In simple terms, gin is a distilled alcoholic drink made from grains like barley, wheat, corn, or rye. It is flavoured with a wide range of botanicals, with juniper taking centre stage - an essential ingredient for any liquid being classified as gin.

Want to know more? Join two of gin’s most knowledgeable experts: Terry Fraser, Master Distiller for Tanqueray and Gordon's Gin, and Jenna Ba, Global Brand Ambassador for Tanqueray No. Ten, as they talk all things gin in this episode of Behind the Liquid.

During the 17th century gin was believed to be a cure for various ailments and was marketed as medicinal, leading to widespread over-consumption. By 1751, the problem with over-production and over-consumption was brought under control when gin production was granted exclusivity to selected large distillers.

The invention of Column Stills further revolutionised gin production in the 19th century and created 'London Dry' style gins, while the importation of exotic ingredients like citrus, anise, cinnamon, and liquorice root helped develop more exciting flavours.

Around the same time, British soldiers in India created the world-famous Gin and Tonic cocktail, mixing their gin rations with quinine-rich tonic to fend off malaria. And the Gin Martini, an iconic gin cocktail made with gin and vermouth and garnished with an olive or lemon twist, gained popularity in speakeasies during the prohibition era in the United States.

After a decline in the mid-20th century, gin experienced a significant revival in the 21st century. Craft distilleries worldwide began producing a wide array of high-quality and artisanal gins, leading to a renaissance of gin appreciation among enthusiasts. 

Gin's resurgence has sparked the popularity of gin festivals and distillery tours, where gin enthusiasts can explore various brands, taste different botanical blends, and learn about the production process from experts.

World Gin Day is celebrated annually on the second Saturday of June. It's a day for Gin enthusiasts around the world to raise a glass and enjoy their favourite gin cocktails or try something new, like a Gimlet. You can learn more about World Gin Day and discover how to celebrate it with amazing gin cocktail recipes from around the world.

The number of botanicals used in any brand’s recipe may range from as little as one (just juniper) to thirty or more and most times, less is more. Alongside juniper, hundreds of botanicals are available for use, all adding unique characteristics to a gin, for example:

• Floral: Chamomile, bay leaf, and orris root.
• Spicy: Ginger, coriander seeds, cardamom, cinnamon, lemongrass, and angelica seeds.
• Woody: Angelica root, liquorice, and nutmeg.
• Citrus: Bergamot, pink grapefruit and bitter orange (like Tanqueray Flor De Sevilla).

Although these steps outline the primary process for gin production, each distiller may have unique variations in their approach.

1. Base Spirit: Producers must make gin from a 96% ABV rectified spirit from grains like barley, wheat, corn, or rye.
2. Botanicals: The heart of gin lies in its botanical blend, with juniper being the essential and predominant flavour. Distillers carefully select a variety of botanicals, which can include spices, herbs, fruits, roots, and seeds, to create the unique flavour profile of their gin.
3. Infusion: The base spirit is infused with botanical flavours using maceration (steeping) or vapour infusion.
4. Distillation: The infused spirit is heated in a still to purify and concentrate the flavours (lower-quality gins use "cold compounding," flavouring the spirit with infusion or maceration, i.e. without distillation).
5. Dilution: The liquid is diluted with water to achieve the desired bottling strength (a minimum ABV of 37.5%). While the juniper flavour must remain predominant, adjustments may also be made by adding flavourings.
6. Filtration and Bottling: Any remaining impurities are removed from the liquid to ensure clarity before the gin is bottled for distribution.
7. Ageing: Some gins are aged in wooden barrels for additional flavours and colours.

In addition to the traditional and iconic London Dry gin, the market now boasts a wide variety of flavoured gins infused with everything from fruits and herbs to spices and even floral elements, and alcohol free gins, all offering a delightful range of taste experiences.

Prepping for World Gin Day?  Discover the enchanting and diverse world of the gin cocktail in our Gin recipes section.

• Flavoured Gin – Technically all gins are flavoured, but the contemporary meaning of ‘flavoured gin’ refers to spirits where pronounced flavours of non-traditional fruits, herbs and spices take centre stage. These new aromatics and flavours are usually added after distillation. Flavoured gin will also contain more sugar compared with traditional distilled gin, but it should not be confused with gin-based liqueurs (see below) which has a much higher sugar content and lower alcohol strength (below 37.5% ABV).  From a consumer standpoint, flavoured gin opens a whole new level of flavour palates to explore. They are more accessible and adds to the mixability of the spirits. Tanqueray Flor De Sevilla is a good example of this category. 
• Sloe Gin and Gin-based Liqueurs – Sloe gin is the only gin-based liqueur permitted to be described as gin.  It is produced by maceration of sloe berries (a plum like fruit) in gin with possible addition of sloe juice.  The minimum bottling strength of Sloe gin is 25% ABV.  Other fruit gin liqueurs can only be described as ‘gin liqueur’ and must have a minimum of 100 grams of sugar and a minimum bottling strength of 15% ABV.  See Gordon’s Sloe Gin. 

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