How Is Gin Made

22.08.2023 0 Comments

How Is Gin Made
Is your signature serve a classic G&T ? Are you a juniper connoisseur with a growing collection of artisan spirits? Believe it or not, you can make a batch of bespoke, aromatic gin at home, without any high-tech equipment or a chemistry degree. Gin is made by distilling a neutral grain alcohol with juniper berries and other botanicals to make the fragrant spirit we all know and love.

The botanicals are infused into the raw spirit to release their flavours. You can also vary the recipe by adding different spices, fruits and floral elements. Try our easy compound gin recipe and add a bottle to your drinks cabinet. Good quality vodka makes the perfect base for personalising gin with fun flavours.

Once you’ve mixed up the magic formula, learn how to make the perfect gin & tonic to enjoy at leisure.

What is the main ingredient of gin?

Juniper – The one ingredient that all gins have in common is juniper, a signature botanical used to flavour this spirit. Since it’s a primary ingredient that defines gin, distillers use juniper berries in their mash which helps bring out the traditional notes of pine often found within it.

Is gin just flavoured vodka?

The differences between vodka and gin – While gin and vodka are both crafted as neutral spirits, gin has additional ingredients—namely juniper berries—to give it its signature pine flavour. In fact, gin can only be called a gin if it has juniper in it.

Why is gin called Mother’s Ruin?

WHY WAS GIN NICKNAMED ‘MOTHER’S RUIN?’ Image: William Hogarth’s Gin Lane (1751) In the 16th Century, the Dutch created a medicinal alcohol using Juniper as the main ingredient. The name “Genever” derives from the Latin for juniper. This medicine was given to troops as part of their daily rations.

During the 17th century, Dutch troops fought alongside the English to ward off the attack of Louis XIV. The Dutch troops drank Genever heavily before going into battle and were deemed to be excessively brave. The English troops then decided to also drink Genever before going into battle and noted they had imbibed the Dutch’s courage hence the term “Dutch Courage”.

During the time of the war, English troops would take their Genever rations home with them and share it amongst their peers. The juniper flavoured spirit soon became vastly popular, especially with the poor. This was because just a few sips of water could kill you and the only other available drink was the vastly overpriced beer.

The name ‘Genever’ was too much of a mouthful for some and was eventually shorted to ‘Gin’. In 1689, King William III of Orange overthrew James II of England and became the King of England. The following year saw King William pass an act known as the ‘Distillers Act’, subsequently allowing the public to produce alcohol for free in their own home providing they passed a 10-day public notice, the law also restricted the importation of Brandy and wine.

This new law coupled with the taste for juniper flavoured spirits meant that pretty much anyone and everyone started producing juniper flavoured spirits. Unlike the Dutch, these spirits were not made using high quality grains to produce the spirit, they used low quality grain cut with mentholated spirits and turpentine which was then flavoured with locally grown juniper berries, anything else that was grown locally and natural sweeteners like liquorish root and rose water to mask the horrible flavours and make the gin more palatable.

  1. This was the start of a period that was known as the ‘Gin Craze’.
  2. In 1720, the mutiny act was passed which stated that anyone who was distilling alcohol wouldn’t have to house soldiers in their home.
  3. These factors massively encouraged local gin production, so much so that in 1730 the number of gin shops in London exceeded 7000 which was one in every three public houses.

By 1733, the average person was drinking 14 gallons of gin per annum, approx.1.3 litres of gin per week.1 in 3 structures in London produced or sold gin. At approximately 160 proof, this gin was highly intoxicating, not only was it strong but it wasn’t being sipped like a gin and tonic, in some cases it was being drank in vast quantities some were drinking around half a litre per day.

The gin obsession was blamed for misery, rising crime, madness, higher death rates and falling birth rates. Gin joints allowed women to drink alongside men for the first time and it is thought this led many women neglecting their children and turning to prostitution, hence gin becoming known as ‘Mother’s Ruin’.

