It was once the case that the flavour profile of a gin was mostly determined by its botanical mix. Traditionally, gins made in the UK are made with neutral grain spirit, often produced from wheat. This serves as a blank canvas for botanical artistry: the splatters of colours, the heady sienna tones of spice, the vivacious crimson tones of berry, and the heady purple juniper hues.
But ideas are evolving. Vodka is expanding from the long-held standard of neutrality, to include vodkas showing great character from the base material. Gin has likewise evolved to include all manner of base ingredients, with these bringing an extra dimension to character, be it flavour or texture.
English distiller William Chase’s potato-based gin
