The gin trend continues unabated, with new gins appearing on the market weekly. But how is gin actually made?
To produce gin, you first need alcohol that is as pure as possible. This can be created and distilled from any carbohydrate-containing raw material, but mostly from grains, potatoes, or sugar molasses.
Gin gets its characteristic taste from the addition of certain botanicals (herbs and spices).
Different botanicals are used depending on the gin.
Depending on their origin and regionality, around 120 different ingredients can be used as aromas and active substances in gin production.
For example, coriander, anise, caraway, fennel seeds, cumin, cinnamon, licorice, orris root, ginger, cardamom, pepper, calamus, almonds, savory, rosemary, and nutmeg. Most gin varieties are enriched with 6-10 flavorings, but in recent years there has been a trend to use more and more botanicals.
Flavoring can occur both during distillation and subsequently. Either the alcohol vapors are passed directly through the botanicals, absorbing the aromas, or the botanicals are steeped in the base alcohol and distilled again with it (maceration).
In a London Dry Gin, juniper berries must be predominant. Hence the typical taste. The predecessor of gin was Dutch Genever. Who invented gin is not entirely clear; according to the oldest sources, it is said to have originated in England in the 17th century when French and Dutch people brought a spirit called Jenever from their homeland.
Today there are 5 widespread varieties of gin:
- London Dry Gin (dry)
- Dry Gin (dry, less juniper-focused)
- Plymouth Dry Gin (sweeter and spicier)
- Old Tom Gin (sweeter)
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Genever (sweeter and more aromatic)
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Well-known cocktails and long drinks made with gin are:
Gin and Tonic and Gin Fizz, the Dry Martini - James Bond's favorite drink
Negroni, Tom Collins and all the others.
In contrast to whisky and rum, gin is a simple spirit, meaning it does not need to be aged and is therefore immediately ready for sale. That's why there are so many gin brands on the market.
