Gin Terminology

A comprehensive glossary of gin-related terms, from distillation techniques to botanical classifications

Distillation Terms

Neutral Spirit

A highly distilled alcohol (typically 96% ABV) that serves as the base for gin. Usually made from grain, it has minimal flavor, allowing botanicals to shine.

Copper Pot Still

Traditional distillation equipment made of copper, which removes sulfur compounds and creates a smoother spirit. The shape affects flavor development.

Column Distillation

A continuous distillation process using tall columns that produces lighter, more neutral spirits. Often used for creating the base neutral spirit.

Maceration

The process of steeping botanicals in neutral spirit before distillation, allowing flavors to infuse. Can last from hours to days depending on the recipe.

Vapor Infusion

A distillation technique where alcohol vapor passes through a basket of botanicals suspended above the liquid, extracting lighter, more delicate flavors.

Heads and Tails

The first (heads) and last (tails) portions of distillation that contain undesirable compounds. Distillers discard these, keeping only the 'heart' for the final product.

Botanical Basket

A perforated container suspended in the still where botanicals are placed for vapor infusion. Allows more delicate extraction than maceration.

Botanical Terms

Botanicals

Natural plant ingredients used to flavor gin during distillation, including berries, seeds, roots, peels, and herbs. Juniper is the only required botanical.

Juniper

Juniperus communis berries that provide gin's characteristic piney, resinous flavor. By law, juniper must be the predominant flavor in any spirit labeled as gin.

Gin Styles

London Dry

A gin style (not a place of origin) defined by all botanicals being added during distillation, no artificial flavors, and no added sugar after distillation. Must be at least 37.5% ABV.

Navy Strength

Gin bottled at 57% ABV or higher. Historically, this proof was required by the British Royal Navy because gunpowder would still ignite if soaked in spirits at this strength.

Old Tom

A slightly sweeter gin style popular in the 18th century, bridging genever and London Dry. Often aged in barrels or sweetened with sugar, creating a rounder profile.

Genever

The Dutch predecessor to gin, made with malt wine that gives it a whiskey-like character. Less botanical-forward than modern gin, emphasizing grain flavors.

New Western Dry

A modern American style where juniper takes a supporting role to other botanicals. Allows creative distillers to showcase unique ingredients like cucumber or rose.

Sloe Gin

Not technically gin but a liqueur made by steeping sloe berries (blackthorn fruit) in gin with sugar. Deep red color with sweet, fruity, almond-like flavor.

Compound Gin

Gin made by adding botanical extracts or essences to neutral spirit without redistillation. Lower quality than distilled gin, but historically significant.

Cask-Aged Gin

Gin aged in wooden barrels, typically oak. Aging adds color and complexity from wood, creating a style that bridges gin and whiskey characteristics.

Historical Terms

Gin Craze

A period of excessive gin consumption in England (1720-1751) that created a public health crisis. Ended with the Gin Act of 1751 which regulated production and sales.

Gin Palace

Ornate Victorian-era gin shops with elaborate decorations designed to attract customers. These establishments helped rehabilitate gin's reputation after the Gin Craze.

Dutch Courage

Slang for drinking alcohol (especially gin) to bolster confidence. Originated from British soldiers drinking genever before battle during the Thirty Years' War.

Mother's Ruin

Victorian slang for gin, referring to its association with poverty and maternal neglect during the Gin Craze. Reflects gin's dark social history.

Bathtub Gin

Prohibition-era slang for homemade compound gin, often made illegally. Named because bottles were too tall for sinks, requiring bathtubs to mix ingredients.