Distilling Knowledge Gin and Genever

Question 1

Describe the flavor of Juniper

Answer 1

Pine-like notes as well as hints of heather and lavender

Question 2

Describe the flavor of coriander seed

Answer 2

This adds a spicy note. Larger seeded Moroccan coriander has a spicy peppery impact. Eastern European seeds are spicy with a citric and lightly floral note. Indian coriander is the most citric.

Question 3

Describe the flavor of Angelica root.

Answer 3

This has a musky, earthy, dry and woody aroma.

Question 4

Describe the flavor of Orris root

Answer 4

The root has a scented earthy aromas reminiscent of parma violets, violet roots and leaves.

Question 5

What is a Carterhead still?

Answer 5

Botanicals are suspended in a basket either in the neck of the still or between the neck and the condenser, a technique that can produce a lighter style of gin

Question 6

What still is used for distilling gin?

Answer 6

Always a pot still (of course this is after the HRS is made)

Question 7

What happens when all botanicals are distilled together?

Answer 7

The various compounds that are released can combine during the distillation process to create new distinct aromas

Question 8

Why are cut points so important for gin?

Answer 8

Botanicals are different and as a result they come off in sequence rather than all together. Lemon and orange are the first followed by juniper, then spicy notes of coriander and finally, the rooty notes of orris and angelica

Question 9

What happens if a gin is diluted too far?

Answer 9

More aromas are released from the liquid. The most volatile aromas are held at around 40%. Gins at less than this risk losing the fresh citric impact

Question 10

What is gin concentrate?

Answer 10

These are used by most large brands. Made in much the same way as distilled gins but using much more botanical. These have to be diluted a great deal. A bottle of gin made this way includes as little as 4-5% gin concentrate. Water and HRS have to be used to dilute the concentrate in order to produce a gin with the legally required level of alcohol for bottling.

Question 11

What are 2 reasons for adding flavor after the distillate has been produced?

Answer 11

The flavor of some botanical is damaged by heat in the still (cucumber).
May want a particular flavor to stand out and this is easier to achieve if the botanical is processed individually and then added to distillate.

Question 12

What is Genever?

Answer 12

A juniper flavored spirit that is protected by a geographical indication limiting production to Belgium, Te Netherlands and the north of France.

Question 13

What is ‘moutwijn’?

Answer 13

Low-strength grain spirit that can be used in Genever. It is rich in texture and its character diminishes the aromatic impact of the juniper

Question 14

What is the most unique fact about Genever?

Answer 14

It can be aged in oak barrels

Question 15

Describe Jonge Jenever

Answer 15

This must use no more than 15% moutwijn. Colorless and sweetened to a max 10g/L.

Question 16

Describe Oude Jenever

Answer 16

Made using at least 15% moutwijn. May have color and be can adjusted with caramel, sweetened to a max 20g/L

Question 17

What can be classed as Graanjenever?

Answer 17

Jonge and Oude Jenever if the HRS and moutwijn are made exclusively from grain.

Question 18

What are the 4 categories of Juniper flavored spirits in the EU?

Answer 18

Juniper flavored spirit drink
Gin
Distilled Gin
London Gin/London dry gin

Question 19

Who is the only producer of old tom gin and how is it defined?

Answer 19

Haymans. It is sold as a distilled gin as there is otherwise no definition of Old Tom.

Question 20

How is Plymouth Gin described?

Answer 20

This is a protected Geographical Indication. Limits its production to Plymouth. Production is limited to one distillery

Question 21

Describe Jumiper flavored spirits drink.

Answer 21

made using either 96% spirit or grain spirit. Flavoring either natural or nature identical are permitted must have a discernible juniper character and min bottling strength of 30%

Question 22

Describe Gin in EU law?

Answer 22

Made only using 96% HRS. Must taste of juniper and have 37.5% bottling min. abv. Natural or nature-identical flavourings may be used.

Question 23

Describe distilled Gin in EU law.

Answer 23

Made using a redistilling a 96% HRS with Juniper berries or other botanicals. Flavoring may be added either natural or nature-identical. It is prepared for bottling with the addition of either/or HRS and water. Must taste like juniper with min 37.5% abv.