Gin

Gin is a distilled alcoholic beverage made from a base of neutral grain spirits. Its distinctive flavor comes from juniper berries, which must be the predominant botanical. Other botanicals like coriander, citrus peel, and angelica root are often added.

Gin is primarily used as a flavoring agent in food products, imparting a distinct botanical and slightly bitter taste. It is most commonly found in pickled products like olives and peppers, as well as in baked goods such as pastries and muffins, and in jams and fruit spreads.

Gin is an alcoholic beverage and its consumption carries the risks associated with alcohol intake, including potential for addiction and organ damage with excessive use. The U.S. Food and Drug Administration (FDA) regulates alcoholic beverages. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated alcoholic beverages, but do not set specific ADIs for them. Evidence on moderate alcohol consumption is mixed, with some studies suggesting potential cardiovascular benefits while others highlight increased risks for certain cancers.