The government was forced to take action. The 1736 Gin Act taxed retail sales at 20 shillings a gallon and made selling gin without a £50 annual licence strictly illegal. But over the next seven years, only two licences were taken out meaning reputable sellers were put out of business, and bootleggers thrived.

  • Their gin, which went by colourful names such as ‘Ladies Delight’ and ‘Cuckold’s Comfort’, was more likely to have been flavoured with turpentine than juniper and was often poisonous, containing horrifying ingredients such as sulphuric acid.
  • In 1751, artist William Hogarth published his satirical print ‘Gin Lane’ (above) depicting disturbing scenes of gin-crazed London including a mother, covered in syphilitic sores, unwittingly dropping her baby while she takes a pinch of snuff.

Aided by powerful propaganda such as this, the more successful 1751 Gin Act was passed. A change in the economy also helped turn the tide with a series of bad harvests forcing grain prices up, making landowners less dependent on the income from gin production. : WHY WAS GIN NICKNAMED ‘MOTHER’S RUIN?’

Why is gin different than other alcohol?

The 4 Types of Gin and What They Even Are You might drink gin all the time and consider yourself a well-adjusted, very happy person. Same! But after the third, you might start to ask yourself: what even is ? And why am I ordering so many on eBay? Someone, probably on the Internet, once told me gin was just juniper-flavored vodka.

  • But like asking Siri to do your taxes, it’s not that simple.
  • I talked to gin expert Nathan O’Neill, the head bartender of the NoMad Bar, to get the full story.
  • Both gin and vodka are made from neutral grain spirits (like rye, barley, wheat, corn) but gin gets steeped with botanicals (fancy word for dried herbs, roots, and citrus peels) and redistilled.

So you might sip a gin and taste juniper and tell everyone at the bar I’M REALLY GETTING NOTES OF JUNIPER, Whereas vodka is distilled and redistilled to a point where you taste the notes of the grain its made from, like hey, this vodka tastes like.

wheat, whoa. In that line of thinking, you could start a bar argument that gin is juniper-flavored vodka, “but in another sense, you’re making something from that product that’s completely new” said O’Neill. And when it comes to gin, beautiful, perfect gin, there are even more specific types, including Genever and Old Tom, that have distinct characteristics and usages and are totally worth seeking out.

We had O’Neill break it down for us along with the Bon Appétit test kitchen’s go-to brands for each: Photo by Laura Murray

What are the 3 key ingredients in gin?

The primary three ingredients used in the majority of gins are juniper, coriander and angelica. Even though these are the most popular, there are hundreds of flowers, roots, fruits, berries and nuts that are used to create a palate for each gin that makes it distinctive.

Is Absolut potato vodka?

FAQs – Is Smirnoff made from potatoes? No. Smirnoff is grain-based vodka and is distilled mainly from corn. Smirnoff has over 35 varieties of flavored vodkas, all of which didn’t mention the use of potatoes during fermentation. Is Absolut made from potatoes? No.

  • Absolut is not made from potatoes.
  • Its base ingredient is winter wheat and water from a deep well in Ahus, Sweden.
  • Winter wheat is a strain of wheat usually planted in autumn but is also usually harvested during summer or early autumn the next year.
  • What is Grey Goose vodka made from? Grey Goose vodka is made from soft winter wheat grown in France.

A type of wheat that’s sown by October and harvested during August. The water used to dilute the spirit is sourced from spring water from Gensac-La-Pallue in France. What alcohol is made from wheat? Wheat is a base ingredient in many distilled spirits, including vodka, gin, and whiskey.

  • Wheat produces pure alcohol after fermentation and distillation.
  • This wheat-based spirit has a neutral smell and color.
  • What alcohol is made from corn? Corn is one of the most used ingredients in distilling spirits as it is extremely available.
  • The most notable corn-based spirits include whiskey, bourbon, vodka, and rum.
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Since corn is widely distilled, it is present in almost every type of alcoholic beverage as a blending or secondary ingredient, like in some gins and other blended liquors. What alcohol is made from rice? Rice wines are alcoholic drinks made from fermenting rice.

