You might find a slight hint of spiciness or dryness in your Gin. Sometimes, you may even find all three. Many drinkers around the globe love gin. Here is The Ultimate Guide to Gin. Gin was initially thought to be a treatment for all medical conditions. However, today it is easily available in most bars and liquor cabinets.
It is the main ingredient in classic cocktails like the Martini, Tom Collins, or Negroni. This condition is also known by many names, such as Mother’s Ruin and Dutch courage. This form of alcoholic beverage can be quite tasty if it is done correctly. This complete introduction to Gin covers everything you need to know about the spirit. Its origins, production, and current uses are all covered.
The Gin Guide: A Review Of Gin’s Complex Past And Rich Past
It is difficult to pinpoint exactly when and where this liquor was made. This holds for most alcoholic beverages. Most historians agree that the event most likely occurred in Holland or Belgium.
However, “gin” was not a common name in the past. It was known as genever before it was given its current name. The first recipe is believed to have been published in the 16th century. Genever was popular in Holland by the 17th century. However, it wasn’t a classic cocktail like the Negroni or Martini. Genever was used by the Dutch for medical purposes, specifically to treat stomach pains, gout, gallstones, and other ailments.
When the Dutch conquered England in 1688, they brought genever, which the British called “gin.” Liberalization of distillation rules and imposition of levies for foreign spirits is responsible for the rise in domestic spirit demand. Everyone and everything started making Gin. However, it was more often flavored using turpentine than juniper. It was almost unpalatable, to put it another way.
In 1763, Parliament passed the Gin Act. This imposed substantial taxes on Gin. People were unhappy, especially those who couldn’t afford the higher cost of Gin. The government passed new legislation in 1751 to help ease some of the financial burden caused by Gin. The overall quality of Gin improved, and so did many gin drinkers.
Over the years, Gin has developed a unique flavor. Presently, column stills are used, rather than pot stills which impart a bitter and unpleasant taste to the Gin. In the past, pot stills were the main method of production. This efficient distillation method has fundamentally changed the production of all alcoholic beverages.
How Do You Make Gin?
There are three main ways to make Gin. They are all called Gin, but each has its unique flavor profile.
Method Of Compounding
The compound technique is an easy and efficient way to make a cocktail home. You will need a neutral liquor (like vodka) and some juniper berries.
Add the spirit to the jar. Next, add the botanicals. Finally, secure the lid. You should keep it closed for at least one week, if possible, and not more than two.
Filter out all solids after two weeks. You will have Gin. Remember that your base spirit’s quality will impact the final result. It is worth spending extra to get vodka of the highest quality.
A pot still, a large copper device that produces neutral grain spirit is used in the production process. This pot still looks like a genie’s lamp and is used for distillation. The liqueur is then subject to a second distillation, with the addition of the juniper berries and other fragrant ingredients.
If pot distillation is used, you might expect a thicker and fuller-bodied gin. This type of Gin is more similar to the traditional Dutch style.
Distillation In Columns
Most people who drink for pleasure have never tried Gin that has been distilled in a column. However, this Gin can be enjoyed if you drink a lot of it regularly. It is smooth and crisp, with subtle aromas.
During column distillation, most aromatic compounds remain above the liquid. This means that the infusion occurs via vapors rather than liquid. The Gin is then diluted. Most distillers reduce it to 80-100 before bottling.