Gin Production: From Grain to Bottle

If you ever wonder why gin tastes the way it does, the answer starts with how it’s made. Gin isn’t just a flavored vodka – it’s a spirit built around a base alcohol that gets a boost from a mix of botanicals. The process might sound fancy, but at its core it’s a series of simple steps: choose a base, distill, add flavors, and bottle. Whether you’re curious about a big‑lab operation or want to try a small batch at home, knowing the basics helps you appreciate every sip.

The Basics of Gin Distillation

First up is the base alcohol. Most commercial gin starts with a neutral grain spirit made from corn, wheat, or barley. The grain is mashed, fermented into a low‑alcohol wash, and then distilled to a high proof (usually around 95% ABV). This neutral spirit is clean and lets the botanicals shine. After you have the neutral spirit, you run it through a second distillation where the magic happens.

During the second run you place your botanicals – juniper, coriander, citrus peel, and whatever else you like – in a basket or directly in the still. As steam passes through, it extracts essential oils and flavors, carrying them into the alcohol vapor. The result is a spirit that carries the aroma of the plants but remains smooth because the base is so pure. After this distillation, the gin is usually diluted with water to reach a bottling strength of 40‑47% ABV.

Choosing Botanicals and Adding Flavor

Juniper is the heart of gin – you need it or it’s not gin. Beyond that, the choice of botanicals defines the style. Classic London Dry uses a dry, sharp mix of coriander, citrus, and a hint of spice. Modern ‘new‑wave’ gins might add cucumber, pink pepper, or even tea leaves. The key is balance: too much of any one ingredient can overpower the others.

Most distilleries experiment with both the order and the method of adding botanicals. Some put everything in the basket for a vapor infusion, while others macerate certain herbs in the spirit before the second distillation for a richer flavor. If you’re trying this at home, start with a simple recipe – juniper, coriander seed, and a strip of lemon peel – and adjust after tasting the first batch.

Once your gin is flavored to your liking, you can choose to age it in barrels or add a touch of sweetness. Aging in oak can soften harsh edges and add vanilla notes, but it’s not required for most styles. A tiny splash of sugar syrup can round out the finish if the gin feels too sharp.

Ready to bottle? Use clean, airtight bottles and label them with the bottling date. Gin stays stable for years if kept away from heat and light. If you’ve made a small batch at home, enjoy it neat, in a classic G&T, or experiment with fresh herbs and fruit for a custom cocktail.