What makes gin dry or extra dry?

First of all, “dry” indicates that too little vermouth has been added to the cocktail, so gin is the main purpose. The typical ratio is 6 parts of gin to 1 part of vermouth. However, order “extra dry” and you'll get the slightest touch of vermouth, or even just a glass-coated wash. The base alcohol must be of agricultural origin.

Secondly, it must be distilled until it reaches an “initial alcoholic strength” of at least 96%. In essence, it says: “The base liquor must be distilled in a column still and be completely and truly neutral. Once again, a dry martini has very little vermouth, and an extra dry martini, also described as a dry or desert martini, usually doesn't have vermouth. When preparing a very dry martini, some waiters leave the lid on the vermouth and symbolically pour it over the drink.

This is the highest quality gin that can be produced, according to Sam, since it must have all-natural ingredients, be made with high quality alcohol and only contain 0.01 g of sugar per liter of alcohol. In addition, it codes that the “concentrated” distillation method, in which a distiller performs a superintense botanical analysis and then dilutes it with neutral alcohol at the appropriate intensity, also continues to qualify as a “distilled gin”. This clause means that gins such as Martin Miller's or Hendrick's, which add flavoring elements after distillation, are still considered distilled gins, since the first two steps are true. I really don't understand why I would buy anything else, unless it makes me want to spend a lot of money on a questionably “better” gin.

Different brands are creating their own version of the historic gin, so there's some room for maneuver here, I just wish they would bring all the ads with cats. Several notable gins, such as Martin Miller's Gin and Hendricks Gin, are often confused with London Dry Gin. It's a “throw in the cooler and take to the beach” type of gin, capable of working with anyone's favorite blender. This means that any flavor, maceration or botanical product that is added after the final distillation disqualifies a gin from being called London Dry Gin.

The martini is largely cited as an American drink, although several theories place its origin in Europe. In the NoMad, they use it in a Tom Collins because it helps reduce real citrus fruits to a lower level in the traditionally sweet lemon drink. The vague flavor standards specified in the previous European Union regulations on spirits led in part to so many gin distillers wanting to re-encode the law on gin. In that line of thinking, you could start a bar argument that gin is juniper-flavored vodka, but in another sense, something is being done with that product that is completely new, O'Neill said.

In addition, the “through only” clause means that Portobello Road's London Dry Pechuga Directors Cut Pechuga style gin would no longer receive the “London” designation. In addition, a distilled gin can be called “dry” if it does not add more than 0.1 grams of sweetening products per liter.

Terrance Wilson
Terrance Wilson

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