Home Distillation of Alcohol (Homemade Alcohol to Drink) sweet orange peel, and licorice powder (root) Commercially they are sometimes made by charging a pot still with a whisky base at 63%. The botanicals are packed in clean cotton bags, and immersed in the liquid. The still is rapidly bought up to temperature, then the heat input reduced. A small fraction is first collected at 83C, then the gin portion, which forms the central fraction, is collected from 83C up to 86-89C. The rest is then collected as tails. In determining the cut to tails, a smelling test of the distillate is the deciding arbiter, while the overhead vapour temperature serves only as a guide. Wal writes ... re .. the Carterhead Still used to produce Bombay Sapphire Gin. I thought the botanicals were in the actual still, which is a type of reflux column, but this is not so. The botanicals are held in a separate 'basket' which resembles a moonshine 'doubler' Diagram from 'Classic Spirits of the World', Gordon Brown, 1995.

John V has built a small basket that sits in the top of his distillation column to hold the berries and herbs ... herewith my simple attempt at a 'gin head'. My desire has been to produce gin in the classic manner, i.e. by letting the alcohol vapour pass through/over a package of herbs & spices suspended in the column. I was not interested in essences or such. Happily, it works. Three aspects made it possible. 1) My reflux column is of the 2" diam. variety. Thus there is ample space for a packet of herbs & spices. 2) the column is packed with large s.s.scrubbers. By removing the top one, I can simply set my herb packet in its place. 3) The head of the column is not soldered onto the column, and is easily removed, exposing the top of the column. The packet itself is made out of a square of plastic (?) window screen (8"x8"). I first tested its resistance to ethanol, by boiling it in ethanol. Whatever it is made of, it is indestructable. I simply rolled it into a tube about 1 1/2"diam, and folded over and stapled the bottom end.

Also a couple of staples along the seam and at the top. Spices and herbs are measured out, and poured into the packet. Drop the whole works into the top of the reflux column, and replace the column head. The pouch is located just below the T formed by the column and the short horizontal lyne arm. In the pictures below, the botanicals probably sit at the level of the white Teflon tape. Gin botanicals for 20L turbo-sugar wash/ Reflux column juniper berry - flat Tbsp lime - 1" rind cassia / cinnamon stick - 3/4" fragment Method: I put the whole amount into the small pouch, which seems to be enough for one distillation run of approx. 20L of Turbo-sugarwash. This seems a very small amount, but it gives me enough taste. Be cautious with adding anymore - the juniper berries can be VERY dominant. Also, keep the cassia/cinnamon to a min. It can really give a burning sensation. What I have here is about right for me. The lemon and lime rinds are actually v. thin peels, not including the white fibrous stuff on their underside.

Anis and fennel are approximately the same in taste. I did not crush any of these - simply put them into the pouch whole. When wiith Turbo-sugar wash, I put the botanicals into the column with the first (and only) distillation. As the ethanol is coming off at 94-96%abv I see no reason to run it through separately to get the botanicals in. You can either do it this method yourself, or it is easier just to make a simple gin essence, and add this to some 40% neutral alcohol. I use a small essence still to make gin essence in. It is a 1L glass coffee pot, with a large cork in the top, through which a condensor sits. Total cost < NZ$20. I gently crush up approx 50g of juniper berries, and a couple of coriander and fennel seeds, and soak these in alcohol of 75-95% strength, for a week or so. Sometimes add a wee strip of orange peel too. I put this into the potstill, and add a little water too.

I distill off the essence, up to about 90C, or when the flavours stop. This essence is then added to neutral vodka at 40% - each litre only needing around 10 mL of essence to get the right flavour. If your gin goes cloudy, it means that you have too much oil present for the % alcohol - either up the % alcohol until it dissolves again, use less oil, or just drink it cloudy. Alan writes: I have found that cloudiness problem caused by excessive oil content in gin essence can be solved by simply filtering the gin. The oil particles appear to be relatively large and get caught up by the filter, while the flavours are not affected. Jack writes ... All the empirical data you need in regards to gin distilling has already been researched for you- by the gin distilleries themselves. Soaking the botanicals in the mash, and then running them through the still along with the mash (more likely an already distilled spirit) produces what is considered the heaviest gin flavors (I couldn't find a commercial distillert that does this).

Some distilleries soak the botanicals for 24 to 48 hours in the base spirit, filter them out, then redistill (Gordon's and Plymouth soak for less than 24 hours, Beefeater for a full 24 hours) producing a slightly lighter style of gin. The lightest style of all is produced by a "gin head" still- the botanicals are suspended in a basket above the spirit in the still (This is how Bombay makes their gin). Each company argues that their method is best- Bombay says their method (gin-head still) results in a more delicate gin, Beefeater says that a long steeping time gives a gentler extraction, but builds complexity, and fixes the aroma in the spirit more solidly. Plymouth and Gordon's say a long steep can allow harsher flavors to come out, and allow certain flavors to dominate. The first bottle of gin extract that I made was too heavy in citrus for my taste- I gave it to a fan of Bombay Sapphire. My second gin concentrate consisted only of juniper - it turns out I like Schlichte brand Steinhaeger dry gin- very aromatic, but simple.

You could always make a juniper extract, along with an extract of every other herb you can find, and add them 1/4 teaspoon at a time to a bottle of vodka, until you get what you want. Mikrobios describes his technique ... 0.5 g dried cinnamon, and 0.5g dried rosemary in 200mLs high proof distillate (95%) for 3 weeks in a sealed jar. The mixture becomes a murky brown. Don't worry if it smells unpleasant and medicinal. Then add 100 mLs filtered water, remove the cinnamon and either pot-still without reflux, or, as I do, use a simple 'internal alembic' made from kitchen utensils: This method is very well known, and may be the best for essence distillations where one is starting with good spirit and where methanol/fusels are not a problem. I place two vessels in the pan: the collecting vessel is thus insulated against the heat of the boiling tincture and at the same time is kept below its own boiling point by the drops of distillate. When the cooling water is hand-warm (trial and error) I turn the gas off.

About 100mLs of clear distillate is obtained; I bring this to 150 mL with cold filtered water. It immediately becomes opalescent. About 4 mLs of this will flavour a litre of 40% spirit to make a clear and flavourful gin. Calibrating a batch is a delightful way to spend an evening. As a alternative method, UPS writes ... You can order juniper berries at It's an American company out of Wisconsin. I have ordered from them. They have good products, prices and fast service. I use juniper berries by simmering them in 50% vodka for ten minutes (with the lid on), then letting it cool overnight on it's own. The next day I filter this mess through a couple of coffee filters to get a homemade (and better quality) gin essence. I use about 35 grams of juniper berries (crushed) and 350ml of vodka - 5ml (one teaspoon) will turn a bottle of vodka into a light flavored gin. 10ml make a more traditional, strong flavored gin.

