Are all gins the same?

They all contain the same basic ingredients and follow a similar production method, but depending on the type of gin you drink, there will be subtle differences in flavor. What makes it unique? London Dry Gin has a strong juniper flavor, which is the berry used because of its characteristic flavor. It's also packed with fresh citrus notes. That's why a touch of lemon really brings out the citrus elements of a Martini.

Dried gins are known for not having artificial flavors like sweeteners. It is a very natural presentation of gin. What makes it unique? A greater amount of licorice is used in Old Tom gin, making it sweeter than standard gin. However, the sweetness will not resemble the exact flavor of licorice.

It has a stronger flavor than London Dry gin and is ideal for mixed beverages (especially those with bitter qualities) and cocktails that were created before the Prohibition Era. What makes it unique? In this case, Genever gin does not have a predominant juniper flavor. It is more malty than the other types. Common ingredients include ginger, cloves, caraway and nutmeg.

There will be no citrus notes in dry gin from Plymouth and London. The final product is richer than Old Tom and is considered by many to be the best version for mixing beverages. What makes it unique? Think about London dry gin on steroids. It's intense and many distillers strive to create a balance between its flavors and its high alcohol level.

Most will say it's the same as in dry London, but it will put hair on your chest. This is a legally protected category of gin, so London Dry Gin must follow the rules defined by strict EU regulations. London Dry gin must be made with ethyl alcohol of agricultural origin. Gin distillate produced as a result of redistillation must not have a strength lower than 70%.

Water or alcohol can only be added after distillation, and the minimum alcoholic strength of London Dry Gin is 37.5% ABV. For a gin to bear the London Dry Gin label, it must be flavored with juniper and this must be the “predominant” flavor, so no flavored gin can be classified as London Dry Gin. No coloring or sweetener can be added to it. Botanically intense and sweet, this style of gin comes from a time when the base liquor wasn't as pure and clean as it is today.

Naturally sweet botanical ingredients, such as licorice root, were added to create a milder flavor, although sugar was also used to temper the harsh spirit. Old Tom gin was popular until continuous distillation was invented, as this process improved the quality of the base liquor and it was no longer necessary to sweeten the gin to make it tastier. Fruit gins had gone out of style in the 1960s and most were discontinued. At the beginning of the 21st century, fruit gins began to reappear and gin producers innovated with new flavors such as elderflower, rhubarb, cherry and pineapple.

Natural flavors come from fruits or botanicals, or artificial flavors can be added. Fruit gin is incredibly popular today, and these sweeter flavors made gin a more accessible beverage for people who didn't appreciate the pronounced juniper flavor of classic gins. Popular in countries close to the Alpine mountain range, such as Germany, Austria and Switzerland, this style of gin is characterized by its strong notes of pine and juniper, herbaceous woody flavors and floral touches. Alpine gin was inspired by the region's traditional herbal liqueurs and liqueurs.

Also known as jenever, this liquor originates in the Netherlands. Genever is named after the Dutch for juniper, jeneverbes. Genever-based liquor is made with malt wine (moutwijn), which is produced from grains such as rye, malted barley or corn. Liqueur is produced in a similar way to whiskey, since it is distilled three or four times in stills.

Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial concentration of 96% ABV (the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and other natural botanical ingredients, provided that the flavor of Is juniper predominant. Old Tom gin appeared in 1813 and is believed to have evolved from the Dutch gin drink that was popular at the time. Plymouth Gin (expired IGP), Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc. Some legal classifications (protected designation of origin) define gin as originating only from specific geographical areas without any additional restrictions (e.g.

Ransom's Old Tom ages in wine barrels, so it takes on that caramel color, but some Old Tom gins are clear, like Hayman's. Contemporary gin derives its predominant flavors from other botanical products and is often described as having a more accessible profile. This style of gin went out of style in the 1960s, but the rise of cocktail culture in recent years has brought about a resurrection for Old Tom. Gin originated as a medicinal liquor made by monks and alchemists from all over Europe, particularly in southern Italy (Salerno), Flanders and the Netherlands, to provide vital water from grape and grain distillates.

While a more detailed regulation is envisaged for Dutch gin or gin, no distinction is made between compound gin and distilled gin. Old Tom was originally a sweetened style of gin that was produced and arrived in the mid-18th century, and Old Tom was the street name for gin. The most famous fruit gin is endrine gin, which really should be in its own category because it's technically classified as a liquor. The 18th century gave rise to a style of gin known as Old Tom gin, which is a softer and sweeter style of gin, often containing sugar.

Pot distilled gin represents the oldest style of gin, and is traditionally produced by distilling fermented grain puree (malt wine) from barley or other grains in a pot, and then redistilling it with flavoring botanical ingredients to extract the aromatic compounds. The bathtub style refers to a gin in which all the botanical ingredients are added by maceration without distillation. . .

Terrance Wilson
Terrance Wilson

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