Gin is a tale told through flavour. A dance of juniper berries and botanicals, mingled together through the ancient art of distillation. But there’s a subtle story unfolding beneath the surface: the tale of flavour stability and, where relevant, colour degradation.
These two factors profoundly shape the gin-drinking experience, but they often remain hidden to even the most discerning drinkers. No-one really thinks about it. And why would you?! There’s no need to unless something is wrong.
As the distiller you need to be aware of it however. You need to find ways to ensure your product is stable and able to stand proud on shelf for however long it’s up there. (Hopefully not too long with good rotation and a good Route to Market Strategy)!
For those in the midst of NPD or having landed here via a frantic google on how to fix there issue – here are the big talking points…
Flavour stability starts with the resting phase
Every gin, once distilled, embarks on a journey of transformation. During the first few hours and even days post-distillation, the flavour of gin changes radically.
It’s normal, and what’s known as the ‘resting phase’ is an essential step that allows the intricate chemistry of the gin to settle and stabilise. Most distillers will leave a batch settle and rest for at least a day before cutting with water (or more Neutral Spirit if making a multi-shot gin). Some go as far as leaving it weeks, some store for months.
For those working to a timescale of days and weeks, much of the delay is built around other factors than how long it takes to chemically stabilise. It’s mostly because it’s convenient to wait in order to have multiple batches to bottle all at once.
Meanwhile, others might have a ‘mother batch’ where each new distillation is added to even out the minor variances between them. This latter approach is one of the best was to remain consistent over time, by the way…
For those leaving it a few months, it’s almost always about practicality. Building up stock inventory ahead of the busy season where the full team is required to be out selling, hosting tastings and pushing out orders – not making.
Flavour stability after cutting to strength
Another pause in the process typically happens when cutting to bottling strength. The addition of water will change a spirit’s character, often revealing new flavours or nuances that were not apparent at full strength.
From a qualitative perspective, it’s worth taking a moment to do a final sensory evaluation and ensure the gin’s integrity. But there’s also a practical reason to pause too, and it’s not about flavour stability. It’s about precision.
Leaving the gin overnight means that any fluctuations in the temperature (adding water to ethanol creates an exothermic reaction) is even more negligible. This matters as going too early means the chance of a false reading is more likely.
Remember, the ABV needs to be within 0.2% ABV of target to avoid potential fines, recalls and other complications with excise officials.
While it pays to start slow and pause often, once you know your gin and hone your process, these times can be tightened up. With good Process Control systems, It’s a lot more predictable and requires a lot fewer imposed safeguards.
Once in bottle, flavour degradation and flavour stability isn’t much of a concern for Distilled Gin. For the general drinker’s palate – it takes over a year before it’s noticeable in an un-opened bottle (extremes of temperature and storage notwithstanding). Unless there is a very unusual set of compounds – it takes months once open before the average drinker will notice.
The rise of flavoured gin has seen the arrival of a kaleidoscope of colour on the shelf. These colours come from an infusion of fruits, spices, and other botanicals, lending both a visual and flavourful appeal.
Natural colours derived from infusion only however, unlike their artificial counterparts, lack stability. Beautiful strawberry pink can quickly degrade to an uninspiring pastel yellow, rhubarb goes brown and the magic of the infused fruits becomes lost.
This problem of colour stabilisation is not exclusive – it’s a universal issue across all food and beverage products. If one could find a simple solution to make naturally infused colours stay as true, bright, and long lasting as artificial additives, they would surely be a billionaire!
You can chose to not battle colour degradation and embrace it as a part of the natural beauty of gin. That’s fine. But from years of feedback and work within the supply chain, while it may be a natural beauty for you, rest assured that brown gin that’s supposed to be pink is a brand killer and a guaranteed way to be delisted. It just doesn’t sell.
That said – you don’t have to resort to artificial enhancers either. For those seeking natural solutions, here’s a few options to ensure your gin remains as vibrant on the shelf as it was when it left the distillery.
Tinted tales: The magic of masking
Distillers have long since turned to the art of illusion to outsmart the inevitability of colour degradation. One of their simple strategies involves using tinted bottles for their flavoured expressions.
The colour of the bottle subtly masks any changes in the gin ensuring it remains visually appealing on shelf. Look at many of the flavoured gins in a tasting glass, and you’ll see just how hard the bottle tint is working at signalling the intended colour and flavour. Often the gin inside is much paler in comparison.
