Gin - Drinkstuff Blog Drinkstuff Blog Admin Gin Gin (also known as Mother’s Ruin) is a spirit made from the distillation of ethyl alcohol and juniper berries. Different varieties of gin include Old Tom gin (made with a neutral grain spirit and flavoured with botanicals and sugar syrup), Plymouth gin (similar to London dry gin with a more intense fragrance and fuller bodied flavour), London dry gin (made with botanicals distilled into the gin for a dry, light and aromatic drink) and Holland gin (distilled from malted grain mash for a high aromatic and intense juniper flavour). Dry gin is commonly used in long drinks and cocktails such as martinis and Tom Collins. 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. Glossary of Terms - Gin Glossary of Terms - Gin Gin Glossary of Terms Gin (also known as Mother's Ruin) is a spirit made from the distillation of ethyl alcohol and juniper berries.

Different varieties of gin include Old Tom gin (made with a neutral grain spirit and flavoured with botanicals and sugar syrup), Plymouth gin (similar to London dry gin with a more intense fragrance and fuller bodied flavour), London dry gin (made with botanicals distilled into the gin for a dry, light and aromatic drink) and Holland gin (distilled from malted grain mash for a high aromatic and intense juniper flavour). Dry gin is commonly used in long drinks and cocktails such as martinis and Tom Collins. 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 Compound Interest - The Chemistry of Gin (And Tonic!) The Chemistry of Gin (And Tonic!) Click to enlarge For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.

Gin is a spirit that we’ve been making for centuries; although Franciscus Sylvius, a Dutch physician and scientist, is often credited with its discovery in the 17th century, references to gin (or genever as it was also known) exist as far back as the 13th century. Sylvius originally conceived it as an concoction for the treatment of kidney and bladder problems, but its popularity as a recreational drink later soared. Its popularity in England was spurred by heavy government duties on imported spirits, as well as the fact that gin production was not required to be licensed. This growth in popularity was also accompanied by a gradual decline in its reputation, however, with it being blamed for a range of issues, from social problems such as public drunkenness, to increases in death rates. Gin’s reputation has since largely recovered, although some references to these associations still survive in English parlance – ‘Mother’s Ruin’ is still a widely known alternative name for the spirit. Much like other spirits, gin can come in a number of varieties. The primary distinction between gins is whether they are distilled gins, or compound gins.

Making compound gin merely involves the flavouring of the neutral spirit with botanical ingredients, with no further distillation process involved. Distilled gin, meanwhile, does involve redistillation along with the botanical ingredients added. There are several varieties of distilled gin, with the exact number varying according to source and mode of classification. From the perspective of the process used to create the gin, this can be simplified to two different varieties: pot-distilled, and column-distilled. The earliest styles of gin were created using the pot-distilled method, distilling a fermented grain-derived mash with added botanicals for flavouring. In some cases, this is then aged in a barrel, much like whisky or wine. The gin produced by this process is often amber-coloured, rather than the colourless spirit we more commonly associate with the name. Column-distilled gin, on the other hand, involves the distillation of spirit from fermented mash, and produces a much more highly concentrated alcohol. This distilled spirit is then subsequently distilled with botanical ingredients in a similar manner to the pot-distilled method. The botanicals are often packed in a basket above the spirit, rather than in it, so that the hot alcohol vapours act to extract flavour compounds from them as they pass through during distillation.

The spirit obtained by this method is commonly colourless, and less strongly flavoured than pot-distilled gins. London Dry Gin is an example of such a gin. Before compounds from the botanical ingredients are extracted into the gin, the spirit is essentially flavourless. The flavour that’s imparted depends on the exact ingredients added, the specifics of which, for most gin makers, are a closely guarded secret. However, in the EU at least, the dominant flavour must be that of juniper berries. These contribute a wide range of terpene compounds to the gin: alpha-pinene, beta-myrcene, limonene, gamma-terpinene, p-cymene, sabinene, and beta-pinene. Some of these are also contributed by other additions; for example, limonene is extracted from dried citrus fruit peels that may also be added during the redistillation process. Generally, they tend to confer woody and herbaceous tones to the flavour of the gin. Oxygenated terpenes also play a part, and these too come from juniper berries.

