Gin Flashcards
1
Q
Gin
A
Base is GNS ( not genever)
flavoured using botanicals
dominant - juniper
other botanicals cannot be more dominant than the juniper. They are added for further flavours and complexity
2
Q
Botanicals
A
- direct addition to fermentation
- direct addition to distillation stages
- extracts/oils derived from the materials
- first distil the extracts and oils then add resulting distillate to GNS ( this provides the desired flavours) - gin distillate
3
Q
Juniper
A
- Juniperis communis
- has to be predominant ( EU)
- a fused pine cone
- flavour range: fruity to astringent pine
- require 2 seasons of ripening
4
Q
Other common botanicals
A
allspice seeds, angelica root, cardamom, corraiander seeds, hop flowers, lavender, orange flower, lemon peel , orris root, ginger root , cinnamon bark etc.
5
Q
Categories
A
- Genever/Hollands
- London Dry /plymouth
- Old tom
- Compound
6
Q
Hollands/Geneva
A
- original
- beer made from fermenting mash derived from malted barley,rye , maybe maize ( juniper maybe added at this stage)
- fermentation to proceed for 2-3 days
- wash distilled in pot stills, middle cut re-distilled with botanicals inside it
(botanicals can be added raw but are more typically in the form of distilled ethanolic mash - gin distillate) - aged, filtered and diluted with pure water ( approx 40%), before bottling min 37.5%
- some aged in oak casks for several years and is the only gin to be aged in this way
- all genevas have grain flavours resulting from the congeners in the doible or triple distilled spirit
7
Q
London Dry
A
- currently most popular
- produced in many countries
- plymouth gin only stype of gin that has GI protection
- GNS base ( 96%)
- re-distilled with juniper and other botanicals
- diluted to approx 40
- no ageing required
8
Q
Old Tom
A
Similar to above
but has sweet liquorice notes
distillation practice , the same as london dry
9
Q
Compound
A
- undistilled gin
- made by mixing GNS ( approx 96) with gin distillate
- results in a flavoured spirit of 90-95%
- diluted with water to 40%
- considered inferior
- used in cocktails and alcopops
10
Q
Gin distillation methods
A
- Steep method
- Vapour infusion method
- vacuum distilled
11
Q
Steep method
A
botanicals soaked in spirit and included in the bottom of the still
12
Q
Vapour infusion method
A
baskets filled with botanicals , allowing vapour to pass through
13
Q
Vacuum distilled gin
A
- purer untainted extraction of the volatiles within botanicals
- reduce pressure in still and the macerate can boil at lower temperatures
- high energy process
