GIN

 GIN

1. Introduction 

Gin is un-aged liquor made by distilling grains such as barley, corn or rye. Its bouquet comes from juniper berries, coriander, herbs and spices, usually added to the grain mash during distillation. The gin is stored in glass, earthenware or stainless steel containers, but does not mature in these. The storage time serves only to harmonize the product. Someone once said that "A bar without gin is like an Italian kitchen without pasta". No other liquor provides for the creation of so many classic cocktails. Gin is in fact liquor that is harmonious with almost anything.

Gin is grain mash redistilled with such aromatics as juniper berries, coriander seeds and angelica roots. Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories.

Distilled gin is crafted in the traditional manner, by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals.

 Compound gin is made by simply flavouring neutral spirit with essences and other 'natural flavourings' (usually with Juniper Berries) without redistillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% alcohol by volume in the EU and 40% alcohol by volume in the U.S. While there are many types of gin, the most popular brands are: Beefeater (UK), Ply mouth (UK), Bols Sloe Gin (Holland), Gordon’s Dry Gin (Holland), Gilbey’s (US).

History of Gin

 The name “Gin” is derived from either the French “genièvre “or the Dutch “jenever”, which both mean "juniper".  Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the Black Plague, this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the Middle Ages into the Renaissance period, juniper was one of many botanicals employed by virtue of its perfume, flavour, and medicinal properties.

The Dutch physician Franciscus Sylvius is credited with the invention of gin. By the mid 17th century, numerous small Dutch and Belgian distillers (some 400 in Amsterdam alone by 1663) had popularized the redistillation of malt spirit or wine with juniper, anise, caraway, coriander, etc., which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland by English troops who were fighting against the Spanish in the Eighty Years War who noticed its calming effects before battle, which is the origin of the term Dutch courage. Gin emerged in England in varying forms as of the early 17th century, and at the time of the Restoration, enjoyed a brief resurgence. When William of Orange, ruler of the Dutch Republic, occupied the England. The king William wanted to weaken the French Brandy trade by making gin the national drink of England from where it gained its fame and notoriety. It became vastly more popular, particularly in crude, inferior forms, where it was more likely to be flavoured with turpentine.

Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze. By 1740, the production of gin had increased to six times than beer and because of its price; it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin shops.

The Gin Act 1751 was successful, to forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates. Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today. Modern gins are almost all dry in the London styles. The classic gin martini is still world popular cocktail.

            3. Gin Making Process 

The process of making dry gin is quite straightforward. At beginning a very pure (rectified) neutral spirit is produced which is usually made from a base of corn or molasses.the grain fourmula consists of 75% corn, 15% barley malt and 10% other grains; two distillation take place, the first in a patent still (coffee still) and the second in pot still; the resultant flavour spirit from the second distillation in diluted with pure water to a marketable strength. Every brand of gin is different because every distiller uses his own secret blend of juniper and other flavouring. The most common flavouring called botanicals, aside from juniper is coriander, angelica (plant with sweet smell & used to décor cake also), orrisroot, cassia bark, cinnamon, liquorice, orange peel, and lemon peel. Coriander is used always, in varying amounts and other are used in different proportions depending on the distiller’s formula.

The neutral spirit can flavour in two ways: head and cold mix system.

 Head mix System (Percolation): It’s a traditional way to flavour gin. This generally entails placing a head, or mesh cage containing the botanicals, at the top of a pot still. The neutral spirit is placed in the still and redistilled; it passes through the condensers into the receiving vat. Additional neutral spirits are added as it enters the vat.

 Cold mix System (Maceration): Head mix system is replaced by cold mix system. This method is more efficient and produces without losing quality. The botanicals are steeped in a small amount of rectified spirit. The liquid is then distilled in a pot still to give it a very powerful flavour. T he resulting strongly flavoured spirit is then diluted with pure neutral spirits until the correct proportion of flavouring and alcohol is obtained.

 It doesn’t matter which method is used distiller is concentrate on achieving a crystal clear, pure product that consistently tastes the same. The spirit must be checked constantly to make sure the flavour is correct. Many quality control checks constantly performed at every step. The spirit is then reduced to the correct proof with de-mineralized water, and thoroughly filtered and bottled. As a rectified spirit does not need any ageing, gin can indeed be ‘made in morning and drunk in the afternoon.’

Dry gin or London dry gin means that the gin lacks sweetness and any pronounced aromatic flavour. Most brands use the word ‘Dry’ on their labels which mean that the gin lacks sweetness and any other pronounced aromatic flavour or bouquet. Gin does not have to age and is bottled after it has been reduced with water.

Types of Gin

 Fruit Gin: As for the term implies there are fruit flavoured gin, which may be produced from any fruits the most popular are ‘sole gin’ [made by infusing sloes (the fruit of the blackthorn) in gin].

 Genever Gin: This gin is made in Holland by pot still method and is generally known as Holland gin. It is then aged for one to three years in wood barrels. These are usually not added to any cocktails. The principal manufactures are Bols & Dekuypers.

 London dry Gin: This is the most well known and popular gin and seems it is unsweetened. It is used for making most of the cocktails that is why it called dry gin. Some brands are Broths Burroughs’s, Squires, Sea germs, Gordon’s.

 Malts wine: This is a style of gin made in Netherland. It is produced by pot still method and under goes 4 times distillation.

 Old Tom: It is a sweet gin made in Scotland. The sweeten agent is sugar, syrups and it was traditionally served in tom colons glass.

 Plymouth Gin: This has a strong flavour then London dry gin and manufactured by using water from Devon moors. It is mostly well known in the cocktails Pink gin together with the addition of ‘Angostura bitters.

Service of Gin

• Dutch gin should consume chilled          

& straight because it does not mix

well cause of strong flavour.

• The standard measure is 30ml.
• Glass: hi ball
• Accompaniment: ice, soda, tonic or

bitter, and garnished with slice of lemon

or lime

 

 

 

 

 

 

 

 

 

 

 

1.5. VODKA