All good gins start life as a neutral spirit. You can make this neutral spirit from grain, wheat, barley or even rice, corn or beetroot. Whichever you choose, you get a base spirit with different characteristics that affect the end product. So your choice of ingredient matters.
Most gin makers use grain and have done for a long time. So why do we craft Sing Gin from the grape? Just to be awkward or thumb our noses at tradition? Au contraire. Grape is actually more traditional than grain. The very first juniper spirits were made with grape back in the 13th century. Grape and gin go back a long way together.
Another reason we use grape is for the taste and texture. Grape is more aromatic and flavoursome, and delivers a fruity silky smoothness and a softer mouth-feel than grain. So the real question should probably be: why do some gin makers use grain? Records from the 1400s tell us that grape gin was a derivative of wine, and because of a big wine shortage that took place, gin makers switched to grain and never switched back. Grain is also less expensive and easier to work with.
Grapes are great, in our opinion. We prefer the flavour that grape spirit imparts to our gin and the way it interacts with our seven beautiful botanicals. And we’re a sucker for classical methods, and like to honour them where we can. So for us, it’s gotta be grape.
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