Vodka vs Gin: What’s the Difference?

By All Things Beverages | allthingsbeverages.co.za

You’re standing in the spirits aisle at Norman Goodfellows, staring at two rows of clear bottles. One section says gin. One says vodka. Both look identical. Both cost roughly the same. And someone at your braai told you they’re basically the same thing anyway.

They’re not. Not even close.

Gin and vodka might start life in the same way, and they might both end up in a glass with tonic water — but what happens between those two points is completely different, and it changes everything about how they taste, how they behave in cocktails, and which one you should actually be drinking.

Here’s the full breakdown.

The one-sentence answer

Vodka is designed to taste like nothing. Gin is designed to taste like everything.

That’s the core difference — and honestly, everything else flows from there. But let’s go deeper, because both spirits deserve more than a one-liner.

What is vodka?

Vodka is one of the world’s oldest and most widely consumed spirits. It originated in the medieval countries of Northern and Eastern Europe — Russia and Poland both claim it — and was created specifically as a taste-free, largely odourless spirit. That wasn’t an accident. The goal was purity.

Vodka is traditionally produced from fermented grains or potatoes, though modern producers use everything from grapes to wheat to rye to sugarcane molasses. What matters isn’t the base ingredient — it’s what happens next.

The spirit is distilled multiple times and then filtered aggressively, often through charcoal or quartz, to strip away as much flavour as possible. The aim is to reduce obvious character as much as possible and produce a clean, neutral, and consistent product. A great vodka is almost invisible in a cocktail.

That’s not a criticism. That’s the point.

While routinely characterised merely as “neutral,” prime vodka actually boasts a nuanced personality that rewards careful tasting — potato vodkas tend to have a richer feel on the palate, for instance, while wheat vodkas are often lighter and slightly sweeter. But compared to gin? Vodka is quiet. Deliberately, intentionally quiet.

In South Africa, vodka is the third-biggest spirits category, valued at approximately R5.3 billion per year, with around 31 million litres consumed annually. The market is dominated by Smirnoff 1818 — South Africa’s number one vodka, owned by Diageo. Other popular local choices include Russian Bear, Absolut, and Grey Goose for those going premium.

What is gin?

Gin starts in almost exactly the same place as vodka — a neutral grain spirit, distilled until it’s clean and clear. But then the two spirits go in completely opposite directions.

The core difference between gin and vodka comes down to one word: botanicals. Gin has to have them. Every bottle must be flavoured with juniper berries at a minimum, and most serious gins build on top of that with citrus peel, coriander, cardamom, floral notes, and spices — the list goes on depending on who’s making it and what they’re going for.

Juniper is not just a common ingredient — it is the defining requirement in most traditional definitions of gin, and it is what makes gin taste like gin even when producers push into citrus-forward, floral, or savoury directions. Without juniper as the backbone, you may still have a botanical spirit, but it typically will not read as gin in the classic sense.

The name “gin” even comes from the Dutch word genever, meaning juniper. It’s right there in the name.

Aside from juniper, the most popular gin botanicals are coriander seeds, angelica root, and orris root. But you’ll also commonly find black pepper, lemon or orange peel, and liquorice. Every distiller has their own recipe, and those recipes are closely guarded secrets.

This is why no two gins taste the same — and why South African gins like Inverroche (which uses fynbos botanicals found nowhere else on earth) taste completely different from a classic London Dry like Tanqueray or Beefeater.

How they’re made: the key difference

Both gin and vodka start with fermentation — converting sugar into alcohol using yeast. Both then go through distillation. But gin takes an extra step that changes everything.

Vodka production: Ferment → Distil (multiple times) → Filter aggressively → Bottle. The process is all about removing things — flavour, congeners, impurities — until you have something as clean and pure as possible.

Gin production: Ferment → Distil → Add botanicals → Distil again → Bottle. There are three main methods for adding botanicals:

• Maceration (steeping): Botanicals are soaked directly in the neutral spirit before redistillation. This produces fuller, more deeply ingrained botanical flavour.
• Vapour infusion: Botanicals sit in a basket above the liquid, and steam passes through them during distillation. The result is more delicate and aromatic — lighter floral notes rather than heavy botanical intensity.
• Redistillation: The neutral spirit is redistilled together with the botanicals for a more integrated result.

The botanical character is built into the distillation process, not dropped in at the end. The production philosophy is different from the start, even when the base ingredient overlaps.

One common misconception: gin is not just flavoured vodka. Yes, they share a base. But the processes and intentions are completely different from the beginning.

How they taste

This is where the practical difference really hits.

Vodka: Clean. Crisp. Almost flavourless. The differences between vodkas are mostly about texture — some feel silky, some feel sharp, some have a subtle warmth. What you largely won’t find is a strong, identifiable flavour. That’s by design.

Gin: Gin has a dynamic flavour profile ranging from herbal and spicy to bright and citrusy, always anchored by the signature pine-like quality that juniper delivers. Depending on the style and botanicals used, gin can taste floral, earthy, citrusy, spicy, savoury, or even (in the case of South African gins like Cruxland) deeply truffle-like and umami.

The range within gin is enormous. Compare a classic London Dry like Gordons — sharp, juniper-forward, bone dry — with something like Inverroche Verdant, which is delicate, floral, and almost perfumed. Both are gin. Both are wildly different.

The different styles of gin explained

Not all gin tastes the same. Here’s a quick guide to the main styles you’ll encounter:

London Dry: The classic style. Juniper-forward, dry, no added sugar. Think Tanqueray, Beefeater, Gordon’s. Despite the name, it can be made anywhere in the world.

