Here are some of the most common gin ingredients. Instead, the botanicals are introduced in the still while the liquor is being made to create a very concentrated and well-rounded flavor. Vacuum distillation is one of the newer ways to make gin and proves that this centuries-old spirit is still evolving. It is a variant of rummy. Other brands include Etsu and Amass Los Angeles Dry Gin. Gin possesses green eyes, pale skin& silver hair. Barrel-aged gin is just as the name suggests: gin that’s steeped in a wooden barrel – just like genever was made in the olden days. The distinctive, lively character of gin comes from juniper berries and other botanicals, added to a base of neutral spirits. Another English gin, Plymouth gin hails specifically from the town of Plymouth – much like American bourbon must be made in the U.S., specifically Kentucky. It continued to flourish in England, and, in the late-19th century, made its way to the New World, where upper class Americans enjoyed gin in much the same way British people did: with tonic. Old Tom gin is a sweeter version of London dry gin. But a method and usage similar to the Greek was found in the Netherlands circa the 16, “Genever” became increasingly popular in the United Kingdom in the years after that conflict, though by this point it was sometimes referred to as “Geneva,” and later, “gen” and, finally, “gin.” In fact, the first usage of “gin” dates to the 1714 book, The Fable of the Bees, or Private Vices, Publick Benefits. This lends to each gin's unique flavor profile and, unlike other spirits, every gin you pour can be an entirely new experience. Whether that was for fitness or fun, however, remains unknown. If you’re new to gin or prefer a breezier experience, seek out gin brands with lemon, such as Malfy’s Gin Con Limone. To do so, they start by heating ethanol in a pot still: a drum-like container that collects the alcohol and condenses it over time, creating a strong, robust base into which botanicals are infused. The only thing all gins must have in common is the juniper berry, but gins come by that distinctive pine-y flavor in a variety of ways. eval(ez_write_tag([[300,250],'ginobserver_com-leader-2','ezslot_3',125,'0','0'])); While traditionally gin’s distilled at around a boiling 78°C/172.4°F, vacuum distillation uses a relatively cool 40°C/104°F. If modern gin had a grandfather, it would be genever. There are many types of gin – a fact that makes it even harder to answer questions like “How is gin made?”, “What is in gin?”, and of course, “What is the best gin?”. Sometimes referred to as Chinese parsley, coriander became so essential to gin because of its spiced nut essence that imparts the spirit with more body. The vapors from these flavoring agents reach the alcohol as they pass through a specialized still with an attachment called a gin head. Some contemporary gins may be more peppery or floral notes; others may rely on citrus or earthen herbs. eval(ez_write_tag([[336,280],'ginobserver_com-portrait-1','ezslot_24',121,'0','0'])); First debuting in England in the 17th century, sloe gin enjoyed centuries of popularity among the upper classes before falling out of favor. Most gin is dry with a noticeable pine flavor because juniper dominates traditional recipes. [See the earlier history of gin.]. Gin has an herbal flavor marked with citrus and spices. It was then and there that the Dutch mixed juniper and wine to create a medicinal spirit called “Jenever.” Later, during the Eighty Years War, the English sipped what they called “genever” before battle – an apocryphal story that allegedly led to the term “Dutch courage.”. The alcohol components are not diluted by any mixers. eval(ez_write_tag([[728,90],'ginobserver_com-portrait-2','ezslot_27',116,'0','0'])); By then gin had exploded all over England, thanks in large part to the government allowing DIY gin-making. It’s a reliable reference for planning events, dinners, or other occasions, and we highly recommend bookmarking or copying and pasting for easy access. Some get a slight golden color due to certain methods used to incorporate the flavors into the gin. Gin is for cocktails – not on its own. Light, sweet, and undeniably refreshing, a little cucumber goes a long way in taming gin’s juniper. Among the most common botanicals used are almond, angelica, anise, cassia, coriander, fennel, and citrus peels. Oftentimes black pepper’s blended with lemongrass, as well, to create a more nuanced flavor profile. For that reason, most gin is clear. Basically, “navy strength” is any botanical-forward gin of at least 57% ABV, and the term itself has a dubious connection to the circa 18th century British Royal Navy. The Gin takes on the colour and the sugar content from the sloes, resulting in a sweet, berry coloured Liqueur. Gin - definition of gin by The Free Dictionary. To do so, they start by heating ethanol in a pot still: a drum-like container that collects the alcohol and condenses it over time, creating a strong, robust base into which botanicals are infused. Navy-strength gin is the strongest at around 114 proof. Good gin is very smooth, with a strong juniper flavor exciting the senses. This style originated in the port of Plymouth on the English Channel. Welcome to the Guidelines International Network. Whether you're looking for an elegant martini or a refreshing mixed drink, there's a recipe that features gin. The best way to find the “right” gin for you is to try a variety of brands and gin cocktails. Gin is usually mixed with tonic water that is also relatively low in carbs, with only 15 g of sugar per 8-ounce drink. There are a variety of styles, from the famous London dry gins to modern gins that are less piney and more approachable. Drink responsibly, sailor. In fact, a beverage can’t be called gin unless it has juniper in it. And anyone who claims otherwise is -- frankly -- full of shit. There are a variety of styles, from the famous London dry gins to modern gins that are less piney and more approachable. eval(ez_write_tag([[300,250],'ginobserver_com-narrow-sky-2','ezslot_16',124,'0','0'])); The mixture is next steeped for another day or two, becoming more and more concentrated before water is added to strike the right balance. But genever’s also smokier and more luscious than London Dry, making this rough but charming spirit an excellent option for people who also enjoy scotch. 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