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. All London Drys are distilled gins, but not all distilled gins are London Drys. Both are the product of double distillation. In simple terms, this is when distillers start with distilled agricultural alcohol with an alcohol content of at least 96%, a very high level of purity.
This liquor is then re-distilled with added aromas, the key ingredient being, of course, juniper berries. Gin should be a neutral liquor distilled from something natural such as wheat, barley, potatoes or grapes. 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. Both gin and vodka are made with neutral grain liqueurs (such as rye, barley, wheat, corn), but gin is soaked with botanical ingredients (an elegant word for dried herbs, roots and citrus peels) and redistilled. London gin is obtained exclusively from agricultural ethanol with a maximum methanol content of 5 g (0.18 oz) per hectolitre of alcohol equivalent to 100%, whose flavor is introduced exclusively by redistilling ethanol in traditional stills in the presence of all the natural plant materials used, whose resulting distillate contains at least 70% alcoholic alcohol.
It has a nice oily texture, which works great on things like martinis and negronis, anything that tastes slightly bitter, Plymouth gin works really, really well. The bathtub style refers to a gin in which all the botanical ingredients are added by maceration without distillation. Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial concentration of 96% alcoholic alcohol (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 juniper flavor predominates. Gin and rum were stored in wooden barrels under deck, along with the ship's powder tank.
Whether Distilled or London Dry, both gins will make an excellent cocktail or a delicious Gin Tonic. The most common botanical gin ingredients include coriander, orange, lemon, angelica root, cinnamon, cassia, cardamom, ginger, nutmeg and ground almonds. It's pure water from the Dartmoor Reservoir, which, according to O'Neill, who was there and literally drank the water, gives gin an exceptionally clean and fresh flavor. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavoring agent.
Gin obtained simply by adding essences or aromas to agricultural ethanol is not distilled 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. Increasing popularity and uncontrolled competition have led consumers to combine gin with gin liqueurs, and many products extend both ways, exceeding or breaking the limits of the definitions established in a period of genesis for the industry. In the United States of America, gin is defined as an alcoholic beverage of no less than 40% alcohol (80 degrees) that has the characteristic flavor of juniper berries.
The oude (old) style of jenever continued to be very popular throughout the 19th century, where it was known as gin from Holland or Geneva in popular pre-prohibition American waiter guides. . .
