GIN production

Basically, a neutral alcohol is used first, which is mixed with water to such an extent that a 45% alcohol solution is produced.

The flavours from the botanicals are then added to this alcohol solution.  

As already known, the most commonly used GIN botanicals are juniper, coriander, lemon peel and cardamom.

There are 3 processes in GIN production to extract the flavours from the botanicals. Firstly, maceration, digestion and percolation.

Maceration

Maceration is the most commonly used flavouring process, also known as cold extraction. Here, the botanicals are added to the alcohol solution. They are added loosely

into the alcohol or are hung in with a sieve. They remain there for between 36 hours and several days, depending on the cell structure and the flavour you want to achieve.

As long as the botanicals are in the solution, they release their flavours into it.

To speed up this form of production, the mixture can also be heated slightly to open up the cell structures of the plants more quickly. This form is also known as "digestion". The mixture is then distilled in a still. Either hanging in a sieve in the solution or floating freely in the solution, which makes extraction more difficult.

Leaving the botanicals in the kettle increases the likelihood that more bitter substances will be released due to the high heat and the solution will become discoloured. As a result, various GINs also have a more or less bitter flavour due to the master brewers.

Digestion

This process involves a hot extract. Similar to maceration, the botanicals are added to the alcohol and then heated to around 70 degrees. This dissolves the flavours and essential oils and releases them into the alcohol.

Perculation

In this variant, the botanicals only come into indirect contact with the alcohol. A kind of sieve (GIN head) is hung over the kettle, in which the botanicals are placed. The alcohol is then heated by the still, alcohol vapours are produced and pass through the botanicals, releasing their flavours into the distillate.

GIN varieties produced using this process are considerably lighter and less aromatic in flavour than those produced by maceration. However, the process is also more complex and therefore more expensive.