How is extra dry gin made?

Seagram's gin is made with neutral American grain alcohol flavored with botanical ingredients through a low-temperature vacuum distillation process. In addition to the mandatory juniper berries, the botanical recipe includes Sri Lankan cardamom, Vietnamese cassia, Spanish orange peel, Czech coriander and angelica. There are many ways to make gin, but most start with a distilled base alcohol. This liquid is then mixed with juniper and other botanical ingredients.

London dry gin is a very traditional, dry, high-grade gin focusing on juniper. In accordance with EU guidelines, to be labeled as London dry, all flavorants must be made during or before the distillation process. Nothing other than water can be added after distillation. The initial spirit distillate must also have 70% alcohol by volume, but can be bottled with a lower percentage.

The resulting liquor must be transparent and all flavors must be of natural origin. As you explore the countless brands of gin, you'll discover flavor profiles that you didn't know existed and, if you're like us, you'll discover that there's no “right” gin, but rather gins that are suitable for different moments, moods, and memories. Gin consumption in England increased significantly after the government allowed the production of unlicensed gin and, at the same time, imposed a heavy tax on all imported liquors, such as French brandy. 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.

Consuming around 22 million boxes a year, the Philippines accounts for an impressive 43% of the global gin market. The name Old Tom comes from the 18th century, when many people made their own version of a sweetened gin. Increasing popularity and uncontrolled competition have led consumers to combine gin with gin liqueurs, and many products straddle each other, exceeding or breaking the limits of the definitions established in a period of genesis for the industry. Internationally and nationally, many distillers are improving their gin by including botanicals from their specific location to create an authentic representation of their land and culture.

To be classified as a gin in the United States, the liquor must contain a minimum of 40% alcohol by volume, as well as the addition of juniper berries. 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. The name gin is a shortened form of the oldest English word genever, related to the French word genièvre and the Dutch word jenever. Its wide range of acquired flavors and fascinating shapes often revolve around natural ingredients that make it one of the most popular beverages.

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. As with lemons, oranges temper gin's penetrating juniper, so many gin brands, such as Perfume Trees, use dried orange peels when distilling their gins. Share your ideas and experiences about botanical products that go well (or don't) go well with gin in the comments section. What sets gin apart from other liquors is the use of juniper and other botanical ingredients during the distillation process.

Terrance Wilson
Terrance Wilson

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