Gin is an elegant alcoholic beverage. It has been a staple in hot coastal regions around the world for many years. Gin and its various forms are described as refreshing, floral in scent and taste.
When gin is spoken of today, it is often London Dry Gin that is being referred to. But historically, this type of gin was influenced by a similar alcoholic drink known as Jenever, which was a Dutch or Belgian type of gin with a specific taste profile and scent. Quite different from the gin we associate with today. Its distinctive flavour was created with the addition of juniper.
In the 1700s Franciscus Sylvius – who was by trade a physician – was the first to create what we today call gin. For a long time myths were rampant with beliefs that gin was not only healthy but a cure for many ailments due to the physician creating it. Today however gin is simply one of the most common bases for mixed alcoholic beverages.
Gin is produced in a variety of production processes. Here you will be introduced to three of the most popular distillation methods of gin.
- Pot Distilled Gin – most reminiscent of the more historic gins. It is produced by distilling fermented malt wine which is usually made from barley, and then undergoing another distillation where certain selected botanicals are added to infuse their flavour and aromas. This type of gin is often stored in wood casks.
- Column Distilled Gin – the most prevalent type of gin encountered today. This gin that comes from this process is rich in concentration and undergoes another distillation with juniper berries and/or other botanicals being added.
- Compound Gin – essentially flavoured in two ways, either through natural flavour or with essences. This type of gin does not undergo another round of distillation. Other flavours may also be added.