Gin Guide
Gin is one of the most versatile spirits and is characterised by a wide range of aromas and production methods. From its historical origins to modern production methods, gin has continuously evolved. On this page, you will find an overview of the history, production, and the most important characteristics and styles of this spirit.
The History of Gin at a Glance
The development of gin is a fascinating journey through the centuries, marked by discoveries, innovations, and evolving traditions. From its rather humble beginnings as a medicinal remedy to its current role as an integral part of international cocktail culture, gin has undergone a multifaceted and diverse evolution.
The Origins of Gin
Juniper was used to treat metabolic disorders as early as the 13th century. During the plague, the herb was also used to fumigate rooms. After that period, alcohol was increasingly produced for recreational purposes. Since grain was more readily available compared to wine and could also be distilled from the 16th century onwards, a distinct culture of brandy production developed throughout Europe. The subsequent flavoring of grain brandies with juniper laid the foundation for Dutch Jenever. During the Eighty Years' War, English soldiers fighting alongside the Dutch came into contact with Jenever for the first time. They adopted the idea, copied the production, and further developed it in their own country.
However, the origins of distillation go back much further. In antiquity, fragrant waters and medicinal potions were already distilled, and this knowledge was developed in various ways across different cultural regions over the centuries. It is not without reason that a wide variety of gins has developed from this. It was only in the Early Middle Ages that significant progress was made, enabling the production of alcohol in the form known to us today. These developments took place particularly in the Persian-Oriental region.
The first medical applications combining alcohol with juniper can be traced back to around 1000 AD. In the Early Modern Period, physician Franciscus de la Boë, also known as the "father of gin," made significant contributions to its further development. He produced Jenever-like spirits as a remedy for stomach ailments. Today, however, gin primarily stands for enjoyment. His patients at the time had a similar experience; they enjoyed the drink so much that they increasingly used it as a pleasure drink rather than a medicine.
This led to Jenever being officially marketed as juniper schnapps in the Netherlands. As already mentioned, the English came into contact with Jenever during the Anglo-Dutch War. However, the spirit only experienced a decisive boom in 1689 when William of Orange-Nassau ascended the English throne. During this time, juniper schnapps gained immense popularity in England, further developed, and became known as Gin. Soon, gin became an indispensable part of society.
Embark on your own journey of discovery and explore the variety of gins from different countries of origin, especially from Great Britain.
Gin Craze and Prohibition: Historical Developments Surrounding Gin
Gin is a spirit with a turbulent and multifaceted history. Due to its high alcohol content and often lower prices compared to wine and beer, gin became very popular in England in the 18th century, especially among the poorer classes. This so-called Gin Madness, also known as the Gin Craze, led to a sharp increase in demand and consumption. Numerous distilleries sprang up in and around London to meet the rising demand. However, the quality of the gin often left much to be desired. In some cases, the drink was even adulterated with turpentine, leading to significant alcohol abuse and an increase in violence. It was not until 1751 that the English government intervened with the so-called Gin Act. This law only allowed gin to be sold by licensed dealers. Consequently, many distilleries had to close, and the quality improved significantly.
Prohibition in the USA from 1920 to 1933 also had a major impact on the development of gin. The aim of this period was to prohibit and restrict alcohol consumption. Instead, however, there was a boom in illegal distilleries, and a unique form of gin emerged, the so-called Bathtub Gin. This gin, often produced in improvised containers, was frequently of poor quality and could pose health risks. Nevertheless, gin remained in high demand during Prohibition, as it was relatively easy to produce and quickly spread in so-called speakeasies and hidden bars. Prohibition ended in 1933, but gin's popularity persisted. The events of this period significantly contributed to gin's long-term establishment as a versatile spirit.
To this day, it is not entirely clear how gin made its way to Germany. It is assumed that soldiers from America and England brought it with them after the Second World War. Meanwhile, gin is also produced and appreciated in Germany in numerous varieties. If you are interested in German gins, you will find many high-quality bottlings from different regions today.
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Everything About Gin Production
The production process begins with the distillation of neutral alcohol. This is obtained from various carbohydrate-containing raw materials such as grain or molasses. The initially neutral-tasting alcohol only acquires its characteristic aroma through the addition of juniper berries and other botanicals such as coriander seeds, lemon peel, or orange peel. According to the EU Spirits Regulation, the neutral alcohol used must be of agricultural origin. For example, vodka or grain spirit are used for gin production. In addition to grain and molasses, alcohol can also be made from potatoes, grapes, or other fruits. A close look at the ingredients shows how diverse the bases for gin can be.
Distillation of Gin
Distillation of Gin
Another distillation process creates the clear spirit typical of gin. To remove unwanted by-products such as fusel oils, methanol, or vinegar residues, the foreshots and feints are carefully separated during distillation. The heart, the actual end product, is then reduced by adding water to a legally defined drinking strength of at least 37.5 percent by volume. Gins with a higher alcohol content are often associated with a particularly intense and well-rounded taste. During the distillation process, water and alcohol are separated from each other. When heated, the alcohol vapors rise in the still and are led into a cooled spiral. There, the vapor condenses and becomes liquid again. The result is a high-proof alcohol with a content of around 96 percent. However, before it can be used as gin, it must be diluted with water, as it would not be potable in this form. The heating of the still can be done in different ways. A classic method is heating with an open fire, which is rarely used today because the risk of scorching is too high. In modern production, gas or electricity is usually used instead. These methods allow for precise temperature control and ensure consistent quality.
