Gin
Starts with a clear spirit distilled from grain or malt (neutral spirit; vodka) as it’s base that is flavored with juniper berries, and other botanicals.
Gin countries
Origin: Holland England and US
Known to produce:
UK US Spain France Holland Belgium Germany Australia New Zealand South Africa
US Gin
Derives it’s main characteristic flavor from juniper berries
Minimum 80 proof (40 ABV)
Must be produced via original distillation or redistillation
European Gin
Must be juniper flavored of agricultural origin
Minimum 75 proof (37.5 ABV)
Must be produced using a spirit distilled at a minimum of 192 proof (96 ABV)
Gin History
Invented by Dutch physician Franciscus Sylvius Known in holland as Genever in the mid-seventeenth century
Dutch Courage was a gin given to British troops during the 1600’s
Gin Acts were required in England due to public drunkenness.
Gin production
Produced by adding the flavor of juniper berries to a base spirit.
Other flavors may be used as well but juniper must be the dominant flavor
Most common mash is cereal grains but sugar cane, potatoes, sugar beets can be used
Usually unaged
Pot or column distilled
Distilled gin original/direct
Fermented mash placed into a special still that contains a mesh tray (gin head)
Gin head filled with juniper berries and other botanical
During distillation, alcohol vapors pass through the gin head becoming impregnated with the aromatic oils of the botanicals
Vapors come off the gin still at high proof and then condense into gin
Distilled gin - redistillation
Mash is distilled into neutral spirit before being flavored
Neutral spirit is cut with water and placed in a still containing a gin head
Cut spirit is distilled a second time in the presence of juniper berries and other botanicals
As the vapors come off the still, only the heart is used to condense into gin
Subcategories of redistillation are cold distillation and vacuum distillation
Compound Gin
Process where gin is flavored by mixing neutral spirits with naturally produced extracts and flavorings of juniper berries and other botanicals without redistillation
Compound gin - Cold Compounding
3 methods:
- Batch of crushed botanicals added to a base of neutral spirits and left to soak for a week or more
- batch of crushed botanicals in a mesh bag added to a base of neutral spirits and left to soak for a week or more
- mesh tray of botanicals is suspended in the top of a large tank containing the base spirit and pumping the alcohol repeatedly over the botanicals until the desired flavor is achieved
After any of these methods, the spirit will be filtered and reduced to bottling strength
Compound Gin - Essential Oils
Also called compounding essence procedure
Recipe of essential oils is added to a neutral spirit and blended
Mixture rests for a week before it is filtered and reduced to bottling strength
Gin Styles
London dry
Plymouth
Old Tom
New American
Sloe
Genever
Flavored/Botanical
Iconic gin brands
Tanqueray
- arrived in London in 1830 where Charles Tanqueray perfected his gin recipe
Bombay Sapphire
- triple distilled and produced through vapor infusion distillation
- lighter floral-style of gin
Plymouth
- distilled in Plymouth England
- less dry than common London style of gin
Hendricks
- produced by William Grant & Sons in Giovanni, Scotland 1999
- Infused with Juniper, Bulgarian rose petal and cucumber
London dry
crisp with juniper flavor
Plymouth
Produced in city of Plymouth aromatic with juniper berry flavor
Old Tom
- popular in mid 1800’s
- Slightly sweet taste due to the addition of sugar post-distillation
- Some Old Tom gins can be aged
New American
Gins that have pushed the boundaries of the definition that relies on the dominance of juniper
Sloe
- made with gin and sloe drupes, small fruit relative of the plum
- Produced by soaking sloes in gin and sugar
- Sweet taste
Genever
- produced using malted grain spirits flavored with juniper berry and other botanicals.
- awarded a Protected Geographical Indication by the EU in 2008 limits production to the Netherlands, Belgium, tow departments of France, and some areas in Germany
- often produced at lower proofs so referred to as juniper-flavored spirit drink, flavored grain spirit or flavored neutral spirit
- subcategories; Oude “old” original style minimum 15% malt and Jonge “young” modern style no more than 15% malt
Flavored/Botanical
- US Federal regulations for flavored gin:
* Neutral flavoring materials
* Sugar may be added
* Must be minimum 60 proof (30 ABV)
* May be barrel aged - popular flavors: grapefruit, tarragon, ginger, coconut and saffron
