While spirits are similar, the ingredients and distillation processes are similar. It's a common misconception that gin tastes like vodka. While spirits are similar, the ingredients and distillation processes are different. Gin is a little more complicated in its production, as Brian O'Rourke, a culinary journalist, rightly said: “Gin is the Disneyland of liquor.
There is a rich history of the creation, modification and exploitation of gin. Both gin and vodka can be made with just about anything, but some common bases include corn, wheat, rye, potatoes, grapes, and sorghum. Other possibilities include carrots, beets and even milk. Vodka is a neutral grain liquor, while gin is a neutral grain liquor with botanical ingredients.
Gin should be infused mainly with juniper berries. This is according to the law, otherwise it cannot be called gin. Vodka, on the other hand, doesn't need to be infused with juniper berries or anything. There are also differences in flavor and serving.
Both gin and vodka are normally bottled at a strength of between 60 and 80 degrees, giving an alcoholic alcohol of 30 to 40%. Gin is generally distilled from wheat, barley, potatoes, or grapes; juniper is added along with a variety of other botanical ingredients to add depth to the flavor. Derived from the iris flower, orris root adds a clean, spring sweetness to gin, something similar to angelica root, but is much rarer because the roots must first be dried for five years. Popular botanical ingredients or flavoring agents for gin often include citrus elements such as lemon or orange peel, as well as a combination of other spices, which may include star anise, dragon's eye, coriander, nutmeg and cinnamon.
Gin is found all over the world, but many people, even those who love gin, don't understand what makes gin such an exceptional, versatile and internationally renowned liquor. This gives them less than the 37.5% alcohol needed to be classified as gin, making them a gin-based liqueur. Gin is also a neutral liquor, made from the fermentation of natural products with sugars or starch. This process gives barrel-aged gin the deep smoky quality that is usually associated with Scotch whisky, but with a milder finish than gin, and all this with that rich juniper flavor that is a reference for gin lovers.
Sometimes known as Chinese parsley, coriander became an essential for gin because of its spicy nut essence that gives more body to the spirit. The new one still used more neutral grain alcohol that didn't require any sweetener, and that's how Dry Gin was born. Once again, black pepper, a simple ingredient that gives gin a deceptively crafted nuance, can transform a dull gin into a more vivid version of itself. However, even though they are very different beverages, there are quite a few similarities that make people wonder if gin is just flavored vodka.
Basically, “navy strength” is any botanical gin containing at least 57% alcohol, and the term itself has a dubious connection with the British Royal Navy around the 18th century. As for the characteristics of Plymouth gin itself, it is slightly sweeter than London Dry and has a strong presence of juniper, the berry here is softer.