Why does gin taste like pine?

What is the Main Flavor of Gin? – The main flavor of gin comes from juniper berries, which have a sharp, piney taste. You may have heard someone say that gin tastes like a Christmas tree. The pronounced piney flavor is typical of a juniper-forward gin. Although juniper berries may be the primary ingredient, gin distillers produce a wide variety of gins by adding different herbs and botanicals.

Why is gin so expensive?

Are gin and flavoured vodka the same thing? – In theory, yes. Gin is, at the most basic level, a neutral spirit flavoured with juniper berries. Vodka just so happens to be a neutral spirit. Like all spirits, both must have an alcohol by volume (ABV) content of more than 37.5% (40% in the US) to be considered vodka or gin.

By that definition, if you flavour vodka with juniper, you get gin. In fact, that’s exactly what most amateur ginmakers do, creating delicious homemade concoctions using common herbs, spices and botanicals. Even in large-scale production, the similarities remain. While most gin companies you see on the supermarket shelves likely aren’t distilling their product using Smirnoff and a bathtub, they are sourcing their base alcohol from the same place as the large vodka producers.

While the exact process differs between companies—with premium gin and vodka brands more likely to produce their own base spirit—many popular companies purchase commercial ethanol in bulk. Ginmakers will then redistill this with their own botanicals, while vodka companies dilute it to 40% with water.

Why does gin retail at a higher price than vodka? First of all, it’s not necessarily true that all gin is more expensive than flavoured vodka. There are plenty of premium or upmarket flavoured vodkas that are far pricier than the average bottle of gin. It really depends on which brands and flavours we’re talking about here.

Differences in the production process are clearly likely to drive up the price of gin when compared to vodka, such as the need for all botanicals to be natural. While many premium vodka brands also use natural ingredients, many budget options rely on artificial flavourings—particularly to achieve flavours such as whipped cream or tiramisu—which are less expensive.

Is gin healthier than vodka?

Is Vodka or Gin Healthier? – In terms of nutritional profile, carbs, and calorie count, there is very little difference between vodka and gin. : A Drink Comparison: Vodka Vs Gin — American Liquor Company Vodka

Why is gin called gin?

gin, flavoured, distilled, colourless to pale yellow liquor made from purified spirits usually obtained from a grain mash and having the juniper berry as its principal flavouring ingredient. It includes both the malty-flavoured and full-bodied Netherlands types and the drier types, characterized by distinct botanical flavouring, produced in Britain and the United States,

  • The name of the beverage comes from the French name for the juniper berry, genièvre, altered by the Dutch to genever and shortened by the English to gin,
  • Its origin is attributed to Franciscus Sylvius, a 17th-century professor of medicine at the University of Leiden in Holland, who distilled the juniper berry with spirits to produce an inexpensive medicine having the diuretic properties of juniper-berry oil.

The beverage became popular and was introduced to England by soldiers returning from the Low Countries, In the 18th century excessive consumption of the inexpensive beverage presented a social problem, as depicted in William Hogarth ‘s engraving ” Gin Lane.” Netherlands gins, known as Hollands, geneva, genever, or Schiedam, for a distilling centre near Rotterdam, are made from a mash containing barley malt, fermented to make beer,

The beer is distilled, producing spirits called malt wine, with 50–55 percent alcohol content by volume. This product is distilled again with juniper berries and other botanicals, producing a final product having alcoholic content of about 35 percent. English and American gins are distilled from malt wine purified to produce an almost neutral spirit, without flavour or aroma, having alcohol content of 90–94 percent by volume.

This is reduced with distilled water, combined with the flavouring agents, and distilled and reduced again, producing a final product of 40–47 percent alcoholic content (80–94 U.S. proof). The dry gins have more added flavouring ingredients than Dutch types.

  1. Each producer employs a secret formula, including, in addition to the juniper berries, combinations of such botanicals as orris, angelica, and licorice roots, lemon and orange peels, cassia bark, caraway, coriander, cardamom, anise, and fennel.
  2. United States producers sometimes age their gins, imparting pale-golden colour.