You can add other spices like cardamom, coriander, and lemon peel (about one gram of each) for a more complex flavor in your gin. Using 10ml makes a straw yellow colored drink. Regarding other sources of Juniper berriers, Dick advises .. I hope that was a mistake when you said you haven't got a yew bush for juniper berries. If what you are calling yew is the taxus baccata then the seeds in the berries (bright red with an obvious seed visible at the end - like a cocktail olive !!) are VERY VERY poisonous and should not be eaten under any circumstances (unless you're a bird, in which case the seeds go right through & out the other end !!) The juniper you want is juniperus communis, the berries are green at first but if left on the bush for a year turn blue/black & have that wonderful juniper smell when crushed. Juniper is fairly slow growing so you're probably better off going to a health food shop, herbalist or good cook shop for supplies - the berries are great for use in cooking & pickling. However if you're ever in Scotland talk to me 'cos I know where they grow wild !!

Another source might be aromatherapy juniper oil, it'll be very concentrated but it's supposed to be a pure extract. Don't know if anyone else in the group has had experience of using juniper in this form. For more on juniper (Juniperus communis), see From ... Juniper (Juniperus communis) Plant that grows in the upper mountain areas of Catalonia, normally between 500 and 1,600 m. Although it can develop into a small tree of up to 7 m, it is usually found in bush form, less than 2 m in height. Its more characteristic features are its needle-like leaves, with a white band on the upper face, encircling the stem in groups of three. The fruit matures in the autumn after a two-year period on the plant. This fruit is pea-sized, round, purplish-blue in colour and surrounded by an aromatic pulp. Matt writes ... In Bob Emmons' _The Book of Gin & Vodkas_ he describes gin manufacture to some extent, even delineating the "cold compunding" method into three sub categories.

Cold compounding is using neutral spirit and basically soaking the botanicals in it, which is what I see on the amateur sites we frequent. The other methods are of course distillation of botanicals into oils and then their addition to neutral spirit and traditional pot distilling of spirit through botanicals via the gin head. He says the basic compounding includes crushing the botanicals used, a week of steeping in neutral spirit, and a week of resting. Followed by filtering, dilution, and bottling. It is clear that the filtering is for particulate matter since neutral spirit is used up front. re: botanical amounts, he gives a complete listing of the common to the more obscure (rosemary, savory, etc.) botanicals used. Here's his section on a basic gin botanical ratio: Here's a simple recipe utilized for making a basic gin. To 2,000 liters of 100 proof alcohol, add 45.4 kg of juniper berries, 22.7 kg of coriander seeds, 4.5 kg of cinnamon bark, 4.5 kg of angelica root, 0.45 kg of lemon peel, and 0.45 kg of cardamom.

The end result will be immediately recognizable as gin. Well that's good news ;-) He doesn't mention the method used for the above "recipe" but it would appear to be a cold compounding method. notes on botanicals: North American cinnamon of commerce is actually the bark of the cassia tree. True cinnamon is not as easily obtained but it would seem his basic gin is using the cassia bark. Cardamom in this case would be cardamom seeds themselves and not the whole pods. Remember to remove as much pith (the white part) from the lemon peel; it is bitter. Wal writes ... For the history of gin (1650) see: The Household Cyclopedia (1881) gives a Dutch and an English recipe: "To Prepare Gin as in Holland" using a proof spirit distilled from a rye, barley malt mash. Scaled down and converted to metric it consists of macerating 17.5g of juniper berries and 0.75ml (15drops) of juniper oil in 1 litre of proof spirit and redistilling.

"English Genever" is made by macerating 35g of juniper berries in 1 litre of proof spirit with added water and redistilling. Some distillers have the alcohol vapor pass through the botanicals (in a gin head), others macerate together and redistill while others distill various botanicals separately, and then blend, because different oils have different boiling points. I suspect some modern gins add essential oils to a neutral spirit instead of redistilling with botanicals. Dutch gin (genever) is based on a heavier spirit made from a mash of wheat, rye and malted barley distilled in pot stills.It is often stated wrongly that genever uses only juniper. Other botanicals are used. It's the method used which gives genever its distinctive style. Bols, passes the vapor in a 4th distillation over the juniper berries. Triple distillation is common, and juniper is normally introduced in the second distillation, with the other botanicals being added to the 3rd (or sometimes 4th) distillation. Notaris redistills with juniper, while a 3rd blending component is distilled with other botanicals separately.

The end result of combining a richer spirit and a higher percentage of juniper is a spirit which is more powerfully textured than London gin. Old genevers were straw-colored and pungently sweet. Early English gin was also a juniper-laden drink flavored with glycerine and sugar syrup (Old Tom). Plymouth gin claims to be the first distillery to produce a dry, crystal-clear gin in the late 18th century. Gin was a perfect medium for bitters (to prevent stomach problems), lime juice (to prevent scurvy), and Schweppe's Tonic Water cotaining quinine (to prevent malaria). There are 2 main ways to make gin: redistilling a neutral spirit which has had botanicals added to it (Distilled Gin); or adding essential oils (cold compounding). Distilled Gin (on label) is superior. The pot stills used have high necks for more reflux than the usual whisky stills. All distilleries have their secret rcipe of botanicals and how they put them in varies.

Some put the botanicals in for only a short time before redistilling, others steep them for 24 hours before distilling, others pass vapor through a basket holding the botanicals. Not all botanical aromas appear at the same time. After a quick foreshots run, the volatile citrus notes appear, then come juniper and coriander, then the roots such as orris, angelica and liquorice. The length of the run is important. The alcohol concentration of the final product is also important as citric notes are the most volatile, and should be greater than 40%abv. Some duty-free gins are 50%abv. All brands use juniper and coriander, but Gordons uses ginger, cassia oil and nutmeg. Beefeater uses bitter orange peel as well as angelica root and seed. Plymouth's 7 botanicals include sweet orange peel and cardamon. Sapphire uses the now rarely seen cubeb berries (India) and grains of paradise (Ghana). For convenience I have scaled down and rounded the quantities for the recipes for Dutch Geneva, Cordial gin and dry London Gins from 'Muspratt Chemistry'.

I have assumed that the botanicals will be macerated in 1 litre of 50%abv and then redistilled. 42%abv is the original strength of Plymouth Gin. I have also doubled the quantity for bitter almonds as the original used pressed bitter almond cake and almonds contain about 50% oil. For the cordial gins, double the quantity of botanicals and then dilute to 22% abv. I have omitted the 'West Country Gin' as it contains only 2g of juniper/litre and a total of about 35g/litre of botanicals seems to be an optimal quantity.

