Gin 02: The Science of Gin’s Flavor

Botanicals, Booze, and a Bit of Magic - How Distillation & Infusion Methods Shape Flavor in Gin

Distillation is where science meets artistry, transforming a neutral spirit into something layered, complex, and brimming with botanical character. At its core, distillation isn’t just about separating alcohol from water—it’s about concentrating and refining flavors, capturing the most aromatic and flavorful components while leaving behind unwanted impurities. In gin, the choice of distillation method plays a huge role in the texture, intensity, and balance of botanicals, shaping everything from a bold, juniper-heavy London Dry to a delicate, floral-forward contemporary gin.

But not all distillation methods are created equal. Some techniques result in heavier, richer spirits, while others yield crisp, clean expressions. The way botanicals are infused also impacts the final profile—whether they’re steeped, steamed, or blended post-distillation. Let’s break it down.

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Types of Distillation Used in Gin

The equipment and method used to distill gin dramatically affect its flavour intensity, texture, and aroma. Here are the three main approaches: