But vodka and gin are very different. Gin, on the other hand, is made by distilling malt or grain and infusing it with juniper berries and other botanical ingredients. Gin is generally made from a grain base, such as wheat or barley, which is first fermented and then distilled. 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. The main difference between London Dry and other gins is that all their botanical ingredients must be added during the distillation process and all must be natural.
To make the bitter taste tastier, British officials in India added gin, sugar syrup and lime, which is the base of gin and tonic. Under the plate there was a slot for putting money, as well as a lead tube where a shot of gin from the waiter inside was poured. Every living soul may be thinking of England when gin is on the table, but that is not the correct assumption, since there have been recordings of Holland producing this liquor since the 16th century, and the term Dutch courage can even come from soldiers who drink gin before going into battle because of its calming effect. The alcohol content and production process are similar to those of traditional gin, but common and long-established botanical ingredients are taking a backseat to stronger fruit, spice and berry flavors, such as clementine, plum, strawberry and blood orange.
The reason why many waiters and master distillers love gin is its versatility as a spirit drink, and the reason is that it doesn't have a unique flavor; each brand and edition has a completely different flavor profile. The flavors of a gin come from its botanical ingredients (i.e., the herbs, seeds, flowers, plants, or spices that are added during production) and, more importantly, all gins must contain juniper; in fact, the predominant flavor must be juniper; otherwise, the beverage cannot be defined like gin, by law. There are more classic cocktails made with gin than with any other spirit. Negroni, Ramos Gin Fizz, Martinez, Gin Rickey, Red Snapper, Tom Collins, White Lady, Hanky Panky, Clover Club, Alexander, French 75, Gimlet, Vesper, Singapore Sling, Silver Bronx, Pegu Club, Bee's Knees, Southside.
With all gins, other botanical ingredients can be added during distillation, and are often added during distillation, so gin is often a tasty and defined beverage. The effervescence of citrus fruits, the bittersweet of the tonic or the complexities of various fruit juices or liquors highlight the botanical ingredients and the depth of flavor of gin. The Philippines is the country that drinks the most gin. Worldwide sales of liquor are almost 60 million boxes, and almost half of this amount is consumed in the Philippines.
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. There's a lot of debate in the beverage industry right now about the legal definition of gin and whether it's too flexible or too restrictive. Gin brings its own flavor to the party, while vodka comes ready to enhance any other flavored ingredient you add to your cocktail.
