Gin Tasting — Discovering the World of Aromas
Thyme, hibiscus, nutmeg or bergamot — alongside the classic juniper berry, gin possesses a complex world of aromas. There are now over 250 gin brands in Germany. Each has its own flavor profile. Master distillers keep their recipes strictly secret and often only provide a glimpse into the selection of their botanicals.
Preparing for a Gin Tasting
- Select 4–6 different gins — ideally different styles (London Dry, New Western, fruity, herbal)
- Tulip-shaped tasting glasses — ideally sherry or wine glasses
- Still mineral water for neutralizing
- White bread or neutral crackers between samples
- Tasting notepad
How to taste gin properly
1. Visual inspection
Clarity, purity, viscosity. Gins are usually clear and colorless — some, like Reserve or those with special botanicals, show subtle color nuances.
2. Smelling
First from a distance: can you identify the juniper? Which other scents stand out — citrus, herbs, flowers, spices? Then closer: the individual botanicals should be distinguishable.
3. Tasting neat
Take a small sip and spread it around your mouth. Juniper at the front, botanicals in the middle, finish on the palate.
4. Diluting with water
A few drops of still water open up the gin and let the botanicals stand out more clearly. Taste the difference!
5. Combining with tonic
Classic ratio of 1:3 or 1:4. Different tonics bring out different aspects — Mediterranean tonic for floral gins, classic Indian tonic for dry styles.
Tips for a successful tasting
- Order: From mild to intense, from floral to robust
- Take breaks: Drink water, eat bread
- Take notes: Color, nose, taste, finish — record every detail
- Discuss together: Aromas are subjective — share your thoughts
