Gin

Question 1

Gin

Answer 1

Original distillation from mash, or redistillation of distilled spirits, or mixing of neutral spirits, with or over juniper and other aromatics/botanicals
Bottled at not less than 40%
From French word genievre and Dutch jenever

Question 2

Gin Styles

Answer 2

London Dry 
Old Tom
Plymouth
Navy Strength
Golden/Aged Gin
Flavored Gin
Sloe Gin(liqueur) gin base
New World/American(Hendricks, Aviation, G'vine)

Question 3

Common Botanicals

Answer 3

Juniper berries

Coriander

Angelica

Lemon

Orris root

Licorice

Almond

Cassia Bark

Cubeb Berries

Grains of Paradise

Question 4

Gin Recipes

Answer 4

Distilled Gin:
Most important and produced, original method, London Dry and Plymouth

Compounded Gin:
Cost-cutting, cheaper artificial flavors, mixed with raw alcohol

Question 5

Jenever/Genever

Answer 5

Only crafted in Belgium, Netherlands, regions in France, Germany minimum of 30%abv
From French and Dutch meaning “juniper”

Mash of rye, corn, wheat, and barley

Question 6

Genever Styles

Answer 6

Corn Wine(Korenwijin)
At least 51%malt wine

Oude-Old Genever
At least 15%malt wine

Young Genever-Jonge
Same as oude but no more than 10 grams of sugar per liter

If aged all minimum of one year in barrels less than 700 liters