Recipe 1 (from 'The Book of Gin & Vodkas', Bob Emmons) BASIC GIN Recipe 10 (from 'The Household Encyclopedia') ENGLISH GENEVA juniper 35g With the aim of formulating a standard model for gin botanical quantities for the homedistiller, here is a table of the botanicals used in 8 modern gins: 1) Tiger Gin 2) Gordon's Distilled London Dry Gin 3) Beefeater London Distilled Dry Gin 4) Plymouth Gin 5) Bombay Distilled London Dry Gin 6) Bombay Sapphire Distilled London Dry Gin 7) Mercury Gin 8) Juniper Green London Dry Gin Botanicals used-------Gin Brand (see above) -----------------------1-----2-----3-----4-----5-----6-----7-----8 Juniper---------------yes---yes---yes---yes---yes---yes---yes---yes Coriander-------------yes---yes---yes---yes---yes---yes---yes---yes Angelica root---------yes---------yes---yes---yes---yes---yes---yes Cassia----------------yes---yes---yes---------yes---yes---yes Cinnamon--------------yes------------------------------------------ Liquorice-------------yes---------yes---------yes

---yes---yes------ Bitter almonds--------------------------------yes---yes---yes------ Grains of Paradise----------------------------------yes------------ Cubeb berries---------------------------------------yes------------ Bitter orange peel----------------yes------------------------------ Sweet orange peel-----yes---------------yes---------------yes------ Lemon peel------------yes---------yes---yes---yes---yes---yes------ Ginger----------------------yes------------------------------------ Orris root------------yes---------------yes---yes---yes---yes------ Cardamon--------------yes---------------yes------------------------ Nutmeg----------------yes---yes------------------------------------ Savory----------------------------------------------------------yes Calamus (sweet flag)----------------------------------------------- Chamomile (?)------------------------------------------------------ The total amount of botanicals used is about 20-35 grams/litre.

If we take the dominant botanical juniper as 'x', the proportions of the botanicals used is: x = juniper x/10 = angelica, cassia, cinnamon, liquorice, bitter almonds, grains of paradise, cubeb berries x/100 = bitter & sweet orange peel, lemon peel, ginger, orris root, cardamon, nutmeg, savory, calamus, chamomile. If we use x = 20g then x/2 = 10g, x/10 = 2g, x/100 = 0.2g (200mg) Some current gins do not have a pronounced juniper character as they are used for cocktails and are more of a flavored vodka - for this type of gin for 'x' use equal quantities for juniper & coriander (i.e. x = 20g composed of 10g of juniper & 10g of coriander) The botanical are macerated in 45%abv neutral alcohol (usuallyfor 24 hours), redistilled and then diluted to 42%abv which is an optimal strength for holding the flavour of the botanicals.

Only the middle run (80-85%abv) is used to produce a high quality gin. Plymouth Gin also comes in a 57%abv 'Navy Strength' and which is also the British 100 proof strength. All gins include juniper as an ingredient along with other botanicals. Typically a fine gin contains 6-10 botanicals, although the Dutch Damask Gin has 17 and the French Citadelle Gin has 19 but this could be more for marketing reasons and has been criticised for lacking direction. Botanical names: camomile flowers (say 1 tsp) dry orange peel Macerate the sloe berries in the alcohol until it becomes a characteristic intense red, then add sugar, coffee beans,camomile flowers,cinnamon, orange peel. Macerate for at least 30 days. Strain. Variations of the above exist. The use of sloe beries is reminiscent of English sloe gin.

Baker quotes from "The Alcohol Textbook" by Jacques,Lyons & Kelsall : Production of gin The BATF definition of gin is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits with or over juniper berries and other aromatics, or with or over other extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less that 80 proof (40 %). Gin produced exclusively by original distillation or redistillation may be further designated as distilled. The regulation also states that dry gin (London dry gin), Geneva gin (Holland's gin) and Old Tom gin (Tom gin) are types of gin known under such designations. This regulation means that gin may be produced by 1) distilling spirit with juniper berries and other botanicals, or 2) mixing spirit with a distilled gin concentrate, or 3) mixing spirit with a blend of essences of juniper and other flavorings.

The spirit used in gin production is usually neutral, but in the production of Geneva gin, which is popular in the Netherlands and Quebec, it is a heavily flavored distillate referred to as malt wine. Distilled gin is normally produced in batch operations using pot stills. The pot still is usually filled with neutral spirit diluted to 45-60 %, and then the juniper berries and other botanicals are added. The berries and botanicals may be added directly to the spirit either in loose form or contained in a cotton sack. Alternatively, the mixed botanicals may be suspended above the liquid surface either in a cotton sack or in a wire mesh rack. In the gin distilling process the pot still is heated by steam indirectly through a calandria in the bottom of the pot. The distillate coming over in the first few minutes of flow is normally discarded as heads for reprocessing. The main bulk of the distillate is then taken as product, and the final portion distilling below a predetermined proof (of about 45 oGL) is discarded as tails for reprocessing. The pot still product is then sent to the bottling department for dilution and bottling. There is usually no storage or blending of different gin batches.

In the preparation of gin concentrate the distillation process is much the same as for distilled gin, but a much greater quantity of botanicals is added in the pot still. The gin concentrate is then simply blended with neutral spirit prior to bottling. Gin essences are prepared by blending essential oils and other extracts derived from juniper berries and botanicals. With the introduction of highly concentrated gin essences, it is possible to use as little as 0.01% by volume of the essence in a blend with neutral spirit. Some internationally known brands of gin are produced by all three methods (i.e. distilling, concentrate blending, and essence blending) indifferent countries without appreciable variance in taste and odor when normal quality control procedures are used. The quality and type of juniper berries and the mix of other botanicals largely determines the nature of the end product. For example, the flavor of London dry gin is strongly influenced by large amounts of coriander seeds in the botanical mix. Simpson (1966; 1977) and Clutton(1979) have listed several botanicals commonly used in gin production (Table 2).

Another frequently used botanical is the chamomile flower (Chamaemelum nobile). Table 2. Botanicals used in production of gin.1 Common name Botanical name - Liquor & Drink Gin Gin Note: for the purposes of drink recipes on this site, "gin" refers to the London dry style. Other styles of gin will be specified (ie Old Tom). Whoever first thought of adding juniper berries to a base spirit was a genius. This was a pioneer of the first order, with cunning creativity and good taste. This person was also the inventor of gin. Gin originated with the Dutch, who called it genever. It was likely invented by an alchemist named Sylvius de Bouve in the early 17th century. Because distillation techniques back then were quite crude, the resulting spirit was harsh. In order the mask the harshness, herbs and botanicals were added and it was found that juniper berries were a superior additive. Juniper has been the main additive ever since, along with others such as citrus peel, angelica root, anise, coriander, cinnamon, and licorice root.