Contemporary / New Western: De-emphasises juniper in favour of other botanicals — citrus, floral, herbal. More approachable for gin newcomers. Most South African craft gins fall into this category.

Navy Strength: High ABV (57%+) gin, originally made for the British Royal Navy. More intense version of London Dry. Not for the faint-hearted.

Old Tom: Slightly sweeter style, a bridge between London Dry and Dutch Genever. Excellent in classic cocktails like a Tom Collins.

Sloe Gin: Technically a liqueur — gin infused with sloe berries and sugar. Deep red, sweet, and fruity.

Which makes better cocktails?

The honest answer: it depends entirely on what you’re making.

Use vodka when you want the spirit to disappear into the background and let other ingredients shine. Cocktails like the Moscow Mule, Cosmopolitan, Bloody Mary, Espresso Martini, and Vodka Lime Soda all work because vodka provides the alcohol without adding complexity the recipe doesn’t want.

Use gin when you want the spirit to be part of the flavour story. A Gin Martini tastes like juniper and aromatic complexity because gin’s botanical character is the point of the drink, not a background note. A Negroni balances gin’s herbal edge against sweet vermouth and Campari — substitute vodka and the whole architecture collapses into sweetness.

Here’s a quick guide to which classics use which:

Cocktail	Spirit	Why
Gin & Tonic	Gin	Botanicals + quinine = magic
Moscow Mule	Vodka	Ginger beer is the star
Negroni	Gin only	Botanical complexity balances the bitterness
Martini	Either	Completely different drinks, both valid
Espresso Martini	Vodka	Coffee should be the hero
Tom Collins	Gin	Herbal freshness lifts the lemon
Vodka Soda	Vodka	Pure simplicity, no competition
Gimlet	Gin (traditionally)	Lime needs botanical depth

Calories and alcohol: how do they compare?

Both spirits are broadly similar in terms of alcohol content and calories — but there are some nuances.

ABV: Both are typically bottled at 40–43% ABV, though gin can reach 57% (Navy Strength) and some craft gins push even higher. Absolut Vodka in South Africa is bottled at 43% ABV.

Calories: Both clock in at approximately 60–70 calories per 25ml shot at 40% ABV. Since neither contains carbohydrates, sugar, or fat in their pure form, any caloric difference is negligible and usually comes from what you mix them with — not the spirit itself.

Sugar: Pure vodka and pure gin both have zero sugar. Flavoured vodkas and some sweeter gin styles (Old Tom, fruit gins) may contain added sugar — always worth checking if that matters to you.

The “healthier” debate between gin and vodka is mostly marketing noise. Both are alcohol. Drink either responsibly and in moderation.

What’s more popular in South Africa: gin or vodka?

Both are massive categories in SA.

Vodka has the larger volume — at approximately R5.3 billion annually and 31 million litres consumed per year, it’s the third-largest spirits category in the country. Smirnoff dominates with over 60% market share of vodka locally.

Gin is the more culturally exciting category right now. South Africa is experiencing what the industry is calling a “Ginaissance” — a gin renaissance driven by the explosion of local craft distilleries producing world-class gins using indigenous botanicals. With over 250 gins now being produced across roughly 50 distilleries, SA has punched well above its weight at international awards.

Vodka rules the volume. Gin rules the conversation.

So which should you choose?

Choose vodka if:

• You want something versatile that works in almost any cocktail
• You prefer your drinks to be clean and simple
• You’re making drinks where the mixer is the star
• You’re doing shots (gin shots are an acquired taste)

Choose gin if:

• You want something with personality and complexity
• You enjoy exploring flavour — every gin is genuinely different
• You want to support South Africa’s incredible craft spirits industry
• You’re making a G&T, Negroni, or anything where the spirit carries the drink

Can’t decide? Buy both. A good bottle of vodka (Absolut or Grey Goose) and a good local gin (Inverroche Classic or Six Dogs Karoo) will cover 90% of cocktail occasions between them, and you’ll have something interesting to talk about at your next braai.

FAQ

Is gin just flavoured vodka? No — and gin distillers will have strong feelings about this. While both start from a similar neutral base, gin undergoes a completely different production process where botanicals are integrated during distillation, not added as flavouring afterwards. The production intent and philosophy are entirely different.

Can you substitute gin for vodka in cocktails? Sometimes, but not always. In simple, mixer-forward drinks it can work. In botanical-forward cocktails built around gin’s character — like a Negroni or Martini — the substitution fundamentally changes the drink. Not necessarily worse, just very different.

Which is stronger, gin or vodka? They’re typically bottled at the same ABV (40–43%), so neither is inherently stronger. Navy Strength gin (57%+) is the exception.

Which is more popular in South Africa? By volume, vodka (dominated by Smirnoff). By cultural buzz and craft excitement, gin — South Africa has one of the most dynamic gin scenes in the world right now.

What’s the best gin for someone who doesn’t like gin? Start with a contemporary SA craft gin rather than a classic London Dry. The floral, citrus-forward profile of something like ClemenGold or Inverroche Verdant is much gentler on the juniper than a traditional Tanqueray or Gordon’s. You might be surprised.

The bottom line

Gin and vodka are both clear spirits made from broadly similar base ingredients. That’s where the similarities end. Vodka is about purity and neutrality — it’s the spirit that gets out of the way. Gin is about complexity and character — it’s the spirit that shows up with opinions.

Neither is better. They’re just different tools for different jobs. The real win is understanding which one to reach for and why — and that, right there, is the difference between someone who drinks spirits and someone who appreciates them.

Sip responsibly. 18+. Not for sale to persons under the age of 18.

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