Preparation of Gin

Preparation of Gin

Preparation of Gin from grains, usually wheat or rye, cereals, natural sugars and other carbohydrates. It is a distilled, neutral spirit. It is distilled at slightest twice, first in a continuous still to neutralize the flavor, then a second time in a pot still with any number and variety of flavoring agent.The neutral spirit is colourless or no flavour at all. It is at least 96% alcohol by volume. Adding the Botanicals, these are the combination of herbs and spices used to flavour gin. All make use of Juniper – others differ from brand to brand but could comprise coriander, angelica, orris root, licorice, caraway, cinnamon, grains of paradise, lemon and orange peel. The still is heated to remove the necessary oils from the botanicals. Finally pure water is added to bring the strength down to the EU legal obligation, a minimum of 37.5% ABV.
Preparation of Gin
Gin derives its main characteristic flavor from juniper berries. In addition to juniper berries, other botanicals may be used, including angelica root, anise, coriander, caraway seeds, lime, lemon and orange peel, licorice, clalmus, cardamon, cassia bark, orris root, and bitter almonds.The use and percentage of any of these botanicals in the gin formula is left to the creator, and the nature and quality of the gin will depend to a great degree on the skill of the craftsman in formulating his recipe. The more discerning producers formulate their aromatic ingredients on the origin of the vital oil content in the raw materials to promise a greater degree of product uniformity.

Gin was formed in Holland in about 1650 to treat stomach complaints.
The name gin comes from the word for juniper (genievre).
The Dutch worker called the ?sniffer? saw to it that returned gin jugs were not soiled.

Some claim England’s love affair with gin began when British soldiers get back the “Dutch courage” from Holland.Others ascribe England’s gin admiration to the ascent of Dutchman William of Orange to their throne. He stalled the import of liquor from all countries but Holland, particularly targeting his enemy France’s brandy. He also gave English citizens the right to prepare their own gin with an easily procured consent.

By the 1720’s one in four houses in London was manufacturing and/or selling gin partly due to the fact that it was safer to drink than the water. Public drunkenness was a trouble to say the least. By 1751 legislation was put into place to end this “gin madness”.

London dry refers to a style of gin originally made in and around .The term “London Dry Gin” originated to differentiate itself from the sweet variety. Since dry gin was more highly distilled, the sweeteners added to mask impurities were no longer desirable.

Foreigners drank tonic water while visiting the tropics since it contains quinine, a cure for malaria. Integrating it with gin helped make this ?tonic? easier to ingest; thus a beautiful partnership was created.A number of gins are more than 90 proofs. Always Check each brand’s label to conclude the strength.

Sloe gin includes the flavoring of the small plum-like sloe berry. The word “sloe-eyed beauty” also comes from this fruit.In England, gin is also famous as Schiedam and Hollands.”Bathtub gin” became admired during the depression because it didn’t have to be inconveniently oak-cask aged as other spirits did.

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