The only botanical required in gin is the juniper berry, and distillers will use less or more depending on the flavor profile they are looking for. Juniper berries give gin the woody note and pine. If you found a juniper plant, a dark purple berry is ready to harvest. Juniper is the only botanical found in all gins.
The law requires that the cones of the juniper shrub (often referred to as “juniper berries”) be present and perceptible in order for a liquor to be called gin. Juniper is found in 100% of spirits called gins. The juniper berry is known for imparting the traditional pine note of gin, although it can also appear as resinous, waxy, herbaceous or even green and fresh. The juniper in gin is generally Juniperus communis; however, occasionally distillers use local species that may have a very different flavor in gin.
Juniper is that characteristic pine flavor that we all know is synonymous with gin. The regulations state that, regardless of the type of gin, juniper must be the predominant flavor. Most of us don't have these berries growing in our backyard, so if you're interested in knowing what they actually taste like, juniper berries. In particular, we must be careful with the dominant nature of the spice: it can easily dominate a gin if it is not kept in a small and carefully controlled quantity.
Although grains are re-emerging as an increasingly popular alternative to pepper, they don't have that hardness. Like licorice, the lily has qualities that fill the cheeks and is capable of adding depth and texture to a gin. But there is one thing that unites all of us gin distillers, whether our gin is made in a small family distillery in the Yorkshire Dales or in a giant factory in the United States. UU.
While the flavor of the fruit may not be abundant in the final liquor, Four Pillars Rare Dry Gin uses different varieties in combination for its recipe; where appropriate, the Valencian and Navel oranges are placed fresh and whole in its steam basket. The seeds come from a plant that belongs to the ginger family and are contained in small pods the size of a blueberry. The latter is not known to grow in Egypt, nor is Juniperus Excelsa, which was found next to the tomb of Tutankhamun. This confusion is probably due to the long-lasting use of the root in gin: Angelica is considered by many to be the third main ingredient in liquor, after juniper and coriander seeds.
Warner's has an elderflower-infused gin, while its Dry gins also use it well to add a floral touch to the nose. To date, the only examples of gin that use both dry and fresh orange peel in a gin are William Chase Elegant Crisp gin and possibly (although it needs further clarification from the distiller) the V2C Dutch Dry Gin. Each juniper berry contains half a dozen triangular, hard, black seeds, and are dispersed by birds that eat berries. The first example of juniper used in alcohol production was the Belgian theologian Thomas van Cantimpre, whose 13th century Liber de Natura Rerum was translated into Dutch by a contemporary, Jacob van Maerlant, in his work Der Naturen Bloeme of 1266. Juniper could star, but its relationship with coriander seed and that oscillating touch of citrus fruits and flowers and spices is everywhere.
The benefits seem endless, since lime juice is even used to treat male pattern baldness, and since distillation extracts all the essential oils from a product, a gin with a kaffir lime leaf is practically a healthy drink. Juniper was also burned during plague outbreaks, and doctors were known to place it on the beak of their mask as a rudimentary filter. Hendrick's Gin has caraway, however, you'll have to have a nose like that of a blood hound to be able to discern it there. .
