Vodka, Gin, and Genever Flashcards
Vodka why?
One theory is that in this part of the world winters are so cold high strength required to avoid freezing. Also traditionally flavored so high alcohol provided more efficient extraction
Vodka development
multiple fermentations, then charcoal, then the continuous still
Vodka in the USA
started to take off in the 1950s, then Smirnoff, then Absolut in the 1980s
HRS
highly rectified spirit
Raw Materials
anything can be used as long as it is economically viable
Malting?
nope. too expensive. Grains are cooked and enzymes are used
yeast
important. this is how flavor is created and congeners are minimized
Continuous Distillation
as thorough as possible. Generally 42 plates and de-methylising for every vodka (at least in the EU because of strict methanol legislation)
Neutral Style Vodka
5 column
Batch distillation
Column stills can be used. If Pot stills are used they are only part of the process (because all of the spirit in Vodka must have at some point been a highly rectified spirit) but HRS can be diluted and pot distilled to created new cut points that producers argue gives better mouth feel
Chill Filtration
important because Vodka is frequently served chilled
Vodka additions
small amounts of glycerol or sugar
Neutral Vodka
light flavor. Multiple column still and thorough charcoal filtering
Characterful Vodka
flavor of base material is important. Wheat, Rye, Barley, Potato
Wheat Vodka
vinous texture and a hint of anise
Rye Vodka
can be zesty and spicy
Barley
Clean and crisp
Potato Vodka
fuller bodied and creamy
Juniper-flavored spirits
a Dutch specialty spread to England in the 17th century
‘Old Tom’
popular style of the 17th century was a juniper heavy, sweetened, pot still corn spirit
Gin in the USA
became very popular as a base for cocktails until Vodka began to steal market share in the 1960s
base spirits for Gin
Grain spirits give a crisper gin. Molasses-based give a softer feel. Premium gins are grain-based
Juniper
only required botanical
Coriander seed
after juniper, this is the most important and used by every premium gin. Coriander adds spicy notes. Larger-seeded Moroccan coriander has a pepper impact. Eastern European and Russian Coriander is spicy with a citric and sometimes lightly floral note. Indian Coriander is even more citric.
Angelica Root
musky, earthy, dry, and woody aroma.
Orris Root
member of the iris family. has a scented, earthy aroma reminiscent of parma violets, violet roots and leaves
Dried Citrus Peel
no used by every gin. Plymouth uses sweet orange. Beefeater uses bitter Seville orange. Citrus is the first aroma released when a gin is diluted. it also links well with coriander adding complexity.
Angelica Seed
gives gin a dry hop character
Cinnamon/Cassia
gives gin a sweet tropical note
Almond
gives gin a marzipan character. either sweet or bitter can be used
liquorice
spicy and gives perception of sweetness
Evolution of Gin Flavors
juniper water to Old Tom (some botanicals) to London Dry to Sapphire, Tanq 10, and Hendricks
Distilling Gin
pot still. HRS diluted with water to 60%. Heated with botanicals and flavor-rich vapors are condensed and collected at a strength of 79-80%
Gin Recipe
all the ingredients are weighed precisely and distilled together. Most producers put the botanicals in the still. Some such as Gordon’s and Tanq start distillation immediately. Beefeater allows maceration for 24 hours.. Third option is the Carterhead Still
Carterhead Still
botanicals are suspended in a basket either in the neck of the still or between the neck and the condenser
Gin Cut Points
the volatility off the botanicals varies so come off in a sequence. First are citrus, then juniper, followed by coriander, then rooty notes of orris and angelica. Cut points can be used to create desired flavor profile.
Gin Bottling strength
more volatile aromas released if under 40% (e.g. citrus)
Gin Concentrate
Gins produced this way are 4-5% of final product diluted with water and HRS
Gins with added flavors
some flavors would be destroyed by the heat of distillation e.g. cucumber. so flavors are added after production of distillate. Or, distiller may want a flavor to stand out e.g. rose petals
Fruit Gins
are liqueurs because they are sweetened. Most are of domestic interest but Plymouth Sloe Gin is widely available
Jenever/Genever
GI limits its production to Belgium, the Netherlands, and the very north of France. Made with Moutwijn and HRS
Moutwijn
low-strength grain spirit. It is rich in texture and its character diminishes the aromatic impact of juniper. Different classes of Jenever are defined in part by the amount of Moutwijn
Jonge Jenever
no more than 15% Moutwijn. No minimum. must be colorless and can be sweetened to a max 10 g/l
Oude Jenever
must be made using at least 15% Moutwijn. It may have color and can be adjusted with caramel. Can be sweetened to a max 20 g/l
Graanjenever
Jonge and Oude Jenever can be classed as Graanjenever if the HRS, like the Moutwijn is made exclusively from grain
Four categories of gin in the EU
Juniper Flavored Spirits Drinks, Gin, Distilled Gin, London Dry Gin
Juniper Flavored Spirits Drink
either HRS or grain spirit with natural or nature identical flavor. must have juniper character. Min bottling strength of 30% no other production methods specified. Genever falls under this category
Gin
requires HRS natural or nature-identical flavors added must have juniper character. no other production methods are specified
Distilled gin
must be made by redistilling HRS with juniper and botanicals. Natural or nature-identical flavorings can then be added to this. min 37.5% bottling strength
London Dry Gin
distilled gin but no flavors or sweeteners can be added
Old Tom
no EU definition and only one producer Haymans. Sold as a distilled gin
Plymouth Gin
Classified as a distilled gin with a GI limited production ot Plymouth England
