How Gin Is Made? - A Detailed Guide to Gin Production

How Gin Is Made? - A Comprehensive Guide

How Gin Is Made? - A Detailed Guide to Gin Production

Gin has become one of the most popular spirits worldwide, known for its botanical flavor profile. But have you ever wondered exactly how gin is made?

In this detailed guide, we will cover the fascinating process behind gin production. You will learn about the history of gin, the key ingredients that give it its distinctive taste, the different distillation methods used, and the regulations governing labeling and production.

Table of Contents

• History of Gin
• Types of Gin
• Gin Ingredients
• The Distillation Process
• Flavoring and Aging
• Bottling, Labeling, and Release
• How Long Does Gin Production Take?
• Gin (Production Video)
• Frequently Asked Questions

1. History of Gin

While gin may taste quintessentially British, its origins go much further back. The first primitive forms of gin are believed to have been developed in Italy in the 11th century. Italian alchemists, known as the ‘School of Salerno’, produced early distilled spirits flavored with juniper.

In the 1600s, gin evolved into a much more popular spirit in the Netherlands, where it was known as jenever or ‘Dutch courage’. It became favored for its purported medicinal properties and was sold in pharmacies. English soldiers fighting in the Netherlands brought it back to the UK.

Gin’s popularity exploded in England after William of Orange became king in 1689. High tariffs on French brandy made gin an appealing alternative. Within a few decades, mass production of poorly made gin led to major social problems. This was the ‘Gin Craze’ era.

When taxes were lowered on gin in the 1820s, it could be made in a more refined manner. London Dry Gin emerged as a distinctive style. Today, a few key producers make London Dry gins that define the category.

• Key Facts on Gin History:

• Early proto-gin developed in 11th century Italy, flavored with juniper
• Became widely drunk in the Netherlands (jenever) before spreading to Britain
• Gin consumption skyrocketed in Britain in the late 1600s
• The Gin Craze led to huge social problems due to low-quality gin
• London Dry Gin defined the spirit we know today from the 1820s onward

2. Types of Gin

Today, there are several recognized gin styles, each with its own specific production methods. The main types include:

London Dry Gin

The most common style accounts for the majority of gin. Dry gin features juniper prominently and no added sweeteners. Popular brands include Tanqueray and Bombay Sapphire.

Plymouth Gin

Made in Plymouth, England with a protected geographical origin. Known for a slightly earthier flavor profile with more root ingredients.

Old Tom Gin

A sweeter style that can contain added sugar. Was the most common gin in the 18th and 19th centuries during the Gin Craze?

Genever

A malt wine-based gin from Belgium and the Netherlands. Tends to have a crisp, grain-forward taste.

New Western / Contemporary

Trendy, innovative gins with modern production methods and unique botanicals. Emphasizes quality over quantity.

Sloe Gin

Gin infused with sloe berries, giving a red hue and fruity flavor.

• Key Gin Styles:

• London Dry - Most common, juniper-forward
• Plymouth - From the Plymouth region, earthier
• Genever - Originated in Belgium/Netherlands, malt-based
• Old Tom - Historic sweetened style
• New Western - Innovative small-batch gins
• Sloe Gin - Infused with sloe berries, fruity flavor

3. Gin Ingredients

While methods and styles vary, all gins contain a basic set of ingredients:

Base Alcohol

Grain-based neutral spirit, usually made from corn, wheat, or rye. Provides the base for the gin.

Juniper Berries

The signature botanical that gives gin its dominant piney, earthy flavor and aroma. Must be included for a spirit to legally be called gin.

Other Botanicals

Coriander seeds, citrus peels, cardamom, anise, cassia bark, licorice root, almonds, and many other herbs, spices, and flavorings are used. Different combinations create unique flavors.

Water

Used to dilute the gin to bottling strength, which is a minimum of 37.5% ABV in the US and 40% in the EU. Some gins add water from local springs.

