Slow & Steady wrote:It took me a long time to work out this recipe, I was trying to do the Bombay gin head thing with a tilt towards Tangeray. Some of the problems I encountered may have had to do with the quality of some of my botanicals and the distilation techniques I was using had to change. The quality of the alcohol needs to be your FINEST. I like the distilled maceration flavor better than my gin head flavor. This recipe favors the upfront juniper of Tangeray while subtle citrus and warming herbs take the edge off the gin... I don't like being hit in the face by a pine bough any more than the next guy, but a walk in a pine forest on a warm spring day, well that is what I'm looking for. This will produce a sipping quality gin, but it can stand up to a bit of tonic or vermouth as well...
Macerate at least 24 hours but not more than 48 hours
1 gallon of the finest aged neutral you can produce at about 75% ABV
7 oz - Juniper berries (crushed)
2 oz - Coriander (crushed)
1 tsp - bitter orange peel (minced)
1 tsp - dried licorice root (little bits and pieces)
1 - whole Star Anise (crushed)
1/2 tsp - Grain of Paradise
1" from a cinnamon stick
zest 1/2 of a sweet orange
zest of 1 lemon
zest of 2 limes
1 small clove
4 fresh leaves from a Rosemary plant.
After half the maceration time has elapsed add 1/2 gallon of pure water.
When maceration time is over distill in a pot still, no scrubbers of any kind, as they knock down flavor profiles, and catch 100% of the distillate. No cuts are necessary as the quality of the neutral you have used is beyond reproach. Run the distillate down to 10% ABV or 99 degrees C. Some of the warm mouth feel crosses over at 98 to 99 degrees so do not shut down to early or your gin will lack a certain quality that comes from the coriander, be careful not to go to far and burn the maceration on the bottom of the still as it is a bitch to remove. I have burned it twice... yes I realize... I'm a slow learner.
The distillate is likely to be a flavor concentrate (unless you like your gin really strong), I add aged neutral to the distillate until I get a flavor profile that matches my taste. I do not water it down less than 141 proof as I like the way a gin and tonic turns out at the higher proof.
S&S
looks good and worth a try
not sure on your oz measurement
here 1 oz is
28.375 grams ( 1 pound 454g , 16 oz to the pound)
can you please confirm for us metric folk
... and this recipe gets me a good result. 
Sometimes it seems the herbs and spices are more or less potent than the last batch. I have purchased juniper berries that didn't give enough flavor 
and two years ago I got some of the most potent coriander of my life. If the batch turns out a little off I just add some more of what tastes like it is missing and redistill after it maserates. I think it improves in flavor if stored about six months to a year but most times it doesn't last long enough to verify that claim. 
