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WSET ® Level 3 Spirits > Gin and Genever > Flashcards

Gin and Genever Flashcards

At the crossroads of history, distillation, and flavored spirits, Gin has a unique place in the spirits world. This deck helps to understand the history of Gin and Genever, as well as the various production techniques and recognized styels.

1
Q

Distilled Gin, as defined in the EU?

A
  • A gin made by re-distilling a neutral spirit with juniper berries
  • Other flavorings may be added after the re-distillation
  • Must have a min. bottling strength of 35° abv
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2
Q

Distilled Gin as defined in the US?

A
  • The term used for gins where all of the flavors are added through re-distillation
  • Flavors may not be added after re-distillation
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3
Q

What is Graanjenever?

A
  • Denotes the neutral spirit and the moutwijn are both made from grain
  • Can be used in conjunction with jonge genever or oude genever
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4
Q

How does Genever differ from Gin?

A
  1. Genever is made from moutwijn (grain distillate)
  2. The much lower level of botanical use in Genever
  3. Genever is often oak aged
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5
Q

How is gin defined in the EU?

A
  • Juniper forward spirit, but botanicals and other flavorings may be used
  • Minimum of 37.5% abv
  • Made from a neutral spirit
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6
Q

How long are most wood-aged gins in the barrels?

A

Typically only weeks to months.

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7
Q

How will a smaller distiller often make its cuts (as opposed to a larger distiller)?

A
  • Smaller distiller is typically based on both time and taste of the run
  • Large distillers will make cuts based on time
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8
Q

How much juniper is regulated for gin in the EU and US?

A

It is purposely vague

  • neither defines how much
  • just states that it should be the “main character” (US)
  • or the “predominant character” (EU)
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9
Q

What is Jonge Genever?

A

Genever made using…

  • less than 15% moutwijn
  • no more than 10g/L of sugar
  • must be bottled at 35% abv
  • colorless
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10
Q

What is London Dry Gin?

A

A type of gin with no sweeteners or flavors added after re-distillation.

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11
Q

Minimum bottling abv for gin in the US?

A

40% abv, or 80º proof.

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12
Q

Name the two principle ways to infuse flavor into gin in the US:

A
  1. Re-distillation of botanicals using a base spirit of choice
  2. Maceration or percolation of botanicals in a spirit
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13
Q

What is Oude Genever?

A

Made using…

  • at least 15% moutwijn
  • a maximum of 20g/L of sugar
  • bottled at 35% abv
  • be lightly colored, which is achieved by adding caramel coloring
  • if aging is on the label, must be a min of 1 year, in barrels less than 700 L
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14
Q

What is a Rotary Evaporator?

A
  • A specialized type of vacuum distillation used for gin
  • The benefit is lower temps will not over-cook delicate botanicals
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15
Q

What is the technique for adding non-botanical flavor to gin?

A

Compounding / Cold-Compounding

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16
Q

The type of vessel used for storing gin after re-distillation?

A

Inert vessels, such as stainless steel.

17
Q

True / False:

Oak can be used for the maturation of gin?

A

True

But usually only for short periods of time so as not to over-power the delicate botanical aromas.

18
Q

True / False:

Gin distillers typically recycle their heads and tails into the next batch run?

A

False

This would create too many unwanted highly volatile congeners in the run.

19
Q

True / False:

London Dry Gin can only be made in London?

A

False

London Dry Gin can be made anywhere.

20
Q

What are the four categories of juniper-flavored spirit in the EU legislation?

A
  1. Juniper-flavored spirit drink
  2. Gin
  3. Distilled Gin
  4. London Gin / London Dry Gin
21
Q

What are the limits on the use of botanicals for gin producers?

A

Other than the use of juniper, there are none (except to use things safe for human consumption).

22
Q

What are the two broad camps of gin styles?

A
  1. Classic juniper-forward dry gins
  2. Contemporary gins
23
Q

What base spirit in the EU is required to make gin?

A

A neutral spirit.

24
Q

What botanical has a distinct violet flavor?

A

Orris Root

25
Q

What is a potential disadvantage of distilling botanicals individually?

A

May create a slightly disjointed spirit, as all of the flavors and aromas may not be as fully integrated as when distilling together.

26
Q

What is the advantage of distilling botanicals separately?

A
  • Can use limited supply botanicals that may not always be available throughout the year, and thus create seasonal products
  • Can create unique customized botanical blends to order
  • Can result in a very pure individual distillate
27
Q

What is the appeal of a grain-based neutral spirit for gin producers?

A
  • A very clean canvas to build upon
  • Is often derived from grain spirit, which adds some flavor
28
Q

What is the base spirit made from, for most high-priced gins?

A

Grain-based spirit.

29
Q

What types of stills are most gins made in?

A

Pot stills or Hybrid stills, because of the need to add botanicals to the redistillation point of production.

30
Q

What will angelica root contribute to the flavor profile of gin?

A

A musky, earthy, woody aroma that will off-set the brighter aromas in the mix, similar to how a bitter component will balance against a sweet component in wine.

31
Q

What will coriander seeds add to the flavor profile of gin?

A

A Spicy, aromatic lift.

32
Q

What would be considered a classic botanical recipe for gin?

A
  • Juniper
  • Citrus peel
  • Coriander seeds
  • Angelica root
  • Orris root
33
Q

Where are the most volatile congeners going to be concentrated in the distillation run?

A

At the beginning of the run, while the least volatile will be at the end.

34
Q

Where is Genever made?

A

By EU regulations, can only be made in:

  • Netherlands
  • Belgium
  • as well as parts of northern France and Germany
35
Q

Why are distillers very careful about the exact measurements of their botanical mix?

A

Consistency in style from batch to batch, as well as controlling the interaction of the congeners produced during distillation.

36
Q

Why is it difficult for a distillery to move from a one-shot to a multi-shot gin production?

A
  • Because the recipes often cannot simply be multiplied from one to multiple shots, as the botanical mix will not always result in similar flavor profiles.
  • Often recipe adjustments are needed to increase production sizes.
37
Q

Why would some US gins have a sharper more mouth-filling texture than EU gins?

A

US gin producers are not required to use a neutral spirit as the base of their gins - therefore some of the character of the spirit may come through.

WSET ® Level 3 Spirits (23 decks)

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