History of Gin
Gin originated in Holland, despite the fact that the British are the country with the highest gin consumption. English soldiers found it around the beginning of the 1600s and brought it back to England.
The 13th-century encyclopaedia work Der Naturen Bloeme (Bruges) contains the earliest known written mention of jenever, while the 16th-century book Een Constelijck Distileerboec contains the earliest known printed recipe for jenever (Antwerp).
The legislation states that gin must have a “predominant juniper flavour,” but it does not specify how many additional botanicals may be added or how many juniper berries must be added during the distillation process.
Before gin was created, juniper was introduced to Britain from the Mediterranean. It is commonly thought to be the best in the entire world. Most of the juniper used in gin is obtained from the wild. Nearly none of them are raised.
Originating in Holland in the 17th century, gin has a rich history. The liquor was created by a physician by the name of Franciscus Sylvius, as a result of his medical experiments. His endeavour was to make an elixir that could cleanse the blood for those suffering from disorders of the kidney.
Types of Gin
| Distilled Gin | Redistilled Gin | Compound Gin | London Dry Gin | Plymouth Gin | New Western Dry Gin |
Distilled Gin
A fermented grain mash (malt wine) made from barley or other grains is traditionally pot-distilled to create pot-distilled gin, which is the oldest type of gin. To extract the aromatic compounds, the pot-distilled mash is then redistilled with flavouring botanicals. The initial gin can be redistilled once more with additional botanicals to create a double gin. The distillate’s alcohol content is quite low due to the usage of pot stills; it is approximately 68 percent ABV for a single distilled gin and 76 percent ABV for a double gin. This particular variety of gin has a richer, maltier flavour that gives it a clear resemblance to whisky and is frequently matured in tanks or wooden casks. Grain wine korenwijn with Geneva or Holland gin in the oude (old) style
Redistilled Gin
A neutral spirit is distilled a second time to create redistilled gin. The “botanical bill” (a term for the mixture of fresh or dried juniper berries and other botanical components) is how both types get their flavour.
Compound Gin
Compound gin is a third, less popular (but less expensive), form of gin that adds flavour by blending neutral spirit with juniper berry extract or essences (along with other aromatics, if desired).
The term “compound gin” refers to gins produced without distillation. The term “compound gin” refers to gins produced without distillation. Commonly, compound gins are created by adding essences or other natural flavourings to a neutral spirit base.
London Dry
Distilled gin with English roots is known as London Dry. A London Dry Gin’s most noticeable botanical ingredient is usually juniper, with coriander, angelica root, and citrus rounding off the back end. Most manufacturers of London Dry Gin bottle their gin at a high proof.
Plymouth
Unlike London Dry, Plymouth Gin is made in the South of England and bottled at a lesser proof. It is mellower and noticeably less juniper-forward. The distillate’s alcohol content, however, is significantly higher than that of most other gins at 57 percent alcohol by volume (also known as “Navy strength”). While distilleries can make most varieties of gin, only the Plymouth Gin Distillery in England has the legal authority to make this particular variety.
Globalization
From Spain to Japan, Brazil to the United States, new gin variations develop apparently daily. Many modern gin producers craft their spirits as direct expressions of their region, including local roots and botanicals. Freed from the usual botanical trappings of the London Dry style
Is gin stronger than vodka?
Both gin and vodka are highly distilled, and most people think of them as clear drinks containing a lot of alcohol. However, vodka lacks the juniper berry flavour that gives gin its flavour. If you choose vodka, the alcohol content can also be higher, making it slightly more difficult to consume than gin.
While gin and vodka both have a 40% average alcohol by volume (ABV), vodka’s top limits are a touch more extreme (95 percent vs 76 percent ). As a result, it is acceptable to argue that drinking gin isn’t all that harder than drinking vodka.
Why is gin a ladies drink?
Gin was first used as a medicine because it was believed to be a treatment for gout and indigestion. However, its most alluring quality was that it was inexpensive. Women consumed a large portion of the gin, neglecting children and selling their daughters into prostitution as a result.
Wet nurses also provided gin to babies to calm them. As long as they received a sufficient dose, this worked!
Gin earned the nickname “Mother’s ruin” because gin bars were the first places where women could drink with men. As a result, many women abandoned their families and turned to prostitution.