The subtle differences in flavor between gins are a result of the guarded botanical recipes of the producers. When William of Orange invaded England and assumed the throne in 1688 in the aptly named Glorious Revolution, Dutch gin came with him. The English took to gin quite quickly, and it helped that the government did not require a license to produce gin. Also, imports of gin were heavily taxed, so domestic production flourished. By the mid-18th century, gin production was at five to six times that of beer. Gin was popular with the poor because it was a cheap, strong drink. A series of new taxes starting in 1736 led to riots in the streets. The onerous taxes were eventually rescinded and replaced with more gradual taxes and regulations that led to more government control over the production and distribution of gin. The free wheeling unlicensed days of the early 18th century were over in England. With the invention of the more efficient column still in 1832, the London Dry style that we are familiar with today came about. It is has a higher alcohol content than Dutch gin--usually 90 proof or more.

How gin is made The base spirit for gin can be made from a variety of cereal grains--wheat, rye, or barley. The grains are used to make a neutral base spirit to which flavoring is imparted from botanicals. There are two basic methods for instilling the flavors. Distilled gin The neutral base spirit is infused with botanicals and then distilled a second time. Botanical essences travel with the alcohol vapors and flavor the gin in a delicate manner. Compound gin The neutral base spirit is flavored with botanicals and there is no second distillation. Technically, compound gin is the same thing as flavored vodka. The Dutch tend to use barley to make the base spirit, and then will age the gin in oak barrels for up to three years. This results in a fuller body akin to whiskey. English gin is not aged, and is lighter and clear in color. Some gins are a combination such as Seagram's Extra Dry in the United States. Clear Seagram's gin sits on oak for three months and attains a straw color before it is bottled. Variations Genever The original form of gin that was invented by the Dutch in the 16th century. The English call it Holland gin.

It is made from malted barley or other grains (or in later years from molasses or sugar) and infused with juniper (hence the name) and other botanicals. Oude Genever ("old") is a bit sweet and quite fragrant while Jonge Genever ("young") is drier and more delicate. Genever can be aged in oak barrels which imparts some color to the liquid. This gin is often served very cold in the Netherlands and Belgium, and can be served with a cold lager as a chaser. London Dry The most common form of gin today is London Dry, which is a light, dry, clear spirit that is heartily flavored with juniper and other botanicals, fruits, and nuts. The gin you see on the shelf at the liquor store in England, the United States or Spain is most often London Dry gin. It is produced with a column still from a variety of cereal grains. Each producer has their own secret recipe of botanicals that impart the characteristic gin flavors and aromas to their products. London Dry gin is quite mixable, and is often found in mixed drink recipes.

Old Tom Gin Old Tom straddles the gin spectrum between genever and London Dry (it is sometimes called the missing link). It is moderately sweet, but usually drier than genever and not as sweet as London Dry. It was popular in England in the 18th and 19th centuries but only a few distilleries still make it today. This was the original gin used in the Tom Collins. It got it's name from how it was dispensed in the 1700's. Gin houses would hang a plaque shaped like a tom cat on the outside wall. A patron or passerby would drop a penny in the cat's mouth and a bartender inside would dispense a shot of Old Tom Gin through a tube that led outside between the cat's paws. Due to hygienic reasons, I doubt we'll ever see anything like this again, though it does have a certain charm. Plymouth gin Plymouth gin is made only in the channel port of Plymouth, England. It is similar to the London Dry style, but is slightly sweeter on the front of the palate with a fuller body and a dry finish. It is made with the traditional gin botanicals, though no one botanical dominates the flavor.

Today, this style of gin is made by only one distillery--the Black Friars Distillery. They make a standard proof and a navy proof (114 proof) version. Sloe gin The most popular and original flavored gin is sloe gin. Sloe gin is gin flavored with sloe berries and sugar. Cheaper brands will also use vodka. Better brands will steep sloe berries in quality gin for months and will not add any coloring or artificial flavors. Sloe gin is made between 30 and 60 proof, and is sweet with some balancing bitterness from the berries. It was popular during the Victorian era among the ladies. Today, you mostly see a pale attempt at sloe gin on the cordials shelf. You can still find quality if you look for the Plymouth or Gordon's brands. Tasting notes Gin is usually mixed with liquors, wines, or mixers. By itself, it can be a little rough, especially if it is not aged (most of it is not). The most famous mixer for gin is vermouth in a dry Martini. This is a drink that was pervasive in bars around the world in the middle part of the last century.

Unfortunately, (or fortunately depending on your taste) gin has been eclipsed by vodka in the Martini. Right after the Martini, you have the Gin and Tonic. This drink came about because the British needed something to help them gulp down their quinine, which they used to combat malaria in India and other colonies. They mixed it with gin and the rest is history. Tonic water today still contains quinine, although much less than the medicinal doses the British once used. I have found Schweppes or Canada Dry tonic water to be far superior to the cheaper brands. If you're using good gin, use good tonic. Each brand of gin has their own recipe of botanicals and resulting flavor and aroma profile. Tanqueray has a strong juniper and cassia bark flavor and not as much citrus. Bombay Sapphire is quite pungent with hints of liquorice and almonds. Hendrick's gin is softer with rose petals and cucumber added to the botanical mix. For a very good, inexpensive gin, try Barton gin. It has a very fresh botanical flavor, especially considering the price. As you can see, there is a huge variety of flavor in different brands of gin.

Flavors BBC - Food - Juniper berries recipes FAQs Juniper berries recipes The spicy, aromatic, dark berries of the juniper tree can be used fresh or dried, crushed or whole, to flavour casseroles, marinades and stuffings and complement pork, rabbit, venison, beef and duck. They can also be used in sweet dishes such as fruitcake. Juniper berries also provide the main flavouring for gin. Recipes using juniper berries Gin You are here: Home / Library / Distilling / Gin Gin Information provided by Bavarian-Holstein Partners . The reserved and bashful gin is making a splashing comeback. City-dwellers across the nation are requesting more of the spiced and herbed white spirit, and popular drinks include gin and tonics and colorful martinis. As the drinkers’ palates become more sophisticated, their tastes and curiosity lean towards not only more refined drinks such as gin, but to artisan, micro-distilled spirits that more perfectly capture the aromas, flavors and essences of the spirits we love to drink. If we had to describe gin, perhaps the simplest definition would be vodka incognito.

