Gin is a distilled alcoholic beverage that derives its predominant flavor from juniper berries (Juniperus communis). It originated in the Middle Ages, but it became popular in England after the accession of William of Orange in 1688. Here are some key points about gin:

Origins and History

• Origin in Medicine: Gin was originally developed based on the older Dutch liquor, jenever, and its early use was in the form of a medicinal tonic.
• Popularity in Britain: Its popularity in England soared in the 17th and 18th centuries, partly due to government policies that made it extremely accessible.

Production

• Distillation: Gin is produced by distilling fermented grain mash and then flavoring it with botanicals. Juniper is the essential ingredient, but other botanicals like coriander, citrus peel, cinnamon, almond, or licorice are also commonly used.
• Types of Gin:
  • London Dry Gin: Known for not containing any added sugar or color and being highly aromatic.
  • Plymouth Gin: A geographical designation, similar to how Champagne is for sparkling wine.
  • Old Tom Gin: Slightly sweeter than London Dry.
  • Geneva or Jenever: The Dutch precursor to gin, often maltier in taste.

Consumption

• Cocktails: Gin is a versatile component in many cocktails, with some of the most famous being the Gin & Tonic, Martini, and Negroni.
• Neat or On the Rocks: While less common, some connoisseurs enjoy gin on its own, either neat or on the rocks.

Cultural Impact

• Gin Craze: In the early 18th century, gin consumption in Britain reached an all-time high, leading to social problems and the eventual regulation of its production and sale.
• Modern Resurgence: In recent years, there has been a resurgence in the popularity of gin, with many artisanal and craft gins entering the market, emphasizing unique blends of botanicals.

Gin’s unique flavor profile and its adaptability in cocktails make it a staple in the world of spirits.

​ What is Gin?

Gin is a spirit which derives its predominant flavour from juniper berries.  Gin has a dry — meaning not sweet taste.  Made from neutral grains such as rye, barley, wheat and corn, gin remains unaged, and is therefore clear, like vodka.  Gin MUST contain the infamous Juniper Berries.  The juniper berry is the most prominent aroma and flavor.

From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Today in Spain, Gin and tonics are practically the national drink.

The gin and tonic was as essential a weapon for the British Empire as much as the Gatling gun was.  Winston Churchill once declared, “The gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.”  Gin and tonic is not just a drink; it’s a drug.

India was so important to the empire that in 1876 Queen Victoria added the moniker “Empress of India” to her title. Her successors continued that practice right up till 1948, under George VI (he of The King’s Speechfame). Europe’s military superiority was built on a mix of “guns, germs, and steel.”  Brittian deployed weapons such as machine guns at a time when many societies around the world still used swords and spears.  Malaria was rampant in colonized areas.

In the 17th century, the Spanish had discovered that indigenous peoples in what is now Peru used a kind of bark to address various “fevers.” Stripped from the cinchona tree, the bark seemed to work well for malaria. The “Jesuit’s bark,” as it was known, quickly became a favored treatment for malaria in Europe. This is the tonic part of “Gin and Tonic.”

 

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Cinchona Bark

Eventually it became clear that cinchona bark could be used not only to treat malaria, but also to prevent it. The bark—and its active ingredient, quinine powder. Quinine powder quickly became critical to the health of the empire. By the 1840s British citizens and soldiers in India were using 700 tons of cinchona bark annually for their protective doses of quinine.  Quinine powder kept the troops alive.  Quinine was so bitter, though, that British officials stationed in India and other tropical posts took to mixing the powder with carbonated water and sugar to mask it’s bitter taste. “Tonic water,” was created.

Tonic water was basically a home brew until an enterprising Brit named Erasmus Bond introduced the first commercial tonic water in 1858.  The very same year the British government ousted the East India Co. and took over direct control of India, following the so-called Sepoy Mutiny, a violent rebellion and counterattack. .

British who, every day, had to take a preventative dose of quinine.  It was only a matter of time before the foul tasting tonic was mixed with Gin which was the lower class social decay favorite.  This practice, as Churchhill stated saved English lives and the Empire.

 

 

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Gin saved America?

Japan seized Java, the home of huge cinchona plantations, from the Dutch in 1942, cutting off nearly all of the Allied supply of quinine. The last American plane to fly out of the Philippines before the Philippines fell to the Japanese carried some 4 million quinine seeds.  The plants grew slow and so it didn’t help the war effort.