Dutch gins may have similar colour, resulting from the addition of caramel colouring. Old Tom is a slightly sweetened gin, and various fruit-flavoured gins are made by adding the appropriate flavourings to finished gin. Sloe gin is not a true gin but a sweet liqueur, flavoured with sloe berries, the small, sour fruit of the blackthorn,

Dutch gins, too distinctive in taste to combine well with other beverages, are usually served unmixed or with water. The drier types, sometimes called London dry, may be served unmixed or may be combined with other ingredients to make such cocktails as the martini and gimlet and such long drinks as the Tom Collins and the gin and tonic.

The Editors of Encyclopaedia Britannica This article was most recently revised and updated by Adam Augustyn,

Which alcohol gives the least hangover?

The Bottom Line – Let’s be very clear. Drinking more than the recommended amount of alcohol—one or fewer drinks a day for women and two or fewer a day for men, per the Centers for Disease Prevention and Control (CDC) —can lead to negative health consequences,

  1. And regardless of what you drink, if you overdo it, you will likely feel the consequences the next day.
  2. Compounds like congeners found in alcohol might further contribute to your hangover’s severity.
  3. Choosing types of alcohol with fewer congeners—like beer, vodka and wine—might reduce your hangover symptoms compared to alcohols with higher congeners—like brandy, whiskey and rum.

The best way to prevent a hangover is to drink in moderation. And if you don’t already drink, there is not a strong science-based reason to start.

Why was gin banned in England?

History – First imported from the Netherlands in the 1690s, gin began to rival beer as the most popular drink in the Kingdom of England, In 1689, the English government opened the distilling trade to all English people who paid certain taxes, Over the next sixty years, however, the government regulated the sale of gin with inconsistent taxation policy.

The ready availability and low cost of gin led to a massive rise in alcohol consumption in England, which became historically known as the ” Gin Craze “; by the 1730s, consumption in London had risen to the equivalent of 2 pints per week per Londoner. Politicians and religious leaders argued that gin drinking encouraged laziness and criminal behaviour.

Parliament passed the Gin Act 1729 which increased the retail tax to 5 shillings per gallon. With the Gin Act 1736 the government imposed a high license fee for gin retailers and a 20 shillings retail tax per gallon. These actions were unpopular with the working-classes and resulted in riots in London in 1743.

Why do I cry when I drink gin?

Drinkers have long blamed gin for inducing tears and sadness, but a new study suggests that the urban myth may actually have some foundation. The biggest ever study looking into how different alcoholic drinks affect the emotions has found that spirits are far worse than beer or wine for triggering bouts of depression and unexpected weeping.

Almost 30,000 people aged between 18 to 34 were asked about how drinking red or white wine, beer or spirits affected them, either drinking at home, or when out. Drinking spirits was also more likely to draw out negative feelings than all the other types of alcohol, according to the research by Public Health Wales.

Nearly one third of spirit drinkers associated their tipple with feelings of aggression compared with around 2.5 per cent of red wine drinkers. Similarly, nearly one quarter said spirits left them tearful, compared with 17 per cent of red wine drinkers, and nine per cent of beer and white wine drinkers.

  • Spirits were also the least likely to be associated with feeling relaxed, with just 20 per cent of people claiming drinks like gin, vodka and whiskey calmed them down.
  • Red wine made people feel more relaxed Credit : kupicoo Getty Images Contributor In comparison, more than half of red wine drinkers said they felt more relaxed after their favourite tipple, a feeling also shared with 50 per cent of beer drinkers.

Professor Mark Bellis, Public Health Wales’ director of policy, research and international development, said: “For centuries, the history of rum, gin, vodka and other spirits has been laced with violence, and it is true that spirits were more strongly associated with being tearful.

