What makes a gin dry?

Gin's dryness is primarily attributed to the botanicals used during distillation. While traditional gin recipes include various herbs and spices, the predominant flavoring agent in dry gin is juniper berries. These berries lend a distinct piney and aromatic flavor profile, characterized by their dryness.

The distillation process also plays a significant role in determining the dryness of gin. Gin is made by redistilling a spirit (usually neutral grain alcohol) with the selected botanicals. Dry gins undergo a higher level of distillation, resulting in a purer and more concentrated juniper-forward spirit. This process removes unwanted impurities and retains the essential flavors and aromas of the juniper berries, leading to a distinctly dry character.

Additionally, some gin distillers employ a technique called "vapor infusion" or "vapor extraction." This method involves suspending the botanicals in a vapor stream above the base spirit during distillation, allowing the flavors and aromas to infuse without adding any additional water. This process further contributes to the dryness of gin by minimizing dilution.

To ensure the final spirit meets the standards of dry gin, regulations often require a minimum amount of juniper berries to be used and a high minimum alcoholic strength. These requirements help maintain the juniper-forward flavor profile and ensure the dryness of the gin.

In summary, the dryness of gin is achieved through the use of predominantly juniper berries as the main botanical, the process of high-level distillation, and the absence of additional sweeteners or flavorings. This results in a crisp, clean, and distinctly dry taste profile that is characteristic of dry gin.