Gin

Question 1

What was the date of the Gin Act?

Answer 1

1751

Question 2

What was influence of Coffey still on gin?

Answer 2

It improved the quality of the base spirit.

Question 3

Name five newcomers that in recent years have broadened the flavour spectrum of gin.

Answer 3

Tanqueray No. 10;
Hendrick’s;
Martin Miller’s;
Blackwood’s Vintage.

Question 4

Why is Bombay Saphire thought to have been successful?

Answer 4

Packaging.

Light, delicate flavour that appealed to those brought up on vodka.

Question 5

Premium gins are made from what?

Answer 5

Grain-based spirit.

Question 6

Cheap gin is made from what?

Answer 6

Cheapest spirit, so perhaps molasses or something else.

Question 7

What is the only thing by law that has to flavour gin?

Answer 7

Juniper.

Question 8

Where do juniper berries come from and what flavours/aromas do they produce?

Answer 8

Either Italy or the Balkans. Pine-like nose and heather and lavender.

Question 9

What does coriander seed bring?

Answer 9

Spicy notes. From Morocco, peppery.
Eastern Europe and Russia: spice with citric and floral note.
India: more overtly citric.

Question 10

What are the aromas of Angelica Root?

Answer 10

musk;
earth;
dry wood;
‘Reminiscent of a walk through a dry wood’.

Question 11

What is the rôle of orris root?

Answer 11

As an aroma fixative.

Own aromas of parma violets; violet roots and leaves.

Question 12

What citrus botanicals do Plymouth and Beefeater use?

Answer 12

Plymouth: sweet orange.
Beefeater: Seville orange.
[Tanqueray No. 10 distills whole citrus fruits]

Question 13

What are the first flavours to be released when gin is diluted?

Answer 13

The citrus ones.

Question 14

What does angelica seed bring to gin?

Answer 14

A note like dry hop flowers.

Question 15

Name 11 gin botanicals.

Answer 15

Juniper;
coriander seed;
angelica root.
orris root;
citrus peel;
angelica seed;
almond;
liquorice;
nutmeg;
caraway seed;
cardamom.

Question 16

How is gin distilled?

Answer 16

HRS dilute to 60% abv and put in pot still.
Very precise weighing out of botanicals.
Spirit heated in presence of botanicals.
Vapours condense at about 79/80 % abv.

Question 17

What are the 3 options for dealing with the botanicals in distilling process?

Answer 17

1. (Gordon’s, Tanqueray) start distillation immediately.
2. (Beefeater) let the botanicals macerate in the diluted spirit for up to 24 hours and then distill.
3. Use a Carterhead Still - i.e. put botancials in a basket suspended in the neck of the still - produces a lighter style.

Question 18

In what order do botanicals come off during distilling?

Answer 18

1. lemon and orange peel;
2. juniper;
3. coriander;
4. orris and angelica root.

Question 19

Which gin distils whole citrus fruit?

Answer 19

Tanqueray Number 10.

Question 20

Talk about gin concentrate.

Answer 20

Most brands made using this; it may be only 4 or 5% of a bottle; has to be dilute with water and HRS.

Question 21

Which gin has an infusion of rose petal and cucumber?

Answer 21

Hendrick’s.

Question 22

What does EU law say about genever?

Answer 22

It must have juniper character and be bottled to a minimum of 30% abv.

Question 23

What are the 3 grades of gin in law?

Answer 23

1. Gin. Must be made using 96% abv HRS; natural of natural identical flavourings may be used; 37.5% abv minimum and juniper to predominate.
2. Distilled Gin. Must be made by redistilling 96% HRS with juniper and other botanicals; natural or nature-identical flavours can be added afterwards.
3. London Gin/London Dry Gin. Identical rules to distilled gin except no flavours can be added afterwards.

Question 24

What bottling strength does USA insist on for gin?

Answer 24

40%.

Question 25

Where can Genever/Jenever be made?

Answer 25

Netherlands, Belgium and part of the north of France.

Question 26

What two spirits are allowed in the making of Jenever/Genever?

Answer 26

1. a low-strenght grain spirit called Moutwijn.

2. HRS.

Question 27

What are the qualities of moutwijn?

Answer 27

It is a low-strength grain spirit, rich in texture, it diminishes the effect of the juniper.

Question 28

What are the two classes of Jenever/Genever?

Answer 28

1. Jonge Jenever.
   - no more than 15% moutwijn
   - colourless
   - can be sweetened to maximum of 10 g/litre.
2. Oude Jenever.
   Must have at least 15 per cent moutwijn
   - may have colour and can have caramel added
   - can be sweetened to maximum of 20g/litre

Question 29

Where is Plymouth gin made? Who makes it?

Answer 29

Black Friars Distillery, Plymouth. Pernod Ricard.

Question 30

What is the history of Plymouth gin?

Answer 30

Present distillery in operation since 1793. Known as Coates & Co. until 2004. Previously owned by Allied Lyons until management buy-out in 1996. Then sold to Swedish V and S group (who make Absolut); now owned by Pernod Ricard.

Plymouth Original Strength, 41.2% abv
-slightly less dry than London gin; earthier notes.

Plymouth Navy Strength, 57% abv.

Question 31

What are the advantages of a Carterhead still?

Answer 31

The botanicals are not cooked and broken down, resulting in fewer cooked and caramelised notes. E.g. Bombay Saphire.