In the vast world of spirits, certain products have always dominated the category — and Gin stands foremost among them.
But what exactly is gin, and how is it produced to achieve such aromatic complexity, making it the ideal base for an extraordinary range of cocktails?
Let us find out together.
What Is Gin?
Before delving deeper, a brief introduction is in order.
Gin is an alcoholic beverage produced by distilling alcohol or fermented grain mash — typically wheat, barley or maize.
This distillate is then aromatised with juniper, flowers, berries and other carefully selected components chosen by the master distiller: the botanicals.
A Brief History
Gin owes its flavour to juniper berries, historically valued for their medicinal properties in treating gout and dyspepsia.
Its origins trace back to the 13th century in the Netherlands and Belgium, though it was not considered a true distilled spirit until 1600, when Dr Franciscus Sylvius devised Genever (Jenever) from alcohol and essential oils of juniper.
The spirit achieved remarkable success first as a medical remedy, then as a popular drink in the United Kingdom, thanks to the Dutch military leader William of Orange, who through various statutes encouraged its domestic production. Genever became Geneva, then simply Gin.
Gin was also widely consumed by soldiers stationed in colonial outposts where malaria was prevalent, as it masked the bitter taste of quinine. In recent years, we have witnessed a genuine renaissance, with an influx of new gins crafted with increasingly unconventional botanicals.
Today, gin is considered one of the most refined and versatile spirits — equally compelling served neat as it is mixed into cocktails such as the Negroni.
How Is Gin Produced?
Gin is a distillate derived from fermented grain, aromatised with botanicals — including juniper, flowers and berries.
Gin production can employ three distinct techniques: distillation, percolation and maceration. Each method imparts different characteristics to the final spirit.
Distillation: two principal methods exist — continuous and batch.
The first uses purpose-built stills that allow a constant feed of raw material, while the second employs traditional pot stills arranged in series, facilitating higher alcoholic strength and greater purity.
Percolation: this method uses a large vessel resembling a moka pot. The lower section is filled with hydro-alcoholic solutions, while a central basket holds herbs and aromatic ingredients. The rising vapours extract the aromas. After two days, the aromatised liquid is drawn off.
Maceration: botanicals are placed directly into the hydro-alcoholic solution in a vessel, where they remain for two weeks at 45–50°C.
The most important technique is undoubtedly distillation, which yields London Dry Gin and Plymouth Gin.
Another method currently in use is compounding, which involves aromatising a neutral spirit of at least 96% ABV. Gins produced by this technique are characterised by their colour.
How Many Types of Gin Exist?
European classification recognises four main categories of Gin:
- Gin (Compound Gin): aromas are added to a solution containing at least 96% alcohol. During Prohibition, this was known as bathtub Gin. The technique involves creating a cold compound without distillation. Compound Gins are coloured and may present slight turbidity.
- Distilled Gin: obtained by distilling a spirit with juniper berries and other ingredients. Essentially a London Dry Gin that permits the addition of further botanicals after distillation. This method has enabled the production of gins with intense colours and aromas.
- London Dry Gin: shares the characteristics of Distilled Gin but permits no added flavourings. Botanicals are macerated in the alcohol for no more than 24 hours. The final product must be at least 37.5% ABV, with a maximum of 57%.
- Plymouth Gin: produced using the same method as London Dry Gin but with seven botanicals, including juniper, orange peel, orris root, coriander seeds, lemon peel, angelica and cardamom.
- Old Tom Gin: the traditional Victorian spirit. The challenge of its intense aroma and high alcohol content was addressed by adding sugar.
- Sloe Gin: technically a liqueur, not a gin. It starts from a London Dry base to which sloe berries and sugar are added.
- British London Dry: a designation used by English producers. These gins are less pungent, rounder in flavour.
- Contemporary Style Gin: gins crafted with unusual aromatic plants. Recommended for those who do not favour the balsamic notes of classic gins.
- Traditional Style Gin: the classic gin in which juniper prevails, produced exclusively with hot-process pot stills.
Which Botanicals Form the Base of a Gin?
Gin has become so highly regarded that an ever-expanding array of varieties is being produced with unconventional botanicals: white poppy, clover flowers, bog myrtle, lotus leaves, Java pepper and more.
Master distillers continually experiment with compelling combinations. Since gin is not bound to a specific territory, it can be created with botanicals from the most diverse locations.
Among the most frequently used are coriander, anise, liquorice, grapefruit, black tea, berries and flowers.
In both Italian and international gins, certain botanicals are commonly used as a production base:
- Juniper: its berries give gin its signature balsamic character;
- Coriander: lends floral, spiced or citrus notes depending on seed origin;
- Angelica: adds earthy, dry-wood nuances, contributing dryness;
- Iris pallida (Orris): imparts aromas of violet and fresh leaves, and serves to bind together all the aromatic notes that define a fine gin.
Which Cocktail to Choose for a Fine Gin?
The Gin & Tonic is among the most renowned long drinks, traditionally prepared with gin, tonic water and ice, finished with a slice of lemon. Serve in a tall tumbler or a balloon glass.
Countless variations exist regarding garnishes: juniper berries, pink peppercorn, star anise, vanilla, ginger and cinnamon.
Among the most distinguished gins, one finds Gin Vettore, Gin Mare, Monkey 47 Schwarzwald and Hendrick’s Gin.
When preparing an exemplary Gin & Tonic, it is essential to consider the gin’s botanicals and select an appropriate tonic water.
Notable Territorial Dry Gins
Gin is now produced worldwide — but what truly sets each apart is its expression of terroir.
- D’oro Aged Gin: an aged gin crafted with Sardinian botanicals and refined in old chestnut casks previously used for Vernaccia Riserva.
- AmaGin: born from an infusion of Amarone grapes, with drops of the same wine added after distillation.
- Gin Gil – Vecchio Magazzino Doganale (Calabria): built on bergamot, lemon and juniper berries.
- Occitan Gin – Bordiga (Piemonte): a refined London Dry Gin with wild thyme, alpine juniper, wild thistle, cardamom and angelica.
- Rivo Gin: botanicals strictly foraged in the Lake Como area.
- Gin Primo: botanicals from Romagna cultivation, distilled in a bain-marie pot still.
- Ginepraio: an organic London Dry featuring three varieties of Tuscan juniper.
- Gin Vettore – the gin of the Monti Sibillini: crafted with seven botanicals cultivated and gathered in the Monti Sibillini. It presents a pronounced harmony of local flavours, equally gratifying neat and well suited to a wide range of cocktails.
Conclusions
We are witnessing a genuine renaissance of gin appreciated neat, alongside its re-evaluation in an array of cocktails. This success owes much to the use of new botanicals which, paired with juniper, unlock bold and compelling combinations. The incorporation of flowers, spices and unexpected herbs creates a bouquet that is today far more varied and captivating for palates worldwide.
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