When we think of Gin we think of England and
her former colonies. The actual origins of Gin can
be traced to 17th century Holland. Dr. Franciscus de
LA Boie invented Gin in 1650. He was a medical professor
at the University of Leyden and was more widely
known as Dr. Syivius.
As was wilh many other spirits, Gin was originally intended to be used as a
medicine. Dr. Sylvius was seeking an inexpensive, but effective diuretic to use
in the treatment of kidney disorders. He mixed oil of Juniper berries with grain
alcohol, both of which have diuretic properties. He called his new medical concoction
'genever', from the French word for Juniper. What made the recipe so revolutionary.
was not the use of Juniper, it had been used before in dozens of liqueur
formulas, but the choice of grain alcohol. Until Dr. Sylvius, most beverage alcohol had
been made from grapes or other fruit. In other words, Brandies. While the Scotch and Irish
were making Whiskies from grain, they tempered them with years of aging in wooded casks.
Unaged grain spirits, at least those produced with the 17th century technology, were considered
too harsh for human consumption. But Genever tasted good and it was relatively inexpensive to
produce. At the same time, English soldiers, who were fighting on the continent were introduced to what they termed, 'Dutch Courage'. They returned to England with a preference for this new drink, and the
population at large soon grew fond of this palatable yet inexpensive spirit, so much so that it eventually
became identified as the national drink of England. It was the English, of course, that shortened the name to
'Gin'. Gin was also quite popular with the English foreign service in the 'colonies'. It mixed naturally with
quinine (tonic water) which was used as a profitable idea to muffle the effects of Malaria. Even today it's easy
to conjure up an image of the British Colonial officers sitting on a wide veranda sipping a Gin and Tonic while
surveying their vast dominion.
'London Dry' and Other Styles
The dry Gin that London distillers eventually
developed is very different from the
Holland or Geneva Gin still made by the Dutch,
which is heavy-bodied
and strongly flavored with a
pronounced malty taste and aroma.
London dry Gin appeared
soon after the continuous still
was invented in 1831.
This new still made a purer spirit possible,
encouraging English distillers
to try an unsweetened or dry style.
Sugars had been used to mask the rough
and unpleasant flavors that could show up
in older pot still production.
Originally, the phrase "London dry Gin"
specified a geographic location;
that the Gin was made in or near London.
Now, the term is considered to be generic
and is used to describe a style of Gin,
(In fact, Beefeater is now
the only Gin distilled in London.)
and virtually every Gin on the market
uses the term "dry".
Gin is the distillate of a grain mash
with various flavoring agents.
It gets its primary flavor from Juniper berries,
but many other herbs and spices
go into the make-up.
The botanicals come from all over the world:
Cardamom from Sri Lanka, Cassia bark from Vietnam,
Orange peel from Spain, Coriander seed
from the Czech Republic, Angelica root from Germany.
Most of the Juniper berries themselves
are imported from Italy.
There are also dozens of other possible ingredients.
Each distiller has his own secret formula
and no two Gin brands are exactly alike.
The vast majority of this unaged 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.
The English version uses 75% corn,
15% barley and 10% other grains for the mash.
The fermentation process is similar
to that of whiskey.
Following fermentation the resulting liquid
is distilled and rectified through a column still,
producing a pure spirit of at least 90°.
The liquid is then redistilled 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 in the still
and let the vapors pass through
the many flavoring agents.
The spirit that comes off
is reduced to bottling strength,
anywhere from 80° to 97°.
American Gin is produced
using one of two standard methods:
distilling and compounding.
Distilled Gin is primarily made
by adding the flavoring agents
during a continuous process.
There are two fairly similar methods
of achieving this; direct 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°.
The other method, redistillation,
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 redistilled,
with vapors absorbing the flavoring agents.
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.
When used in a cocktail, the botanicals cut through the sweetness of liqueurs and sugar. However, gin also enhances fruit flavors, in much the same way a squeeze of lemon does, without altering the flavor profiles. Most of the familiar classic cocktails are made with gin as a base: Martini, Gibson, Gimlet, Gin Fizz, Singapore Sling, White Lady, and for a refreshing drink, there's none better than a Gin and Tonic. You either like gin or you don't. Most gin drinkers will express that they would rather have a a martini not made from vodka because gin has more bite and more in harmony with the vermouth. When gin is poured, the aromas are intensely present, while vodka is hardly noticed.
SWS Gin Portfolio:
If you haven't done so yet, please a take a moment to review below our "GIN" portfolio here at Southern Wine & Spirits.
Beefeater, Beefeater 24, Boodles, Burnetts, Calvert London Dry, Country Club, Death's Door, Genevieve Genever, Gilbeys, Heaven Hill, Junipero, Magellan, Plymouth, Seagrams's: Gin & Juice, Distilled Reserved, Extra Dry, and Twisted Apple, Grape, Lime and Raspberry Gin.
To make a purchase, reach out for your SWS Sales Representative and call to get them all today.
Questions or Information:
Tel: (602) 533-8000
Order by phone:
Toll Free: 1 (800) 551-7972
Toll Free: 1 (800) 421-4873
Tel: (602) 533-8790
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