3. Gin and other Flavored Spirits Flashcards
Geographical origins of gin
Holland, Germany, and England
Five allowed production methods for US gin
Original distillation, Redistillation of distilled spirits, Mixing neutral spirits over juniper berries/aromatics, Mixing neutral spirits with juniper/botanical extracts, Mixing gin and neutral spirits
Method of gin production that involves the distillation of a fermented mash in the presence of juniper and other botanicals
Original distillation, also known as direct distillation
Term used for the mesh tray and basket or perforated rack that holds juniper berries and other botanicals during the production of gin
Gin head (Carter head)
Method of gin production that uses a neutral spirit in a still with juniper berries/botanicals
Re-distillation
Unique method of gin production that uses low air pressure
Cold distillation, vacuum distillation
Two methods of production used to make compound gin
Cold compounding
- Essential oils (compounding essence)
Style of distilled gin having less than 0.1 gram sugar/L; all flavors must be created via distillation or redistillation
London dry gin
Style of gin produced at the Black Friar’s Distillery
Plymouth gin
Style of gin popular in the mid-1800s; was often sweetened
Old Tom gin
Class of German gin produced by the H.W. Schlichte Company
Steinhäger
Style of gin-related beverage often called “Holland gin” or “Dutch gin”
Genever
Style of genever that must contain a minimum of 15% malt spirit
Oude
Style of genever that must contain less than 15% malt spirit
Jonge
German juniper-flavored spirit produced by Eversbusch Distillery
Wacholder
