LAIR

GIN
CONTENT
Gin (Introduction)
History of Gin
Classification of Gin
Ingredients used to make Gin
Making Process of Gin
Different Methods of Gin Distillation
Famous Gin Brands with Descriptions
Gin based Classic Cocktails.
 GIN
Gin is a distilled alcoholic drink flavoured with juniper berries and other botanical
ingredients. Gin originated as a medicinal liquor made by monks and alchemists across
Europe.
 HISTORY OF GIN
The word Gin derives from an English shortening of Jenever meaning Juniper in Dutch.
In the late 1580s a juniper flavoured spirit was found in Holland by British troops who
were fighting against the Spanish in the Dutch War of Independence. When high trading
barriers were set for spirits such as Brandy, the government encouraged the production
of grain spirits such as Gin as a consequence over 25% of households in London were
producing Gin leading to its popularity.
 CLASSIFICATION OF GIN

There are four main types of Gin:-

1. London Dry Gin
2. Plymouth Gin
3. Old Tom Gin
4. Sloe Gin
5. Genever Gin
6. Barrel-aged Gin
7. Contemporary Gin
 LONDON DRY GIN

The first thing to know about this one is that London

Dry Gin doesn’t have to come from London! Whether
a gin can be called London Dry is down to how it has
been produced, rather than where.

London Dry Gin must be made from ethyl alcohol of

agricultural origin. The gin distillate produced as a
result of redistilling must not be lower than 70% ABV.
Only water or alcohol can be added after distillation,
and the minimum alcoholic strength of London Dry
Gin is 37.5% ABV.

For a gin to be labelled London Dry Gin, it must be

flavoured with juniper and this should be the
‘predominant’ flavour – so no flavoured gin can ever
be categorised as a London Dry Gin. It can’t have
any colouring or sweetener added.
 PLYMOUTH GIN
Plymouth Gin can only be produced in
Plymouth, England. This Gin is relatively
full bodied; it is always clear, slightly fruity
and very aromatic.

Plymouth Gin must be made from only

100% wheat based neutral spirits which
contains no bitter botanicals, and is softer,
earthier and contains slightly less Juniper
than other Gins.

Slightly less dry than a London Dry Gin.

 OLD TOM GIN
Old Tom Gin is aged in barrels, which gives it a darker
hue than the gin we drink today. It gets its name from
the barrels in which it was aged, which were referred
to as ‘Old Toms’.

Botanically intense and sweet, this style of gin comes

from a time when the base spirit was not as pure and
clean as it is today. Naturally sweet botanicals like
liquorice root were added to create a smoother taste,
though sugar was also used to temper the rough
spirit.

Old Tom Gin was popular until continuous distillation

was invented, as this process improved the quality of
the base spirit and gin no longer needed to be
sweetened to make it more palatable.
 SLOE GIN

Sloe Gin’s unmistakable red hue stands

out from other see-through gins, and so
does its distinctly floral flavor. Both, of
course, are from sloe gin’s namesake sloe,
a small, plum-like fruit also known as
blackthorn and which is typically added to
an already made gin.

Milder than many types of gin, Sloe gin

traditionally has 15-30% ABV, though the
E.U. says something must be at least 25%
ABV to be deemed “sloe.”
 GENEVER GIN
Also known as jenever, this spirit originates
from the Netherlands. Genever is named
after the Dutch for juniper, jeneverbes.
Genever’s base spirit is made from malt
wine; which is produced from grains such
as rye, malted barley or corn. The spirit is
produced in a similar way to whiskey in that
it is triple or quadruple distilled in pot stills.
 BARREL-AGED GIN
Barrel-aged gin is just as the name
suggests: gin that’s steeped in a wooden
barrel – just like genever was made in the
olden days.
 CONTEMPORARY GIN

Again, the name here is a bit of a telltale,

but contemporary gins set themselves
apart by elevating innovative flavors above
traditional juniper. Some contemporary gins
may be more peppery or floral notes;
others may rely on citrus or earthen herbs.
Whatever the ingredients, contemporary
gins are determined to push the spirit into
new realms, often with delicious results.
 INGREDIENTS USED TO MAKE GIN
While all gins include juniper, various brands and types of gin contain a different botanicals, herbs, and fruits. Here
are some of the most common gin ingredients:-

JUNIPER BERRIES:- Juniper berries aren’t really berries. They’re technically fleshy cones, more related to a pine
cone than a blueberry. These “berries” are picked and then crushed or chopped before being blended with the
base alcohol, releasing their fresh, citrusy essences. Soil, climate, and minerals all impact the juniper’s flavor.

CORIANDER:- Sometimes referred to as Chinese parsley, Coriander is the second most common gin botanical,
after juniper. Sometimes referred to as Chinese parsley, coriander became so essential to gin because of its
spiced nut essence that imparts the spirit with more body.

