Gin and Genever

Question 1

Distilled Gin, as defined in the EU?

Answer 1

• A gin made by re-distilling a neutral spirit with juniper berries
• Other flavorings may be added after the re-distillation
• Must have a min. bottling strength of 35° abv

Question 2

Distilled Gin as defined in the US?

Answer 2

• The term used for gins where all of the flavors are added through re-distillation
• Flavors may not be added after re-distillation

Question 3

What is Graanjenever?

Answer 3

• Denotes the neutral spirit and the moutwijn are both made from grain
• Can be used in conjunction with jonge genever or oude genever

Question 4

How does Genever differ from Gin?

Answer 4

1. Genever is made from moutwijn (grain distillate)
2. The much lower level of botanical use in Genever
3. Genever is often oak aged

Question 5

How is gin defined in the EU?

Answer 5

• Juniper forward spirit, but botanicals and other flavorings may be used
• Minimum of 37.5% abv
• Made from a neutral spirit

Question 6

How long are most wood-aged gins in the barrels?

Answer 6

Typically only weeks to months.

Question 7

How will a smaller distiller often make its cuts (as opposed to a larger distiller)?

Answer 7

• Smaller distiller is typically based on both time and taste of the run
• Large distillers will make cuts based on time

Question 8

How much juniper is regulated for gin in the EU and US?

Answer 8

It is purposely vague

• neither defines how much
• just states that it should be the “main character” (US)
• or the “predominant character” (EU)

Question 9

What is Jonge Genever?

Answer 9

Genever made using…

• less than 15% moutwijn
• no more than 10g/L of sugar
• must be bottled at 35% abv
• colorless

Question 10

What is London Dry Gin?

Answer 10

A type of gin with no sweeteners or flavors added after re-distillation.

Question 11

Minimum bottling abv for gin in the US?

Answer 11

40% abv, or 80º proof.

Question 12

Name the two principle ways to infuse flavor into gin in the US:

Answer 12

1. Re-distillation of botanicals using a base spirit of choice
2. Maceration or percolation of botanicals in a spirit

Question 13

What is Oude Genever?

Answer 13

Made using…

• at least 15% moutwijn
• a maximum of 20g/L of sugar
• bottled at 35% abv
• be lightly colored, which is achieved by adding caramel coloring
• if aging is on the label, must be a min of 1 year, in barrels less than 700 L

Question 14

What is a Rotary Evaporator?

Answer 14

• A specialized type of vacuum distillation used for gin
• The benefit is lower temps will not over-cook delicate botanicals

Question 15

What is the technique for adding non-botanical flavor to gin?

Answer 15

Compounding / Cold-Compounding

Question 16

The type of vessel used for storing gin after re-distillation?

Answer 16

Inert vessels, such as stainless steel.

Question 17

True / False:

Oak can be used for the maturation of gin?

Answer 17

True

But usually only for short periods of time so as not to over-power the delicate botanical aromas.

Question 18

True / False:

Gin distillers typically recycle their heads and tails into the next batch run?

Answer 18

False

This would create too many unwanted highly volatile congeners in the run.

Question 19

True / False:

London Dry Gin can only be made in London?

Answer 19

False

London Dry Gin can be made anywhere.

Question 20

What are the four categories of juniper-flavored spirit in the EU legislation?

Answer 20

1. Juniper-flavored spirit drink
2. Gin
3. Distilled Gin
4. London Gin / London Dry Gin

Question 21

What are the limits on the use of botanicals for gin producers?

Answer 21

Other than the use of juniper, there are none (except to use things safe for human consumption).

Question 22

What are the two broad camps of gin styles?

Answer 22

1. Classic juniper-forward dry gins
2. Contemporary gins

Question 23

What base spirit in the EU is required to make gin?

Answer 23

A neutral spirit.

Question 24

What botanical has a distinct violet flavor?

Answer 24

Orris Root

Question 25

What is a potential **disadvantage** of distilling botanicals individually?

Answer 25

May create a **slightly disjointed spirit**, as all of the flavors and aromas may not be as fully integrated as when distilling together.

Question 26

What is the **advantage** of distilling botanicals **separately**?

Answer 26

* Can use **limited supply** botanicals that may not always be available throughout the year, and thus create seasonal products * Can create unique customized botanical blends to order * Can result in a very pure individual distillate

Question 27

What is the appeal of a **grain-based neutral spirit** for gin producers?

Answer 27

* A very **clean canvas** to build upon * Is often derived from grain spirit, which adds some flavor

Question 28

What is the base spirit made from, for most **high-priced gins**?

Answer 28

**Grain-based spirit**.

Question 29

What types of **stills** are most gins made in?

Answer 29

**Pot** stills or **Hybrid** stills, because of the need to add botanicals to the redistillation point of production.

Question 30

What will **angelica root** contribute to the flavor profile of gin?

Answer 30

A **musky, earthy, woody aroma** that will off-set the brighter aromas in the mix, similar to how a bitter component will balance against a sweet component in wine.

Question 31

What will **coriander seeds** add to the flavor profile of gin?

Answer 31

A **Spicy**, **aromatic lift**.

Question 32

What would be considered a **classic** botanical recipe for gin?

Answer 32

* **Juniper** * **Citrus peel** * **Coriander seeds** * **Angelica root** * **Orris root**

Question 33

Where are the **most volatile** congeners going to be concentrated in the distillation run?

Answer 33

At the **beginning** of the run, while the least volatile will be at the end.

Question 34

Where is **Genever** made?

Answer 34

By EU regulations, can only be made in: * **Netherlands** * **Belgium** * as well as parts of northern **France** and **Germany**

Question 35

Why are distillers very careful about the **exact measurements** of their botanical mix?

Answer 35

**Consistency** in style from batch to batch, as well as controlling the **interaction of the congeners** produced during distillation.

Question 36

Why is it difficult for a distillery to **move** from a one-shot to a multi-shot gin production?

Answer 36

* Because the recipes often cannot simply be multiplied from one to multiple shots, as the botanical mix will **not always result in similar flavor profiles**. * Often recipe adjustments are needed to increase production sizes.

Question 37

Why would some US gins have a **sharper** more **mouth-filling** texture than EU gins?

Answer 37

US gin producers are **not required** to use a neutral spirit as the base of their gins - therefore some of the character of the spirit may come through.