In a laboratory in Edinburgh during the latter half of 2023, a team of chemists utilized nuclear magnetic resonance (NMR) spectroscopy to analyze 16 samples of gin, unraveling their unique chemical "fingerprints." 

By finding patterns in the makeup of the gin, researchers identified compounds responsible for the distinct flavor, aroma and “mouthfeel” of each, bringing an objective scientific measure to taste tests. 

The researchers aimed to develop a way for gin to be classified by more than its alcohol content and juniper berry flavor, which are currently the two primary ways gins are measured by connoisseurs—which is woefully inefficient when applied to the diversity of options on the market. 

According to coverage in Wired, gin is a bit of a wild west in the alcoholic beverages sector, with minimal regulations that allow distillers considerable wiggle-room to innovate and experiment while still calling their product “gin.” Much like moonshine, there have been gins made of peas, not to mention common fruit-based recipes, making it hard to classify the liquor as creative diversity expands the definition over the centuries. 

Some fear that the introduction of NMR spectroscopy could stifle that creativity by imposing stricter definitions; others see it as an opportunity to enhance authenticity and quality of gin while weeding out counterfeit products. Debates persist over whether such scientific analysis will complement or conflict with the artistic tradition of gin making—something drinkers of the beverage tend to be a fan of. 

The full feature from Wired is available below.