Storing Gin
Storing Gin
Generally, gin does not necessarily need to be aged. Theoretically, it can be bottled immediately after production. Nevertheless, many distillers allow their gin a resting period of about one to four weeks. During this phase, the flavor can develop better and appears rounder and more harmonious overall. It is crucial that the containers used do not impart their own aroma, so that the original taste of the gin remains unchanged. Otherwise, deviations in taste would be clearly noticeable. Storage often takes place in glass carboys or steel tanks. However, there are also variations where wooden barrels are deliberately used, which impart additional aromas to the gin. Since these barrels have often been previously used for other spirits and have already absorbed their aromas, a particularly individual and characteristic flavor note is created. Sometimes this can even vary slightly from bottle to bottle. The variety of different gin types and new arrivals shows how strongly such influences can affect the final product.
Bottling of Gin
Bottling of Gin
In the final step, the finished gin is bottled and then labelled before it goes on sale. As already mentioned, before bottling, the gin is adjusted to the desired drinking strength with water. The quality of the water plays a crucial role here. It should contain as little lime and minerals as possible, as these can negatively affect the taste. Ultimately, you want to buy a gin that impresses with a clear and balanced aroma. Even before dilution, the distiller determines the alcohol content at which the gin should be offered. This requires a precise understanding of the ratio between distillate and water. Experienced connoisseurs who regularly taste gin often recognise differences in alcohol content by taste alone. The aromas change depending on the strength and have different intensities. The price also depends, among other things, on the alcohol content, as alcohol tax is based on this and not on the sales price. A higher alcohol content generally leads to higher taxation and thus also to a higher final price. The alcohol content of gin may not legally be below 37 per cent by volume, which is stipulated by the EU Spirits Regulation. There is no fixed upper limit, however. Some variants reach an alcohol content of up to 57 per cent by volume and are referred to as overproof gin. If, after these insights into production and storage, you would like to discover a gin for yourself, you will find a wide selection of different types and suitable accessories in our range.
Gin Production Methods
The flavors of a gin are added at different stages depending on the production method. Generally, a distinction is made between flavoring during distillation and adding flavor after distillation. Various methods are used, such as cold extraction, hot extraction, or multiple flavorings. There are numerous ways to produce gin and impart the desired aroma to the neutral alcohol.
Similar methods are also used in the production of other spirits such as rum. Nevertheless, the production steps can be broadly divided into four phases, although individual processes and additional intermediate steps may vary depending on the distiller. The first step on the way to the finished gin begins with maceration. Spices and botanicals are added to the neutral alcohol. This is followed by distillation, where the flavored alcohol is filled into a still. When heated, the alcohol begins to boil, rises as vapor, and is then cooled down again. The next step is the aging of the gin, which can last between one and four weeks depending on the manufacturer and variety.
After this resting period, the gin is adjusted to the desired drinking strength with water and then delivered to retailers. These processes illustrate the diversity of manufacturing approaches and the differences between individual gins.
Variant 1 with cold extraction (maceration)
Variant 1 with cold extraction (maceration)
During cold extraction, various ground or pressed botanicals are added to neutral alcohol. By processing the ingredients, they can fully unleash their aroma potential. This is clearly evident in the taste when such a gin is tasted. After a certain period, the distillate is filtered, slightly diluted, and then bottled. With multiple maceration, the gin gains additional depth and develops more complex aromas. However, in this case, it can no longer be called a London Dry Gin. With classic London Dry Gins, maceration usually occurs only once. During the steeping of the botanicals, colors and flavors are released from the ingredients and transferred to the alcohol. The botanicals do not sink to the bottom but remain on the surface of the alcohol. A significant difference from classic fermentation is that the ingredients used do not contain enough sugar to form alcohol themselves. Therefore, they must be steeped in existing neutral alcohol. Some manufacturers develop the aroma not during maceration, but during distillation. In such cases, the botanicals are placed in a so-called aroma basket. The rising alcohol vapors flow through this basket, absorbing the aromas of the plant substances. This, in turn, creates entirely unique flavor profiles. The variety of production methods is clearly reflected in the different styles of gin.
Option 2 with hot extract
Option 2 with hot extract
In hot extraction, various botanicals are crushed and steeped or infused in alcohol at around 70 degrees Celsius. In this way, herbs and spices can release their ingredients into the alcohol particularly gently. Unlike classic maceration, the color and flavor compounds are more quickly released from the cell structures of the botanicals and more efficiently transferred into the alcohol. However, this process is demanding and requires a lot of experience. The distiller must ensure that the temperature is kept constant and that it is neither heated too strongly nor too weakly. Otherwise, there is a risk that undesirable bitter substances will be released. Since these negatively affect the taste, particular care is taken during production, as a balanced and harmonious aroma profile is paramount.