In some styles of gin, juniper berries are the only flavouring that is used; for example, the German Gin variety can only be flavoured with juniper berries, under German law. Most others, however, include other botanicals to enhance the flavour. Most common is coriander. Linalool, the primary compound in the essential oil of coriander seeds, imparts a woody, spicy flavour, whilst other compounds found in the essential oil, such as geranyl acetate, have also been detected in gins. Other ingredients that are used in some varieties of gin include anise, angelica, almonds, cinnamon, cassia root, and nutmeg, amongst many others. All of these can add their own flavour compounds to the mixture, resulting in a complex cocktail of flavours. Like most other alcoholic beverages, no one brand of gin will have the same chemical composition as another. Finally, it’d seem remiss to discuss gin without discussing one of the most common beverages it’s found in conjunction with: tonic water. Tonic water’s bitter flavour comes from the presence of the compound quinine, though again, its purpose was originally a medicinal one.

Quinine is an anti-malarial compound, and was commonly added to water by British colonists in India and Africa for this purpose. The bitter taste of the water didn’t sit well with everyone, however, and many turned to mixing tonic water with gin to mask the bitter taste – and so the gin and tonic was born. These days, tonic waters still contain quinine, albeit at a much lower level, with it being present only in the amounts necessary to impart flavour. Hi Andy! Love your work- excellent. A very minor point: I believe you have a typo in the first line of the paragraph beginning “Other ingredients…” Should not ANGLICA be ANGELICA? Very best, Hi Bern, thanks for pointing that one out! It was indeed intended to read ‘angelica’ – now fixed. And thanks for the support! James How do you mean? It should be viewable at the top of the page, or the PDF is accessible from the ‘download graphic’ button. James the other four in the alcohol series are available as posters through your third-party provider. this one is not. of the five i’d like this one as I make compound gin in a place where i should not be making any alcohol at all.

Gin: The Complete History, Part 1 Gin: The Complete History, Part 1 gin 0 Comments Few drinks in history can claim a past with as much conflict and decadence as that of gin . A spirit produced on every continent and enjoyed by millions daily in all corners of the globe. Evolving from plague into war, carried across seas inciting epidemic or fueling Navy’s and colonists worldwide – this is the story of gin. Old pottery bottles of Dutch Genever The earliest definition of the word gin is found printed in 1714 in a political study entitled, The Fable of the Bees, or Private Vices, Publick [sic] Benefits by Bernard Mandeville. In this satirical study Mandeville writes; “Nothing is more destructive, either in regard to the health or the vigilance and industry of the poor, than the infamous liquor, the name of which, derived from Juniper in Dutch…shrunk into a monosyllable, intoxicating Gin”. Mendeville continues to state that; “[gin] charms the unactive, the desperate and crazy of either sex, and makes the starving sot behold his rags and nakedness with stupid indolence.

It is a fiery lake that sets the brain in flame, burns up the entrails, and scorches every part within; and, at the same time, a Lethe of oblivion, in which the wretch immersed drowns”. His observations, while rich in persecution, were written at the beginning of an era in England known by historians as the Gin Craze . An era which would see Mandevilles verbose description become an all too accurate reality. But the story of gin does not begin here, but with its namesake. Dried juniper cones (berries) and seeds As stated by Mandeville, the term gin is an English bastardisation of the spirits primary ingredient juniper (from Iuniperus in Latin). Juniper plants are conifers in the genus Juniperus, a part of the Cyprus family whose bark and leaves have been used in medicines and tinctures for centuries. The small aromatic purple-black berries (more accurately cones) of the juniper have been used by medical greats such as Pliny the Elder (AD 100), Hippocrates (400 BC) and Aristotle (300 BC) for their aromatic qualities in everything from contraceptives to the removal of evil spirits.

With Juniper already a common asset to the ancient apothecary, the earliest mention of juniper based tonics can be found in 1269 in a Middle Dutch publication entitled Der Naturen Bloeme or “the nature of the flower”. Amongst 12 volumes of beautifully illustrated depictions of different races, monsters and plants of the world, is a page of Gewone Bomen or “ordinary trees” in which the juniper bush is accurately described and prescribed from bark to berry as an alleviation to cramps and indigestion. Early Dutch pot still taken from Een Constelijck Distilleer Boeck by Philippus Hermanni -1552. The first printed recipe for a juniper-infused distillate The earliest we begin to see any juniper based distillates is in 13th century Flanders (present day Dutch speaking northern Belgium) with a spirit accurately named Jenever [juh-nee-ver]. Flanders was an influential province during the Middle Ages with the city of Bruges playing a central role in the culture and trade of the region. Jenever during these early periods was more a juniper infused brandy than the herbal distillate we associate today.

With evidence of distillation practiced as early as 450 BCE, the Dutch became the masters of the process in central Europe since the 1100s where it was employed as a method of saving money on the exportation of wine. By using distillation merchants payed less tax on volume as the wine could be reduced through distillation prior to shipping and re-hydrated at the port of destination with no spoilage. Known as brandewijn (etymology of the word brandy) literally meaning “burnt wine”, Dutch spirits whether infused or distilled with fruits, botanicals or cereals, shared this common name for all distilled liquors up until the 19th century. As such, it is difficult to accurately define the earliest juniper distilled spirit yet not difficult to imagine the practice with such a long history use for both juniper and distillation in Europe. Copper engraving of Doctor Schnabel (a.k.a. Dr.

