Flavoured Gin vs Infused Gin: What the Difference Is

Flavoured gin and infused gin are not two rival products. “Flavoured gin” describes a style of bottle on the shelf, while “infused gin” describes a way of getting flavour out of plants and into spirit. A flavoured gin is often made by infusion, and an infused gin is often sold as a flavoured gin, which is why the two terms get tangled. Once you separate the what from the how, labels, tasting notes and home projects all get easier to read.

TL;DR

• Flavoured gin is a category. In Australia it is generally described as a distilled gin flavoured with fruit or other botanicals, and it may be sweetened.
• Infusion is a method: steeping plant material in spirit so flavour compounds dissolve into it. Maceration is the longer version of the same idea.
• Botanicals are the plants themselves. Essences are pre-made concentrates, and they are used when flavour is added after distillation.
• Classic dry gins cannot be artificially coloured or flavoured under the Australian Spirit Awards guidelines, while flavoured gins have a lower minimum strength.
• To choose, read the label for how the flavour got there, then taste with the gin’s juniper in mind.

Table of Contents

• What flavoured gin means
• What infused gin means
• Three ways flavour gets into gin
• Botanicals versus essences
• How to read the label
• Infusing gin at home
• Perspective: why we start with botanicals
• Find a gin that suits your palate
• Choosing between the two styles
• FAQ
• Sources

What flavoured gin means

Every gin is flavoured in some sense, because juniper and other botanicals define it. When a bottle says “flavoured gin”, though, it usually means something more specific: a gin with a distinct added flavour such as berry, rhubarb, citrus or spice sitting on top of the gin base.

The Australian Spirit Awards style guidelines give a useful local definition. They describe Other/Flavoured Gin as a distilled gin flavoured with fruit or other botanicals, typically through infusion or maceration, and note that it may be sweetened. That definition already shows the overlap: infusion and maceration are listed as ways a flavoured gin gets its character.

The same guidelines draw a line that matters at the shelf. Classic Dry and Contemporary gins cannot be artificially coloured or flavoured and must be bottled at a minimum of 37.0% a/v. Other/Flavoured Gin can be bottled at a minimum of 20% a/v, and entrants must say which style or flavour they intend. So a flavoured gin can be noticeably lighter in strength than a classic dry gin, and it is worth checking the ABV on the label.

What infused gin means

Infusion is a general technique, not a gin category. The Oxford Companion to Spirits & Cocktails defines it as extracting flavour compounds from plant material using a solvent such as water or ethanol, and it separates a typically quicker infusion from longer maceration.

In plain terms: put fruit, herbs, spices or peel in contact with spirit, wait, then strain. The alcohol pulls out aroma and flavour, and sometimes colour. Home infusers do exactly this with a bottle of gin and a handful of raspberries. Distillers use the same principle in a more controlled way, then often redistil.

The Oxford Companion also gives a caution that applies at every scale. Higher temperature or pressure can speed extraction, but it may also pull out undesirable compounds, create cooked flavours, drive off delicate aromas or cause haze. Tasting as you go, and keeping the process the same from batch to batch, gives better consistency. That is why patience beats shortcuts, whether you are in a distillery or a kitchen.

Three ways flavour gets into gin

The confusion between the terms comes from the fact that several different processes sit under them. Here they are side by side.

Maceration and steep-and-boil

In the traditional approach, Difford’s Guide explains, botanicals are macerated in neutral spirit, commonly around 50% ABV, then pot-still distilled and diluted to bottling strength. The Australian Spirit Awards guidelines describe the broader picture for classic dry gin: botanicals are either soaked in neutral spirit inside the still or placed in a basket in the still or along the lyne arm.

Vapour infusion

Vapour infusion keeps botanicals out of the liquid spirit. According to Difford’s Guide, the vapour passes through the botanicals, and some distillers combine vapour infusion with steep-and-boil. Australian Home Brewing describes it as botanicals in a basket above the spirit, so the alcohol vapour extracts flavour without touching the plant directly. The vapour is then condensed and diluted, which gives a mellower botanical profile.

