Virginia Spirits 101: Gin
Contributions by Patrick Evans-Hylton
Originally (and somewhat still) valued for its perceived medicinal qualities, gin has so much to offer – whether it’s the star in a classic cocktail like a martini or adding some complexity to countless other sparkling, juice-based or simple cocktail recipes.
Gin production has been around since the beginning in America, but it had a welcomed revival during the days of Prohibition, when the spirit was plentiful behind secret doors.
There are endless combinations of herbs, spices and botanicals, but juniper (coniferous trees and shrubs and berries) is the essential piece to every batch. The flavor coyly lingers on the palate and plays nicely with others.
With so many iconic cocktail creations spurring out of this distilled spirit, it’s no wonder it caught on in the local craft distillery scene. Today, more than 30 gin producers span the commonwealth. Keep reading to learn more about the process of making gin, where to find it, how to properly store it best enjoy it.
The difference from that other clear spirit: Vodka
The main difference between gin and vodka: the ingredients (a.k.a juniper and other additions) and distilling processes are different. You can make vodka from just about anything, and once the starchy grain has been all mashed up, the enzymes get to work, begin the fermentation process and develop sugars needed for it to become vodka.
Vodka producers also will often undergo multiple rounds of distillation and seek out the purest water for an end product that is as neutral and clean as possible.
Gin, on the other hand, is all about the flavor.
How to Make
- Getting the base: Most alcohol-making begins by fermenting an agricultural product. The most common base for liquor is a mixture of grains— think corn, wheat, rye or malt barley— though producers can use other ingredients like molasses or potatoes. For more on this process (from grain to bottle), visit our Vodka 101 blog.
- Distillation: There are a variety of methods to achieve a flavorful gin through distillation. Some producers favor one, while some use a combination. Here are the three most common:
- Steeping: The distiller mixes the ethanol and botanicals directly in a pot still. The botanicals steep in the base spirit for as long as needed (up to 48 hours) to reach the distiller’s preferred flavor profile and strength.
- Vapor infusion: This method involves a Carter-head still, which has a suspended basket for containing the botanicals. The basket contents hang over the base spirit, and while it is being heated, ethanol vapors rise up. This allows the botanicals to release their essential oils into the vapors, which then reliquify, carrying the botanical flavors with them.
- Vacuum distillation: Proponents of this method believe that distilling under lower temperature conditions allows for more flavorful and pure botanical products. When distilled within a low-pressure vacuum environment, the ethanol’s boiling point is significantly reduced.
- Add water: After the distillation process, gin makers will often add water to achieve the desired alcohol by volume.
The distillation of gin is really where distillers get to show off their creativity and mastery of flavors. Juniper berries (required) have a woody, pine-like flavor, and most distillers opt to add additional botanicals. Some ideas include citrus peel, different roots, cardamom, anise, coriander and cinnamon.
There are several styles of making gin. The four most common varieties include London Dry, Old Tom, Plymouth and contemporary or New American gin (a catch-all classification used to describe a gin that doesn’t fit in with other historical styles). Read more about those here.
*If interested in making your own juniper-forward spirit, you must follow Virginia codes and regulations.
The Virginia Way

The creativity and experimentation required to make gin is all the more apparent in a small-batch, handcrafted distilling community like Virginia. Everyone has their own take on gin— from what flavors belong in the bottle to the balance of it all.
Across the state, you’ll find interesting, contemporary twists like Virago Modern Gin with Oolong Tea from Virago Spirits to historical odes like Watershed ‘Old Tom’ Gin from Catoctin Creek. Depending on the concoction you’re going for, you can find everything you could want and more from Virginia’s bustling gin scene.
Head to the ‘How to Enjoy’ section for more on flavors, cocktails and food pairings.
How to Shop
If you’re lucky enough to live in Virginia, a.k.a the Birthplace of American Spirits, you have no shortage of options when it comes to one of the most unique, complex spirits— with more than 30 gin producers.
You have two simple options to purchase a local bottle: At Virginia ABC stores or straight to the source at a distillery. With 400+ stores, you’re likely not far from a Virginia ABC store. If your store doesn’t have what you’re looking for, you can order online and have it shipped to a store of your choice within 7-14 days. If you’re looking for an experience and you want the opportunity to try before you buy, visiting a local distillery is your best bet. Plus, you’ll even find some small-batch products at the distillery that may not be on the shelves or listed with Virginia ABC.
Taking advantage of events or festivals is another great option to sample before committing to the purchase.
