How To Taste Gin Like a Pro

The world of gin has exploded in recent years, with distilleries around the globe experimenting with everything from classic London‑dry botanicals to bold, fruit‑infused expressions. But as the number of options grows, so does the question of how to approach gin tasting with the same discernment that has traditionally been reserved for wine and whiskey. In a comprehensive article on Forbes, Emily Price walks readers through a straightforward, sensory‑focused process that turns a casual glass into a refined tasting experience.

1. Start with the Basics: What Makes Gin Unique

Price opens by reminding readers that, unlike many spirits, gin’s character is largely defined by its botanicals—the plant‑based ingredients that are distilled into the spirit. She lists the most common botanicals—juniper, coriander, angelica root, citrus peel, and cardamom—and explains how each contributes to the flavor profile. For example, juniper gives the unmistakable pine‑like note that all gins share, while citrus peels add brightness and coriander brings a peppery warmth.

The article also distinguishes between the three major styles that dominate the market today:

Style	Typical Profile	Popular Brands
London Dry	Crisp, juniper‑dominant	Tanqueray, Beefeater
Old Tom	Sweeter, slightly fortified	Plymouth Gin, Seagram’s
Genever	Maltier, grain‑heavy	Bols, Jenever

Price cites a recent Forbes feature (linked in the article) that provides a side‑by‑side tasting chart for these styles, a handy visual reference for novices who want to compare notes quickly.

2. The Equipment Matters: Glassware, Water, and Ice

One of the more practical sections of the guide explains how the right glass can amplify a gin’s aroma. Price recommends a short‑neck, tulip‑shaped glass, similar to those used for brandy, because the shape concentrates the scents toward the nose while still offering enough room for the spirit to “breathe.” She also cautions against using standard rocks glasses for a proper aroma release.

Water is another crucial component. The article suggests a small, separate “tasting water” glass for rinsing the palate between different gins. This neutral liquid helps reset the taste buds, allowing you to isolate subtle notes that might otherwise be masked by lingering flavors.

As for ice, Price advises keeping it to a minimum—or better yet, none at all—when you’re first learning to identify the botanicals. While a few drops of crushed ice can mellow a gin’s sharpness, the dilution can also mask delicate nuances.

3. The Sensory Sequence: Smell, See, Taste, Finish

Price outlines a four‑step process that is borrowed from wine tasting and adapted to gin’s unique profile:

Visual Inspection
Observe the color and clarity of the spirit. Some gins are intentionally cloudy or have a pale amber hue due to added botanicals or barrel finishing. Price notes that color can give clues about aging or the presence of certain flavoring agents.
Aromatic Exploration
Bring the glass to your nose and take a slow inhale. Identify the top‑tier notes—juniper, citrus, floral, spicy—then follow with the mid‑tier botanicals (e.g., coriander, cardamom). Finish with the background or “after‑taste” aroma, which might hint at the spirit’s base alcohol or finish.
First Taste
Take a small sip and let the gin roll around your tongue. Price stresses the importance of letting the spirit linger in the mouth—almost as if you’re “breathing” in its flavor—to capture the full spectrum of sensations.
Finish and Evaluation
Pay attention to how long the taste stays on your palate. A clean, crisp finish indicates good distillation, whereas a lingering bitterness might point to a stronger juniper or a harsher alcohol base. Price encourages noting whether the finish is dry, sweet, or slightly oily.

4. Comparing Gin Profiles: The “Gin Tasting Notebook”

Price suggests creating a simple notebook—or even a spreadsheet—to log each gin you taste. She proposes columns for:

Brand & style
Aroma descriptors
Flavor descriptors
Sweetness vs. dryness (on a scale of 1–10)
Overall rating

She points readers to a linked Forbes article that details how to set up such a notebook, including example prompts that help refine descriptive language over time.

5. Pairing Gin with Food and Cocktails

The guide goes beyond “dry tasting” and ventures into the world of pairings. Price cites a recent interview with a Michelin‑star chef who recommends pairing a bright, citrus‑forward gin with smoked salmon or a hearty pork tenderloin, while a richer, spiced gin complements dark chocolate desserts.

For cocktails, she warns that the classic gin‑and‑tonic can mask subtle botanicals if the tonic is overly bitter. Instead, she suggests a “Gin Sour” or a “Negroni” that allows the spirit’s complexity to shine through. A link in the article links to a detailed cocktail recipe page, which includes ingredient variations and garnish suggestions.

6. Resources for Further Learning

To help readers deepen their knowledge, Price includes several external links:

The Gin Bible (official site) – a comprehensive database of gin distilleries worldwide.
Gin of the Month Club – a subscription service that delivers curated gin samples with tasting notes.
A Masterclass on Distillation Techniques – a video series exploring how distillers craft flavor profiles.

These resources provide a wealth of additional information, from botanical sourcing to the impact of still design on flavor extraction.

Bottom Line

Emily Price’s Forbes article demystifies gin tasting by breaking it down into tangible, sensory steps that anyone can follow. By focusing on aroma, flavor, and finish—and by using the right glassware, water, and notebook—readers can develop a palate that appreciates gin’s nuanced botanicals rather than just its juniper punch. Whether you’re a cocktail aficionado or a casual traveler looking to expand your horizons, this guide offers a structured approach to tasting gin like a pro—and it’s backed up by reliable resources that let you keep learning long after the last glass is poured.

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