Gin starts with two things: a neutral spirit and juniper berries. Everything beyond that is where the variety begins. EU regulations define gin as a juniper-flavored spirit made by flavoring ethyl alcohol of agricultural origin with juniper berries, bottled at a minimum of 37.5% ABV. But within that framework, distillers work with dozens of botanicals, different base spirits, and several production methods to create wildly different results.
The Base Spirit
Before any botanicals enter the picture, gin needs a base spirit. Most commercial gins use a neutral spirit distilled to around 96% ABV, which strips away most of the flavor from the original raw material. Wheat is the most common grain used, but distillers also work with barley, corn, potatoes, grapes, and sugar cane.
The choice of base spirit isn’t purely cosmetic. In blind tastings, wheat-based spirit tends to carry a subtle cereal sweetness, while potato spirit comes across as softer and creamier with a rounder finish. Barley has a more noticeable cereal aroma. Sugar cane spirit leans obviously sweet. Some distillers deliberately choose a base that complements their botanical recipe, while others prefer the cleanest possible canvas. A few brands go further, adding sake or grape marc as a “liquid botanical” alongside a grain-based neutral spirit.
Juniper: The One Required Ingredient
Juniper berries are the defining flavor of gin. Legally and practically, if juniper isn’t the predominant flavor, it isn’t gin. The berries themselves are actually small seed cones from juniper shrubs, and they contribute a piney, resinous, slightly peppery character that sits at the backbone of every gin recipe. Distillers vary how much juniper they use, which is why some gins taste intensely piney while others let juniper play a quieter supporting role.
Core Botanicals Beyond Juniper
Most gins contain somewhere between 6 and 12 botanicals, though some use far more. A few ingredients appear so frequently across different brands that they form a kind of unofficial standard recipe alongside juniper.
- Coriander seeds are the second most common botanical in gin. They add a warm, slightly citrusy, spicy note that pairs naturally with juniper.
- Angelica root acts as a binding agent, helping the other flavors hold together. It contributes a dry, earthy, woody quality and is sometimes called the “glue” of a gin recipe.
- Citrus peels bring brightness and freshness. Lemon peel is the most common, but distillers also use dried or fresh orange peel, grapefruit peel, lime peel, bergamot, blood orange, mandarin, and more exotic options like finger limes or kumquat.
- Angelica seed works differently from the root, adding a more aromatic, slightly hoppy character.
Beyond this core group, distillers pull from a vast palette. Orris root (from iris flowers) adds a floral, violet-like note and helps fix volatile aromas so they last longer. Cassia bark and cinnamon bring warmth. Cardamom, nutmeg, and cubeb berries add spice. Licorice root contributes sweetness and body. Almonds can round out the texture. The specific combination and proportion of these ingredients is what gives each gin its signature character.
How Botanicals Get Into the Spirit
Distillers use two main methods to extract flavor from botanicals, and the choice meaningfully affects the final product.
In steep infusion (also called maceration), botanicals are soaked directly in the base spirit for hours or sometimes days before distillation. This pulls out a wide range of compounds, including heavier, earthier flavors. The resulting gin tends to have more body and deeper botanical intensity.
In vapor infusion, the botanicals sit in a basket above the liquid inside the still. As the alcohol heats and rises as vapor, it passes through the botanicals and picks up their flavors more gently. Research comparing the two methods found that vapor infusion actually extracts higher concentrations of most aromatic compounds, with one notable exception: linalool, a floral compound found in coriander and other botanicals, comes through at 1.7 times the concentration with steeping compared to vapor infusion. Many distillers combine both techniques, steeping some botanicals while vapor-infusing others to get the best of each approach.
Styles of Gin and What Sets Them Apart
London Dry Gin
Despite the name, London Dry Gin can be made anywhere. The “dry” part is the key: no sweeteners or artificial flavors can be added after distillation, and all the botanical flavor must come from redistilling the neutral spirit with natural plant materials. This produces a clean, juniper-forward profile. Brands like Beefeater and Tanqueray are classic examples.
Old Tom Gin
Old Tom is a lightly sweetened style that bridges the gap between London Dry and Dutch genever. During the 20th century, surviving Old Tom brands typically contained 2 to 6% sugar. The style faded as dry gin grew fashionable in the late 1800s, partly riding the same wave of taste that made dry champagne popular in England. The invention of the column still improved base spirit quality enough that sugar was no longer needed to mask harsh flavors, but the sweetened style has made a comeback in craft cocktail circles.
Genever
Genever, the Dutch and Belgian ancestor of modern gin, is a fundamentally different spirit. Instead of starting with a neutral grain spirit, it’s built on malt wine, a distillate made from a malted grain mash similar to an unaged whiskey. This gives genever a heavier mouthfeel and a rich, malty flavor that you won’t find in any London Dry. Juniper is present but shares the stage with that grain character.
Plymouth Gin
Plymouth Gin is the only gin with a Protected Geographical Indication, meaning it can only be made in the city of Plymouth, England. Compared to London Dry, it’s slightly less dry with a smoother, earthier profile. It’s often described as having a fuller body with more pronounced fruitiness and a touch of sweetness.
What Goes Into Pink and Flavored Gins
Pink gin gets its color from real fruit or botanical ingredients rather than artificial dyes, at least in quality versions. Strawberries are the most common source, sometimes added during distillation and then steeped again in the finished distillate to produce a faint rosé-like tint. Rhubarb is another popular choice, deepening the pink color while adding a tart contrast to citrus flavors.
Rose petals and rose water contribute both color and a subtle floral scent. Rose hips are sometimes added during distillation to soften the herbal edge of juniper, with rose water introduced as a gentle infusion afterward. Other botanicals that show up in pink gins include lavender, lemon verbena, orange blossom, and pink peppercorns. These are layered on top of a standard gin recipe that still includes juniper and the usual supporting cast.
The broader world of flavored gin follows the same logic: start with a proper gin base and add post-distillation infusions of fruit, herbs, or spices. Blood orange, elderflower, sloe berries, and cucumber are all common. The EU requires that the juniper character remain detectable for the spirit to still be called gin, though some flavored bottlings push that boundary.
Water’s Role in the Finished Product
One ingredient that rarely gets mentioned is water, but it’s essential. Gin comes off the still at well above drinking strength, often 70% ABV or higher. Distillers add purified water to bring it down to bottling strength, typically between 37.5% and 47% ABV. The mineral content and softness of that water can subtly affect mouthfeel and how the botanicals express themselves in the glass.