Essentially, gin is nothing more than a botanical-flavored neutral spirit and neutral spirits, as we are all aware, are more commonly known as vodka. Your basic gin, then, is created from a distilled blend of vodka with botanicals. The main botanical used is called the juniper berry, a blue-ish green berrylike fruit. However, creativity and diversity arrive when a slew of herbs and spices are thrown into the mix. This is also where master distillers conjure up their secret recipes. Making Gin First, your neutral spirit should be diluted down to about 35% alcohol by volume. (Note: when spirits are cut to below 45% ABV, a slight turbidity will occur. To reattain distillate clarity you will need to filter your product.) Once you have loaded the base spirit into your still, you have two choices: to suspend your botanicals in a tray above the kettle or to soak the botanicals directly in the spirit. Traditionally, trays were placed above the kettle (just at the base of the helmet) so that as the vapors rose from the heated ethanol they would strip all the goodies from the herbs, such as flavor and aroma.

This would pass through the condenser and what resulted was a fine-flavored gin. The herbs in the tray can be dried or fresh. Naturally, the dried herbs impart less character than fresh berries and a larger quantity is thus needed to achieve a certain degree of flavor. On the other hand, while fresh berries will yield a stronger bouquet and less is needed, the cost of the raw material is higher. Nevertheless, the current and more efficient method of distilling a gin would be to soak the botanicals in a high-proof spirit (again, diluted down to about 35% ABV) for anywhere between 8-12 hours while slowly agitating the mixture and then redistilling the blend. Depending on the quality of your berries, you will need approximately 15 kilograms of berries for every 100 liters of high-proof spirit. If suspending your berries in a tray, you can estimate you will need up to three times the quantity to achieve similar results. As mentioned earlier, not only juniper berries are used to create gin. If everyone used the same ingredients there would be no distinction, no competition and no choice! So, the beauty lies in the artistic prowess of the distiller.

Other herbs typically used in making gin include anise, coriander seeds, orange or lemon peels, nutmeg, fennel, cardamom, cinnamon, etc. You can guess that some of these herbs will result in a product not too far from ouzo, for example. Finally, you probably want to know what kind of still you need to make gin. The typical configuration is quite simple: a kettle with a top-mounted helmet and no column. This style has been used historically because reflux columns were not yet widely used. They are still acceptable today, as well, because your base spirit is already clean, neutral and high proof. However, you will find that some distillers do use reflux column stills for creating gin. For one, they can make their own high proof. Two, and importantly, you can further clean the vapors that have soaked in or passed through the botanicals. Off-flavors and undesirable elements strip off the herbs just as the good and desired elements do. Through a reflux column, however, the new spirit has a chance to be freshly cleansed. However you decide to make your gin, be creative and artistic, and the gin connoisseurs will seek you out!

Definition of Gin # | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z Gin Gin: a distilled alcohol consisting of a neutral grain spirit (composition varies by maker) steeped with juniper berries and other spices and then redistilled and bottled. Gin is drinkable as soon as the second distillation is complete. Invented in Holland by the Dutch physician Dr. Sylvius, gin was an outgrowth of a number of coincidences. The Dutch had noticed that juniper berries, the main flavoring in gin, were quite good at not only clearing up gout, but also at repelling many nasty diseases, most importantly the plague. After a while, they were using juniper berries in everything, including steeping brandy with juniper berries. Because of seasonal limitations, brandy was at times in short supply, but the Dutch were enamored with their juniper creations, and started steeping neutral grain spirits with the berries. The creation was named genever.

It wasnï¿½t long in history before William III, also known as William of Orange, a Dutchman, ascended to the English throne. As was the custom back then, when a new king was crowned, he got to decide all sorts of things; the length of an inch*, national ï¿½friendsï¿½ and most importantly, the court drink. Having grown up in Holland, William chose genever, or in English, gin. Life was about to get better (well, really rather worse) for millions of Londoners. The next few centuries were characterized by what amounted to constant intoxication by those of Londonï¿½s East End. Gin became the drink of the rabble, and in unexpected fashion, was preferred by women, giving it the nicknames of Madame Gin and Motherï¿½s Ruin. Such was the dependence of East Enders on gin that it was once mused that denying gin to the masses could lead to revolt. Gin was threatening to collapse the entire British empire, but no gin could have been even worse. The government was up against a wall, with nowhere to go; that was, until Mother Nature stepped in.

A famine later (around 1760) and gin was again a drink of the rich. With no extra grain available, the rabble couldnï¿½t afford their elixir, and moved back to lower priced beer. Higher prices meant that respectable distillers could refine their art, and brands that we still drink today (Gordonï¿½s, Beefeater) started up in the early 1800ï¿½s. After the change in industry, gin became a respectable drink again. It wasnï¿½t long before it became the drink of the British military (not the navy, that was rum). The soldiers in India, being forced a daily dose of quinine in tonic, mixed their medicines with gin to kill the bitterness of the concoctions. This was the start of the gin and tonic. Since its riches to rags to riches story, gin has continued the roller coaster ride in popularity. Along with whiskey, gin has weathered the popularity of rum, vodka and even now, tequila. It gained popularity between the wars but has since given way to vodka as the clear mixture of choice.

* The ï¿½rule of thumbï¿½ refers to the fact that the length of an inch was determined at coronation to be the length of the first knuckle of the new kingï¿½s thumb. The following was provided by the great folks over at WineX Magazine DO PEOPLE STILL DRINK GIN Premium gin is still the heart and soul of a dry martini, or enjoyed in a long drink as the ever-popular gin and tonic. Vodka may be the white spirit of choice among many younger drinkers, but gin appeals as a more sophisticated drink for thirty-somethings and beyond. WHERE DID THE NAME COME FROM Gin is a contraction of genievre, the French word for juniper, the universal flavoring used in most gins. The darkish juniper berries come from a juniper tree, as evidenced on the label of Gordon's gin, which features the distinctive purple berries. It became known as genever or geneva in Holland and jenever in Belgium. WHO INVENTED GIN? Gin doesn't have the most romantic of origins. It's said to have been invented by Dutch monks in the 12th century as a medicine to ward off the bubonic plague.

But the real father of gin was Dutch professor of medicine Dr. Sylvius, who in the mid-1600s infused juniper berries in alcohol to produce an inexpensive medicine. (Juniper berries have a strong diuretic quality.) Dutchmen readily took to the purifying tonic developed by the good doctor, and a daily dose of genever was considered vital for good health. WHY DID THE ENGLISH TAKE IT UP WITH SUCH GUSTO? King William III (who was born and raised in Holland) is said to have introduced genever to England in the 17th century. Around that time, British soldiers fighting in Holland encountered genever, which they abbreviated to gin. (The term "Dutch courage" refers to soldiers fortifying themselves with the warming spirit prior to battle, much like men in bars around the world today.) Lower taxes on British spirits in the 1700s helped gin become England's national drink. At one point, gin was the same price as beer, prompting a sign outside a London pub: "Drunk for 1d. Dead drunk for 2d. Clean straw for nothing." The clean straw was where you slept off the hangover.

