Defining Spirits - Gin

5 minutes

Gin is a volatile spirit made from neutral alcohol which has been distilled. The flavour comes from the addition of fruit, herbs and spices, of which the dominant flavour must always be juniper. Most gin producers do not create their own neutral grain spirit. This is because gin is more about expressing the flavour of the botanicals rather than the character of the alcohol itself. For more information on neutral grain production see our Defining Spirits: Vodka entry.

The UK has an affection for gin in all its forms. There is something quintessentially British about it. Its popularity has rocketed in recent times and propelled a range of different gins into the market as a result. Lately we have seen a spate of flavoured gins & gin liqueurs. Because of the requirement for juniper to be the dominant flavour, there are strong opinions as to how or whether some of these new products ought to be allowed to call themselves ‘gin’. But that is a debate for another day. For now, let’s talk about traditional style gins.

How is it made: Maceration

Gin starts its journey as a vodka or neutral grain spirit. It can be mixed with any combination of botanicals (one of which must always be juniper) and is left for the flavours to infuse for a period of time ranging from hours to days. This is maceration.

Some gin production stops here when the botanicals are filtered out. This method of maceration without the distillation process is called cold compounding. Gins made this way will retain some colour from the ingredients used.

The next steps in the process

Rectifying

The macerated neutral grain spirit then goes through the distillation process which uses heat to separate the alcohol from impurities. It concentrates flavour from the previous maceration process, resulting in a clear liquid.

Dilution

Water is then added to bring the alcohol by volume (ABV) of the spirit down to a ‘bottling strength’. The legal requirement for minimum ABV of gin is 37.5%

London Dry Gin

London Dry was born at a time when gin was usually sweetened to hide an inferior quality and make it palatable. The name was used as a stamp of quality that the flavour was good enough to stand alone, without the need for added sugar. Unlike Champagne which can only be produced in the Champagne region of France, London Dry does not have any geographical restrictions; it merely refers to the production technique. For a producer to declare itself London Dry, all flavours must be natural, and macerated and distilled in one batch. No flavours or colouring may be added at any other stage.

Other Styles

Old Tom gin is a sweeter style of gin that is traditionally distilled in pot stills. This gives the liquid a darker colour. Navy strength gin is a stronger style of gin, bottled at a higher than average ABV of 53.4%. It was popularised among the British Navy who carried this gin because a higher ABV guaranteed that it would not spoil on long voyages.

Gin in the modern day

Gin has seen a significant revival in the 21^st century. Craft distilleries worldwide began to produce a huge array of high-quality products, which has led to its renaissance and gathered new enthusiasts.

Besides the taste, factors that contribute to gin’s continued popularity are its versatility of uses in mixed drinks and the variety available. The UK is the largest exporter of gin in the world and, according to His Majesty’s Revenue and Customs (HMRC) data, gin exports from Britain hit 879 million US dollars last year, up from 651 million US dollars in 2021.

References:

The drinks business

The Book of Gin - Richard Barnett (2012)