Variant 3 with multiple aromatization (percolation)
Variant 3 with multiple aromatization (percolation)
Another method is to produce gin using multi-aromatization, also known as vapor infusion. In this process, botanicals are placed in large sieves above the still. The rising alcohol, along with water vapor, passes through these sieves. During this process, the delicate aromas dissolve and are gently transferred to the spirit. A significant advantage of this method is that the alcohol vapor primarily absorbs the desired flavor compounds, while bitter substances are largely avoided. Since the aromas are less intense compared to maceration, botanicals that would be too dominant in other processes are often used in this production method. At the same time, it is necessary to use larger quantities of herbs, spices, and fruits to achieve a balanced aroma profile. Percolation involves higher production costs and consequently leads to higher prices. At the same time, this process offers the advantage that the gin produced in this way can be labeled as Distilled Gin. For the end consumer, this usually means a higher price, although these variants are particularly popular with connoisseurs.
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Botanicals and Flavor Notes
Gin is characterized by a wide variety of aromas, which are created by carefully selected botanicals. Juniper forms the basis of every gin and gives it its characteristic taste. Only through the combination with other ingredients such as berries, fruits, herbs, spices, barks, seeds, and roots does the individual aroma of each variety develop. The exact composition often remains a well-kept secret of the distilleries.
The flavors of gin can generally be divided into five categories:
- Juniper-forward Gins: In these varieties, the classic juniper taste is central and is often accompanied by subtle citrus notes and coriander. These gins are particularly well suited for pure enjoyment or for a classic Gin & Tonic.
- Citrus-forward Gins: Here, fresh citrus aromas such as lemon, lime, or bergamot characterize the taste profile. The use of citrus peels creates a refreshing character that is ideal for light and summery cocktails.
- Spicy Gins: These gins are characterized by herbs and spices such as rosemary, thyme, or other aromatic plants. They bring an intense spiciness and are excellent for complex drinks.
- Floral Gins: By using flowers such as elderflower or lavender, these gins get a fine, floral note. They appear particularly mild and versatile and can be used in various cocktails.
- Crisp Gins: In these varieties, ingredients such as pepper, cardamom, or grains of paradise provide a slightly sharp and expressive aroma. They give the gin a distinctive and spicy note.
For a gin to taste balanced, many manufacturers place great importance on a harmonious combination of different botanicals. The goal is to achieve a coherent interplay of flavors that clearly identifies the respective style. If you would like to discover different styles, take a look at our Gin Bestsellers.
The Most Popular Gin Cocktails
Whether you want to discover new recipes or reinterpret familiar classics, with the right selection of gin, these cocktails can be easily prepared at home.
Here you will find a selection of well-known gin cocktails and brief descriptions that show how versatile gin can be used.
Gin and Tonic
The classic Gin drink consists of a simple combination of gin and tonic water. With ingredients such as lime, cucumber, or other garnishes, the drink can be individually refined and provides a refreshing touch.
Negroni
An intense cocktail with a bittersweet character. The Negroni is mixed with gin, red vermouth, and Campari and is excellent as an aperitif.
Gin Fizz
This cocktail impresses with its fresh and lively character. The combination of gin, lemon juice, sugar, and soda results in a light drink that is especially popular on warm days.
Martini
A timeless classic made from gin and dry vermouth. Whether stirred or shaken, with olive or lemon, is entirely a matter of personal taste.
Gin Basil Smash
A modern cocktail with an intense aroma. Fresh basil, lemon juice, and gin create an extraordinary taste experience and add variety to your glass.
Tom Collins
A light cocktail with a sweet and sour note. The mix of gin, lemon juice, sugar syrup, and soda makes it particularly approachable and suitable for beginners.
French 75
An elegant cocktail that combines gin with sparkling wine. Together with lemon juice, a sparkling drink is created that is ideal for special occasions.
Conclusion
Gin combines tradition, craftsmanship, and a great variety of flavors. Understanding the basics of production and the different styles allows one to better comprehend and categorize the characteristics of individual gins. If you wish to discover various options, you will find a large selection in our Gin category.
FAQs
Key questions about gin, answered simply and understandably.
What exactly is gin?
What exactly is gin?
Gin is a spirit based on neutral alcohol, flavored with juniper berries and other botanicals. Juniper is always the dominant flavor ingredient.
How is gin made?
How is gin made?
The production involves several steps, including maceration, distillation, and subsequent dilution to drinking strength. Different aroma profiles are created depending on the process.
Which botanicals are used for gin?
Which botanicals are used for gin?
In addition to juniper, ingredients such as coriander, citrus peels, angelica root, or spices are often used. The selection significantly influences the taste.
How much alcohol does gin contain?
How much alcohol does gin contain?
Gin must have a minimum alcohol content of 37.5% ABV. Many varieties are slightly above this, while some can be significantly stronger.
Why does gin taste so different?
Why does gin taste so different?
The great diversity results from the combination of different botanicals and the respective production processes. This creates different styles and aromas.
