The Distiller’s Toolkit – Crafting Flavour with Science

‍Maceration vs. Vapour Infusion

There are two main ways to extract flavour in gin-making:

• Maceration: Soaking botanicals in the spirit before distillation. This method pulls out deeper, richer flavours—ideal for roots and seeds.
• Vapour Infusion: Suspending botanicals in a basket so rising alcohol vapours extract their essential oils. This gives a lighter, more delicate flavour—great for florals and citrus.

At Wildfire, we use a mix of both, depending on the gin. It’s all about crafting the right balance.

Single Shot vs. Multi Shot

• Single Shot Distillation: The full botanical load is distilled in one go, producing a rich, full-flavoured gin.
• Multi Shot Distillation: A concentrated distillate is later diluted with neutral spirit—efficient, but sometimes less complex.

Barrel-Aged & Smoked Gins

Innovation is key. Some distillers experiment with barrel-aging, where gin rests in whisky or sherry casks for added depth. Others, like us at Wildfire, play with smoke, using charred botanicals or peat to create an entirely new gin experience.

Next Up: The Future of Gin

Gin is constantly evolving. From sustainability in distillation to AI-designed recipes, the future is bold, experimental, and thrilling. In the final part of this series, we’ll explore where gin is heading next.