Unlocking the Science of Gin: Authenticity, Consistency, and Flavour - Ginposium 2025
Gary Spedding
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BDAS
The quality control of gins and gin botanicals will be a main focus here, plus the modelling of new gin formulas based on recent botanical terpene-content mapping details. Techniques for verifying spirit authenticity and even detecting counterfeits could see further use in assessing the botanicals and gin quality.
Brief mentions made on the single- versus multi-shot gin production process, efficiencies of gin volatile component extractions, and some updates on the controversial gin-fixative effect. How the human sensory system assesses flavour is also a keynote here. The overall thesis is to gain a more holistic understanding of gin, from raw materials, production, flavour profiling and shelf-life properties.
Techniques used to verify the authenticity of spirits and detect counterfeits are now being applied to gin, helping assess botanical quality and ensure consistent flavour profiles across batches. Modern chemical tools are mapping the terpenic contributions of gin’s botanicals and using big data to identify ideal combinations for consistently flavourful products. These methods also evaluate the efficiency of volatile extraction in single- and multi-shot production and monitor shelf-life flavour stability.
The “Gin Fixative Effect”
An intriguing area of research is the “gin fixative effect”, inspired by perfumery, where certain compounds retain aromatic top notes. Introduced to gin producers by Anne Brock, this concept remains poorly understood in gin-making. Could chemical bonding, oxidation, or pH play a role in retaining or releasing volatiles during distillation? Early experiments suggest conditions that increase volatile release from botanicals might be key, or perhaps the effect lies in how we perceive aromas rather than the chemistry alone.
Exploring these critical questions—from botanical quality to flavour retention—can deepen our understanding of gin and enhance its craft. With ongoing research, the future of gin is set to be even more dynamic and innovative.
About Gary
As an analytical chemist, biochemist and sensory trained expert Gary has tested beverages for over 30 years. He worked at the prestigious Siebel Institute of Technology, the oldest brewing school in the US as a Laboratory Director and then moved to Alltech, a biotech firm, establishing a lab for testing beer & distilled spirits, before setting up BDAS in 2002. His lab is now the premier testing facility for beer, wine & spirits in the US with three triple qualified TTB chemists.
Publisher of many papers – including as part of the recent Distilled Spirits tome edited by Dr Annie Hill & Dr Frances Jack. He is also editor for the Journal of Distilling Science.
A regular at distilling conferences he also teaches sensory evaluation, performs research into distilled spirits including shelf-life issues, and promotes gin and botanical research working with labs around the world on terpenes/spirits analysis.
Their educational division, BDES, offers multiple courses including their flagship Gin Experience featuring invited experts from around the globe to teach to a small class audience.
Gary Spedding, Ph.D.
Member BDAS, LLC/Analytical Chemist.
Brewing and Distilling Analytical Services, LLC.
Lab: 859.278.2533/Cell: 859.321.3240
www.bdastesting.com
The views and opinions expressed in this presentation are those of the individual contributors and do not necessarily reflect the views or position of The Gin Guild.
Presentations are provided for general information and were accurate to the best of the speakers’ knowledge at the time of recording. The Gin Guild does not accept responsibility for any errors, omissions or inaccuracies, nor for any actions taken in reliance on the information provided.