Editing Gin (section)

===Methods===

Gin can be broadly differentiated into three basic styles reflecting modernization in its distillation and flavouring techniques:<ref name=HAB>{{citation |title=Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects |first=Alan J. |last=Buglass |chapter=3.4 |year=2011 |publisher=John Wiley & Sons, Ltd. |isbn=978-0-470-51202-9}}</ref>

'''Pot distilled gin''' represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain [[Mash ingredients|mash]] (malt wine) from [[barley]] or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A ''double gin'' can be produced by redistilling the first gin again with more botanicals. Due to the use of [[Pot still|pot stills]], the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. ''Korenwijn'' (grain wine) and the ''oude'' (old) style of ''Geneva gin'' or ''Holland gin'' represent the most prominent gins of this class.<ref name=HAB/>

'''Column distilled gin''' evolved following the invention of the [[Coffey still]], and is produced by first distilling high proof (e.g. 96% ABV) [[Rectified spirit|neutral spirits]] from a fermented mash or wash using a refluxing still such as a [[Fractionating column|column still]]. The fermentable base for this spirit may be derived from grain, [[sugar beet]]s, [[grape]]s, [[potato]]es, [[sugar cane]], plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge.<ref>{{cite web|url=http://homedistiller.org/equip/designs/gin|title=Home Distillation of Alcohol (Homemade Alcohol to Drink)|access-date=6 October 2014|archive-date=21 September 2014|archive-url=https://web.archive.org/web/20140921060504/http://homedistiller.org/equip/designs/gin|url-status=dead}}</ref> This method yields a gin lighter in flavour than the older pot still method, and results in either a ''distilled gin'' or ''London dry gin'',<ref name=HAB/> depending largely upon how the spirit is finished. The evolution of hybrid<ref>{{Cite web |last=Jeffreys |first=Henry |date=2020-01-16 |title=How the iStill is revolutionising distillation |url=https://www.masterofmalt.com/blog/post/how-the-istill-is-revolutionising-distillation.aspx/?srsltid=AfmBOorak2Mq5vgyMcQUrViWQz-hLBkDFnO1qJ7IDU6e_6Pf1EIcIkqv |access-date=2025-05-01 |website=Master of Malt blog |language=en-GB}}</ref> (or computer-controlled) stills to control the amount of flavour or reflux has resulted in smoother spirits produced by smaller distilleries around the world.

'''Compound gin''' is made by compounding (blending) neutral spirits with essences, other [[Flavoring#Regulations on natural flavoring|natural flavourings]], or ingredients left to infuse in neutral spirit without redistillation.