For the uninitiated, the world of gin can feel like an overwhelming labyrinth of botanical blends, distillation processes, and production nuances.
However, the beauty of this enchanting spirit lies in understanding these subtleties, which contribute to gin’s magnificent, multifaceted character. Embrace the small stuff to better appreciate the big picture!
In this introductory peep behind the scenes, we are unravelling one such intricacy – the art of ‘cuts’. We’ll discuss what they are and how a distiller goes about making them and why…
What exactly is a distiller’s cut in production?
In the gin distillation process, ‘cuts’ refer to the separation of the spirit flowing from the still into three parts: the heads, the hearts, and the tails.
The ‘heads’ are the initial, potent vapours that first emerge from the still. Typically, it’s only a small amount. They often smell sharp and are packed with high concentrations of alcohol and volatile compounds. Typically, these are considered too aggressive and are unwanted by makers seeking botanical layering.
Next come the ‘hearts’, the star of the show. This middle cut is the purest spirit, carrying the essence of the gin’s botanical profile. In this heart’s cut will be all of the flavour a distiller wants to keep. The start of the hearts will more citrussy, followed into the core of a gin, juniper. Spices tend to come nearer the end of the collection and signify the impeding cut that will need to be made.
Finally, the ‘tails’ cut arrives. These contain heavier, oilier compounds, often alongside stale aromas. Many of these flavours add unwanted characteristics to the gin. Furthermore, the diminishing alcohol content is something to monitor for those abiding by London Dry rules (which states a minimum accepted quantity).
Cutting: a balancing act
Distillers cut primarily for flavour reasons. They want to capture the perfect, most desirable essences that defines their gin. The act of deciding when to cut from heads to hearts, and then hearts to tails, is where the distiller’s expertise truly shines.
Choosing when to make these cuts is a delicate balancing act. The timing of the cuts significantly affects the gin’s final flavour. Each gin producer has a unique rhythm for this process, determining the characteristic taste of their brand.
Cut too early, and you might miss out on some intriguing flavours that add depth to the finish. Cut too late, and you risk introducing unwanted elements into the mix…
It’s a dance that requires a discerning palate, an understanding of the ingredients, and an intimate knowledge of the still itself.
The economics of cuts: ABV, yield
All producers want to talk about capturing flavour, especially around cuts. It’s fair enough and to re-state it once more, cuts are primarily made for flavour reasons. However…
While the distillation process shapes the essence of our gin, it is also a careful negotiation of commercial considerations.
Two key factors play a critical role and place pressure on a distiller making cuts. Alcohol by Volume (ABV) and yield.
ABV & Yield
In gin, the ABV directly influences both the intensity of the spirit and its capacity to extract flavours from botanicals. When the distiller starts the heart cut, the ABV is highest. However, as the distillation continues, the ABV of the spirit coming off the still decreases. That’s true of any distillate running off any still, in any spirit category.
For gin makers, this means that the longer the collection of the hearts cut goes on, the lower the overall ABV of the collected spirit will be.
The following is the ideal scenario for a gin maker.
Distillation happens in a controlled and predictable manner. The point at which the abv has dropped below 60% is also often around the same time as the distiller is looking to stop their hearts cut. They switch from hearts to tails, safe in the knowledge that they captured the best of both worlds. They have good flavours and good amount of liquid at a high enough ABV.
The distiller has captured all the desirable elements and the bulk of usable alcohol.
This won’t just happen by chance however.
If the distillation has been mistimed, too fast, too hot (or vis versa, too slow) then it’s possible that unwanted flavours have creeped up quicker than ideal. This might force the distiller to make an early cut to maintain the flavour quality, but proves costly as more of the useable alcohol goes into the tales…
Which is where the total yield needs to be monitored. Yield refers to the total amount of usable spirit that a distiller gets out of a single distillation run.
More substantial (wider / longer) heart cuts mean a greater yield, as you’re collecting more of the distilled spirit. Given each run costs time, energy, water, waste and more – distilling gin commercially isn’t just about flavour, it’s about efficiency too. While they might not talk about it much to drinkers – that return is a huge factor for distillers each time a batch is being made.
Distiller’s cuts are about striking a commercial balance
The art of gin cuts, then, becomes a dance between capturing the required flavour profile, maximising the ABV that is being carried over and ensuring you get a good volume of spirit.
A cheap gin might be optimised to have a wider cut, resulting in a higher yield and lower production costs. A super-premium gin might be optimised to focus on a narrow cut, prioritising intense and highly selective flavours above the overall yield.
And there you have it, a glimpse behind the scenes and ‘cuts’ explained beyond flavour alone.
Understanding this balancing act adds yet another level of appreciation for the complexities of gin production. If this captured your imagination – why not have a look at the idea of flavour sequencing in gin next?
So, enjoy each sip, knowing the intricate combination of science, art, and economics that has brought your gin from still to glass!