Beak), a Roman plague doctor with juniper filled mask – 1656 Initially built of a feudal collection of tribes from both Germanic, Frankish and Belgic origins in the 4th century AD, the region which encompassed old Flanders was known as the Low Countries and consisted of modern day Belgium, Netherlands, Luxemburg and parts of northern France and western Germany. The Low Countries comprised of a collection of seventeen fiefdoms continually pulled between the powers of the Holy Roman Empire to the north and east, and the Kingdom of France to the south. By the time the plague hit the area in 1349, everyone was desperate for a cure and Juniper, already established as the provincial go-to cure-all, was look to for the solution. Also known as the Black Death or Great Plague, infection was believed to be spread by the inhalation of the disease and as such, a widely published Plague Treatise advised people to burn juniper branches at least twice a day in their home to “protect against the epidemic”. Duck billed masks filled with crushed juniper berries became part of the ensemble of the common doctor of the period to protect against the plague as much as mask the smell of putrescence.

The term quack which used today to define an incompetent physician or fake remedy, came about from this striking visualization made by these doctors with beaked masks and dark coats as well as their near inability to cure anything let alone the plague. Unfortunately for the ill-informed populous of 14th century Europe, it was the flea which carried the disease on the back of the many rats residing in European capitals and therefore nothing juniper could influence – unless all the rats were pregnant in which case the ingestion of juniper in rodents can cause miscarriage…but what are the odds? Reaching it’s peak during the 1348-50s, it is estimated that the Great Plague killed an enormous 30-60% of Europe’s total population and despite such heavy tolls, juniper was believed the solution throughout. By 1482 and with European populations returning, the Low Countries became united for the first time under the House of Hapsburg (rulers of the Holy Roman Empire for 300 years), instigating events which would unwittingly pave the way for a new and independent Dutch nation as well as introducing jenever to their cross-channel partners, the English.

Map of the Low Countries and her provinces between 1556-1648 (click to enlarge) In 1568, the Eighty Years War between the provinces of the Low Countries and King Phillip II of Spain (a member of the Hapsburg rule) began bringing with it a uniting of the seventeen provinces under the Union of Utrecht pact to depose Spanish control and giving birth two years later to The Netherlands (translated from the name neder “lower” and landt “country”). Vitally, this new pact also helped gain sympathy from Queen Elizabeth I of England who four years later joined the conflict against Spain, sending English naval and military forces to aid the new nation. It is believed that during this period of English involvement, men of the English navy were introduced to jenever for the first time (writing it for the English pronunciation genever) during the battle of Antwerp circa 1570. More notably was the mean in which it was used by Dutch soldiers and sailors who were recorded imbibing the local spirit prior to heading into battle to help steel themselves. From this action we gained the popular English phrase “Dutch Courage” to describe any alcohol fueled confidence boost.

As translated from an old Dutch saying “A sailors best working compass is a glass completely full of genever”. By 1585 the Spanish won a major victory, successfully capturing the largest and most culturally influential city in The Lowlands – Antwerp. As a result, over half the city’s population (around 60,000 people) fled either north to Flanders or across the Channel to allied England, bringing with them their beloved distillation techniques and love of juniper. Emblem of the Dutch East India Company (Vereenigde Oost-Indische Compagnie) By the start of the 17th century, Europe was at the beginning of a global explosion driven on the back of powerful merchant conglomerates and a period known as the Spice Race . Over the next century, the Dutch East and West India Companies (V.O.C. and G.W.C. respectively) emerged as new super powers on the back of their huge trading might. Driven by coffee and sugar in the west and spice in the east, a Dutch merchant and navy man’s affinity for genever was now spread globally.

Due to its popularity amongst sailors, genever producers began infusing further spices and herbs into their spirits to aid the sailors poor diets during long voyages. One popular ingredient was the perennial herb known as scurvy-grass (Cochlearia) whose leaves hold naturally high levels of Vitamin C. First used in 1730, the infusion of this plant into genever predated the common knowledge that Vitamin C held the cure for scurvy, by almost six decades. A commonly quoted gin misnomer is that of Doctor Sylvius Cornelius as the acclaimed “Father of Gin”. Credited with the spirits invention thanks to well documented distribution of juniper tonics from the University of Leiden between 1658 and 1672, the Nationaal Jenevermuseum Hassalt in Belgium has rebutted this fact with evidence aplenty of juniper spirits in production almost 400 years prior to his involvement.

