I make gin, and people often ask me why some gins cost way more than others. For examples, Procera Gin and Monkey 47 can be pricey. It's also interesting - many folks think gin should be cheaper than whisky or cognac because it's clear.
Let me break down what really goes into making gin its processes, styles, and the factors that influence its value. By the end, I hope that you’ll have a better understanding of why some bottles carry a bigger price tag.
How is Gin Made?
Making gin isn't simple. You start with neutral spirits, then add juniper and other botanicals while maintaining juniper to be prominent in flavour (that's what makes it gin). Every distillery does this differently. Some soak their botanicals, others use vapor infusion, and some fancy places even use vacuum distillation. Each method changes how the gin turns out.
Now, let’s dive into details:
First of all, gin-making begins with sourcing or making a base spirit, often a neutral spirit. Some distillers making their own base, which is called gin mash. Once the base is ready, the actual gin production involves 3 key processes: botanical preparation, redistillation or maceration, and post-distillation adjustments.
Step 1. Botanical Preparation
There are 2 common preparatory methods to enhance flavour extraction:
- Steeping: Soaking botanicals in neutral spirit for up to 48 hours. This method is typically used for heavier botanicals like juniper and roots.
- Vacuum Infusion: A modern technique that uses low pressure to preserve delicate flavors like fresh citrus and florals.
Step 2. Gin Production: Distilled vs. Non-Distilled
Gin can be made using distillation or non-distillation (compound) methods:
A. Distilled Gin Methods
1. One-Batch Distillation (One-Shot):
- All botanicals are distilled together in a single run.
- Common for traditional styles like London Dry Gin.
2. Vapor Infusion Distillation:
- Botanicals are placed in a basket above the boiling spirit; alcohol vapor extracts their flavors.
- Produces lighter, fresher gins.
- Example: Bombay Sapphire.
3. Hybrid Method:
- Combines steeping and vapor infusion for greater flavor control.
4. Individual Botanical Distillation + Blending:
- Each botanical is distilled separately and then blended for the final flavor.
- Example: Cambridge Distillery Black Truffle Gin.
5. Vacuum Distillation:
- Distillation under reduced pressure preserves delicate flavors.
- Example: Oxley Gin.
Here is the pros and cons analysis of different gin distillation methods:
B. Non-Distilled Gin (Compound Method)
- Botanicals are macerated or infused in neutral spirit without redistillation.
- Easier to produce but less refined and historically associated with bathtub gin during Prohibition.
- Simple and cost-effective to produce but less refined and flavors can be unbalanced.
Step 3. Post-Distillation Adjustments
After distillation, producers may enhance the gin’s style or flavor:
- Sweeteners: Added in styles like Old Tom Gin (not allowed in London Dry Gin).
- Aging: Barrel aging adds depth and character (e.g. Citadelle Réserve which is one of the first aged gin).
- Flavoring: Some gins add flavors post-distillation (not allowed in London Dry Gin).
- Liqueurs: Sweetened gins like sloe gin are made by steeping fruits and sugar.
Gin Types and Styles
A) By flavour profiles:
- Juniper-Forward: Classic gins with bold juniper flavors, like London Dry Gin.
- Citrus: Bright and zesty, featuring lemon, orange, or grapefruit botanicals.
- Floral: Delicate and aromatic, with notes of rose, lavender, or chamomile.
- Herbal: Fresh and green, showcasing basil, rosemary, or thyme.
- Spiced: Warm and rich, with hints of cinnamon, cardamom, or cloves.
B) By production methods:
- London Dry Gin: A traditional method with strict rules; all flavors must come from natural botanicals added during distillation, resulting in a clean and consistent profile.
- Contemporary Gin: A more flexible approach, allowing for creative use of botanicals and techniques, often with flavors added post-distillation for innovative, modern styles.
What Makes a Gin More “Valuable”?
Here’s what contributes to its value:
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Techniques in Flavor Extraction
Some types of gin are more difficult to make like London Dry Gin. You can't cut corners - the rules say you can only use natural stuff, and once you're done distilling, that's it - no flavors, sweeteners, or colorings can be added after distillation. This adds extra challenge to achieve complex, layered flavors, as distillers must rely solely on the distillation process. Besides, some gin makers even use fancy vacuum systems to get it right, but that means expensive equipment and expertise.
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Complexity of Sub-Processes
Some gins need extra steps to make them special such as hybrid distillation (combining steeping and vapor infusion) or individual botanical distillation or barrel aging, taking more time and labor, which adds to their value.
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Rarity of Botanicals
Not all botanicals are easy to get. Some only grow in certain places or during specific seasons. When you're hunting down rare ingredients from far-off places, the price goes up. It's like trying to find truffles instead of regular mushrooms.
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Craftsmanship
Making good gin is like being a chef. You need to know exactly how much of each ingredient to use to balance the flavour, especially when you're doing it all in one go. The best gin makers spend years learning how to balance all these flavors just right.
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Small-Batch Production
When gin makers handcraft in small amounts, they can pay more attention to each bottle. It's like the difference between handmade furniture and mass-produced stuff - you get something special, but it costs more.
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Packaging and Marketing
While not part of the gin itself, premium packaging (e.g. custom bottles) and branding play a significant role in perceived value. A high-end look and effective marketing can elevate a gin’s price point.
Conclusion
Making gin is like cooking - you can make a quick pasta with frozen food in one step, or you can spend hours on a fancy dish with fresh and rare ingredients. Both are good, but one costs more for a reason.
Should gin cost the same as aged spirits? Well, aging isn't everything. Making good gin takes skill and often costs just as much as making whisky. Some gins deserve their high price tags because of how they're made, not how long they sat in a barrel.
Of course, whether you want to spend extra on fancy gin is up to you. I hope that now you know why some bottles cost more than others. Next time you're at the liquor store, you'll understand what you're paying for! 🍸