  1. Spirits are often consumed more quickly and have much higher concentrations of alcohol in them.
  2. This can result in a quicker stimulating effect as blood alcohol levels increase.
  3. They may also be consumed in different social occasions so people may be drinking them deliberately to feel the drunken effect quickly while other types of drink are more likely to be consumed slowly or with food.
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“As people get the kick from escalating alcohol levels, the same increases reduce the brain’s ability to suppress impulsive feelings or to consider the consequences of acting on them.” Gin in particular is often associated with triggering outpourings of emotion, with the comic Dylan Moran claiming it is ‘less of a drink and more of a mascara thinner.’ Gin Lane, an engraving of the depravity brought about by cheep gin by William Hogarth Credit : Lebrecht Music and Arts Photo Library / Alamy In the 17th century, the beverage was labelled ‘Mother’s ruin’ after the government allowed unlicensed gin production, sparking thousands of distilleries to spring up throughout England, where the cheap drink was consumed in large quantities by the poor, particularly women.

  1. It was said to make women sterile, and allegedly caused a drop in the population of London.
  2. However the study found spirits did have some benefits.
  3. Nearly six in 10 respondents said gin, whisky and vodka increased their energy and confidence levels.
  4. And four out of 10 said they made them feel sexier.
  5. Writing in the journal BMJ Open, the authors concluded: “Feeling positive emotions may in part be related to the promotion of positive experiences by advertising and the media.

“Emotions experienced could also be related to when the alcohol is drunk, the levels of alcohol within each beverage type and the different compounds found in different drinks. “Understanding emotions associated with alcohol consumption is imperative to addressing alcohol misuse, providing insight into what emotions influence drink choice between different groups in the population.”

Are gin lovers psychopaths?

Love drinking gin and tonic? You could be a psychopath BREAKING A study has found that people with psychopathic tendencies are more likely to prefer bitter foods and drinks Science says gin lovers share an unusual personality trait / Shutterstock G and tonic is a lot like Marmite – many of us can’t stand the bitter taste, while others swear by its refreshingly boozy properties. Now psychologists are saying that a particular liking for bitter-tasting food and drinks, like a G&T, means you could have psychopathic tendencies.

  • Researchers found that those who opted for drinks like coffee and tonic water were more likely to exhibit signs of Machiavellianism, sadism and narcissism.
  • That is, they were more prone to being duplicitous, cold-hearted and lacking in empathy, vain and selfish, and more likely to derive pleasure from other people’s pain.
  • The results were derived from two experiments conducted on 1,000 people by,

The word ‘gin’ actually derives from the older English word genever and the Latin word for juniper, juniperus. Gin is the most natural spirit as its main ingredient is of course Juniper berries. These super berries are jam-packed with infection fighting qualities as they are warming, stimulating and disinfecting.

  1. Carl Court/Getty Switch up your anti-wrinkle cream for a bottle of Bombay Sapphire as juniper berries are full of antioxidants and boost the regenerating cells in your body for smoother, healthier looking skin. Result.
  2. Shutterstock You don’t need to worry too much about your waistline.
  3. According to Livestrong, gin is one of the least calorific spirits with 97 calories per shot.

The juniper berries come into action by increasing the number of enzymes that break down your food and helping your digestion. This also means less bloating. Mixing it with tonic will actually add more calories so keep it neat. Shutterstock You guessed it.

  1. Juniper berries.
  2. They contain flavonoids which are great for preventing heart disease and improving your blood circulation as you get older.
  3. Although, of course, excessive drinking could have the opposite effect.
  4. Shutterstock Gin is the best natural remedy for kidney and liver disease.
  5. Juniper berries help stop water retention in your body, allowing you to pass more water than any other alcohol.

This means that more harmful toxins and bacteria are flushed out your system. Shutterstock Gin’s makeup helps to relieve achy joints and gout, and its alcohol content coupled with the juniper berries can be an effective treatment for chronic pain and inflammations, such as arthritis.

  1. Gin-soaked raisins are especially good to prepare as you can store them in a jar and eat them daily to see the benefits.
  2. The oils contained in juniper berries can allievate coughs by expelling the mucus in the throat and aiding lung congestion.
  3. The great thing about gin is that it can be mixed with many different herbs and ingredients such as ginger, which will help to soothe a sore throat.

