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. Simply put, it's a flavored alcohol, with juniper as the predominant botanical, but you can also add other botanical ingredients. Any gin begins its life as a neutral liquor (often grain-based). It's basically pure ethanol, and then the flavors are added through a process called redistillation.
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 flavors, the key ingredient being, of course, the key ingredient in juniper berries.
While all gins include juniper, several brands and types of gin contain a diverse potpourri of botanical ingredients, herbs and fruits. Here are some of the most common gin ingredients. Natural ingredients are what make gin special. A good mix of botanical ingredients can give gin the most amazing aroma and flavor.
In the hands of a master distiller, gin becomes a magic drink. London Dry gin originated in England, as the name suggests, and is one of the most popular types of gin in the world. We should also mention that soil, climate, and minerals influence the flavor of juniper, which explains why even similarly distilled gins can taste markedly different, just one of the many reasons why gin is such an adaptable beverage. Internationally and nationally, many distillers are improving their gin by including botanical products from their specific location to create an authentic representation of their land and culture.
It's unlikely that sailors actually used this term; rather, “naval force” was invented as a marketing term in the 1990s to sell beverages with higher alcohol content, a fact that eliminates a bit of romanticism from the term, yes, but doesn't dilute the fact that these gins can leave you drenched in a bit awhile. Gin has existed for centuries, but it's impossible to say with absolute certainty where and when gin began. The most common type of gin, London Dry Gin, derives its name, as expected, from its origins in old London. 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 juniper-rich flavor that is a reference for gin lovers.
Instead of leading the flavor, juniper floats amidst an earthy, organic undertone that makes Plymouth gin a popular base for gin and tonics. 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. If you're new to the world of gin or prefer a fresher experience, look for brands of gin with lemon, such as Malfy's Gin Con Limone. For this reason, there is a growing market for well-made gins to choose from, whether classic or experimental.
Ginebra San Miguel is the most popular gin in the world, with an annual sale of more than 11 million boxes. That said, while not everyone will appreciate a licorice-infused gin, those who do will revel in the ways licorice and juniper interact, somehow becoming more than the sum of their parts. You might not think that an autumnal, ginger-infused spice like coriander would go well with resinous juniper, but the two botanical ingredients have been used hand in hand for centuries. Regardless of the alcohol the distiller prefers, the fermentation of gin creates a heavier, milkier gin than London Dry.