How is gin made?
Produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant.
The most usual production method for gin is to distill botanicals, such as juniper, coriander, citrus peel, cinnamon, almond or liquorice, with neutral grain alcohol. Making gin is like flavoring vodka, except that botanicals are always natural.
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