In a nutshell, a true artisanal gin has a real person or a small team behind it. The recipe, which is usually the property of the master distiller, is the knowledge and passion of the person that determines the recipe: he often selects the ingredients by hand and also makes the stills. This is a legally protected category of gin, so London Dry Gin must follow the rules defined by strict EU regulations. London Dry gin must be made with ethyl alcohol of agricultural origin.
Gin distillate produced as a result of redistillation must not have a strength lower than 70%. Water or alcohol can only be added after distillation, and the minimum alcoholic strength of London Dry Gin is 37.5% ABV. For a gin to bear the London Dry Gin label, it must be flavored with juniper and this must be the “predominant” flavor, so no flavored gin can be classified as London Dry Gin. No coloring or sweetener can be added to it.
Botanically intense and sweet, this style of gin comes from a time when the base liquor wasn't as pure and clean as it is today. Naturally sweet botanical ingredients, such as licorice root, were added to create a milder flavor, although sugar was also used to temper the harsh spirit. Old Tom gin was popular until continuous distillation was invented, as this process improved the quality of the base liquor and it was no longer necessary to sweeten the gin to make it tastier. Fruit gins had gone out of style in the 1960s and most were discontinued.
At the beginning of the 21st century, fruit gins began to reappear and gin producers innovated with new flavors such as elderflower, rhubarb, cherry and pineapple. Natural flavors come from fruits or botanicals, or artificial flavors can be added. Fruit gin is incredibly popular today, and these sweeter flavors made gin a more accessible beverage for people who didn't appreciate the pronounced juniper flavor of classic gins. Popular in countries close to the Alpine mountain range, such as Germany, Austria and Switzerland, this style of gin is characterized by its strong notes of pine and juniper, herbaceous woody flavors and floral touches.
Alpine gin was inspired by the region's traditional herbal liqueurs and liqueurs. Also known as jenever, this liquor originates in the Netherlands. Genever is named after the Dutch for juniper, jeneverbes. Genever-based liquor is made with malt wine (moutwijn), which is produced from grains such as rye, malted barley or corn.
Liqueur is produced in a similar way to whiskey, since it is distilled three or four times in stills. It took two centuries, but the reputation of this juniper-infused liquor slowly softened, and G&T eventually became the default cocktail for those times when you need a strong drink but imagination is scarce. In this blog post, we'll share a guide to the types of gin available to buy and what makes each one different in the end. To do this, add endrines and sugar to a bottle of gin, seal it and place it in the dishwasher for 2 and a half hours at about 50°C.
Distillers and gin brands began experimenting with different flavor profiles and locally available botanicals. This means that while gin still needs to be distilled with botanical ingredients, you can add scents, essences and more artificial or non-artificial sugars if you wish. The most famous fruit gin is endrine gin, which really should be in its own category because it's technically classified as a liquor. Inspired by Australian wildlife, this gin is made in Australia and uses local botanical ingredients such as lemon myrtle, wild tomato, limes, wattle seeds and other native plants.
After a quick discussion of the mortality rate versus the birth rate in the 16th, 17th and 18th centuries, Professor O'Neill basically said that, back then, gin had a bad reputation because many people made their own. Plymouth gin is technically a style of gin, but only one distillery produces it and is one of the oldest registered distilleries in the U. Hepple Gin 45% ABV, 38£ (70 cl) from Northumberland specializes mainly in locally grown juniper and Douglas fir. .
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