Does Gin Have Starch in It? The Distillation Answer

December 28, 2025 •

3 min read

While gin is often made from a base that originates from starchy sources like grains or potatoes, the crucial process of distillation completely removes all starches and carbohydrates, resulting in a pure, starch-free spirit. This is welcome news for anyone tracking their carb intake or following a low-carb diet.

Quick Summary

Gin starts with starchy ingredients, but the fermentation and distillation processes convert and separate starches, leaving a finished spirit with zero carbs and no starch. The final content depends on any post-distillation additions, especially mixers.

Key Points

No Starch in Final Product: Despite often being made from starchy grains or potatoes, the distillation process removes all starch from pure gin.
Distillation is the Key: This crucial step separates the alcohol vapor from the non-volatile starches and other solids in the mash.
Carb-Free by Nature: Pure, unflavored gin contains zero carbohydrates because distillation leaves only alcohol and water behind.
Watch for Flavored Variants: Modern flavored gins and liqueurs may contain added sugars and carbs, which are introduced after distillation.
Consider Mixers: The carb and sugar content of a gin cocktail is most often determined by the mixer, such as regular tonic water, not the gin itself.

The Journey from Starch to Spirit: A Step-by-Step Breakdown

The question of whether gin contains starch can be confusing, especially since the base for many gins is a mash made from starchy grains like wheat, barley, or rye. However, the magic lies in the production method, particularly the fermentation and distillation stages, which ensure that no starch makes it into the final product. Understanding this process can clarify why a spirit can start with a starchy base yet finish as a pure, starch-free alcohol.

Fermentation: Converting Starch to Sugar

The first step in gin production is creating a high-proof neutral spirit, which can come from any fermentable carbohydrate source. For grain-based gins, this process begins with a mash. Here's a quick overview:

Mashing: The raw grains are mixed with water and heated. This process activates naturally occurring enzymes (or added enzymes) that break down the complex starches within the grains into simpler, fermentable sugars. Without this conversion, yeast could not begin the fermentation process.
Fermentation: Once the starches are converted to sugars, yeast is added to the mash. The yeast then consumes the sugars and, as a metabolic byproduct, produces ethanol (alcohol) and carbon dioxide. This creates a low-alcohol mixture, similar to a beer or wine.
Starch Removal: An easy way for home distillers to check for complete starch conversion is with iodine, which turns blue in the presence of starch. If the iodine test is negative, the starch has been fully converted. In large-scale production, this conversion is highly efficient, leaving no residual starch.

Distillation: Separating Alcohol from Solids

After fermentation, the resulting liquid is put through the distillation process, a purification method that separates compounds based on their boiling points.

Evaporation: The fermented liquid is heated in a still. Since alcohol has a lower boiling point than water, it vaporizes first. Starch and other non-volatile compounds, including proteins like gluten, have much higher boiling points and are left behind in the still.
Infusion: The alcohol vapor then passes through a basket containing botanicals, such as the essential juniper berries, coriander seeds, and citrus peels. This vapor picks up the aromatic oils and flavors from the botanicals.
Condensation: The infused vapor is then cooled, causing it to condense back into a concentrated, high-proof liquid—the neutral spirit.
Discarding Solids: The starch and grain solids left behind in the still are discarded, often used as animal feed. The final distilled spirit, therefore, contains no starch or carbohydrates from the original base ingredients.

Comparison: Gin vs. Other Alcoholic Beverages

This table illustrates the fundamental differences in starch content between gin and other popular drinks due to their production methods.


Beverage	Production Method	Starch Content	Carb Content	Notes
Pure Gin	Double Distillation	None	Zero	Distillation removes starches and sugars.
Beer	Fermentation (not distilled)	Present	High	Starches converted to sugars, but residual carbs remain.
Whiskey	Fermentation & Distillation	None	Zero	Same process as gin; starch is removed during distillation.
Wine	Fermentation (not distilled)	None	Moderate	Made from grapes (sugars, no starch); residual sugar remains.
Flavored Gin	Distillation + Additives	None	Varies	Can be low to high in carbs depending on sugar additions.

What About Flavored and Compound Gins?

While traditional London Dry and distilled gins contain no starch, some modern innovations require a closer look. Flavored gins and gin liqueurs are not governed by the same strict rules. In these products, sugar, flavorings, and other additives are introduced after the distillation process. This is where carbohydrates can sneak in. The carb count in a pink gin or liqueur can vary dramatically, from around 1g per serving to over 20g. For those monitoring their carb intake, it is essential to check the label on these products.

Conclusion: The Science is Clear

Despite starting life from potentially starchy grains or potatoes, the final, distilled gin product does not contain any starch. The fermentation process converts the starches into fermentable sugars, and the subsequent distillation effectively separates and removes all non-volatile components, including any remaining carbohydrates. This makes pure, unflavored gin a naturally starch-free, gluten-free, and zero-carb spirit, making it a suitable choice for a variety of diets. The key is to be mindful of mixers and any post-distillation additions, as these can introduce sugars and carbohydrates.

If you want a deeper dive into the technical details of distillation, the MasterClass article on how gin is made provides an excellent resource. It covers the science of separating compounds by their boiling temperatures, a fundamental principle behind creating spirits like gin.

Frequently Asked Questions

Yes, pure gin is gluten-free. Even when made from grains containing gluten like wheat or barley, the distillation process removes all gluten proteins, leaving the final spirit safe for those with celiac disease or gluten sensitivity.

The initial starchy ingredients are first mashed and fermented, converting starches into fermentable sugars. During distillation, the alcohol is separated from all solids and non-volatile compounds, leaving the starch behind in the still.

Pure, unflavored gin contains no starch. However, flavored gins and liqueurs have sugars and other ingredients added after distillation, which introduces carbohydrates and can result in a final product that is not starch or sugar-free.

Pure, unflavored gin contains zero carbohydrates. All calories in pure gin come from the alcohol itself, not from carbs or sugar.

Yes, pure gin is an excellent choice for a low-carb or keto diet, as it is a zero-carb spirit. Just be mindful of the mixers you use, opting for sugar-free or low-carb options like soda water and a squeeze of lime.

The carbs in a standard gin and tonic come entirely from the regular tonic water, which is high in sugar. To make it a low-carb drink, use a sugar-free or 'slimline' tonic instead.

No. The botanicals, which include juniper berries and various herbs and spices, are added during the second distillation phase. They infuse the alcohol with flavor but do not contribute any starch to the final, distilled spirit.