Extracting Flavor

We have established that gin is a combination of neutral spirit and botanicals, predominately juniper. Botanicals can also include roots, fruits, seeds, spices, berries, nuts, barks, and herbs. Each gin has a different botanical recipe and another element is how the flavors are being added or extracted.​ 

The best way is to separate it into two methods:​ 

Cold Compounded Gins 

These are flavored with extracts, essences, and / or infusions / macerations, without distillation. Compounded gins are often made by simply mixing juniper oil and other flavor essences with a neutral spirit. These styles were often created to mask the unpleasant flavors in a low-quality neutral spirit. 

Distilled Gins 

The most common way of creating a distilled gin is a method called steep & boil where botanicals are added to alcohol, heated and distilled. Compare this to making a tea, it is a very effective extraction process. Other methods include vapor distillation and vacuum distillation. ​