GIN

 

Gin is a spirit whose predominant flavour is derived from Juniper Berries. Gin was 1^st manufactured by Dutch professor Dr. Franciscus de la Boe, popularly known as Dr. Sylvius.

Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without redistillation, and is not as highly regarded.

The minimum bottled alcoholic strength for gin is between 37.5% - 40 % ABV.

 

Distilled Gin

This is crafted in traditional manner, by re-distilling neutral spirit with Juniper berries and other botanicals. Gin is usually distilled as a high proof spirit between 90-95% ABV. After initial distillation, Juniper berries and other herbs are crushed and suspended in perforated racks/ mash known as `Gin Head` in patent still distillate. The alcohol vapors pass from the still through crushed berries, picking up the essence, aroma and flavouring oils.

 

Compound Gin

This is made by simply flovouring high proof neutral spirit with essence and / or other natural flavourings without re-distillation. This method is known as `Cold method`, and is not as highly regarded as Distilled method.

 

Process

Gin is distilled, fermented wash made from grains or molasses. Most gin are produced by private formula, which is closely guarded. The basic steps used in manufacturing of gin is:

–     Grains are crushed and yeast is added for fermentation.

–     Fermentation of grains take place, producing alcohol and CO₂.

–     The fermented Mash is distilled (pot / patent still) and neutral spirit is prepared.

–     Neutral spirit is either re-distilled with Juniper berries (distilled Gin) or the flourings are added to the spirit without distillation (compound gin).

–     The spirit is then rectified by addition of distilled water and alcoholic strength is reduced to 37.5-40%.

–     After reducing the alcoholic strength, gin is bottled and sold.

 

Styles of Gin

There are several distinct style of gin, these are:

1. London Dry Gin: It is a type of distilled Gin made from grains formula i.e. 75% corn, 15% malted Barley, 10% other grains. In this process,

The grains are mashed, cooked and fermented, producing a crude beer. It is then distilled and rectified in a Patent still to obtain a Spirit at 180-188^o proof.

The spirit is then placed in a pot still and is re-distilled in the presence of flavoring agents mainly Juniper berries, Orange peel, Lime peel, Coriander seed, Caraway seeds, Cassia Bark, Bitter almonds, Orris root, Angelico, Licorice. The resulting spirit comes off at 170-180^oProof.

This is reduced in alcoholic strength by addition of distilled water.

If not bottled, Gin can be stored in glass lined tank. Gin is not matured or colored (for London dry Gin only).

Brand Names

                                   i.   Gordon’s

                                 ii.   Booths

                               iii.   Gilbeys

                               iv.   Seagram’s

                                 v.   Beefeaters

                               vi.   Bombay Sapphire

                             vii.   Tanqueray

                           viii.   Burroughs

 

2. Holland`s Gin / Genever / Schiedam Gin: It is made from grain formula i.e. equal quantity of Malted barley, Corn and rye. In this process,

The grains are mashed, cooked and fermented into a crude beer or wash. It is then distilled in Pot still and the spirit produced is known as Malt wine, which is drawn off at very low proof i.e. at 50% alcohol or 100-110^o Proof.

The Malt wine is re-distilled with Juniper berries and other botanicals in a Pot still and produced 94-98^o Proof spirit.

Because of low alcoholic strength, Holland`s gin is very full bodied with a strong malt aroma and flavour

As a result of strong flavour, it is not suitable for mixing (in making cocktails).

It is sold in stock bottles known as Croks.

 

Brand Names

1.   Plymoth Gin: This pungent, aromatic gin is made by Devonshire firm of Coated and company in Plymoth (England). It is generally used for making Pink Gin cocktail, by adding Angostura bitter.

2.   Old Tom Gin: A dry gin made in Scotland, usually sweetened by addition of sugar syrup.

3.   Steinhaeger: A German dry gin, usually drunk neat and ice cold.

4.   Fruit Gin: These are usually arifically flavoured with orange, lemon or other essence.