In postwar America, the gin and tonic became synonymous with WASP summer retreats and country club lounges.  In the 70s and 80s Vodka became popular and Gin wasn’t used much.

So now you know about Gin.  Make sure you use a tonic other than the supermarket brand that contains high fructose corn sugar.  And make sure it’s ingredients include quinine.  You won’t have to worry about Malaria.

The Best Tonic to Use?

Forget about the Supermarket brand.  Most prefer Schweppes even though these people don’t consider that it contains high fructose corn sugar.  Other well liked brands are Fever-Tree Mediterranean with lemon thyme and rosemary, and Fentiman’s.  It is best to avoid the high fructose brands.  Whatever brand you use, make sure it has quinine in the ingredients.

 

 

Making Gin

Gin is created with either neutral vodka or any other neutral spirit as its base. Distillers generally look for the smoothest, least flavorful base so that the chosen botanicals’ essences are captured unadulterated.

The only rule is that gin must include the juniper berry.

In addition to juniper other popular includes are angelica root, coriander seeds, cardamom, saffron, and citrus fruits. There are several classifications of gin, but the most popular, the London dry style, generally boasts a juniper forward taste, with other botanicals in the background supporting and balancing the spirit.

 As a distiller you begin with a neutral spirit and then experiment with flavor combinations, ratios, and distillation time.

The gin is infused into the spirit two ways; before, or after the distillation.  It can be split with some botanicals before and some after the spirit is run through the still. When distilling, botanicals may be placed in mesh bags at the top of the still, which infuses the spirit as vapors rise and pass through. One may also choose to place the botanicals directly into the spirit as the base in the still.

 

 

The Botanist

 

With 22 botanicals, all foraged locally, it’s ridiculously complex, with so many aromas of roots, barks and spices it’s hard to pinpoint them all. But there’s no need to overthink it.

Cocktails made with gin usually do not have many other components, since the spirit already has more flavor than the other types of liquors out there. Despite its herbal flavor, most people do not consume gin straight, as you may with other spirits

 

• • Gin martini: Shake or stir gin and dry vermouth with an optional dash of bitters. Top with olives or a twist of lemon to complete this classic drink.
  • Gin and tonic: Create this easy cocktail to your preference with a simple combination of tonic water, gin and lime.
  • Tom Collins: Take gin, lemon juice, simple syrup and club soda in a Collins glass to start this cocktail. Top with a maraschino cherry and a lemon or orange slice.
  • Gin fizz: Similar to a Tom Collins, a gin fizz uses gin, lemon juice and simple syrup shaken with an optional egg white and finished off with soda water.

 

 

Origins and History

• Origin in Medicine: Gin was originally developed based on the older Dutch liquor, jenever, and its early use was in the form of a medicinal tonic.
• Popularity in Britain: Its popularity in England soared in the 17th and 18th centuries, partly due to government policies that made it extremely accessible.

Production

• Distillation: Gin is produced by distilling fermented grain mash and then flavoring it with botanicals. Juniper is the essential ingredient, but other botanicals like coriander, citrus peel, cinnamon, almond, or licorice are also commonly used.
• Types of Gin:
  • London Dry Gin: Known for not containing any added sugar or color and being highly aromatic.
  • Plymouth Gin: A geographical designation, similar to how Champagne is for sparkling wine.
  • Old Tom Gin: Slightly sweeter than London Dry.
  • Geneva or Jenever: The Dutch precursor to gin, often maltier in taste.

Consumption

• Cocktails: Gin is a versatile component in many cocktails, with some of the most famous being the Gin & Tonic, Martini, and Negroni.
• Neat or On the Rocks: While less common, some connoisseurs enjoy gin on its own, either neat or on the rocks.

Cultural Impact

• Gin Craze: In the early 18th century, gin consumption in Britain reached an all-time high, leading to social problems and the eventual regulation of its production and sale.
• Modern Resurgence: In recent years, there has been a resurgence in the popularity of gin, with many artisanal and craft gins entering the market, emphasizing unique blends of botanicals.

Gin’s unique flavor profile and its adaptability in cocktails make it a staple in the world of spirits.