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Gin flavor changes after sitting in storage


Paul-JTDC

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Hello, we've had a few commercial spirits out for several months and had made very small batch R&D gin for over year. We recently settled on a gin recipe and scaled up to full production. We use the same high quality organic cane natural spirit as our vodka at 40% and pass it through a gin basket on our small 200 liter column still. The vapor infused gin is collected, proofed to 48% ABV, filtered, stored, then proofed to 45% ABV for bottling. We've found that if the gin sits in a 55 gal drum for more than a few hours there is significant settling or stratification of flavor. 

For example, immediately after filtering, the gin will have the flavor profile we want, but after a few hours stored in a drum, it will taste different (more anise-forward, in this case, and the black pepper and juniper are significantly reduced). If we aggressively agitate / mix the stored gin in the drum, and take another sample, it tastes correct again. So, it seems as if some of the botanical flavors / oils are separating in storage. This obviously presents issues for consistency.

Has anyone else experienced this issue? We had never heard of it before. Any solutions besides frequently mixing bulk containers?

Thanks,

Paul

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Post bottling, you need to store for approx. 2 to 3 weeks for complete flavour marriage of your spirit and water.  Above, you have not mentioned any agitation of your product for complete mixing.   Something to consider.

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Separation would be fairly obvious as you would have cloudy gin with obvious layering.  I don't think that's the case.

Longer rest periods are required before you validate your flavor profile.  Oxygen will react with numerous components in the gin, changing the flavor profile over the first few days.  Hell, I wouldn't do a serious taste test on your recipe without at least a few days rest, then at least a week in bottle to stabilize.

Of all the spirits we make, gin has the most variability between distillation, bottling, and drinking.

 

 

 

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Thanks for the insight! Seems like the consensus we're hearing is exactly this — gin just needs to rest a while before the final flavor can be observed. 

Thanks again for the help,

-Paul

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  • 1 month later...

@Hope Springs Distillery You have to describe your process more if you want feedback 

On 5/5/2022 at 7:54 AM, Hope Springs Distillery said:

have measured out a sufficient amount to proof and bottle.

What does this mean? Has a big batch been sitting a long time? Do you use any roots, which can be a flavor fixative?

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