GIN

Gin is a distilled alcoholic beverage whose predominant flavor comes from juniper berries. It is typically produced by distilling a neutral base spirit with a mixture of botanicals, then redistilling so the flavors are carried by the alcohol. The juniper must be the dominant note in traditional definitions.

Gin originated in the 17th century in the Low Countries as jenever, and English soldiers popularized it in Britain, contributing to the Gin Craze of the 18th century. Modern regulation and production standards emphasize a juniper-forward profile, while allowing a wide range of additional botanicals to shape aroma and taste.

Production and botanicals: the base is usually a neutral grain spirit or malt spirit, redistilled with botanicals such as juniper, coriander, citrus peels, angelica root, orris root, and cardamom. Some gins are created by macerating or infusing botanicals in the base before distillation, while others distill the infused liquid. The relative balance of botanicals defines style, from bright and citrusy to herbal or spicy.

Styles: London Dry gin is a widely produced dry style with no added sugar after distillation and no artificial flavors; most flavor comes from distillation of botanicals. Old Tom gin is a slightly sweeter historical style. Plymouth gin denotes a regional style from Plymouth, England. Genever, the precursor to modern gin, is malt-forward and often sweeter. Contemporary gins may feature a wide range of unusual botanicals, including floral or savory notes, and may be bottled at higher ABV.

Serving: gin is commonly mixed with tonic water in a gin and tonic, and is a core ingredient in cocktails such as the Martini, Gimlet, and Negroni. Typical ABV ranges from about 37.5% to 47%. Regulations vary by country, but the defining aspect is that juniper remains the character-defining botanical.