How to Distill Gin

Soaking juniper berries and coriander seeds in vodka for distilling gin.

Distilling gin is one of the more creative distillation processes. What differentiates one gin from the next is the combination and proportion of herbs and essences used in the distillation process. Although it is fun to experiment with infusions for your gin, for gin to be gin, it must contain juniper berries.

Things You'll Need

• 20 liters malt vodka (75% to 95% alcohol)
• 1 cup crushed juniper berries
• 1/2 cup coriander seeds
• 2 tablespoons cardamom pods
• 1 tablespoon cinnamon
• Cooking thermometer
• Pot still
• Cheesecloth or small basket that fits inside the pot still kettle

Instructions

1. Put the malt vodka into a large pot distiller. Put all the flavorings for your gin (juniper berries, coriander seeds, cardamom, and cinnamon) into a small basket (or wrapped in cheesecloth) that will fit in the kettle of the pot still without submerging in the liquid.

2. Put the pot distiller on a burner. Place the basket or pouch of gin flavorings inside the pot and close the lid. Submerge the flavorings in the vodka and let it steep from 24 hours to 1 week depending on how strong you'd like the flavoring to be. The longer the steeping process, the stronger your gin will taste of aromatics.

3. Heat the pot distiller to 181 degrees Fahrenheit (about 83 degrees Celsius). Measure the temperature using your cooking thermometer. Set aside the first collection of alcohol and continue heating the pot still.

4. Collect all of the distilled gin produced between 181 degrees Fahrenheit and up to 187 or 192 degrees Fahrenheit (86 to 89 degrees Celsius). This is the "middle cut," and famous gins such as Beefeaters only use the middle cut of gin and discard anything produced at other temperatures.

References

• How is Hard Liquor Made?
• Purchase a Pot Still
• How to Distill Gin at Home (French site)

Resources

• Read this Article in Spanish
• Home Distillation of Alcohol
• Beefeater Gin: London Dry Gin