Around this time, British artist Hogarth painted his famous series contrasting the wholesome Beer Street with the depraved Gin Alley. Eventually, excise and taxes ensured that gin moved up the class ladder, while beer became the working man's friend. Gin was the drink of choice among British civil servants in the far-flung Empire, where the addition of quinine-laced tonic water supposedly provided protection against mosquito-borne malaria in the tropics. Meanwhile, the Royal Navy officers quaffed pink gins (gin and Angostura Bitters) as a cure-all against a variety of maladies. HOW DID GIN BECOME POPULAR IN THE UNITED STATES? During Prohibition, shipments of English gin (mainly Gordon's and Gilbey's) found their way into the country via Canada and fueled many an illegal knees-up. It was also around this time that the classic dry martini was developed and embraced with gusto by Jazz Agers. Illicitly distilled gin was known as 'bathtub gin' and was inherently inferior to the real thing. WHAT ARE THE DIFFERENT STYLES OF GIN? There're three main styles of gin.

London dry is the most popular and covers well-known brands like Gordon's, Gilbey's, Tanqueray, Bombay and Beefeater. Most gins are dry, as in unsweet. Plymouth gin is associated with the British Navy and the port of Plymouth, and is a softer dry gin than its London equivalent. Genever, or Dutch, gin tends to be fuller in aroma and palate than its English counterpart, and is designed to be drunk mainly straight and chilled. Flavored gins are also popular, the making of which involves steeping various fruit in the gin (though flavor extracts are used in cheaper brands). In England, sloe gin is traditionally produced when red sloe berries, which grow on blackthorn bushes, are in season. In Belgium, I've visited jenever bars where owners stock upwards of 50 different flavored jenevers in an open chiller. These are not bars to loiter in or pass the time of day; rather, you order your favorite shot of jenever, pay for it, neck it and get on your way. WHAT'S IT MADE FROM? Like vodka, gin can be made from all sorts of grains, but English gin is predominantly distilled from corn.

The cooked mash is fermented and later distilled in a continuous still to produce a clear, neutral spirit. Various botanicals are added for flavoring, and the spirit is distilled a second time. WHY THE BOTANICALS? Most gins are flavored with juniper berries, coriander, and one or two other botanicals that add different characters. Bombay Sapphire, on the other hand, is made with 10 different herbs and spices (added in secret proportions), which include juniper berries from Tuscany, Moroccan coriander, angelica, lemon peel, cassia bark, cubeb berries, orris root, licorice, almonds and grains of paradise from West Africa. The result is an in-yer-face bouquet and a palate as complex as any Russian novel. Bombay Sapphire may not be to everyone's taste, but real gin freaks keep a bottle in their freezer and drink it straight in a shot glass. Other gin snobs swear by the more refined palate of Beefeater or Gordon's. And the best ingredients for the perfect dry martini is a topic for endless discussion. The Serious Eats Guide to Gin | Serious Eats The Serious Eats Guide to Gin 20 Gin!

Mother's milk, mother's ruin. Madam Geneva. In some ways, you can think of gin as a juniper-flavored vodka. Gin is a colorless, usually unaged, spirit. It's ordinarily made by distilling or redistilling fermented grains with juniper berries and other aromatics (also known as botanicals). A Brief History of Mother's Ruin You know gin. You know where gin's from right? Italy, of course. Wait, what? Gin, it seems to me, is exactly the type of great idea that lends itself to being "discovered" by all sorts of people. By some accounts, Italian monks were adding juniper to hooch a millennium ago. And it makes sense, if you think about the origin purpose of many liquors and liqueurs—namely, medicine. Juniper berries are a natural diuretic and have been used for medicinal purposes for centuries, throughout Europe and in parts of North America. Cones and leaves of Juniperus communis. [ Photograph: Wikimedia Commons ] What we currently know as gin, however, dates to about 16th century Holland.

Pharmacists sold a medicine made of barley wine or a rough-tasting malted-barley spirit. To make the medicine more aromatic and palatable, they would sometimes redistill the barley spirit with juniper berries or other aromatic botanicals. During the Dutch War of Independence (1568–1648; also known as the Eighty Years War), English forces in Holland discovered gin and enjoyed it before battle. The English dubbed gin "Dutch courage." Gin became so popular among English troops that they brought it back with them after the war. By the middle of the 1700s, you might recall, the English government had become pretty tax-happy; not only were they famously imposing levies on tea exported to its North American colonies, but they also heavily taxed spirits imported into the mother country. At the same time, though, the government allowed unlicensed production of gin, which led to a period called the Gin Craze, when the City of London experienced an extended period of public drunkenness. Eventually, the government cracked down, imposing expensive licenses on gin production and duties on gin retailers. This led to riots and open flouting of the law.

A story arose from this period of a saloon keeper setting up what amounted to a gin vending machine. Under the sign of a black tom cat, he installed a pipe outside the house, and made a slot in the wall. The pipe and the slot extended into the house, and the pipe was attached to a funnel. If you put a coin into the slot and called out, "Puss!", the saloon keeper would reply, "Mew!" This was your cue to put your mouth onto the pipe. The saloon keeper would then pour a dram of gin into the funnel, through the pipe, and into your waiting maw. This, the stories tell, is the origin of the name "Old Tom Gin." It's also a story drunks would tell each other, so believe as much of it as you choose. As time went on, the gin craze wore off. The invention of the column still in the 19th century introduced a new technology to gin distilling, allowing gin makers to produce a higher-proof neutral spirit, allowing the juniper and other aromatics to dominate the flavor profile. What Is This Stuff, Anyway?

[ Photograph: Jennifer Hess ] Gin is ordinarily made by distilling or redistilling fermented grains with juniper berries and other aromatics. Gin may also be made by simply adding the essence or flavors of juniper and other aromatics to neutral grain spirits. This is known, both in the United States and European Union, as compound gin. The stuff that bootleggers drank during Prohibition—namely, bathtub gin—was a type of compound gin. If you see recipes for 'homemade gin' (such as this Ian Knauer recipe from Gourmet.com ), they typically entail infusing juniper berries and other aromatics in vodka; they are also, therefore, compound gin. I won't be talking much about compound gin in this article, except to say that it is a legal category of gin that you might see for sale on the bottom shelves in certain liquor shelves. Unless you're making compound gin at home, stay away from it; it's normally not very good. If a manufacturer has made gin by distilling or redistilling fermented grain with juniper berries, both the US and EU permit that manufacturer to label the product as "distilled gin" to set it apart from cheaper compound gin.

