Gin Botanicals: Steps in Production

GIN
Gin is a spirit flavored with juniper berries & other botanicals.

*One of the essential flavor should be Juniper berries
The name gin is derived from either the French genièvre or the Dutch jenever, which
both mean "juniper“ i.e. juniper berries.
The Dutch physician Franciscus Sylvius is credited with the invention of gin in the 17 th
century.
It was introduced as a medicine to treat kidney disorder,stomach ailments,gallstones &

gout.
Gin Botanicals
 Juniper berries
 Citrus peel- lemon, lime ,bitter orange peel, grapefruit
 anise
 angelica root and seed
 orris root
 licorice root
 cinnamon
 cubeb
 Saffron,
 coriander seeds
 nutmeg
 cassia bark
 Grains of paradise (guinea pepper)
 GIN VOCABULARY
1.DUTCH COURAGE
2.MOTHER’ RUIN
3.BATHTUB GIN
4.GIN PALACES
Steps in production
1. Preparation of the mash
2. Fermentation
3. Distillation
4.Re-distillation(with botanicals)
 PRODUCTION
Pot still distillation
 Produced by pot distilling* a fermented grain mash (malt wine) from barley and or
other grains.(nsg)
then redistilling it with flavouring botanicals to extract the aromatic compounds.
Patent still distillation
Fermentation of the mash is done using cultured yeast.
Following fermentation the resulting liquid is distilled and rectified through a
column still, producing a pure spirit of 96%abv.
The liquid is then re-distilled in a pot still with the many flavoring agents. Methods vary
from producer to producer.
Some combine the botanicals with the spirit and distill the mixture, while others
suspend the botanicals above the spirit(gin head) in the still and let the vapors pass
through the many flavoring agents.
The spirit that comes off is diluted with water & reduced to bottling strength .
 METHODS OF DISTILLATION
Gin is produced using one of two standard methods:
1)Distilling
2)Compounding.
1)Distilled -Gin is primarily made by adding the flavoring agents during a continuous
process. There are two fairly similar methods of achieving this; a)Direct distillation
or b)Re-distillation.
In Direct distillation the fermented grain mash is pumped into the still. Then it is
heated and the spirit vapors pass through a "gin head", a sort of percolator basket
filled with Juniper, herbs and other natural ingredients.
It picks up the delicate flavoring agents as it passes through and then condenses into a
high proof Gin. Water is added to bring the product down to its bottling strength
usually 80°proof.
b) Re-distillation, differs only in that the fermented mash is first distilled into a
flavorless neutral spirit.
Then it is placed in a second still, containing a "gin head", and is re-distilled, with
vapors absorbing the flavoring agents.
2)COMPOUNDING-
Compound Gin, a less costly product, is simply the combination of neutral spirits with
the oil and extracts of the botanicals.
However, the dominant* flavor must be from Juniper berries.
All Indian gins are compound gins.
The vast majority of this un-aged spirit (federal regulations do not permit any age claims
for gin, vodka and other neutral spirits) is either English dry Gin or American dry Gin.
Gin alcoholic strength-
In the EU, the minimum bottled alcoholic strength for gin, distilled gin, and London gin
is 37.5% ABV.
In the United States, gin is defined as an alcoholic beverage of no less than 40% ABV
(80 proof) that possesses the characteristic flavour of juniper berries.
TYPES OF GIN
1)Dutch gin- gin-Also known as jenever or genever, evolved from malt spirits, and is
a distinctly different drink from later styles of gin. Jenever is distilled at least
partially from barley malt (and/or other grain) using a pot still, then infused or
further distilled with botanicals and is sometimes aged in wood.
This typically lends a slightly malty flavor and/or a resemblance to whisky.
Jenever is typically lower in alcohol content and distinctly different from gins
distilled strictly from neutral spirits (e.g. London dry gin). It is also referred to as
"Holland Gin" or "Geneva Gin”
2) LONDON DRY GIN

