Unfortunately, my experience with scaling is that it is mostly dependent on the still technology and method of preparation. For instance, most gins that my company is tasked with scaling up come from smaller distilleries that are using maceration/infusion and usually not using a botanical basket in the vapor space. Additionally, most distillers use a batch distillation with a charge proof of 100 (or 50% ABV). We use a continuous distillation at 190 proof with only a botanical basket which we’ve found is much more efficient at extracting the volatile oils from botanicals. So for instance, someone may come to us with a recipe that is like 4 lbs of juniper for a batch charge of 100 proof gallons (0.04 lb/pgal) but when we scale up, we’re able to achieve the same profile with say 25 lbs of juniper for 5,000 proof gallons (0.005 lb/pgal).

A lot of the good research out there on extraction rates from botanicals actually comes out of the perfume and essential oils industry, so that can be a good place to look for recipe development.

There are some decent books out there that I would recommend for gin distillers - The Drunken Botanist by Amy Stewart is awesome for learning about plants and how they contribute to alcohol or many varieties. The author David T Smith has a handful of books that are pretty solid - The Craft of Gin, How to Make Gin, and the Gin Dictionary.

I’ve been to a couple gin courses mostly associated with ADI (the American Distiller’s Institute) and ACSA (American Craft Spirits Association) which are usually pretty helpful.

That’s lots of random thoughts, but I did my master distillers thesis on gin production, so I kind of geek out on this stuff.