Which is better? It depends mostly on the botanicals. Delicate citrus and floral notes can suit vapour, while woody roots and spices can hold up to maceration. Neither method is automatically superior.

Flavouring after distillation

This is where “flavoured gin” in the commercial sense often lives. The ABC Science Show notes that in compounding, pre-made concentrations of essential oils are added to gin to create the desired tastes. No second distillation is involved.

Flavour houses describe the craft as a balancing act. Kerry, writing about commercial flavoured gin in the UK, says added fruit, herb, spice or floral distillates and, where needed, natural flavours should sit alongside the gin’s juniper character rather than masking it. It also observes that flavour blends can change while resting and may take roughly two to three weeks to settle in commercial development. That is an industry formulation observation, not a rule for a home bottle.

Botanicals versus essences

People searching this topic often ask about botanicals versus essences, and it is the clearest way to understand what is in the glass.

Botanicals are the plants themselves. WSET lists juniper, coriander seeds, angelica root, citrus peels, cinnamon, cassia bark and liquorice root among the common ones, and says their proportions and where they sit in the still affect the aromas and style.

Juniper leads. Australian Home Brewing calls it the principal gin botanical, with a pine-like and astringent profile, and names coriander as a common secondary botanical offering lemon-citrus, nutty and spicy notes.

Essences are pre-made concentrates, as the ABC piece above describes. They are consistent and easy to dose, which is why they appear in compounded products. Botanicals distilled or macerated in the spirit bring their flavour through extraction, which tends to give layered, changing character as the gin warms or is diluted in a drink.

WSET adds an interesting point about technique: distilling botanicals together can create extra aromas in the still, while distilling them individually gives clarity of each flavour and more control during blending. Even among “real botanical” gins, then, there are several valid approaches.

How to read the label

Nothing replaces a quick look at the back of the bottle. A few practical checks:

1. Name of the style. “Flavoured gin” or a flavour name in the product title signals a flavour-led product. A “London dry” or “classic dry” claim points to the stricter category with no artificial flavouring or colouring.
2. ABV. Classic styles sit at 37% or above in the Spirit Awards guidelines, and flavoured gins can be lower.
3. Sweetness. Flavoured gins may be sweetened, so a sweeter profile is normal in the category.
4. Description of the contents. Australian guidance requires presentation to be truthful and not misleading. The Food Standards Code defines spirits and regulates permitted ingredients and flavouring declarations. An Australian labelling summary says a phrase such as “gin infused with Australian botanicals” has to describe accurately what is in the bottle.
5. “Flavour” on the ingredient list. FSANZ says most flavourings may be declared by the class name “flavour” or “flavouring” without naming each one. So a generic “flavour” tells you something was added, but not what. If you care, ask the producer.

If you are bottling gin to sell, check the current Code and get specialist advice, because requirements can depend on the formulation and on state or territory rules.

Infusing gin at home

Home infusion is the fun end of this topic, and it is the simplest way to feel the difference between a base gin and a flavour-forward one. Start with a good gin you enjoy neat. A weak base shows through. Choose one or two ingredients, such as a handful of berries, a few strips of citrus peel or a sprig of rosemary, and keep the combination simple.

Some practical rules:

• Use clean, sanitised jars and keep them sealed in a cool, dark place.
• Taste early and often. Citrus peel and herbs can give plenty within hours, while berries may take longer. Strain once it tastes right, not when a timer says so.
• Strain through a fine sieve or coffee filter for a clear result.
• Refrigerate batches made with fresh ingredients, and throw the batch out if you see mould, pressure, fermentation or any sign of spoilage.
• Do not heat or distil at home. Steeping is enough, and home distilling raises safety and legal problems.

The how-to guidance for a gin made from vodka at home, from How to Home Brew, follows the same logic: commercially made spirit, sanitised equipment, measured juniper and botanicals, about 24 hours of steeping plus another 12, tasting near the end, then straining and bottling. Treat that as a starting idea for a quick batch rather than a fixed timetable, since fruit, peel and spice all extract at different speeds.

For longer storage once you have a finished bottle, our guide on how gin keeps over time covers what to do with open bottles.

If you serve infused spirits at a gathering, a look at event cocktail trends can spark ideas for garnishes and serves that suit a flavour-led gin.

