This book will provide a definitive guide to the theory and practice of gin styles and their production, allowing the reader to navigate the history of gin and gin style emergence and evolution. 
The agronomics, regional provenance and biology of the plants utilised as botanicals for gin together with their application in the technical processes that contribute to productions will also be considered.  The production of highly rectified spirit and the means by which differences in aroma and quality may be achieved will also be discussed. Finally the post distillation processing and technical aspects of packaging of gin products will also feature. The analytical and sensorial analytical techniques that can be applied to gin will also be reviewed.