The History of Gin and How It's Made - An Ultimate Guide
The History of Gin
Let’s go back to the year 1689. The Dutch Protestant Prince William of Orange, along with his wife Mary, became co-rulers of England, Scotland and Ireland. Embroiled in the Thirty Years’ War with France, they quickly outlawed imported French brandy and promoted local distillation. Shortly before, English soldiers had fought alongside the Dutch in their war for independence from the Spanish. During this time, the English soldiers noticed the Dutch swigging Genever from their flasks to steady their nerves before battle, coining the phrase ‘Dutch courage’. By banning imported spirits and deregulating home production, William and Mary had unknowingly opened the floodgates to uncontrolled distillation and distribution of this juniper-flavored liquid from their homeland.
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THE HISTORY OF FLAVORED GIN
As a bounty of spices, fruits and teas began to arrive in London, the new generation of legitimate gin distillers found themselves inspired by the exotic array of ingredients, such as citrus, anise, cinnamon and licorice root found in the city’s burgeoning markets. The introduction of column stills in the early 19th century revolutionized gin production, leading to the creation of “London Dry” style gins which incorporated these new flavors. These subtler flavored gins became the staple ingredient during the roaring 1920s in a new social drinking craze known as the cocktail!
After a brief lull in popularity during the 1960s, gin began a monumental comeback and today, there are countless varieties found on shelves across the world.
HOW IS GIN MADE?
Gin can only be made with a 96% ABV highly rectified spirit, usually produced from grain using a column still. Natural or nature-identical flavorings may be used, but the final product must taste predominantly of juniper and have a minimum ABV of 37.5%. Unlike most other spirits, no additional production methods are specified.
Lower quality gins are flavored using a process known as “cold compounding”; simply adding flavorings (such as botanicals) to a neutral spirit and filtering before bottling.
More premium gins are flavored using re-distillation; juniper berries and other natural botanicals are added to the spirit to impart their character and the still is heated to vaporize the spirit. When condensed, the liquid has taken on the flavors.
WHAT BOTANICALS ARE IN GIN?
The predominant flavor in all gins is juniper. It has a fresh, balsamic, woody-sweet and pine needle-like scent and creates a dry, almost bitter taste. The combination of additional botanicals gives each gin brand its unique characteristics and taste.
There are many botanicals used to flavor gin but the most common can be divided into four categories:
Floral: Chamomile, bay leaf and orris root.
Spicy: Ginger, coriander seeds, cardamom, cinnamon, lemongrass and angelica seeds.
Woody: Angelica root, licorice and nutmeg.
Citrus: Bergamot, bitter orange and pink grapefruit.
WHAT ARE THE DIFFERENT TYPES OF GIN?
London Dry – Originating in England but now produced all over the world, London Dry is what most people think of as gin and is typically used to make G&Ts and martinis. To qualify as London Dry, it must be made in a traditional still by re-distilling the neutral grain spirit in the presence of botanicals. The distillate must have a minimum strength of 70% and no additional flavorings or colorants can be added after distillation.
Distilled – Made in a traditional still by re-distilling a neutral grain spirit with botanicals. The distillate does not have a minimum strength and after distillation, further flavorings and colorants can be added.
Cold Compounded – Made by adding natural flavoring substances to a neutral spirit without the re-distillation of botanicals. To qualify as gin, the predominant flavor must be juniper.
POPULAR GIN RECIPES
BRANDS OF GIN
Famed the world over as the ginniest of gins, a Gordon's, effortlessly mixed with fresh tonic over ice, has always heralded the start of something good...
Tanqueray is a classic. A smooth, delicious premium London dry gin with an array of botanicals and a grapefruit peel edge
Tanqueray No. TEN
Ultra premium gin from the House of Tanqueray - distilled with whole fruits for a refined, smooth delivery of delicious botanicals and flavor.
Jinzu is a British gin with delicate flavors of cherry blossom and yuzu citrus fruit, finished by smooth Japanese sake.
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