Gin is typically made through a process of distillation that involves a base spirit, botanicals, and flavorings. Here's a general overview of how gin is made:
1. Base Spirit: The process begins with a neutral base spirit, often made from grains such as barley, corn, rye, or wheat. This base spirit is usually distilled to a high alcohol content, typically around 96% alcohol by volume (ABV).
2. Botanicals: The key characteristic of gin comes from the infusion of botanicals, primarily juniper berries. Juniper berries give gin its distinctive piney flavor and aroma. In addition to juniper, other botanicals such as coriander, citrus peels (like lemon or orange), angelica root, licorice root, cinnamon, and various herbs and spices are often used to impart additional flavors and complexity.
3. Maceration or Vapor Infusion: There are two primary methods for incorporating botanical flavors into the base spirit: maceration and vapor infusion.
4. Distillation: Once the botanicals are infused into the base spirit, the mixture is distilled. Distillation involves heating the liquid to vaporize the alcohol, separating it from the water and other compounds in the mixture. The alcohol vapors are then cooled and collected, resulting in a higher concentration of alcohol.
5. Cutting and Dilution: After distillation, the gin may undergo further processing to adjust its alcohol content and flavor profile. This can include diluting the distilled spirit with water to achieve the desired alcohol strength and balance.
6. Filtration and Bottling: The final step involves filtering the gin to remove any impurities and achieve clarity. Once filtered, the gin is typically bottled and sealed for distribution and consumption.
It's important to note that there are various styles of gin, each with its own production methods and flavor profiles. For example, London Dry Gin is known for its dry and juniper-forward taste, while New Western or Contemporary-style gins may feature more diverse botanical profiles and flavors.