However, its ABV content is remarkably similar. In fact, the average alcohol in vodka is almost identical to that of gin (40%), although the upper ends of vodka are slightly more severe (95% versus 76%). Therefore, it can be safely said that it will not be much more difficult for you to get drunk with gin than with vodka. So what's the difference between gin and vodka? Gin is often associated with herbal and pine notes, while vodka is 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. Is gin stronger than vodka? Both gin and vodka are highly distilled and, for the most part, are considered clear liquids with a very high alcohol content. However, gin is flavored with juniper berries, while vodka is not.
Vodka can also rise in terms of alcohol percentage, making it a little more difficult to drink than gin if you opt for those with higher levels of alcohol. Is gin stronger than vodka? No, on average, gin and vodka are similar in alcohol content, but in the high-percentage spectrum of vodkas, vodka is stronger than gin. The minimum percentage of alcohol by volume of gin varies; in Europe it is 37.5 percent and in the United States it is 40 percent ABV. This is because the restrictions on the alcohol level gin can have are less severe; that's why most distilleries can get away with some gin bottles that contain an absurdly high alcohol level.
Gin is often associated with herbal and pine notes, while vodka is best described as a flavorless entity. We will mention that because of the great flavor that gin has, many people prefer to consume it at room temperature. Vodka is a neutral liquor containing essentially water and alcohol, which has no flavor, while gin offers a distinctive herbal note that comes from the eight herbs used to realize its predominantly juniper flavor. Popular botanical ingredients or flavoring agents for gin often include citrus elements such as lemon or orange peel, as well as a combination of other spices, which may include star anise, dragon's eye, coriander, nutmeg and cinnamon.
While they are also considered a good base for mixing beverages, you should be aware of how strong gin can be. On the other hand, gin has been created to be mixed with other beverages, since botanical ingredients come to life in cocktails and beverages and add complexity to the drink. The weakest gins already have 40% alcohol, which is much higher than standard canned or bottled beer, which only contains about 5% alcohol. Keep in mind that if the strongest flavor of gin is not that of juniper, the drink cannot be labeled as gin according to the law.
Gin must contain a minimum of 37.3% alcohol by volume at the end of the production process, but you will also find types of gin on the market with 35% alcohol. Ironically, many of the countries that belong to the vodka belt prefer beer to vodka, and some countries consume more than twice as much beer as vodka (in terms of pure alcohol). The precise origins of vodka remain unclear, but the word derives from Slavic for “water” (vodka), and “vodka” first appeared in a 15th-century court document in Poland, where it had become a major export. In addition to the base ingredient, it is the nuanced botanical ingredients that define one gin from another, but they all have in common that crucial juniper.