Our satirical socialist Bernard Mandeville, would conclude it best when contradicting his ruinous observations of gin by stating that as it; “caused some, so it cured others…by upholding the courage of soldiers, and animating the sailors to the combat; in the two last wars no considerable victory had been obtained without”. But Mandeville was yet to experience the true meaning of the expression “Mothers Ruin”. By the beginning of the 18th century, gin had made it’s way into common English society on the back of popular Strong Water Shops and Coffee Houses . What followed however would be regarded as one of the darkest periods in modern English history with gin, at its very heart, playing the role of both muse and devil. Gin - The Full Wiki The Full Wiki Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles . Related top topics Jenever Did you know ... From Wikipedia, the free encyclopedia A selection of Gin offered at a liquor store in Decatur, Georgia. This article is about the beverage.

For other uses, see Gin (disambiguation) . Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Whereas several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S. [1] [2] There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin.

In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise , angelica root and seed, orris root , licorice root, cinnamon , cubeb , savory , lime peel, grapefruit peel, dragon eye , saffron , baobab , frankincense , coriander , nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive. [2] Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin , Ostfriesischer Korngenever, Slovenská borovička , Kraški Brinjevec , etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin ). Contents 6 External links History Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries.

During the bubonic plague , this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the middle ages into the renaissance period, juniper was one of many the botanicals employed by virtue of its perfume, flavor, and medicinal properties. The name gin is derived from either the French genièvre or the Dutch jenever , which both mean "juniper". [3] A common misconception is that the word is derived from the Swiss city Geneva . The Dutch physician Franciscus Sylvius is credited with the invention of gin. [4] [5] By the mid 1600s, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc. [6] , which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago , stomach ailments, gallstones , and gout . It was found in Holland by English troops who were fighting against the Spanish in the Eighty years war and where the term Dutch courage came from.

Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence. It was only when William of Orange , ruler of the Dutch Republic , seized the British throne in what has become known as the Glorious Revolution that gin became vastly more popular [7] , particularly in crude, inferior forms, where it was more likely to be flavored with turpentine . Hogarth's Gin Lane Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer , and thousands of gin-shops sprang up throughout England. By 1740 the production of gin had increased to six times that of beer[citation needed], and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London , over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water .

Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population. [7] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" or "gin-joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin. The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates. [7] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.

In London in the early eighteenth century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid . [8] As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.' [9] Dutch gin, also known as jenever or genever, evolved from malt wine 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 , and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky . Schiedam , a city in the province of South Holland , is famous for its jenever producing history. Jenever is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin).

The 'oude' (old) style of Jenever, remained very popular throughout the 19th century, where it was referred to as "Holland Gin" or "Geneva Gin" in popular pre-prohibition bartender guides [10] . The column still was invented in 1832, 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. In tropical British colonies, gin was used to mask the bitter flavor of quinine , which was the only effective anti-malarial compound. The quinine was dissolved in carbonated water to form tonic water , the resulting mix becoming the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring. Gin is a popular base spirit for many classic mixed drinks , including the martini . Secretly produced "bathtub gin" was commonly available in the speakeasies and " blind pigs " of Prohibition -era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.

Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (See Damson gin ). The National Gin Museum is in Hasselt , Belgium . Cocktails with gin Perhaps the best-known gin cocktail is the Martini , traditionally made with gin and dry vermouth . Other gin-based drinks include: 20th Century Allen - Gin with lemon juice and Maraschino liqueur Dead Baby Boy - gin and tonic water, garnished with an olive tied to a sugar cube with string or a toothpick, and served in a highball glass. Gimlet - gin and lime juice Gin and Juice - gin and orange juice Gin and Tonic - gin and tonic water Gin Fizz - gin, lemon juice, sugar, and carbonated water, served in a highball glass with two ice cubes. Gin and L&P - gin and Lemon & Paeroa . Popular in New Zealand. Gin Rickey - gin, lime juice and carbonated water Gin is often combined with a number of other mixers.

Brands of gin Booth's - first produced in 1740 by Sir Felix Booth Bulldog Gin - a London Dry Gin infused with Poppy and Dragon Eye Cork Dry Gin - First distilled at the Watercourse Distillery in Cork City in 1793. Damrak - Sweet candied citrus aromas with a spicy licorice and a juniper edge. G'vine - based on an Ugni Blanc base spirit and infused with green grape flowers Hendrick's Gin - Made in Scotland, infused with cucumber and rose petals. Plymouth Gin - first distilled in 1793 Sacred Gin distilled in one of London's 2 new micro-distilleries. [15] Uganda Waragi - triple distilled Ugandan Waragi Gin Williams Chase Gin - distilled from apples grown on their own farm in Herefordshire link title Historical brands Fleischmann's Gin - Marketed as the original American gin, first distilled in 1870 [17] Hollands or Holland Gin - popular in seventeenth century England - strong flavour from distilling rather than added later See also List of cocktails References Deegan, Grant (Fall 1999).

