How is Gin made? The ingredients and the production process.

Gin, with its unmistakable juniper note and versatility that makes it the protagonist of countless cocktails, is much more than a simple distillate . It is the fruit of a fascinating process that combines science and art, where botanical ingredients and distillation techniques blend to create unique aromatic profiles. But how exactly is this liqueur born?

The fundamental ingredients: the soul of Gin

At the base of every gin there are three essential components:

1. Neutral alcohol (base spirit): This is the starting point, a high-proof alcohol with a neutral flavor, usually obtained from the fermentation and distillation of cereals (such as barley, corn, wheat) or, less frequently, potatoes or molasses. Its neutrality is essential because it must act as a "canvas" on which the flavors of the botanicals can fully express themselves.
2. Juniper ( Juniperus communis ): This is the defining ingredient of gin. Without juniper, there would be no gin. Its essential oils give the spirit that characteristic balsamic, resinous and slightly peppery flavour that is the hallmark of the drink. By law, juniper must be the predominant aromatic ingredient.
3. Botanicals : This is where the creativity of the master distiller comes into play. Botanicals are a wide range of herbs, spices, roots, seeds, citrus peels and flowers that are added to the base alcohol to give the gin its distinctive and complex aromatic profile. The combination and proportions of these ingredients are the secret of each brand. Among the most common are:

- Coriander: gives citrus and spicy notes.
- Angelica Root: Adds earthiness and helps seal aromas.
- Citrus peels (lemon, orange, grapefruit): They contribute fresh and lively notes.
- Licorice: adds sweetness and a spicy touch.
- Cardamom: offers a warm and spicy aroma.
- Cinnamon and Cassia: for sweet and spicy notes.
- Almond: can add smoothness and a slightly bitter aftertaste.
- And many others, such as pepper, rose, iris, cumin, nutmeg, ginger, etc.

The distillation process: The heart of production

Distillation is the key process by which the aromas of botanicals are extracted and concentrated into alcohol. In simple terms, distillation uses the different boiling temperatures of alcohol and essential oils in botanicals.

What is meant by distillation?

Distillation is a separation technique that allows you to purify or concentrate a liquid or gaseous substance by separating it from other substances. It is based on the principle that different components of a mixture have different boiling points. By heating the mixture, the substances with the lower boiling points evaporate first, turning into vapor. This vapor is then cooled, causing it to return to a liquid state (condensation), thus separating it from the substances with a higher boiling point. In the context of gin, the goal is to extract the essential oils and aromatic compounds from the botanicals and transfer them into the alcohol. Easier said than done because the variable temperature comes into play, which has a fundamental effect on the juniper and botanicals.

The main production methods of Gin

There are several techniques for obtaining gin, each of which influences the final aromatic profile:

1. London Dry Gin (Classic Distillation):

• Process : This is the most traditional and rigorous method. Neutral alcohol is diluted with water and then infused with botanicals. This "mixture" is then heated in a copper still. The alcoholic vapors, enriched by the aromas of the botanicals, rise and are conveyed to a condenser, where they cool and return to a liquid state, forming the gin distillate.
• Characteristics : No colouring or sugars are allowed after distillation (except in very small quantities). This process guarantees a "dry" and clean gin, with the aromas of the botanicals well integrated.

2. Distilled Gin:

• Process : Similar to London Dry, but offers more flexibility. Neutral alcohol is distilled with botanicals. Unlike London Dry, in this case the addition of natural flavors or colorants after distillation is permitted, as long as the predominant flavor remains that of juniper.
• Features : Allows producers to experiment with post-distillation aromas, creating more complex or unique profiles.

3. Compound Gin (Cold Compound / Bathtub Gin):

• Process: This is the simplest method and does not involve redistillation. The botanicals are simply infused directly into neutral alcohol for a certain period of time, releasing their aromas. After infusion, the mixture is filtered and bottled.
• Characteristics: Often produces gins with a darker color (due to the direct extraction of pigments from botanicals) and a "rawer" and less refined flavor than distilled gins. It is the oldest and least controlled method in terms of aromatic precision.

4. Vapour Infusion:

• Process : In this method, the botanicals are not immersed directly in the alcohol. Instead, they are placed in a “basket” or “chamber” inside the still, suspended above the boiling alcohol. The rising alcohol vapors pass through the botanicals, gently extracting their essential oils and aromatic compounds.
• Characteristics : This method tends to produce lighter, more elegant and floral gins, as the extraction of aromas is more delicate and selective. It is particularly appreciated for capturing the more delicate nuances of botanicals.

From distillation to bottle

Once the gin spirit is ready, it is usually high in alcohol (often over 70-80% ABV). It is then diluted with purified water until it reaches the desired strength for bottling (typically between 37.5% and 47% ABV, but this can vary). Some producers let the gin sit for a short time before bottling to allow the flavours to blend. Gin making is an art that requires knowledge of the ingredients, mastery of the distillation process and, last but not least, a good deal of creativity. It is this combination that creates the extraordinary variety of gins available today, each with its own history and unique flavour profile.