Gin is flavored vodka. The most common method of production of gin is to distill botanicals, such as juniper, coriander, citrus peel, cinnamon, almond or licorice, with neutral grain alcohol. Making gin is like flavoring vodka, except that the botanical ingredients are always natural. 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. Gin is, at the most basic level, a neutral liquor flavored with juniper berries. It turns out that vodka is a neutral liquor. Like all spirits, both must have an alcohol content by volume (ABV) greater than 37.5% (40% in the US).
USA) to be considered vodka or gin. Both, of course, come from the namesake blackthorn of blackthorn gin, a small, plum-like fruit also known as blackthorn and is usually added to a ready-made gin. If a brand wants to label its gin as dry London gin or Plymouth gin, it must meet specific requirements. 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.
The only botanical required in gin is the juniper berry, and distillers will use less or more depending on the flavor profile they are looking for. To be labeled as Plymouth gin, the spirit drink has the same requirements as the London Dry and must be made in the designated location. While the exact process differs between companies with premium gin and vodka brands that are more likely to produce their own base spirit drink, many popular companies buy commercial ethanol in bulk. Sometimes known as Chinese parsley, coriander became an essential for gin because of its spicy nut essence that gives more body to the spirit.
While all gins include juniper, several brands and types of gin contain a diverse potpourri of botanical ingredients, herbs and fruits. Gin became even more popular in the United States during Prohibition, when homemade gin flourished on the underground scene, particularly in the jazz movement. However, in Russia and Eastern Europe, where liquor originated, people consume more than triple that amount. Differences in the production process are very likely to drive up the price of gin compared to vodka, such as the need for all botanical ingredients to be natural.
Made with a base of fermented grains, fruits or starch, the addition of juniper berries and an infinite variety of other botanical ingredients, such as spices or herbs, gin has developed its well-deserved place in the alcoholic beverage industry. To be classified as gin, brandy must contain juniper berries and have an alcohol percentage by volume of 40%.
