The gins we are familiar with are mostly “London Dry”gins, column-still spirits derived from corn, grains, or even sugar beets, flavored with juniper (otherwise it can’t be called gin) and usually other flavoring agents/botanicals, natural or artificial. There are other types of gin, and the spirit has an interesting social history: see the Wikipedia article on gin. Russell Henry uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics; the ginger version is additionally infused with organic ginger, the lime version with limes and their leaves.