Gin

Question 1

Main botanical flavor component in gin

Answer 1

Juniper

Question 2

Most popular and widely distributed style of gin

Answer 2

London Dry Gin

Question 3

Minimum ABV of US gin

Answer 3

40%/80 Proof

Question 4

5 approved methods of production for US gin

Answer 4

1. Distillating from fermented mash
2. Redistillation from neutral spirits
3. Soaking botanicals in neutral spirit
4. Combing neutral spirit with botanical oils and essences
5. Blending neutral spirit and gin

Question 5

Minimum ABV of EU gin

Answer 5

37.5%/75 Proof

Question 6

Sub-category of gin in both the US and EU

Answer 6

Distilled gin

Question 7

Dutch physician credited with the popularization of gin

Answer 7

Dr. Franciscus Sylvius

Question 8

Dates of King William the 3rd reign and his significance

Answer 8

1689-1702
King William raised duties and taxes on French liquor, and lowered taxes on English spirits, incentivizing English distilleries to make their own gin

Question 9

Dates of England’s “Gin Craze”

Answer 9

1720-1751

Question 10

The second most widely used botanical for flavoring gin

Answer 10

coriander

Question 11

the seed of a plant also known as Chinese Parsley

Answer 11

coriander

Question 12

A flowering plant also known as ‘sweet flag’

Answer 12

calamus

Question 13

Name 5 seeds used in the production of gin

Answer 13

aniseed, caraway, cardamom, cacoa, coriander, juniper berry, vanilla

Question 14

Name 5 herbs used in the production of gin

Answer 14

angelica, chamomile, hyssop, marjoram, mint, rosemary, sage

Question 15

Name the 3 barks used in the production of gin

Answer 15

cassia, cinnamon, quinine

Question 16

Name the 4 roots used in the production of gin

Answer 16

fennel, ginger, licorice root, orris root

Question 17

Name 4 other botanicals used in the production of gin

Answer 17

almond, calamus, clove, gentian

Question 18

Describe the appearance of Angelica, as well as it’s aroma/flavor

Answer 18

1. A tall, flowering herb

2. earthy, wood-like, celeryish

Question 19

An herb that is often candied and used as culinary decoration

Answer 19

Angelica

Question 20

Botanical description of calamus, as well as it’s aroma/flavor

Answer 20

1. A semi-aquatic flowering plant

2. often used as a substitute for ginger, cinnamon, or nutmeg

Question 21

Botanical description of cardamom, as well as it’s aroma/flavor

Answer 21

1. the seedpods of a variety of plants in the ginger family

2. smoky, mint, camphor, floral, resinous, grapefruit

Question 22

Botanical description of cassia, as well as it’s aroma/flavor

Answer 22

1. the spice made from the trees related to ‘true’ Sri Lanka cinnamon
2. cinnamon, resin, pungent

Question 23

Botanical description of coriander, as well as it’s aroma/flavor

Answer 23

1. seed of the cilantro plant

2. peppery, spicy, citrus

Question 24

Botanical description of gentian, as well as it’s aroma/flavor

Answer 24

1. the root of a small plant that produces trumpet-shaped flowers
2. very bitter and aromatic

Question 25

Botanical description of hyssop, as well as it’s aroma/flavor

Answer 25

1. herb native to southern EU and the middle east

2. herbal, minty, bitter

Question 26

Botanical description of juniper berry, as well as it’s aroma/flavor

Answer 26

1. seed cone of Evergreen trees

2. clean, pine-like aroma, floral notes

Question 27

Botanical description of orris root, as well as it’s aroma/flavor

Answer 27

1. dried root of the iris flower

2. floral, violet, raspberry. Often used for potpourri

Question 28

Botanical description of quinine, as well as it’s aroma/flavor

Answer 28

1. a chemical that occurs naturally in the bark of the cinchona tree
2. bitter, clean, medicinal

Question 29

Mesh tray sometimes used in the production of distilled gin

Answer 29

Gin head

Question 30

Original name for a still containing a gin head

Answer 30

Carter Head Still

Question 31

EU definition of London Dry Gin

Answer 31

a distilled gin that contains less than 0.1g/L of sugar

Question 32

Historic name for the Plymouth Gin Distillery

Answer 32

Black Friars Distillery

Question 33

PGI gin produced in Spain, as well as the island it’s produced on

Answer 33

Gin de Mahon; Menorca

Question 34

PGI gin of Lithuania and year awarded

Answer 34

Vilnius gin; 2008

Question 35

How did the “Gin Craze” start?

Answer 35

English monarchy allowed for unlicensed gin production to masses, which tripled consumption of distilled spirits

Question 36

What was a dram shop?

Answer 36

Precursor to the modern bar; dram shops sold gin to patron or packaged it to go

Question 37

Describe the production and flavor of Gin de Mahon

Answer 37

• White wine is distilled into brandy and then re-distilled with aged juniper and other botanicals using a copper pot still. It is then aged in oak.
• Flavor is juniper forward, clean, and slightly smoky

Question 38

Describe the production and flavor of Vilnius Gin

Answer 38

• Vilnius gin is made by a single distillery in Lithuania. It is flavored with coriander, dill, and orange (in addition to juniper).
• Bottled at 45% ABV

Question 39

What is the history of Old Tom Gin?

Answer 39

• A sweeter style of gin predominant in the 1800s; popular in England and US
• Dudley Bradstreet sold gin illegally from his house in London. He had a large sign in the shape of a cat outside, and a pipe led from its paw back to the house. Deposit coin in cats mouth, receive gin from paw.