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38 Cards in this Set
- Front
- Back
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Definition
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A flavored spirit obtained be redistilling a high proof spirit primarily in the presence of juniper berries and other flavoring agents
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Types of gin
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Distilled gin
Compound gin |
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Production
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Produced by adding flavorings to a base spirit
Juniper berry must be the dominant flavor Most are unsweetend and dry Most are made from cereal grains but not mandated Distillied to at least 190 proof (except Genever) Juniper Berries come from evergreen trees US must be bottled at no less then 80 proof |
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Types of Botanicals
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Seed/Bean
Herb Bark Citrus Peel Root Other |
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Seed / Bean
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Aniseed
Caraway Cardamom Coriander Cocoa Vanilla |
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Herb
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Angelica
Chamomile Hyssop Marjoram Mint Rosemary Sage |
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Bark
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Cassia
Cinnamon Quinine |
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Citrus Peel
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Grapefuit
Lemon Lime Orange |
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Root
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Clove
Fennel Ginger Licorice Orris Root |
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Other Flavorings
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Almond
Calamus Gentian |
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American distilled gins
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Origional distilled gin
Redistilled gin |
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Original distilation
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-Cereal grain mash is double distilled in pot stills
- Second higher proof distillation is done in a special still that contains a "gin head" gin head - a tray, basket or perforated rack that hangs above the liquid containing the botanicals. - The alcohol vapors pass through the gin head becoming impregnated by the oils. -resulting in a gin at 150-170 proof. - Some distillers allow botanicals to steep |
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Redistilled gin
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- Mash is first distilled in a column still to 190 proof
- Then reduced to 120 proof with distilled water -then placed in a gin still with a gin head where it is redistilled with the flavoring agents resulting in a gin at 170-190 proofonly the heart is used. |
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Compound gin
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Produced by mixing high proof nuetral spirits with extracts of juniper berries, botanicals, and other flavorings
two types - Cold compounding compound essence |
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Cold compounding
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- requires a gin concentrate first be produced in a gin still
- This is added to a high proof nuetral spirit at room temp |
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Compounding essence
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- No gin still is needed
- Essential oils are added to a neutral spirit and blended. - Then reduced to bottling strength |
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EU gin
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Two types - Distilled
Compound - sililar to US standards -must be distilled to 96% abv - Must be below the Max levels of congeners Must be min 37.5% or 75 proof |
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Styles
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London Dry
Other Dry gins Plymouth Old Tom Holland Gin / Genever German Gin Flavored Gins |
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London Dry
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Not a geographical designation but a style
Produced around the world Stricker production requirements Must be redistilled in the presence of juniper berry and other natural botanicals. No other flavoring may be added post distillation - Good for Martinis and cocktails |
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Dry gin
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Just refers to unsweetened
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Plymouth
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Only other style of British gins that survives
Produced by a single distillery Originally Black Friars Distillery Became Coates & Co Full bodied, clear, slightly fruity, very aromatic juniper |
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Old Tom Gin
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Only remaining style of lightly sweetened gin from 1800s
Sweetend with simple syrup Was the original gin for a Tom Collins Produced by a single distillery |
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Genever
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Precursor to modern gin
Obtained an AOC in 2008 Only allowed to be made in Netherlands, belgium, two departments in northern France, and two states in Germany Full bodied with a malty flavor Not considered gin |
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Genever Production
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Distilled from malted grain mash
Tends to have a lower bottling proof then Gin Malt spirit is blended with a botanical distilate Equal parts malted barley and cereal grains (mostly corn) In a column still its distilled to 50% ABV then reduced to 25% with distilled water at least two more distillations are preformed on pot stills to make a spirit called malt wine. Malt wine is between 92-96 proof A neutral spirit is produced in a continuous still infused with botanicals diluted with water to make a botanical distillate The two components are then blended together Generally bottled slightly over 40% |
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Genever bottle
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Traditionally in a stoneware crock
Now usually bottled in glass spray coated matte Cylindrical |
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Genever substyles
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Oude
Jonge Graanjenever Korenwijn |
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Oude
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-old
Original style - straw colored relatively sweet, malty aromatics min 15% malt spirit |
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Jonge
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Young
Drier lighter bodied than oude May not have mor than 15% malt spirit |
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Graanjenever
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Doesnt contain any malt spirit
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Korenwijn
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Aged in 700L or smaller casks
Min 51% Malt spirit |
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German Gin
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Two Styles
Wacholder - double distilled with Juniper berries and other botanicals Steinhager - Oldest german gin, only flavored with Juniper |
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Flavored Gins
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US regulations specify it as gin flavored with added natural flavorings
No less than 60 proof Dominant flavor must appear on the label |
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Anise Flavored
Caraway (Scandinavia) |
EU states- must derive their flavor from Star anise, green anise and or fennel
Neutral spirit with flavors added by maceration, distillation, redistillation or the addition ofanise extracts Louching - when anise and caraway based spirits become cloudy with the addition of water. This happens becouse these ingrediants contain oils easily dissovled in alcohol can no longer remain in the addditn of water |
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Raki / Ouzo
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- Turkey , Greece
Raki - Sultana grapes fermented in a 10% wine then distilled to 94% Redistilled in an alembic still with aniseed heads collected at 72% Ouzo - sililar production but requires sugarcane along with grapes Raki is dry while ouzo is sweeter. Max 50g/l |
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Absinthe
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- Flavored with wormwood
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Pernod and Pastis
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- Born from ban on absinthe
- Flavored with anise, fennel other botanicals - Sweentend and colored Pastis developed by Ricard - anise fennel, licorice root and 48 botanicals. Drier than Pernod may still have 100 g/l |
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Akavit
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Scandinavia
Caraway seed based First produced in sweeden and Denmark Potato Based nuetral spirit Not generally aged If aged it is referred to as snaps or schnaps |
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Pacharan / Sloe Gin
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From Spain's Basque country
Produced under Pacharan Navarro DO Sloe Berry (resembles a plum) is macerated in a neutral spirit along with anise May be sweetened dry and semi dry Gets red color from the sloe berrys Not a true Gin |