"From the bathtub to the boardroom: gin and its history" . MY2K: Martini 2000 1 (1). . Dillon, Patrick (2002). The Much-lamented Death of Madam Geneva: The Eighteenth-century Gin Craze. London: Headline Review. ISBN 0-7472-3545-7. ^ Definitions (“Standards of Identity”) for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3 ^ a b E.U. Definitions of Categories of Alcoholic Beverages 110/2008, M(b) ^ Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 92-5-104212-8. Chapter 8: Seeds, Fruits, and Cones . Retrieved July 27, 2006. ^ Gin , tasteoftx.com, , retrieved 2009-04-05 ^ R.J.

Forbes; "A Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal; Brill Academic Publishers, 1997."; ^ a b c Brownlee, Nick (2002). "3 - History". This is alcohol. Sanctuary Publishing. pp. 84–93. ISBN 1-86074-422-2. History and production History of alcohol Apple: Applejack · Calvados · Cashew Apple: Fenny † · Coconut: Arrack † · Grape: Armagnac · Brandy · Cognac · Pisco · Plum: Slivovitz · Ţuică † · Pomace: Grappa · Marc · Orujo · Tsikoudia · Tsipouro · Zivania · Chacha † · Various/other fruit: Eau de vie · Kirschwasser · Palinka · Rakia · Schnaps Other Liqueurs and infused distilled beverages by ingredients in Decatur, Georgia , United States ]] Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis).

Although several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S. [1] [2] There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise , angelica root and seed, orris root , licorice root, cinnamon , cubeb , savory , lime peel, grapefruit peel, dragon eye , saffron , baobab , frankincense , coriander , nutmeg and cassia bark.

London dry gin may not contain added sugar or colorants, water being the only permitted additive. [2] Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin , Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec , etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin ). Contents 7 External links Etymology The name gin is derived from either the French genièvre or the Dutch jenever , which both mean "juniper". [3] The 1911 Encyclopædia Britannica states that the word gin is an abbreviation of "Geneva", both words being derived from the French genièvre (juniper). [4] History Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the bubonic plague , this drink was used, although ineffectively, as a remedy.

As the science of distillation advanced from the Middle Ages into the renaissance period, juniper was one of many botanicals employed by virtue of its perfume, flavor, and medicinal properties. The Dutch physician Franciscus Sylvius is credited with the invention of gin. [5] [6] By the mid 17th century, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc., [7] which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago , stomach ailments, gallstones , and gout . It was found in Holland by English troops who were fighting against the Spanish in the Eighty Years War and where the term Dutch courage came from. Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence.

It was only when William of Orange , ruler of the Dutch Republic , occupied the British throne together with his wife Mary in what has become known as the Glorious Revolution that gin became vastly more popular, [8] particularly in crude, inferior forms, where it was more likely to be flavored with turpentine . ]] Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer , and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze . By 1740 the production of gin had increased to six times that of beer,[citation needed] and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London , over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water . Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.

[8] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" or "gin-joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin. The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates. [8] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today. In London in the early 18th century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid .

[9] As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.' [10] Dutch gin, also known as jenever or genever, evolved from malt wine 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 , and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky . Schiedam , a city in the province of South Holland , is famous for its jenever producing history. Jenever is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin). The 'oude' (old) style of Jenever, remained very popular throughout the 19th century, where it was referred to as "Holland Gin" or "Geneva Gin" in popular pre-prohibition bartender guides. [11] The column still was invented in 1832, 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. In tropical British colonies, gin was used to mask the bitter flavor of quinine , which was the only effective anti-malarial compound. The quinine was dissolved in carbonated water to form tonic water , the resulting mix becoming the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring. Gin is a popular base spirit for many classic mixed drinks , including the martini . Secretly produced "bathtub gin" was commonly available in the speakeasies and " blind pigs " of Prohibition -era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition. Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (See Damson gin ). The National Gin Museum is in Hasselt , Belgium .

Cocktails with gin Perhaps the best-known gin cocktail is the Martini , traditionally made with gin and dry vermouth . Other gin-based drinks include:

Question: Also known as mother's ruin, which alcoholic drink is distilled from juniper berries?
Answer: Gin