Finally, simply ask for “Virginia-made” at your favorite restaurant. Chat with your bartender or server to determine a cocktail recommendation or which local gins are available for a sip. The more we ask for and support local, the more you’ll see Virginia on the menu!
How to Store
- Store in a cool, dark place: Keep Virginia gin away from direct sunlight and heat sources. If you know you’re drinking it soon or simply want to keep it at the ready, you can store it in the freezer (the high alcohol content won’t freeze) and it’ll be perfectly chilled.
- Keep the bottle tightly sealed: A tightly sealed bottle prevents oxygen from entering and interacting with the alcohol. While opened alcohol is unlikely to be unsafe to drink, its flavors can change over time.
- Store upright: Storing gin upright minimizes beverage contact with the bottle’s cap, which can potentially alter its flavor over time.
How to Enjoy

Gin is a complex spirit that can vary in aroma and flavor profile.
In general, gin can be divided into six broad flavor profiles: dried fruit, fresh fruit, floral, herbaceous, spice, and sweet, with many nuances under each category.
You may pick up notes of pine, or anise, citrus peel or lavender; gin truly has one of the most diverse profiles among spirits. Note, there may be a flavor that is forward on the palate, like juniper, but most are subtle and simply working alongside other flavors in perfect concert.
There are so many iconic gin cocktails to choose from, but here are four classics to inspire your next glass:
COCKTAIL RECIPES
Classic Martini
A classic gin martini is the epitome of class and has been a staple in cocktails for more than a century.
Recipe
- (Optional) Pour ½ oz. dry vermouth in a martini glass and swirl glass. Make sure the vermouth coats the entire glass interior. Discard remaining vermouth.
- Fill a small glass pitcher with ice and pour in 3 oz. gin. With a metal spoon, stir in a clockwise motion one hundred times.
- Strain chilled gin into prepared martini glass and garnish with a lemon peel.
The VirGINia Fizz
The fizz is a variation on a sour cocktail but is crafted with the addition of carbonated water to give fizz, hence its signature name.
Recipe
- To prepare the cocktail, add ½ tsp. fine sugar on top of 3-4 strawberries and muddle until berries are well mashed.
- Add 3 oz. gin and 1 oz. freshly squeezed lemon juice and stir until sugar is dissolved.
- Add ice cubes about three-fourths up the side of an old-fashioned glass and top with club soda.
- Garnish with a whole strawberry.
*Strawberries can be substituted for any other berry, or omitted altogether.
Gin Rickey
A favorite drink of the nineteenth century, this cocktail has ties to Shoomaker’s Saloon in Washington, D.C., and Democratic lobbyist Colonel Joe Rickey in the 1880s.
Recipe
- Fill a highball glass with ice.
- Add 2 oz. gin and freshly squeezed lime juice.
- Top with club soda and garnish with a lime wedge.
Gin & Tonic
A hot weather cocktail calling card, the gin and tonic is refreshing and a classic for a reason. Our recipe below combines one part gin to three parts tonic, but for boozier drinks you can up the ratio to either 1:2 or 1:1.
Recipe
- In a very tall glass with several ice cubes added, pour in 2 oz. gin then 6 oz. tonic water.
- Stir to mix and garnish with a lime wedge.
GIN WITH FOOD
Gin has a subtle botanical essence to it, allowing the spirit to pair well with many things. Remember that when pairing cocktails with food, consider the primary flavor in the cocktail and compare and contrast with the dish.
These pairings are based on a serving of chilled gin, or a gin martini with no garnish or a simple garnish of a lemon twist:
- Avocado toast.
- Beef, pork, or lamb roasts.
- Charcuterie plate with a variety of cured meats like Calabrese sausage, prosciutto, salami, and Serrano ham. Include a number of cheeses like piquant blue and sharp cheddar; nice creamy brie is good, too. Also include marinated olives.
- Grilled chicken, meats, or seafood.
- Crostini with a number of toppings, like herbed chève, country paté, garlic hummus, and olive tapenade.
- Lobster roll.
- Salads with a number of toppings and tossed in vinaigrette.
- Grilled or toasted sandwiches or wraps with meats and cheeses as fillings.
- Smoked salmon plate.
- Sushi and sashimi.
- Bacon or ham quiche.
Also note that a martini is a great aperitif and digestif!
Patrick Evans-Hylton is a Johnson & Wales-trained chef, food historian and award-winning food journalist covering tasty trends since 1995. He is the author of Virginia Distilled: Four Centuries of Drinking in the Old Dominion. Visit VirginiaEatsAndDrinks.com for more.