As part of our Gin Essentials series, we continue with how gin extracts its flavour.
Transitioning from the ingredients that form the backbone of gin, we now dive into the fascinating journey of transforming these raw elements into the sophisticated spirit known as gin. In this post, we will explain the three major gin-making techniques – maceration, vapor infusion, and separate botanical distillates – and exactly how each method impacts the resulting flavor. So let's continue with the Gin Essentials by exploring how gin extracts its flavour.
How Gin Extracts Its Flavour: Maceration vs Vapor Infusion vs Separate Botanical Distillates
Gin is all about flavour—layers of juniper, citrus, herbs, roots and spices working together in harmony. But the way those flavours are extracted is just as important as the botanicals themselves. Distillers use different production methods to shape the aroma, intensity, and texture of their gin, resulting in distinct styles even when the botanical recipe is the same.
The three most common methods of flavour extraction are:
- Maceration
- Vapor Infusion
- Separate Botanical Distillates (Individual Distillations)
Understanding how each works will help you appreciate why your favourite gins taste the way they do.
🔥 1. Maceration (Steeping Botanicals in Alcohol)
Bold, robust, full-flavoured gin
What it is:
Maceration is the simplest—and oldest—method of gin production. Distillers soak botanicals directly in neutral alcohol, usually for several hours or overnight, before distilling the mixture. This allows alcohol to dissolve and absorb the oils and aromatic compounds from the botanicals.
How it works:
- Botanicals are placed into the still with neutral spirit
- They steep for a set period (from a few hours to 48 hours)
- The entire mixture is then distilled
How maceration impacts flavour:
- Produces big, bold, concentrated flavours
- Extracts heavier oils → gin feels richer, more viscous
- Juniper tends to be stronger and more resinous
- Citrus peel becomes thicker and more marmalade-like
- Spice notes (coriander, cardamom, cinnamon) are more intense and earthy
This method is typical for:
- Traditional London Dry Gins
- Classic, juniper-forward expressions (e.g. Km12 Gin)
- Gins that aim for a full-bodied palate
Flavour summary:
- Rich, oily, intense, full-bodied
☁️ 2. Vapor Infusion (Botanicals Suspended Above the Spirit)
Light, aromatic, elegant gin
What it is:
In vapor infusion, botanicals never touch the alcohol directly. Instead, they sit in a basket above the liquid. When the still heats up, alcohol vapor rises through the botanicals, carrying delicate aromas with it.
How it works:
- Neutral spirit sits in the pot
- Botanicals rest in a perforated basket
- Alcohol vapor passes through botanicals during distillation
- Volatile compounds are collected without heavy oils
How vapor infusion impacts flavour:
- Produces lighter, brighter, more aromatic flavors
- Extracts high, floral, and citrus notes extremely well
- Avoids the heavy, resinous oils extracted by maceration
- Results in a cleaner, softer mouthfeel
- Great for showcasing delicate herbs and flowers
Perfect for:
- Modern, floral gins (e.g. Cirka Gin Sauvage)
- Citrus-led gins (e.g. St. Laurent Gin)
- Gins aiming for smoothness and elegance
Flavour summary:
- Delicate, citrus-forward, aromatic, smooth
🍃 3. Separate Botanical Distillates (Individual Distillation Method)
Precise, complex, highly controlled gin
What it is:
Instead of distilling everything together, each botanical (or group of similar botanicals) is distilled separately. The distiller then blends the individual distillates in precise ratios to create the final gin.
How it works:
- Each botanical is distilled alone or in small themed groups
- Every distillate captures the pure essence of that ingredient
- Distillates are then blended like perfume
- Gives distillers full control over balance and intensity
How individual distillations impact flavour:
- Allows extreme precision—each botanical’s ideal temperature and method can be optimised
- Produces clean, crystalline flavours
- Prevents over-extraction of strong botanicals (e.g., juniper, cinnamon)
- Enables complex, multi-layered flavour structures
- Often results in smoother, more refined gin
Used for:
- Premium craft gins
- Multi-botanical gins (20+ botanicals)
- Gins seeking balance and refinement
Flavour summary:
- Clean, layered, balanced, highly detailed
🔍 Which Method Creates the “Best” Gin? There is no single “best” method—just different tools for different styles.
Sources & References
[1] 27 CFR § 5.144 - Class 4; gin. - Legal Information Institute (Cornell, citing TTB) (2022)
[2] How to Make Gin: Preparation, Ingredients and Secrets of the Most Aromatic Spirit - 100 and No More (2023)
[3] Understanding the gin production process - Ahlstrom (2023)
[4] The Essential Guide to Gin Botanicals for Craft Distillers - Distillery University (2020)