You are restocking the sky-lounge bar before a Med charter and the chief stew hands you the guest preference sheet: the principal drinks "only proper gin, nothing perfumed" and his wife wants "the cleanest vodka you have, straight from the freezer." There are nine gins and five vodkas on the bond. If you cannot explain what separates them, you cannot buy well, pour well, or answer the question you will certainly be asked at 18:00.
What Makes Gin Taste Like Gin
Gin is a neutral spirit re-flavoured with botanicals, of which juniper must be predominant. Everything else is a producer's choice. Most gin is made by vapour infusion (botanicals suspended in a basket above the still) or maceration (steeped in the spirit before distillation); vapour infusion tends to give lighter, more floral results, maceration a heavier, oilier one.
| Botanical | Contribution |
|---|---|
| Juniper | Pine, resin, the spine of the spirit |
| Coriander seed | Citrus-spice lift |
| Angelica root | Earthy; a fixative that binds the aromas |
| Orris root | Floral; also a fixative |
| Citrus peel | Brightness, top notes |
| Cassia / liquorice | Warmth, sweetness of impression |
Gin Styles
| Style | Defining feature | Bar use |
|---|---|---|
| London Dry | All flavour added during distillation; no colouring, no post-distillation flavouring, effectively no sugar | Martini, Negroni, G&T |
| Contemporary | Juniper present but not dominant; citrus or floral leads | G&T, spritz, lighter sours |
| Old Tom | Historically richer; modern examples usually lightly sweetened | Tom Collins, Martinez |
| Plymouth | A protected style from a single distillery in Plymouth | Softer Martini, Gimlet |
| Navy strength | Bottled around 57% ABV | Drinks needing punch through citrus |
| Genever | Dutch; malt-wine base, so grainy and whisky-adjacent | Sipped; classic Dutch serves |
Note that "London Dry" is a method, not a place — it can be made anywhere.
Vodka: Base Material and Filtration
Vodka is legally a spirit of minimal distinctive character, but it is not made of nothing. The base material still leaves a trace:
- Rye — peppery, dry, faintly spicy.
- Wheat — soft, clean, slightly aniseed.
- Potato — fuller, creamier, more viscous mouthfeel.
- Grape or molasses — fruity or faintly sweet.
Filtration (usually through activated charcoal) strips congeners. Heavier filtration means a cleaner spirit and less character; some producers deliberately under-filter to keep texture.
The Neutrality Question
Be honest with guests. Differences between vodkas are real but small, and they shrink fast once you mix. They are most detectable served neat and very cold, where texture and weight carry the impression, and almost undetectable in a Bloody Mary or a Moscow Mule. Selling a guest an expensive vodka for a mule is bad service, not good upselling.
Onboard Notes
- Freezer-stored vodka pours thicker and tastes rounder because cold suppresses ethanol burn — it is a serving decision, not a quality one.
- Gin oxidises slowly once open; a bottle left half-full for a season flattens. Rotate the bond.
- Do not let a guest's "I hate gin" stand unexamined — it usually means they hate one juniper-heavy style. Offer a contemporary gin and a good tonic.
- Navy-strength gin at 57% will overpower a shaken sour built on a 40% spec. Adjust citrus and sugar upward, or reduce the pour.