Although gin has been around for centuries, it has gone through various periods of notoriety. In recent years, it has enjoyed unprecedented success. More than a trend, it continues to amaze our taste buds with the regular appearance of new references. A dynamic sector, boosted by ambitious producers with unlimited imagination. But how is it made?
A key step, the flavouring
At the base of the gin, a neutral alcohol as can be the vodka, obtained by distillation. It comes from grains such as corn, rye and barley, or molasses from beets, potatoes or sugar cane. These are just the most popular examples, as anything can be distilled. That’s why you can find grape gins.
This alcohol is then flavored with botanicals. Juniper, the small blue-green berry that gave its name to the spirit, is of course part of the fundamentals. For the rest, everything is possible. Aromatic herbs, various fruits, spices… the combinations are infinite and delight the most creative minds.
Maceration or infusion 
Flavouring can take place in two ways:
- Maceration before distillation.
The botanicals are macerated for a variable length of time, usually 24 to 48 hours, in neutral alcohol. They are placed in a cotton bag or directly in contact with the liquid. Then the latter is filtered or not, according to the needs of the producer, and especially his desire to have more or less pronounced aromas, before being distilled.
- Infusion after distillation.
A bag containing the botanicals is suspended in the still or placed in a perforated chamber installed in the neck. The alcohol is heated, brought to a boil, vapors are created and impregnated with aromas. We keep only what we call the “heart of heating”, the best part of the distillate.
It should also be noted that for some gins of lesser quality, this aromatization is carried out by the addition of a concentrate of gin aroma, or artificial essences of juniper berries and other spices or aromatics. No redistillation is then necessary.
You know the process of elaboration on the fingertips, it is now time to taste these gins, alone or in cocktails, to discover all these singular flavors.
