Vodka and rectification
Vodka production commonly uses multi-column rectification to reduce congeners, followed by water adjustment and, in some products, charcoal filtration.
Gin and botanical extraction
Gin depends on juniper-led botanical character. Botanicals may be macerated, re-distilled or exposed to alcohol vapour, with coriander, citrus and angelica appearing frequently in the source.
A shared base, different target
Both may begin with neutral spirit, but the production target differs: neutrality and consistency for vodka versus deliberately extracted botanical aroma for gin.
Source and accuracy notice
Adapted from the supplied Alcohol and Cigarettes Website Content document; numbered source markers were unresolved and are retained as internal notes rather than links.
Full methodology