What Is Gin?

Gin is a juniper-forward, botanical-flavored spirit built on top of a neutral base. If it doesn’t taste primarily of juniper, it isn’t gin — the EU and US both agree on this.

The process is:

1. Start with a neutral spirit — usually a highly rectified grain or molasses spirit at ~96% ABV. On its own it is nearly flavorless, like vodka. 2. Infuse or redistill with botanicals. Juniper is mandatory; producers then add anywhere from 4 to 40 other botanicals — coriander, angelica, orris, citrus peels, cardamom, etc. 3. Cut with water down to bottling strength (37.5% ABV EU, 40% US).

Main modern styles:

• London Dry — the classic, dry style. All botanicals added during redistillation. No sweetening.
• Distilled Gin — similar to London Dry but flavoring can be added after distillation.
• Plymouth Gin — protected regional style from Plymouth, England, slightly earthier.
• Old Tom — historic, slightly sweetened, rounder.
• Genever — Dutch ancestor of gin; malt-based, richer, less juniper-driven.
• New Western / Contemporary — modern craft gins where juniper is present but not dominant; think citrus-forward or floral gins.
• Navy Strength — any style, bottled at 57%+ ABV.

Gin is popular partly because it is the fastest spirit to make: no aging is required (though some gins are barrel-aged).