This is how the taste of gin is created

Gin

Gin is, in short, a spirit flavored with juniper. Gin originated in the Netherlands, and its name comes from the French word 'genievre', which means juniper. The English adopted the drink in the 17th century, as gin offered an alternative to French brandy during a period of both political and religious conflict between Britain and France – later, the British became major producers of gin. Today, gin is still associated with the UK, but it is produced in many countries – including Denmark.

The rules for what qualifies a spirit as gin are quite specific. According to EU legislation, gin must be a spirit distilled with juniper and other botanicals, with the juniper being the dominant flavor. It must have a minimum alcohol strength of 37.5% ABV in the finished spirit. However, some countries, like the USA, set a higher minimum limit, usually around 40% ABV.

The base for gin is typically a neutral, column-distilled spirit made from grain. This distillate has an extremely high alcohol content, often around 96% ABV, making it ideal for absorbing the flavors from the botanical ingredients used in gin. The distillate can become gin through 3 different methods:

Distilled gin

Most gins are produced as distilled gin. This means that the desired flavoring ingredients (and not just oils and essences) are added to the distillate, and the mixture is then re-distilled in a pot still. Distilled gin is known for its higher quality and sophisticated taste, as this method allows the botanicals to infuse the alcohol more deeply and completely. To impart even more flavor, some producers choose to let the gin steep for an additional 24 hours after distillation.

Another technique used by some gin producers is to distil each botanical separately. This method is more labor-intensive, but it allows producers to control and fine-tune each botanical's contribution to the gin's overall flavor. After each botanical has been distilled separately, they are blended together to create the final gin. This technique can create a gin with an extraordinary depth and complexity of flavor, as producers can adjust the amount and intensity of each botanical to precisely the level they desire.

Vapour-infused gin

Vapour-infused gin, also known as "steam-infused gin", has a gentler and often more subtle flavor compared to its distilled counterpart. By placing the botanical ingredients in a basket above the distillate, the aromas are extracted by means of the alcohol vapor during the distillation process. This allows delicate and multi-dimensional flavor nuances to be infused into the spirit, without the risk of over-extraction or burning, which can occur during direct distillation.

The Carter-Head still, used in this process, is known for its unique design that allows for a clean and efficient extraction of flavor from the botanical ingredients. It also allows for working with more delicate botanicals that might not fare well in direct distillation processes.

Hendrick's uses both a Carter-Head still and a classic Bennett still in their production. Image via Hendrick's.	The basket in a Carter-Head still. Image via Hendrick's.

Cold compounding

Cold compounding is the easiest and cheapest method for making gin. Here, oils and essences from juniper, plants, and herbs are extracted and added to the neutral spirit. This method is called cold compounding because it does not involve any heating or distillation after the addition of these flavoring elements. The result is a lightly spiced gin, which cannot be called London Dry Gin or distilled gin. Gin made in this way is also known as bathtub gin, as it could just as easily be made in a bathtub at home.

Images of some of the more common ingredients in gin. Juniper of course, lemon, coriander seeds, liquorice, and angelica root. Images by: Ivar Leidus, Gokalp Iscan and Gabor Mika.

Juniper and the other botanicals

Creating a unique gin requires a skillful balance between juniper and the various botanicals. Juniper creates the gin's fundamental character, while the other botanicals add depth, nuance, and individuality. The exact blend and ratio of these botanicals can be a closely guarded secret for many distilleries, as it is what defines their gin's unique flavor profile. However, we can say that among the most typical botanicals are coriander seeds, cassia bark, lemon, cardamom, orange, angelica root, and liquorice root, but in principle, anything goes, as long as the gin contains juniper.

Although juniper is the most important ingredient in gin, it is remarkable that most junipers are not commercially grown. The juniper bush grows wild in many parts of the world, and its "berries" are actually small cones that have been used as a flavor enhancer for centuries. Picking wild juniper can be a time-consuming and labor-intensive process, but it helps ensure the highest quality juniper for gin production.

That said, it's also important to note that not all gins are created equal. Some gin producers may choose to experiment with less traditional botanicals, which can include everything from different types of citrus fruits and herbs to exotic spices and flowers. These experimental gins can have very different flavor profiles from more traditional gins, contributing to gin's incredible diversity and versatility. So while juniper is the heart of any gin, it is the extra botanicals that truly bring its soul to life.

Some of the frequently used botanicals and what they contribute to your gin.

If you've been enticed by this little guide to the wonderful world of gin, then hop aboard our gin train and explore our selection.
You can also read more about the world of gin in these blog posts:
How to mix the best gin & tonic and The perfect mixing ratio between gin and tonic