While gin and vodka are made as neutral liquors, gin has additional ingredients, such as juniper berries, to give it its characteristic pine flavor. In fact, gin can only be called gin if it contains juniper. Without this, liquor is technically vodka. The flavor also differs greatly between the two liquors.
So what's the difference between gin and vodka? Gin is often associated with herbal and pine notes, while vodka has been best described as a flavorless entity. Vodka is a neutral liquor made with fermentable ingredients, such as grains or fruits, that is distilled or treated to create a liquor without character, aroma, flavor or color. Gin, on the other hand, is a liquor that has 40 percent alcohol or more, with its main characteristic flavor derived from juniper berries. No, gin and vodka are not the same thing.
BBC Good Food explains that the distillation of gin begins with a neutral grain alcohol, but the flavors are improved by the addition of juniper berries and other botanical ingredients. In fact, gin gets its name from genever, the Dutch word for juniper (via The Manual). Smithsonian magazine explains that the flavor of juniper berries is reminiscent of pine, with hints of fruit and pepper. On the other hand, the word vodka comes from voda, the Russian word for water (via Britannica).
Gin is known for its pine and herbal flavors, while vodka is famous for its odourless and tasteless profile. Both are very different beverages, but they also share many similarities. The two spirits are similar in the fact that they are both clear and colorless. But their tastes are completely different.
Vodka, to begin with, is tasteless and neutral. It has no distinctive flavor of its own. It is usually a water-based liquor that has a clean finish. On the other hand, gin is very different.
It has a distinctive flavor and flavor, with some herbal flavors. Compared to vodka, gin is made from eight botanical ingredients, giving it a strong flavor. In fact, both liquors make a clear difference in taste and flavor due to the difference in the production process. If you're interested in learning more about the differences between gin and vodka, continue reading below with Saucey.
The flavors of a gin come from its botanical ingredients (i.e., the herbs, seeds, flowers, plants or spices that are added during production) and, more importantly, all gins must contain juniper; in fact, the predominant flavor must be juniper; otherwise, the beverage cannot be defined as gin , by law. From now on, water is added to reduce alcohol to about 40 percent alcohol, and in the case of gin, this is where it is mixed with juniper and other herbs and spices. This liquor really grew in relevance in the early 18th century, when the British government relaxed restrictions on gin production and began to impose high taxes on all imported liquors. Gin and rum were stored in wooden barrels under deck, along with the ship's powder tank.
While there are some conventional points for and against gin versus vodka, vodka is the final winner. This is all due to the fact that you can redistill gin from vodka after adding some new spices, some herbal extracts and flavors. But later, in the 17th century, Franciscus de la Boe, doctor and professor, introduced modern gin. Like most spirits, vodka and gin were once used as medicines to cure different types of diseases before Western practices were invented.
The history of gin is a bit blurry, but the first records of the liquor date back to the mid-17th century. Other popular cocktails that use gin include Ramos Gin Fizz, Martinez, Gin Rickey, Red Snapper, Tom Collins, White Lady, Hanky Panky, Clover Club and more. This change in the law led to a massive nationwide movement in the creation of gin, introducing several new variations in the market. Strong opinions abound on both sides of the argument about how or whether or not innovative new products should be allowed to call themselves “gin”.
The different combination of botanical ingredients in the distillation process causes variations in flavor between gin products. . .
