Chapter 4: Gin Flashcards
Main botanical flavor component in gin
Juniper
Most popular and widely-distributed style of gin
London Dry Gin
Minimum abv % of United States gin
40%
5 approved methods of production for US gin
- Original distillation from mash
- Redistillation of distilled spirits
- Mixing neutral spirits with botanicals
- Mixing neutral spirits w/ botanical extracts
- Mixing gin and neutral spirits
Minimum abv % of EU gin
37.5%
Subcategory of gin in both the US and the EU
Distilled gin
Dutch physician often credited with the popularization of gin
Dr. Franciscus Sylvius
King of England who (during his 1689-1702 reign) lowered taxes on English spirits
King William III (William of Orange)
Dates of England’s “Gin Craze”
1720-1751
Botanical description of juniper berries
Seed cones of an evergreen plant
A tall flowering herb - stems and ribs are used to add an earthy aroma to gin
Angelica
Spice related to (and often marketed as) “true” cinnamon
Cassia
Semi-aquatic plant also known as sweet flag
Calamus
The seed of the cilantro plant
Coriander Seed
Herb native to southern Europe and the Middle East; adds herbal, minty, and bitter notes
Hyssop
The root of a small flowering plant - very bitter and aromatic
Gentian
Dried root of the iris flower; adds floral, violet, and raspberry notes
Orris Root
Chemical that occurs in the bark of the cinchona tree
Quinine
Aromas and flavors attributed to Calamus
Ginger, cinnamon
Seedpods of the ginger family - adds aromas and flavors of mint, camphor, smoke, resin, & grapefruit
Cardamom
The botanical that is second-most-widely used (after juniper berry) in the production of gin
Coriander Seed
Mesh tray sometimes used in the production of distilled gin
Gin head
Original name for a still containing a gin head
Carter Head Still
Specialized version of distillation performed in a low air pressure environment
Cold distillation, vacuum distillation
