Gin is a strong alcoholic drink (about 40% alcohol by volume), the quality of which directly depends on its main components: water, alcohol and herbal components. The main spicy ingredient of gin is juniper berries, which is why this drink is sometimes called "juniper vodka".
Features of production
There are 2 main ways of producing gin - classic and simplified. A good, high-quality gin is made in a classical way, it is prepared by re-distilling a neutral, well-purified alcohol with herbal aroma ingredients. The resulting distillate is diluted with water to reduce the strength of the drink. On such a bottle there is always the mark Distilled Gin.
According to the simplified method, essences of natural components are added to the final purified alcohol, after which the resulting liquid is also diluted with water. The result is an inexpensive drink of not high quality. This method is also called the “cold compounding” method.
In addition, manufacturers of high-quality gin use expensive grain alcohol, and some brands, which products are on the shelves of ordinary supermarkets and attract consumers with their low price, use cheaper alcohol from molasses, a by-product of sugar production, which has a sweetish taste.
Juniper is a traditional natural gin ingredient. The berries of this tree are most often grown in Italy, in the south of Germany and in the Balkans, the initial product can be kept under certain conditions for a year for additional ripening and concentration of the aroma.
Gin and aromas
In addition to the juniper, the main aromatic component of gin, it may contain a huge variety of different spices and herbs - their variety can exceed 100 names, and all of them are revealed in one sip!
Some manufacturers “play” with the aromatic properties of spices and prefer other ingredients to juniper, resulting in a completely unexpected taste of the drink.
Interestingly, the gin alcohol content is determined by the distiller’s desire to preserve the aroma of herbal ingredients in it - juniper, coriander, almond, citrus peel, fennel, and so on. It turns out that if a drink lowers a degree below the “40” mark, its taste instantly changes. There have been cases when well-known manufacturers reduced the alcohol degree of the drink, as a result of which a rich fragrant bouquet was lost in it, for which many admirers value gin.
Types of gin
Depending on the method of production, gin can be of several types:
- Dry gin (London Dry Gin), which is traditionally famous for its distinct juniper taste and aroma;
- Plymouth Gin (Plymouth Gin), which is protected by a license and is produced exclusively in the English city of Plymouth. It looks like a dry gin, although drink experts highlight its exceptional value;
- Yellow gin (Yellow Gin), which is aged in oak barrels for about 3-5 years, because of that it has an amber-yellow tint. Such a drink is distinguished by mixed juniper and oak aromas;
- Dutch gin (Holland Gin), its taste is distinguished by the noticeable presence of a grain base in alcohol.
Food pairings
Gin in its pure form is very strong and burning, because of that it is suggested to drink it in one gulp. Gin is served with snacks, but it is not common to drink something after it. As an appetizer, fish, smoked meat, poultry, cheese or sweet fruit are good. It is served in small glasses with a thick bottom. Before serving, both gin and glasses must be well cooled.
Also, a lot of cocktails are made of gin and are served in high, straight glasses. Gin is well combined with vermouth (for example, Martini), tonic, herbal tinctures, honey and mint liqueur, juices. Slices of lemon and lime, which are added to gin-based cocktails, should always be freshly cut, and ice should be prepared from purified non-carbonated water so that the cocktail does not become muddy.
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