Shutterstock For the first experiment, 500 men and women were shown a long list of foods with equal numbers of sweet, salty, sour and bitter foods. These included chocolate cake, bacon, vinegar and radishes. They were asked to score how much they liked each of them on a six-point scale ranging from dislike strongly to like strongly.

  1. Researchers then repeated the experiment with another sample of 500 people, which confirmed the results of the first.
  2. ‘General bitter taste preferences emerged as a robust predictor for Machiavellianism, psychopathy, narcissism and everyday sadism,’ the researchers wrote in the journal Appetite.
  3. Agreeableness and cooperativeness, however, were negatively correlated with bitter taste preferences, they added.
  4. Although the researchers did not conclude why people with these traits prefer bitter foods, they suggested that they may experience a kind of ‘thrill’ from them.
  5. In the wild, bitter plants tend to signal that they may be poisonous, which is why many of us avoid eating consuming bitter-tasting foods.
  6. But for people with sadistic traits, bitter food and drink may be ‘compared to a rollercoaster ride, where people enjoy things that induce fear’, said study author Christina Sagioglou.

Scroll to see our pick of the best small-batch, lesser-known gins from across the UK Noel Tock/ This unique Cornish gin is made with local sea fennel — also known as rock samphire — along with kombu seaweed from the Cornwall coast. The result is a smooth gin with hints of saltiness and spiciness.

  • It makes an enjoyable short drink served solo over ice, but also contributes to a G&T as refreshing as a day at the seaside.
  • Well, almost.
  • £37, Amazon, An ex-City worker fed up with his commute is responsible for crafting this creamy gin, which is distilled near Chipping Norton.
  • It is made using wheat spirit and distilled with lavender from nearby Snowshill, along with bay leaf, grapefruit, lime, black pepper and cardamom seed.

The gin is sturdy and juniper-rich, with refreshing citrus notes — try it in a G&T garnished with bay leaf and a grapefruit wedge. £39, Amazon, Developed in Bristol, distilled in Scotland and inspired by Japan, Jinzu is a truly original gin. Juniper and coriander is distilled along with Japanese cherry blossom and yuzu, and the gin then gets an added dash of Junmai sake.

  1. This makes for a zesty and refreshing spirit with a pleasant nutty sweetness thanks to the sake.
  2. £30, Amazon, This gin takes its name from a mysterious spring-fed lake near its home in the Surrey Hills.
  3. And in many ways its flavour profile has quite a lot in common with the water — fresh, deep and clean.

No fewer than 24 botanicals go into the gin, with chamomile, kaffir lime leaves, lavender and local honey lending giving a sweet, floral edge that balances the juniper. £37, Amazon, Made by G&J Distillers (also behind better-known Greenall’s), this gin has a fascinating concept behind it.

It traces the traditional spice route which led from East Asia through India, Asia and Europe to the UK — a route responsible for the birth of gin in the first place. Botanicals come from each stage of the journey: Indonesian cubeb berries, Indian black pepper, Moroccan coriander, Spanish citrus. The result is a bold, spicy gin that’s fragrant, peppery and exotic.

£18, Amazon, Everyone knows Sipsmith, the west London gin start-up that helped kick-off the UK’s juniper renaissance. But this not-so-well-known creation is a real gem for gin nuts. It is pretty simple really, the team have just upped both the amount of juniper used and the abv — the result is gin at its most ferociously ginny.

£40, Amazon, Intriguingly named and packaged, this modern version of an old-school gin has been created by the team behind Cask Liquid Marketing and is distilled at London’s Thames Distillery. It will appeal to those who like a classic, with a fairly conventional set of botanicals including juniper,coriander, cassia, liquorice, angelica root and bitter orange peel.

A great all-rounder with a playful edge. £22.95, The Whisky Exchange, This is a new addition to the repertoire of a Cheshire company which has been distilling since 1762 — you may have heard of the better-known Whitley Neill Gin. It is a classic gin, with juniper, citrus and coriander leading the botanical lineup, but a particularly prominent lemon twang makes it a bright base for a dry martini.