In the United States, gin must be bottled at no less than 80 proof (40% alcohol by volume, or ABV). In the European Union, the bottling strength is no less than 75 proof, or 37.5% ABV. Gin Aromatics The precise blend of aromatic botanicals in a particular gin is usually a closely guarded secret. Some gin brands trumpet their main botanicals in their marketing and PR materials and on their websites, but even so, they never reveal everything, and they never reveal the proportions they use of each ingredient. Fresh coriander. [ Photograph: Jennifer Hess ] Even so, a few choices are common to nearly all gins: juniper, coriander, and citrus peel. In this section, I'll look at the most common aromatic ingredients and discuss the role each one plays in determining a gin's overall flavor. Obviously, the main flavor in most gin is juniper, that piney spice that gives gin its Christmas-tree character. But a well-crafted gin has complex undertones of citrus, flowers, and warm spices. Each producer balances those flavors in their own way, which makes gin a fascinating spirit to study.

Here's a look at some of the major aromatics in gin: Juniper berries: Not a berry at all, but a seed cone from a conifer tree. Juniper is what gives gin its signature piney taste. And I'll make a strong statement here: any product marketed as gin that lacks this taste, or that pushes it into the background, isn't much of a gin in my estimation, but more of a flavored vodka. When I want gin, I want strong juniper flavors. (Wondering about juniper? Check out this Spice Hunter column » ) Coriander seed: The seed of the plant most Americans know as cilantro. The seeds add a citrus note to gin, and are sometimes also used in wheat beer for the same purpose. ( More on coriander here » ) Angelica root: Also used to flavor vermouth, Chartreuse, and Benedictine, angelica is sweet and musky. The flavor is akin to juniper, so it's used mostly to complement and enhance the piney quality of gin. Orris root: The root of a type of iris, orris root contributes a subtle violet note to gin.

Most gins, especially most great gins, have a soft floral quality in the background that counterbalances the pine. Some gins, especially the Dutch product Nolet Silver, emphasize their floral qualities. Citrus peels: Mainly lemon and orange, although sometimes lime instead of or in addition to the orange. Cardamom pods: One of the most complex aromatics in gin, cardamom is spicy, herbal, and citrusy, with a somewhat resinous character. Cardamom adds forest aromas to complement the juniper; it also tastes somewhat of ginger, and adds some of the warm spice notes you attribute to gingerbread. ( The Spice Hunter covers cardamom here » ) Cassia bark: Sold in the United States as cinnamon, cassia is actually a relative of true cinnamon. But never mind that. What cassia contributes to gin is a hint of cinnamon and some of the same warm spice notes that arise from cardamom. ( The Spice Hunter covers the cinnamon/cassia conundrum.

» ) Grains of paradise: Like cardamom and angelica, grains of paradise is a highlight ingredient in gin, used to complement and reinforce the forest aromas of juniper and the citrusy notes of lemon and orange. ( More on grains of paradise here » ) Cubeb berries: Cubeb is sometimes called a Java pepper, but it's not really spicy hot; the flavor is more like a cross between allspice and black pepper. Cubeb also plays the role in gin of providing notes of warm spice. How Gin Is Made You may have heard of Old Tom gin, for example, or Holland gin, or London dry gin. In some cases, these designations are legally defined and protected (London dry gin, for example); in other cases, they're geographically protected (Plymouth is an example); and in still other cases, the names refer to historic or cultural definitions that have no legal or geographic protection at all (such as Old Tom). As I describe each type of gin, I'll indicate whether the type has any legal or geographic protection. You may be surprised, for example, to learn that London dry gin has a legal definition but not a geographic one.

If you hew to the legal specifications, you can make London dry gin anywhere, not just in London. First, though, let's talk about how gin is made. Again, I'm focusing entirely on distilled gin here, not compound gin. Gin starts with a neutral grain spirit of at least 96% alcohol by volume. This spirit is usually made from barley or corn, and it's colorless, odorless, and flavorless. In other words, if you were to simply dilute this spirit and bottle it, you could sell it as vodka. The neutral spirit is diluted to an ABV of about 45% and pumped into a copper still. At this point, the aromatics are added to the still. The aromatics (juniper, citrus peel, and so on) can be added in either of two ways: Aromatics can be added directly into the pot of the still and left to steep in the neutral spirit for several hours prior to distillation. Or, the aromatics can be placed into a tray above the spirit in the still. In this case, as the spirit is heated, its vapors rise up through the tray and pick up the essences of the aromatics.

When the vapors condense back into spirit, they retain the flavors and aromas of the botanicals. Either way, the still is then heated and the spirit redistilled to make gin. The gin comes off the still at about 80–85% abv, and is then diluted to bottling strength. Gin can be, but rarely is, aged in a wooden barrel for a short period of about three to six months. The French brand Citadelle makes an aged version, as do a few small distilleries in the United States. Gin Styles [Photograph: Plymouth Gin] London: Also known as London dry. A legal specification, defined in both EU and US statues. London gin may contain no artificial flavors or colors; it must be distilled to at least 70% ABV; and only water, additional neutral grain spirit, and a small amount of sugar (no more than 0.1 gram of sugar per liter) may be added after distillation. London gin carries no geographic protection and may be made anywhere. Plymouth: Both legal and geographic. Plymouth gin is made to similar specifications as London. Plymouth gin may be made only in Plymouth, England, by law.

As a style, Plymouth is slightly less dry than London and contains more root ingredients in the botanical base, resulting in an earthier flavor than London. Currently, the only manufacturer of Plymouth gin is the Plymouth Gin Distillery, but in theory, anyone could set up a distillery in Plymouth and market their gin as Plymouth gin. Old Tom: A historic style, with neither legal nor geographic protection. Sort of a missing link between London dry and Genever. Old Tom is mildly sweet—although not in any way cloying—and not quite as juniper-forward as London or Plymouth. Old Tom was the style originally used for the Tom Collins . Old Tom was almost entirely dead until recently, when a few small distilleries revived it. In the United States, look for bottlings from Hayman's or Ransom. New American / New Western: A relatively new style, with neither legal nor geographic definitions. Even the nomenclature is vague, with some people calling this style New American, and others calling it New Western. It's hard to identify this as a style at all, in fact.

The only common feature about gins in this style is that they all arise from small, craft distillers—each of which hopes to put its own stamp on gin. The style began among American craft distillers, hence the name "New American," but it has migrated back to England among craft distillers there, which has led to the broader term, New Western. Some gins in this style have strong forest and pine flavors. Some keep the juniper in the mix but downplay it in favor of fruit or floral notes. And other gins in this style cut down so low in juniper that the product might as well be a flavored vodka and not a gin at all. Sloe Gin: A historic style, with neither legal nor geographic protection, sloe gin is a flavored gin, using sloe, or blackthorn, berries, along with sugar. Sloe gin is more of a fruit cordial or a liqueur than it is a true gin, and in fact, some bottom-shelf sloe gins are made not with gin at all but with vodka. Genever: The Dutch precursor to gin.

