Distilling Knowledge Gin and Genever Flashcards
Describe the flavor of Juniper
Pine-like notes as well as hints of heather and lavender
Describe the flavor of coriander seed
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.
Describe the flavor of Angelica root.
This has a musky, earthy, dry and woody aroma.
Describe the flavor of Orris root
The root has a scented earthy aromas reminiscent of parma violets, violet roots and leaves.
What is a Carterhead still?
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
What still is used for distilling gin?
Always a pot still (of course this is after the HRS is made)
What happens when all botanicals are distilled together?
The various compounds that are released can combine during the distillation process to create new distinct aromas
Why are cut points so important for gin?
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
What happens if a gin is diluted too far?
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
What is gin concentrate?
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.
What are 2 reasons for adding flavor after the distillate has been produced?
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.
What is Genever?
A juniper flavored spirit that is protected by a geographical indication limiting production to Belgium, Te Netherlands and the north of France.
What is ‘moutwijn’?
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
What is the most unique fact about Genever?
It can be aged in oak barrels
Describe Jonge Jenever
This must use no more than 15% moutwijn. Colorless and sweetened to a max 10g/L.
Describe Oude Jenever
Made using at least 15% moutwijn. May have color and be can adjusted with caramel, sweetened to a max 20g/L
What can be classed as Graanjenever?
Jonge and Oude Jenever if the HRS and moutwijn are made exclusively from grain.
What are the 4 categories of Juniper flavored spirits in the EU?
Juniper flavored spirit drink
Gin
Distilled Gin
London Gin/London dry gin
Who is the only producer of old tom gin and how is it defined?
Haymans. It is sold as a distilled gin as there is otherwise no definition of Old Tom.
How is Plymouth Gin described?
This is a protected Geographical Indication. Limits its production to Plymouth. Production is limited to one distillery
Describe Jumiper flavored spirits drink.
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%
Describe Gin in EU law?
Made only using 96% HRS. Must taste of juniper and have 37.5% bottling min. abv. Natural or nature-identical flavourings may be used.
Describe distilled Gin in EU law.
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.
