Gin vs Cognac: Taste, ABV, Calories & More

Gin vs Cognac

Compare gin vs cognac side by side, including calories, alcohol content, carbs, and taste differences. Note: All nutritional values are based on a typical serving size (see below).
Information	Gin	Cognac
Family	Spirit	Spirit
Type	gin	brandy
Container	Shot	Shot
Serving Size	45 mL/1.5oz	45 mL/1.5oz
Calories	97 kcal	97 kcal
ABV %	40%	40%
Alcohol (grams)	14.2	14.2
Taste	Piney, botanical, dry	fruity, oaky, complex
Texture	Crisp, oily, light	Smooth, velvety, viscous
Mixers	Tonic water, dry vermouth	Ginger ale, tonic water
Is Vegan?	Yes	Yes
Glutenfree?	Yes	Yes
Carbs (grams)	0	0
Sugars (grams)	0	0
Main Ingredient	Neutral cereal grains	Ugni Blanc grapes
Aged?	No	At least 2 years
Country	Netherlands	France
Price (USD)	10 - 200	30 - 500

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Deep Dive: Gin vs Cognac

A closer look at the history, taste, and unique characteristics of these two beverages.

Drink Type

Gin | Spirit | gin

Gin is a distilled spirit defined by the predominant flavor of juniper berries. It is created by infusing a neutral alcohol base with a specific botanical blend during redistillation. While juniper is mandatory, distillers typically incorporate supporting botanicals like coriander, angelica root, and citrus peels.

Cognac | Spirit | brandy

Brandy is a distilled spirit produced exclusively by distilling wine or a fermented fruit mash, most commonly utilizing grapes. Following distillation, it is frequently aged in wooden casks. This maturation process imparts a characteristic amber hue and complex flavor notes of dried fruit, vanilla, and oak.

What Makes Each Drink Unique?

Gin

Unlike other clear spirits, gin is explicitly defined by its primary flavoring ingredient, the juniper berry. The required infusion of botanicals directly during or after the distillation process distinguishes it from neutral vodkas, creating an intentionally complex, heavily aromatic profile without aging.

Cognac

Cognac must be produced exclusively in the designated French region using specific grape varieties, primarily Ugni Blanc. Unlike standard brandies, it requires strict double distillation in copper Charentais pot stills and mandatory aging in French oak barrels from Limousin or Tronçais for at least two years.

The Taste Experience

Gin

Gin offers a prominently dry and herbal flavor profile, primarily driven by juniper berries which impart a distinctive piney taste. Additional botanical ingredients like coriander, citrus peels, and angelica root provide complex, earthy, and lightly floral or citrus notes.

Cognac

Cognac features a rich, complex flavor profile characterized by prominent notes of dried fruit, vanilla, and warm spices. Extended oak barrel aging introduces distinct woody undertones, subtle floral nuances, and a lingering, smooth finish with minimal astringency.

Serving Notes

Gin

The recommended serving temperature for gin is 4 degrees Celsius / 39.2 Fahrenheit. Chilling gin to four degrees Celsius reduces the perceived burn of high ethanol content. Lower temperatures mask the harshness of the alcohol while highlighting the botanical oils, ensuring a smoother texture and a more refreshing palate experience.

Cognac

The recommended serving temperature for cognac is 20 degrees Celsius / 68 Fahrenheit. Serving cognac at room temperature or slightly warmed by the hand facilitates the release of volatile aromatic compounds. Excessive heat or chilling suppresses the complex ester profile and alters the perception of alcohol on the palate.

History & Origin

Gin

Gin originated in the Netherlands during the seventeenth century as a medicinal liquor known as jenever. English soldiers discovered the spirit during the Dutch War of Independence, bringing it back to England where it gained immense popularity. The ensuing Gin Craze in the eighteenth century led to widespread overconsumption, eventually prompting strict governmental regulations that carefully shaped the refined London Dry style recognized globally today.

Cognac

Cognac originated in the Cognac region of France during the sixteenth century when Dutch merchants sought ways to preserve local wine for long sea voyages. They began double distilling the wine into concentrated spirits, which accidentally aged in oak barrels during transport. By the seventeenth century, French producers refined this double distillation method in copper pot stills, establishing the strict production standards that define modern cognac today.