GINGIN

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GINGIN

Gin was created mainly for medical purpose. Credit for its discovery goes to Dutch professor of chemistry Frenciscuc de la boe (1614-1672) was associated with the recognition of diver tic properties of oil of juniper berries. Using a distillate from rye, he rectified or redistilled with the flavor of juniper berries & perfected in medicine. It was used as kidney ailment. The medicine was just sold under the name Geniovre, the French word for juniper. The English soldiers bought this drink very popular in England. It was then known as Dutch carriage. Soon it was given the name of gin.

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PRODUCTION OF GINPRODUCTION OF GIN

The first step is to produce a neutral spirit, usually done in a continuous still, either from maize or molasses.

The next stage is the infusion of the botanicals into the neutral spirit.

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PRODUCTION OF GINPRODUCTION OF GIN

All gins contain junipers. The ingredients could be:

–Coriander–Angelica–Cassia bark–Orrice root–Calmus root–Orange or Lemon peel

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Angelica Cassia Bark

Juniper Berrieswww.hospitalitynu.blogspot.in

METHOD OF FLAVOURINGMETHOD OF FLAVOURING

Head MixHead Mix

The traditional system wherein the botanicals is distilled with the spirit by enclosing the botanicals in a head ( mesh ) in the neck of the still. Eg Beefeater’s

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METHOD OF FLAVOURINGMETHOD OF FLAVOURING

Cold MixCold Mix

The botanicals ( 2 kg for 100 liters of spirit) is soaked in the spirit, and then distilled in a pot still to give a strong flavour. Later diluted with unflavoured neutral spirit until the correct proportions of alcohol & ingredients is achieved.

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AGINGAGING

Gin , being a rectified spirit does not require

to be aged / matured in wood either legally or

technically.

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SOME BRANDSSOME BRANDS

Gordon’s Bols Gilbey’s Locomotief Beefeaters Bokma Tanqueray Geens Nicholson Claeryn Booth’s Citroen White Satin Hoppe House of Lords Bombay Sapphire Boodles

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TYPES OF GINTYPES OF GIN

1. BRITISH OR LONDON DRY GIN-In England gin mash contains less corn & more barley,bcoz English distillers feel that this produces a spirit of extra ordinary smoothness. These gins are distilled at a high proof, then redistilled in the presence of juniper berries. These gins are ideal for drinking straight, in martinis or mixed in cocktails.

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TYPES OF GINTYPES OF GIN

2. AMERICAN DRY GIN- American gins are usually produced by one of two methods, distilling or compounding. Use in mixed drinks.

3. DUTCH GIN/ HOLLAND GIN/ GENEVER GIN OR SCHANDINAVIAN GIN -production method is different.The Dutch usually begin with a grain mash of equal parts of barley malt . Corn & rye, distilled in a pot still at around 100 proof. The initial distillation is known as malt wine, is then redistilled in the presence of juniper berries in another pot still at a low proof, which carries congeners & produces Dutch gin’s full bodied character. Dutch gins are usually heavy , with very complex, malty aromas & flavors. They have a pungent, full taste of juniper berries.

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FLAVOURED GIN Pimms No 1 - Gin, compounded with herbs

& essences. Recipe largely a secret. Old Tom - Gin sweetened with sugar syrup

( between 2 - 6 %) Sloe Gin - flavoured with Sloe berries.

Other flavourings Lemon Orange Blackcurrants.

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