When it comes to the base spirit for gin, the majority of “western” gins, which are made in countries like the UK, USA, and Europe, use a grain neutral spirit (GNS). This means that the base of the gin is made from a neutral spirit that is derived from grains such as barley, rye, or wheat.
To create this base spirit, the first step is to mix the chosen grain with warm water. This mixture helps to break down the starches present in the grain into fermentable sugars. The warm water acts as a catalyst for this process, allowing the starches to be converted into sugars that can be fermented.
Once the starches have been broken down into sugars, yeast is added to the mixture. The yeast ferments the sugars, converting them into alcohol. This fermentation process usually takes several days to complete, and during this time, the yeast consumes the sugars and produces alcohol as a byproduct.
After fermentation is complete, the resulting liquid is distilled to increase its alcohol content and remove impurities. Distillation involves heating the liquid and collecting the vapor that is produced. This vapor is then cooled and condensed back into a liquid, resulting in a higher alcohol concentration.
The resulting neutral spirit, which is essentially pure alcohol, is then used as the base for making gin. It is important for the base spirit to be neutral in flavor so that it does not overpower the botanicals used to flavor the gin. The neutral spirit provides a blank canvas for the botanicals to shine and create the distinct flavors and aromas that are characteristic of gin.
It is worth noting that while a grain neutral spirit is the most common base for gin, there are other types of base spirits that can be used as well. For example, some gins are made using a base spirit derived from grapes, such as in the case of some gin produced in France. Additionally, some craft distillers experiment with using different base spirits, such as potato or corn, to create unique and interesting gins.
The base spirit for gin is typically a grain neutral spirit, which is made by fermenting grains such as barley, rye, or wheat to convert their starches into sugars. This mixture is then fermented with yeast to produce alcohol, which is subsequently distilled to increase its alcohol content. The resulting neutral spirit serves as a blank canvas for the botanicals used to flavor the gin, allowing them to shine and create the distinct characteristics of the final product.