Perspective: why we start with botanicals

We make gin for people who like to taste what is in the glass. Our approach is flavour first: all-natural, locally sourced botanicals, careful distillation, no additives, and colour that comes from the ingredients rather than from a bottle of dye. Our gins are vegan and gluten free, and our range includes naturally coloured options.

That is why we think the “flavoured versus infused” question is really a question about honesty. A good flavoured gin can be a delight. We simply believe the most expressive flavour comes from botanicals chosen thoughtfully and handled carefully, not from shortcuts. If you want to see how method shapes the final taste, our piece on gin distillation methods walks through it in more detail.

Tailor-made spirits, naturally vibrant.

— Winston

Find a gin that suits your palate

If you would like to taste the difference between a juniper-led gin and one with a fruit or floral lift, browse our gins collection. The Dry Cut, Pink Fit and Tropical Trim each show a different direction within the Denim Collection.

Not sure where to begin? Our gin matching quiz on the site points you to a bottle that suits how you like to drink, and our tonics make an easy first serve. If you are buying for a venue or shop, wholesale supply is available too.

Choosing between the two styles

A simple decision guide:

• You want a gin for a classic Martini, G&T or Negroni. Look at classic or contemporary dry styles, where juniper leads and artificial flavouring is not permitted under the guidelines above.
• You want something fruity, floral or colourful. A flavoured gin is a natural fit. Check the sweetness and ABV.
• You want to experiment. Infuse a bottle of your favourite gin at home, one ingredient at a time.
• You want to know exactly what is in it. Ask the maker how the flavour was achieved: botanicals in the still, vapour, or flavour added afterwards.

If you are curious about the role of juniper itself, see our article on Australian law and gin without juniper. For serving ideas, our citrus gin cocktails and home bartender recipes put these flavours to work.

FAQ

Is flavoured gin the same as infused gin?

Not exactly. Flavoured gin is a style of product, defined in Australian competition guidelines as distilled gin flavoured with fruit or other botanicals. Infused gin describes a method of getting flavour into spirit by steeping. Many flavoured gins are made using infusion or maceration, so the two overlap.

What is infused gin?

Infused gin is gin, or a base spirit, that has had plant material such as fruit, herbs or spices steeped in it so that flavour compounds dissolve into the alcohol. It can be made by a distillery or at home. The result is then strained and often diluted before bottling.

What is the difference between botanicals and essences in gin?

Botanicals are the actual plant ingredients, such as juniper, coriander and citrus peel. Essences are pre-made concentrates, including essential oils, added to gin to create particular tastes. Botanicals are extracted during production, while essences are usually added to a finished gin.

Is vapour-infused gin better than macerated gin?

Neither is simply better. Vapour infusion passes alcohol vapour through botanicals in a basket and tends to give a mellower, more delicate profile. Maceration soaks botanicals in spirit before distillation and can give a fuller character. The botanicals used often matter more than the method.

Can flavoured gin be lower in alcohol?

Yes. Under the Australian Spirit Awards guidelines, Other/Flavoured Gin can be bottled at a minimum of 20% a/v, while classic dry and contemporary gins must be at least 37.0% a/v. Always check the ABV on the label.

Sources

• Gin Style Guidelines, Australian Spirit Awards
• infusion, The Oxford Companion to Spirits & Cocktails
• How Gin Is Made: Distillation Methods Explained, Difford’s Guide
• How To Use Botanicals When Gin Making, Australian Home Brewing
• The Botany of Gin, ABC Science Show
• Flavoured Gin: Consumer Trends and Production Challenges, Kerry
• Understanding flavours in gin, WSET
• Food Standards Code Compilation, FSANZ
• Food additive labelling, FSANZ
• How to make home made gin from vodka, How to Home Brew
• Event cocktail trends

Recommended

• Gin Distillation Methods: How Each One Shapes Flavour
• How to Choose a Gin: A Practical Guide for Australian Drinkers
• Lemon Myrtle Gin: Flavour, Cocktails and How to Choose
• What Pink Gin Is: 4 Ways to Serve and How to Tell Real Fruit