Gin

1. 1

   The sugar

   Gin starts from a neutral spirit of agricultural origin, usually grain, made in columns at about 96%.

2. 2

   The ferment

   Fermentation happens upstream: the gin distiller buys or makes neutral spirit.

3. 3

   The still

   The spirit is redistilled with juniper and other botanicals (coriander, angelica, citrus peel), either steeped in the pot or held in a basket in the vapour path.

4. 4

   The wait

   Normally unaged. It descends from genever, the malty juniper spirit of the Low Countries.

The rules

• Juniper must be the predominant flavour
• Distilled gin: redistilled with botanicals
• London gin: no flavouring added after distillation, only water and a trace of sugar

In the glass

Pine-resinous juniper first, then citrus, spice and roots.