According to this Ratio Calculation, the total mass of botanicals used should be about 20 to 35 grams per litre

of ethanol. If we take the dominant botanical, which in a London Dry Style Gin would normally be Juniper, and
we make that X, then according to this Ration Calculation your proportions of Botanicals should be:

X = Juniper amount in Grams

0.5X = Coriander amount in Grams (half the amount of Juniper)

0.1X = Angelica, Cassia, Cinnamon, Liquorice, Bitter Almonds, Grains of Paradise, Pepper, Cubeb Berries, etc.
(one tenth the amount of Juniper)

0.01X = Bitter & Sweet Orange Peel, Lemon Peel, Ginger, Orris Root, Cardamom, Nutmeg, Savoury, Calamus
Root, Chamomile, Fennel, Aniseed, Cumin, Violet Root (one hundredth the amount of Juniper)

PRACTICAL EXAMPLE:

I want to make a Gin with Juniper, Coriander, Angelica Root, Grains of Paradise, Sweet Orange Peel, Lemon
Peel and Nutmeg.

If I’m using 20g of Juniper, then my Coriander would be 10g, my Angelica Root and Grains of Paradise would be
2g each, and my Sweet Orange Peel, Lemon Peel and Nutmeg would be 0.2g or 200mg each.

My total Botanical weight would therefore be 34.6g per litre.

That is for London Dry Style. But most contemporary Gins are not Juniper forward or AS Juniper forward as this.
The Juniper should still be detectable, but not necessarily prominent.

Should you wish to produce this type of Gin, the calculation changes a little, and the Juniper and Coriander
might be equal amounts, so instead of X referring too Juniper, the X would refer too Juniper and Coriander in a
50:50 relationship.

Using the same example, as above, my Juniper would therefore be 10g, my Coriander 10g, and the rest stays
the same: Angelica Root and Grains of Paradise would still be 2g each, and Sweet Orange Peel, Lemon Peel and
Nutmeg would still be 0.2g or 200mg each.

My total Botanical weight would therefore be 24.6g per litre.

The major shortcoming of this Ratio Calculation is deciding which Botanical falls into which category, and also
the fact that it is heavily skewed towards producing London Dry Gin. Yes, from the examples given in the ratios
we can assume that the 1/10th Botanicals have lower flavour profiles than the 1/100th Botanicals – but is that
necessarily true in all cases? Cinnamon for instance can be quite overpowering, especially fresh or Cinnamon
Powder opposed to Cinnamon Sticks. Fresh Lemon Peel will be much more intense than Dried Lemon Peel.
4 different ways in which Botanicals can be infused into Gin:

Vapour Infusion

Infused Distillation

Direct Infusion

Vacuum Infusion

The methodology prescribed by this Ration Calculation method calls for Infused Distillation, but not necessarily
in the traditional sense.

Infused distillation is where the Botanicals get placed inside the alcohol (normally at 40% ABV, but if you are
using store bought Vodka, 43% would be fine as well) for a period of (normally) at least 24 hours. This steeping
process (think of it like making tea) draws flavour, aroma and colour from the Botanicals into the alcohol. Then
this alcohol with the Botanicals is then placed inside a boiler and distilled.

The problem is that not all boilers are suitable for this.

If the boiler is heated directly with gas underneath, or has an uninsulated element inside the liquid, the
Botanicals will burn. To avoid this, we use either Jacketed Boilers or Insulated Elements. If neither of these are
available, we need to improvise. One way is to filter out the Botanicals from the alcohol prior to distillation.
This does however mean you get less flavour out of the Botanicals, but you could theoretically compensate for
that by macerating or steeping longer. The other way is to steep or macerate the botanicals while they are in a
bag, and then during distillation, suspending this bag in some way so it hangs in the liquid, but does not touch
the bottom or the elements. If you pursue this method, a longer steeping or maceration period would also be
advised, as well as regular stirring, as the Botanicals will be limited to a certain space inside the ethanol.

A commonly held misconception is that vapour infusion – such as Bombay Sapphire uses – gives a “Lighter”
flavour profile than Infused Distillation. This is most definitely not the case. Vapour Infusion can produce a
flavour profile as intense or even more intense than Infused Distillation, but it does tend to require more
Botanicals to achieve this. It is however much easier to control the flavour profile of your product through
Vapour Infusion opposed to Infused Distillation, as with Infused Distillation the flavour profile changes
throughout the run as different compounds come out of the still at different temperatures.

After Distillation the Gin will be at a much higher percentage ABV than the 40% to 43% you started at.
Depending on the type of still used and its reflux ration, you might be at an average of 65% to 85%. You now
need to dilute the Gin down to drinking strength through the addition of Distilled Water or Reverse Osmosis
Water.