This clever trick goes beyond simply preserving the aesthetic appeal of the gin on shelf.
Having a tinted bottle actually helps with the degradation that comes from light. Moreover, the bottle’s tint also helps set the consumer’s expectation. After all, we drink with our eyes first. A blush of pink or a hint of amber in the glass can set the stage for what’s about to happen – irrespective of it being a clear gin or a coloured liquid inside.
The power of plants to achieve colour stability
The fight against colour degradation doesn’t end with tinted bottles. Some distillers have taken a more pro-active approach, fortifying their gin with naturally potent colourants. They are added in tiny amounts. Just enough to compliment the overall visual impact without disrupting the delicate balance already there.
The two options most prevalently used is either to use a bought-in colourant, or to have a co-infusion.
For the former, most natural food colorants are derived from plants. This means they are completely safe for vegan consumption.
The big exemption to this is Carmine, a popular shade of red created using crushed beetles. Carmine can be found in other pink and purple food colourings too. Other names for this ingredient are E120, Cochineal, Crimson Lake or Natural Red 5. Naturally derived, yes, but from a dead animal… For those looking for something similar, but vegan-friendly – carmoisine, or E122 is the option for you.
There are a variety of producers who wholesale water-soluble emulsions. They range from warm and vibrant yellow shades (based on the likes of turmeric extract) to rich orange colours derived from sweet peppers or orange carrots.
Be aware that your choice may also require you understanding labelling obligations. Tip – Avoid E numbers if you don’t want to change your labels!
Co-infusion methods can help with colour stability
If you are going down the co-infusion method here are a few options that have been widely used.
Roots –
Beetroot. This humble root vegetable imparts a deep, ruby red. The positive is that it has good longevity. The negative is the flavour is strong, but its potency means you can use so little it’s not likely to ever be palpable.
Turmeric. While better known for its role in cooking, turmeric can be used sparingly in gin for its warm, yellow-orange hue. Tiny doses can colour entire tanks. Many colourants use it as their base and through micro-dosing, you can make a “citrus” gin’s colour pop and last significantly longer.
Fruits –
Dried cranberry. Subtle in flavour and more citrussy than fruity, cranberry is a good botanical to co-infuse. A little goes a long way. If you’ve got a lot of citrus in the flavour profile anyway, most drinkers will not detect cranberry in addition to what you already have given the dosage required. It’s happy to remain in the backdrop while adding a significant amount to the colour.
Flowers –
Hibiscus flower. Known for its bright crimson hue, hibiscus flowers can lend a vibrant reddish-pink colour to a gin infusion. Factor in the flavour they impart as the dosage required is reasonably high and flavour will need to be considered.
Butterfly pea flower. This remarkable natural colourant deserves a special mention. Native to Southeast Asia, once the beautiful flower is steeped in water (or ethanol), it releases a bright blue colour which is pH-sensitive.
In the context of gin, butterfly pea flower can create a stunning visual effect. The flower’s flavour is subtle, almost earthy floral. It doesn’t overwhelm the gin’s natural botanicals, making it an ideal choice for distillers seeking a dramatic visual impact without altering the gin’s flavour profile too much.
It’s worth noting that the vibrant colour the butterfly pea flower also enables a captivating experience for the drinker. The gin changes colour from blue to pink when mixed with tonic water!
Long lasting flavours, colours and enjoyment
If you are making a fruit infused gin – you can continue your reading with our article that explains How to Overcome the Key Challenges.
To sum here however – we’ve highlighted the importance of understanding and managing two key aspects to ensure a high-quality gin experience: flavour stability and colour degradation.
Think about the resting phase post-distillation, as it’s important for flavour stabilisation and checking what you have (and its ABV). Meanwhile colour degradation, presents a unique challenge.
The best way to combat that is via subtle but effective strategies like using tinted bottles and natural colorants to maintain the visual and flavour integrity of the gin.
Whatever you choose, the goal is to create a gin that remains appealing and true to its intended character, both in taste and appearance, over time. So let longevity guide the decision making and keep in mind what the real life lead times and route to market practicalities are when you develop new ideas.
You have to make it with the drinker in mind, and it’s pointless making something perfect, unless it’s going to be perfect by the time THEY get it.
