How science could disrupt the gin industry

When you think about gin, what tastes comes to mind? Pine? Maybe citrus or coriander? It can vary quite a bit because unlike some spirits, gin is very lightly regulated. Distillers can throw in all kinds of flavors and call the result “gin” as long it has some minimum requirements. In the U.S., gin is gin as long as the flavor is derived from juniper berries and alcohol by volume is at least 40%. In the European Union, the minimum ABV is 37.5%. But researchers in Edinburgh, Scotland, recently identified the exact elements that define gin using nuclear magnetic resonance spectroscropy. Think of it as something like an MRI scan that lets scientists create a flavor “fingerprint.” The new technique could have big implications for this very old industry. Marketplace’s Lily Jamali spoke with Eve Thomas, who wrote about it for Wired, to learn more.