  1. £18, Amazon, There could be no more quintessentially British tipple than this — a gin infused with Earl Grey tea.
  2. In this clever creation from Heston Blumenthal for the supermarket, the floral notes from the tea mingle with more traditional gin botanicals such as almond, coriander and liquorice to create a delicately different drink.
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It is best drunk in a G&T as the tannins from the tea can be overwhelming in cocktails such as a martini. £23.99, Waitrose, Renowned for making gloriously grown up marshmallows, this small British company has now branched out and created a hybrid of two of our favourite things: sweets and gin.

  • ‘We found particularly robust correlations with everyday sadism,’ she said.
  • ‘Everyday sadism is a construct related to benign Masochism – the enjoyment of painful activities -, which was first described and investigated by psychologist Paul Rozin.
  • ‘To quote Paul Rozin for an explanation: “For the case of innately aversive foods, there may be pleasure from the fact that the body is signalling rejection, but the person knows there is no real threat”.’
  • If you’re a fan of G&T however, it’s not all bad news – has found that psychopaths are more likely to be smart, assertive, and cool under pressure – which naturally makes them strong leaders in the business world.
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Why don’t people drink gin straight?

Banish the Tonic: Why to Drink Straight Gin TheDeliciousLife/flickr For a variety of reasons—but mostly laziness—I’ve been drinking a lot of straight gin this summer. After a long hot day, I just can’t find the energy to run out for tonic, let alone make a cocktail. A couple of ice cubes, maybe a lime wedge.

  1. On a steamy day straight gin is pure bliss.
  2. So why don’t more people drink it? Put crudely, gin is not too different from flavored vodka: it’s likewise a neutral grain spirit.
  3. The only difference is that it’s infused with botanicals, then redistilled.
  4. The botanicals could be anything—along with the requisite juniper, common ingredients include sloe berries, anise, coriander, orange peel, cassia bark, and cinnamon.

How they’re combined, though, is the art—a gin-maker has to select and balance a basket of maybe a dozen flavors, as well as monitor how they change during redistillation. So why don’t more people drink straight gin? Partly because they know what bad gin tastes like by itself.

  1. Too often, though, gin is like coffee: appreciated from afar for its formal qualities, but almost always enjoyed through a thick soup of mixers that dilute and confuse the most delicate flavors.
  2. A recent, admittedly by Imbibe magazine found that out of more than 1,650 respondents, only 4.5 percent picked gin when asked, “What’s your favorite spirit to sip neat?” —placing it dead last in a field of eight.

It’s easy to see why. Although bottom-shelf vodka or whiskey is still basically palatable, rail gin is completely undrinkable. Usually the flavor begins and ends with low-quality juniper, which, to me at least, is nauseatingly bitter. And frankly, I find even the medium-grade London dry gins—what most people talk about when they talk about gin—basically undrinkable.

These days, thankfully, there’s a gin renaissance afoot. What started in the early 2000s with various iterations of Tanqueray—especially Rangpur and the sadly discontinued Malacca, both made with a sweeter botanical blend—has been taken up by the other big British brands. I’ve been particularly enjoying Beefeater’s Summer Gin these days.

It’s the usual Beefeater botanicals, but with elderflower, black currant, and hibiscus thrown in, giving it a slightly sweeter, more floral taste. Gin is also particularly popular among the craft-distilling crowd in the United States. It’s relatively easy to make and requires no aging, so newly opened distilleries like to start with it, then branch out into whiskey or rum.

Anchor, in San Francisco, makes some fine gins in its Junipero line, though right now my favorite American gin is Bluecoat, out of Philly. So why don’t more people drink straight gin? Partly because they know what bad gin tastes like by itself. But inertia plays a big role, too. Gin was once a common straight drink, up through the 19th century.

