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Gin

Gin is a flavored white spirit. All gin is flavored with juniper berries, and often other ingredients too. Unlike liqueurs, where flavorings are added to the distilled spirits, gin is made by re-distilling the spirit with the botanicals. The name is an English shortening of Genever, the Dutch word for juniper.

Where it's made: The first confirmed date for the production of gin is the early 17th century in Holland, although claims have been made that it was produced prior to this in Italy. In Holland it was distilled as a medicine and sold in chemist shops to treat stomach complaints, gout and gallstones. British troops fighting in the Low Countries during the Thirty Years' War were given Dutch Courage during the long campaigns to take the edge off the damp weather. Eventually they started bringing it back home with them. Today, wherever British and, to lesser extent, Dutch influences have been historically strong, gin is made — most notably in the USA. Australia and New Zealand produce good gin and so does South Africa and Spain.

How it's made: Gin is made by adding the flavor of various botanicals (herbs and spices) to a neutral spirit. The first step is to distill the white spirit. It is rare to find a gin producer that distills its own neutral spirit. Often it is purchased from a plant which specializes in the manufacturing of neutral grain spirits for a variety of uses. The second step of crafting gin is made by re-distilling the spirit with the botanicals, either with these ingredients in the still, or by passing the vapor through the agents during distillation. Most dry gin is produced in column stills, while the Dutch Genever is made in pot stills. Finally, pure water is added to bring the strength down to the European legal requirement, a minimum of 37.5% alcohol.

Flavor: Gin derives its main characteristic flavor from juniper berries. In addition to juniper berries, other botanicals may be used, including angelica root, anise, coriander, caraway seeds, lime, lemon and orange peel, licorice, calmus, cardamom, cassia bark, orris root, and bitter almonds. The use and proportion of any of these botanicals in the gin formula is left to the producer, and the character and quality of the gin will depend to a great extent on the skill of the distiller in formulating his recipe. The more discerning producers formulate their aromatic ingredients on the basis of the essential oil content in the raw materials to assure a greater degree of product uniformity.

Varieties: English/Dry/London Dry gin is based on neutral, highly-rectified spirit, normally from either grain or cane (molasses). The difference is minimal, though some believe that from cane comes a distillate as near as possible to flavorless, while that from grain retains traces of its original mash. Its title is accepted as a style, by far the most popular, and not as an indication that the product comes from London, though a few countries, particularly France, insist that only gin imported from Britain may carry the title. This style is exceptionally versatile when mixing.

Dutch/Genever/Sweet/Holland gin characterized by its high flavor intensity derived mostly from juniper berries and cereal grains (corn, rye, barley malt), is produced by immersing the botanical mixture directly into the grain mash prior to distillation or be extracting the essential oils from the botanical mixture with the heavy distillate (high wines) from a fermented mash of grain, consisting of corn, rye, and barley malt. It is available in two different styles, young and old, which are indicative of favor rather than age. It is best served iced and considered unsuitable for mixing.

American Dry gin, often termed soft gin, tends to be lower proof — 80 proof or 40% alcohol — and less flavorful than its English counterparts. Excellent for use in mixing drinks.

Sloe gin is not a true gin. Sloe gin is a sweet, often gin-based liqueur flavored with blackthorn plums (sloe plums). It is aged on wood-barrels, has a red color and is bottled at 57 proof, 28.5% alcohol.

How to mix it? A high-quality gin needs no companion. It should be served by pouring it over ice in a mixing glass, stirring and straining into a martini glass. When combining with other clear liquids, do not shake as this will cloud the mixture. Shaking does not effect the flavor of the spirit, just the appearance. For recipes with opaque ingredients, follow the instructions carefully.

Where to buy it? Widely available in the United States and internationally. Look for gins which advertise multiple distillations, as they are the smoothest and more flavorful. Cost and packaging rarely reveal a high quality gin. Prices range from $8 to upward of $100 a bottle.

Questions about gin? E-mail us.

Top Fifteen
Gin Drinks
1. Martini, dry
2. Alexander, sweet
3. Singapore Sling
4. Greyhound
5. Pink Lady
6. Negroni
7. Gin and Tonic
8. Bermuda Rose
9. Casino
10. Flamingo
11. Dubonnet
12. Knock-Out
13. Miami Special
14. Silver Fizz
15. Millionaire

Top
Gin Links
1. Gin and Vodka Association
2. Tastings.com Gin

Classic Gin Cocktails
• Bronx
• Gibson
• Gimlet
• Leave It To Me
• Tom Collins
• Gin Fizz
• Gin Rickey
• Hawaiian
• Perfect
• Clover Club
• Golden Fizz
• Hula Hula
• Imperial
• Marguerite
• Monte Carlo

Top Gin Brands
• Bombay
• Millers
• Citadelle
• Magellan
• Tanqueray
• Plymouth
• Damrak
• Dirty Olive
• Beefeater
• Seagrams
• Plymouth
• Boodles
• Gordon's