The column still was invented in 1830, making the distillation of neutral spirits
practical. This invention would enable the creation of the "London dry" style, which
was developed later in the 19th century.
Dry gin-Patent still.Natural flavorings & no sweetness(no licorice)

Xtra dry gin-Balanced flavorings
 DIFFERENTIATE BETWEEN LONDON DRY GIN & DUTCH GIN
1.LDG gin is made using patent still. Dutch is made using pot still.
2.Higher alcoholic content. Lower alcoholic content
3.Distilled from unmalted grains. Distld from malted barley & other grains
4.Aging not required. May require ageing
5.Drunk with a mixer /cocktail gin Drunk as chilled shots
OLD TOM GIN
19th century gin. It was softer,sweeter,often containing sugar/sugar syrup to mask its
inferior quality. It was used to make sweet cocktails of gin where sugar was
required.(to avoid the use of sugar).
It faded in popularity by the early 20th century
PLYMOUTH GIN-
Plymouth gin is a protected geographical indication that pertains to any gin
distilled(pot still) in Plymouth,England.It is less dry with a earthy feel than London
style gin,due to higher than usual proportion of root ingredient used & softened
juniper flavour. Its strength is 41.2% ABV.(nsg)
A “navy” strength of 57% ABV is also produced as demanded by the British Royal
Navy. The navy strength has a more citrus taste(Vit C) to prevent the sailors from
being infected by scurvy
AMERICAN DRY GIN.

American Dry gins are made to explore a more balanced and complex aromatic
that includes the use of traditional botanicals together with greater equilibrium,
because of prolific usage in cocktail making.
The wash contains higher proportion of corn. Glycerine content is higher in the
spirit so that the mouth feel is deep and round rather than precise and pointed.
GIN & TONIC(cocktail)-

In tropical British colonies gin was used to mask the bitter flavour of quinine
which was the only effective anti-malarial compound. Quinine was dissolved in
carbonated water to form tonic water; the resulting cocktail is gin and tonic,
although modern tonic water contains only a trace of quinine as a flavouring.
FLAVOURED GIN.
SLOE GIN- is traditionally described as a liqueur made by infusing(steeping) sloes

(the fruit of the wild blackthorn bush) in gin it’s a slow process, although modern
versions are almost always compounded from neutral spirits and flavorings.
15 to 30%ABV.
GORDON’S ELDERFLOWER – Introduced in 2014,with elderflower & cucumber
essence.
DUTCH GINS
1.Bols
2.Loos
3.Smeeds
4.Bokma
5.Konnings
LONDON DRY GIN
1.Bombay sapphire
2.Beefeater
3.Tanqueray
4.Gordon’s
5.Booths
6.Seagram’s
AMERICAN DRY GIN
1.Junipero
2.Ransom
3.Small gin
4.Aviation gin
INDIAN GIN BRANDS(compound gins)
1.Blue riband
2.Blue cube
3.Angel’s haven
4.Royal choice duet gin
5.Stud dry gin
Popular cocktails
1.Gimlet 3.Pink gin 5.Gin fizz

2.Martini 4.Negroni 6.Tom Collins 7.Singapore sling

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GIN

Gin is a spirit flavored with juniper berries & other botanicals.

It was introduced as a medicine to treat kidney disorder,stomach ailments,gallstones &

1. Preparation of the mash

However, the dominant* flavor must be from Juniper berries.

All Indian gins are compound gins.

Gin alcoholic strength-

2) LONDON DRY GIN

Dry gin-Patent still.Natural flavorings & no sweetness(no licorice)

 DIFFERENTIATE BETWEEN LONDON DRY GIN & DUTCH GIN

OLD TOM GIN

AMERICAN DRY GIN.

GIN & TONIC(cocktail)-

SLOE GIN- is traditionally described as a liqueur made by infusing(steeping) sloes

LONDON DRY GIN

AMERICAN DRY GIN

INDIAN GIN BRANDS(compound gins)

1.Gimlet 3.Pink gin 5.Gin fizz

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