• Key Ingredients in Gin:

• Grain-neutral spirit - Base alcohol
• Juniper berries - Required for legal gin definition
• Botanicals - Coriander, citrus, spices, herbs, roots
• Water - Dilutes to bottling strength

4. The Distillation Process

Distillation is where the magic happens when all the gin ingredients come together to create the final spirit. Here are the key steps:

1. Infusing Botanicals

The neutral spirit is put into a still along with juniper berries and other botanicals. They infuse in the spirit for some time, releasing flavor.

2. Heating and Evaporating

The still is then heated so the alcohol evaporates, rising up the still's columns along with the vaporized juniper and botanical essences.

3. Condensing

As vapors reach the top of the still, they are cooled and condensed back into liquid form by pipes or plates.

4. Collecting

The distillate drips into a receiving tank, separating into three parts: The purest spirit is the middle portion known as the heart, which becomes gin. The heads and tails contain undesirable compounds and are recycled.

5. Redistilling

Some gins are redistilled with the same botanicals, while others use fresh ones. Redistilling intensifies flavors.

6. Diluting with Water

The final step is diluting the distilled spirit with water to reach the desired ABV for bottling strength.

• Distillation Steps:

1. Infuse neutral spirit with botanicals
2. Heat in still, evaporate alcohol + essences
3. Cool vapors in condenser, condense liquid
4. Collect purified heart spirit
5. Optional redistilling with botanicals
6. Dilute with water to bottle ABV

5. Flavoring and Aging

After distillation, most gins undergo additional flavoring or aging processes. Common approaches include:

• Steeping with Fruit Peels - Citrus peels add freshness
• Infusion of Herbs - Botanicals like thyme, rosemary, mint
• Flavor Compounding - Mixing distillates of different botanicals
• Aging in Barrels - Oak barrel aging adds wood notes
• Redistillation - For a robust, concentrated flavor
• Cold Compounding - Blending distillates together without heat

6. Bottling, Labeling and Release

After any finishing steps, the gin is ready for bottling. Many gins add subtle flavorings right before bottling to achieve the desired final profile. The finished gin is diluted to bottling strength and filtered before bottling.

Labels indicate the gin's classification, abv, volume, and production information. Once approved by regulators, the gin can finally be shipped out and released!

7. How Long Does Gin Production Take?

From start to finish, gin production typically takes around 1-3 months. Here is a rough timeline:

• 1-2 weeks steeping/infusing botanicals in a neutral spirit
• 1-day distilling
• 1-4 weeks post-distillation flavoring and finishing
• 1 week bottling, labeling, release

Some small craft gins take extra time to produce very limited batches. On the other hand, industrial producers can churn out massive volumes in less time. But for an average-sized gin brand, 1-3 months is standard.

Gin (Production Video)

Frequently Asked Questions

What are the origins of gin?

Gin originated in Italy in the 11th century as primitive distilled spirits flavored with juniper berries. It evolved in the Netherlands into jenever before becoming popular in Britain.

How is gin different from vodka?

While vodka is usually a neutral spirit, gin contains juniper and other botanicals that give it a flavored, aromatic taste profile.

What gives gin its flavor?

Juniper berries are the key ingredient that provides gin's pine-like flavor. Other botanicals like coriander, citrus, herbs, and spices also contribute flavor.

What types of stills are used to make gin?

Most gins use either pot stills, column stills, or combinations of the two for distillation. Each provides a different flavor profile.

Does gin age after being distilled?

Some gin is aged in wooden barrels for months or years, but many are bottled right after distillation. Aging mellows and adds complexity.

What is London Dry gin?

The most popular style, London Dry gins are dry with no added sweetener and a juniper-forward taste. Tanqueray and Beefeater are examples.

How strong is gin typically?

Most gin bottled today is 40% ABV (80 proof). In the US, gin must be at least 37.5% ABV; in the EU it's a minimum of 40% ABV.