Gins - Production Methodology

Production Methodology

Several different production methods for gin have evolved since its early origins, this evolution being reflective of ongoing modernisation in distillation and flavouring techniques. As a result of this evolution, gins can be broadly differentiated into three basic styles:

• Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley and or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Kornwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class.

• Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a ‘gin basket’ positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge. This method yields a gin lighter in flavor than the older pot still method, and results in either a Distilled gin or London dry gin, depending largely upon how the spirit is finished.

• Compound gin is made by simply flavouring neutral spirits with essences and/or other 'natural flavourings' without redistillation, and is not as highly regarded as distilled gin.

Popular botanicals and/or flavouring agents for gin often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark, and/or others.