Often tastes somewhat malty, almost like a whisky, with subtler juniper notes than you'll find in London dry. Genever may be a precursor to gin, and may share certain qualities in common with gin, but I think of it as a separate category of spirit, and therefore will be discussing it in full next week. More Gin Juniper Berry Essential Oil – Mountain Rose Herbs Fresh, green, fruity, balsamic undertone Overview Juniper has been used to purify the air, and as an insect repellent. Packaging 1/2 oz. and 1 oz. essential oils are packaged in amber glass bottles with drop reducers for easy application. Larger sizes are packaged in amber screw cap bottles and do not come with reducers or droppers. Blends Well With Black pepper, cedarwood, clary sage, cypress, elemi, fir needle, lavender, oakmoss, rosemary Herbal Miscellany Juniper berries have many culinary applications. They are the main flavor ingredient in gin. There are also used to flavor meats and sauces, and they make a wonderful addition to sauerkraut. Precautions Oil Specific: Avoid in kidney or liver disease and while pregnant.

General: As with all essential oils, never use them undiluted, in eyes or mucus membranes. Do not take internally unless working with a qualified and expert practitioner. Keep away from children. If applying an essential oil to your skin always perform a small patch test to an insensitive part of the body (after you have properly diluted the oil in an appropriate carrier. For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Gin | Bon Appetit Email May 1, 2008 Gin is a liquor made from grain (some combination of barley, corn, and/or rye) that has been infused with juniper berries and other botanicals. Juniper berries—small, bluish berries with a piney flavor and aroma—are the predominant flavoring for all gin. Other botanicals that are used to flavor gin include coriander seed, anise, caraway seed, cinnamon, cardamom, citrus peel, ginger, and licorice. The combination of botanicals—along with the production method—is what distinguishes one brand of gin from another.

Re-distilling the grain alcohol with the flavorings is considered the finest method of producing gin; it is also the original method of production, and the most expensive. The cheapest mass-produced gins are made using the cold compound process, by which the extracted flavors are simply added to the alcohol, a practice that is not as highly regarded as distilling. Dry gin—made primarily from corn, with a small amount of malted barley and other grains—is by far the most common type of gin. As its name indicates, dry gin is not sweet. It is usually aromatic and light in flavor and body. Dry gin originated in England, and most dry gins are labeled "English Dry Gin," "London Dry Gin," or "London Extra Dry Gin"; the names refer to the gin's style, not where it was produced. Plymouth gin is a type of gin that can legally only be produced in Plymouth, England, and is fuller-bodied, smoother, and stronger in flavor than the London style of dry gin. Dry gin is typically mixed in cocktails, most notably gin and tonics or classic Martinis.

You may also see Dutch gin, which is typically made from equal parts malted barley, corn, and rye, resulting in a stronger malt flavor and fuller body than dry gin. Because of its fuller flavor and body, Dutch gin (also called Hollands or Genever gin) is usually drunk cold and straight, not used as a mixer. See More Juniper Berries - Herbs & Spices - Nuts.com 26 customer reviews » Don't be confused by the name - Juniper berries are a seasoning, not a snack. This pungent spice is popular in European cuisine and also gives gin its distinguishing flavor. Juniper berries are actually the tiny pinecones of the juniper shrub, which is found across Europe and North America. The pinecones are so tightly clenched that they look like small, blue-purple berries. Juniper berries are tart and sharp, with a resinous, piney flavor and hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper. "Gin" is short for the French genièvre or the Dutch jenever, both of which mean juniper, the main flavor in gin.

Juniper berries have been used since ancient times, when they were popular in Greece, Rome, and Egypt. The ancient Greeks used juniper berries as a medical remedy and Greek athletes used to eat them before races to increase stamina. Juniper berries have even been found in the tomb of King Tut! Juniper is most commonly used as a seasoning for wild game, such as venison, boar, rabbits, and pheasants. However, it can also be used to season beef, pork, and many vegetables such as cabbage (some types of sauerkraut are made with juniper). Juniper berries are often found in European dishes, and many use them to make meat stews, sauces, marinades, juniper tea, and even chili. Most dishes won't need more than three or four juniper berries. After crushing the berries to release the flavor, some also chop or grind them. $11.99 Add To Cart Our Customers Thought My pork loin is now ready for dry curing. These berries will provide it with an undisputed flavor. Thank you for your great response.

Luis, Fort Lauderdale, FL November 5, 2016 We got a pound of juniper berries a hell of a lot cheaper than anyplace else!!! I'll probably die before I use them all, but that's ok. Debra, Poway, CA January 28, 2016 Using some now for a Pastrami brine. Very pleased with the service and 1day delivery, that I was not expecting. Looking foward to trying other products you sell. John, Ogdensburg, NJ Juniper Berries – Mountain Rose Herbs Overview Introduction The juniper is an evergreen tree native to Europe, Asia, and the northern parts of North America and it is especially abundant in central Texas and Eastern Oregon. The history and folklore concerning the juniper tree is long reaching. The first recorded mention of use is in an Egyptian papyrus from 1500 B.C.E. Juniper was the symbol of the Canaanites fertility goddess Ashera. Western European folklore tells that is a juniper tree is planted by the door to your home, a witch cannot enter.

Juniper incense has also been used by the Scottish to ward off the evil eye, and by the Tibetans to remove demons. The purple, blue, violet, or blackish-brown fruits are harvested in early autumn for culinary and medicinal use. Constituents Primarily sugars, but also pinene, limonene, tannins, and antioxidant flavonoids. Parts Used The berries, whole, ground, or rubbed through a sieve. To prevent loss of essential oil, juniper berries should not be ground, crushed, or rubbed until just before use. The herb is frequently combined with birch leaf, horsetail, parsley "seed," or restharrow in herbal diuretic teas. Typical Preparations May be taken as a tea, extract or capsule, and may be liberally sprinkled on food or added to drinks and smoothies. Summary Today, the best known use of juniper berries is the main flavoring agent in gin. Precautions Specific: Not for use in pregnancy except under the supervision of a qualified healthcare practitioner. Use with caution in persons with inflammatory kidney disease. Not for use exceeding six weeks in succession. Processed in a facility that also produces tree nuts. Tree nut fragments may be occasionally present.

General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Question: Which berries are the main flavouring used in gin?
Answer: Juniper