, Coriander seeds, Anise seeds, Cardamom pods
- Roots: Angelica root, Orris root, Licorice root
- Citrus Peels: Lemon peel, Orange peel, Grapefruit peel
- Spices: Cinnamon, Cassia bark, Nutmeg
- Herbs: Rosemary, Thyme
During the re-distillation process in the second stage, the neutral spirit is combined with these botanicals, often placed in a still or a 'gin basket'. As the spirit is heated and turns into vapor, it passes through the botanicals, extracting their essential oils and aromatic compounds. This flavored vapor is then condensed back into liquid, resulting in gin.
Here's a simplified look at the stages:
| Stage | Process | Result |
|---|---|---|
| Stage One | Distillation of base ingredients | Base 'Neutral Spirit' |
| Stage Two | Re-distillation of neutral spirit with... | Flavored Spirit (Gin) |
| Key Flavoring Agents | ...seeds, berries, roots, fruits, herbs, spices | 'Botanicals' |
This two-stage process ensures that the spirit is clean and the botanical flavors are properly infused and carried by the alcohol. Different methods of contacting the botanicals (steeping, vapor infusion) result in variations in the final gin's texture and flavor intensity.