But it had the bad luck of also being a phenomenal base for cocktails, particularly the martini and the gin and tonic. It’s a good bet that many fans of gin think of it so exclusively in terms of these two quaffs that they wouldn’t know what straight gin tastes like in the first place.

  1. There’s a place for gin cocktails, of course.
  2. But with so many great craft expressions coming out, it’s an insult to blur their fine work behind a screen of tonics, crèmes, liqueurs, and juices.
  3. Even worse, if the only way you take your gin is inside a baroque cocktail, you’re missing out on a vibrant drink.

: Banish the Tonic: Why to Drink Straight Gin

What is the difference between Dutch gin and English gin?

A brief overview of the differences between English and Dutch gins William Henry Hazlitt has once said, “Gin, the modest and much-vilified liquid that is the most English of all alcoholic beverages.” Today, we can talk broadly about two types of gin – English and Dutch gin.

  • The English gin is popular in Britain and its former colonies, America and Spain.
  • Dutch gin, on the other hand, is more popular in the Netherlands, Belgium, and Germany and is called either genever or jenever, respectively.
  • Jenevers and genevers are usually lower in alcohol (36-40 degrees) than English gins.

But what other difference do they have, in addition to alcohol content, and do the British and the Dutch also have an eternal dispute, like the Scots and the Irish do, as to who was first? Compared to the history of whiskey, where disputes over who was the first still exist today, the issue of gin is clear, and it is known that gin originated in the Netherlands and later moved to England.

  1. Jenever (Belgium) or genever (Netherlands) have higher spice and malt content and are barrel-aged drinks from which gins have historically been developed.
  2. The Dutch genever is significantly different from the English gin.
  3. Dutch genever is distilled two or more times in the same factory, with barley malt and maize added to the mixed cereals (rye and wheat) and aged in oak barrels, which makes this drink whiskey-like at times.

The Dutch genever and the very similar Belgian jenever have less alcohol and are more flavored than the typical English gin. Some genevers are aged for 1 to 3 years in oak barrels, such as korenwijn (grain spirit), a typical deluxe genever, with a higher malt wine content (at least 51%) in the original product, kept in oak barrels for three years.

  1. In terms of its aroma and taste bouquet, it is in many ways similar to good malt whiskeys.
  2. Both English and Dutch gins are a kind of interesting drink, and at the end of the day, everything comes down to personal taste.
  3. But if you’re looking for something new and interesting, give genever a chance, and maybe you’ll find a new long-sought-after favorite.

: A brief overview of the differences between English and Dutch gins

What gin is made from potatoes?

On Sale Alc/Vol: 40% | 750ml The first Canadian gin made entirely from potatoes. The smooth finish blends perfectly with locally sourced botanicals for a crisp, citrusy aroma. Putting this exceptional gin head and shoulders above the rest. This website is intended for those 19 years or older. EXIT

Is gin made from wheat or barley?

Does Gin Contain Gluten? – Gin is usually made from distilled barley, wheat, or rye. Although gluten is naturally found in these ingredients, most gin is gluten-free. The Coeliac Disease Foundation has said that there are no gluten peptides in distilled alcohol.

What are the 3 key ingredients in vodka?

Traditionally, vodka is made from grain – rye being the most common – which is combined with water and heated. Yeast is then added to the pulp, initiating fermentation and converting sugars into alcohol. Now the distillation process can begin.

What berry is gin made from?

Juniper in gin production – Juniper is always the most dominant flavour in London dry gin. However, some gins embrace the flavour of juniper and corresponding notes of pine and cedar more than others. These gins are typically good all-rounders for mixing a perfect gin and tonic,

In gin production, the ripe, purple berries of juniper are used, either whole or they can be milled or gently crushed to release more oils. At Sing Gin, we prefer to hand-crush our botanicals in a large pestle and mortar. Call us old-fashioned, but gin-making is a labour of love and we like to put the work in! The juniper used most widely in gin production is Juniper communis, a small tree or shrub that can live for up to two hundred years.

Juniper is typically sold either whole or as crushed or cut berries. It can also be purchased as a powder (more commonly used in baking, food products etc.).