ANGELICA ROOT:- Another prominent gin botanical, sweet Angelica Root adds a bit of sweet levity and
wholesome earthiness to gins, creating a more approachable flavor profile that’s fit for everyday drinks and
special occasions.
ORRIS ROOT:- Sourced from the iris flower, Orris root adds a clean, spring-like sweetness to gin, somewhat
similar to the Angelica root, but it’s far rarer because the roots must first be dried for five years. Therefore,
orris root it’s often found in higher-end brands, such as Hendrick’s Midsummer Solstice Gin.

LEMON:- Lemon’s signature tartness may make it seem like a one-note ingredient, but lemon’s far more
profound than many realize: It brightens the infusion, creating a more delicate and docile spirit by toning
down the juniper that puts many people off gin. If you’re new to gin or prefer a breezier experience, seek out
gin brands with lemon, such as Malfy’s Gin Con Limone.

ORANGE:- As with lemon, orange tempers the gin’s pungent juniper, which is why many gin brands, such as
Perfume Trees, leverage dried orange peels when distilling their gins.

CHINESE CINNAMON:- Ground up cassia bark, sometimes called Chinese cinnamon, provides a warm,
piquant undertone that provides gin a full-bodied flavor that’s particularly suited to winter months.
CARDAMOM:- You may not think that a gingery, autumnal spice like coriander would go well with resinous juniper,
but the two botanicals have been used hand-in-hand for centuries. Somehow these two zesty flavors are mellowed
when brought together, creating a smoother, sweeter gin.

LICORICE:- Licorice is probably as divisive as juniper itself. It’s sweet and bitter, sour and salty, all at once. That said,
while not everyone will appreciate a licorice-infused gin, those who do will revel in the ways licorice and juniper
interact, somehow becoming more than the sum of their parts. They’re lush, sharp, and resolute without being
overpowering.

BLACK PEPPER:- Again, a simple ingredient that imbues gin with a deceptively elaborate tinge, black pepper can
transform a muted gin into a livelier version of itself. Oftentimes black pepper’s blended with lemongrass, as well, to
create a more nuanced flavor profile.

CUCUMBER:- Light, sweet, and undeniably refreshing, a little cucumber goes a long way in taming gin’s juniper. If
you’re just starting out with gin, or if you’re looking for an invigorating gin cocktail on a hot day, we suggest either
buying a cucumber-infused gin or simply adding a slice or two to your next cocktail.
 MAKING PROCESS OF GIN

Germination Filtration Distillation Bottling

Fermentation Dillution Aging/Resting

Mashing
Since gin begins with a fermentable base, gin distillers will prepare a grain, such as wheat malt or flaked
maize, and combine it with water and yeast. This mixture is then heated and stirred until it creates a well-
combined mixture known as “gin mash.”

Once the mash base is ready, the distiller will ferment the mixture for a predetermined amount of time that will
last between one and two weeks. During the fermentation process, the mixture will begin to deconstruct and
form ethanol, which is a simple alcohol found in nature.
After the fermentation process has been completed, the liquid ethanol is strained from the solids. While the
solids are discarded, the ethanol moves on to the next step of gin production – distillation.

During distillation, the liquid is heated, vaporized, and then recondensed back into a liquid. This purifies the
liquid and concentrates the alcohol. Distillers can opt to go through this process once or move their product
through distillation multiple times to produce a more pure product. At this point, distillers will also get creative
by strategically incorporating different botanicals at different stages. Each distiller has developed their own
unique approach.
As ethanol goes through the distillation process, the liquid changes and the result is actually three different
types of liquid. The first is a liquid that contains methanol or acetone, which can be either toxic or volatile.
Containers that hold this liquid are commonly referred to as “heads” or “foreshots” and they are safely disposed
of. The next liquid product is called the “hearts” and accounts for about 30% of the liquid. This is the premium
product that can be used. Finally, the “tail” portion of the liquid is impure, but it can be redistilled to create a
more usable product.

Following distillation, the distillers will gradually add water to dilute the product until it reaches the desired
ABV. This is also the point in the process where distillers will add any other sugars or flavorings.

Finally, the gin is bottled, labeled and ready to be sold and consumed.
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 DIFFERENT METHODS OF GIN DISTILLATION
1. Steeping
2. Aging Gin
3. Vapor Infused Gins
4. Vacuum Distillation
 STEEPING

This is both the original and most common

way to distill gin. Steeping makes it easy to
produce unique products. It starts by
heating the ethanol in a pot still, which
looks like a drum and works to collect and
condense the alcohol over time. This helps
to create a robust foundation to receive the
botanical infusions. Steeping happens over
the course of one or two days to further
concentrate the alcohol before water is
added.
 AGING GIN

This distillation method has waned in

popularity, but is still used to create a
smokey flavored gin that shares some
flavor characteristics with Scotch. This is
due to the fact that the gin is aged in old
Scotch or Vermouth gin, which obviously
transfers those Scotch flavors to the gin.
Aged gin has a very complex and vivid
flavor profile and there are few brands that
are widely available.
 VAPOR INFUSED GIN

This method is similar to steeping and also

begins with placing ethanol in a still. The
difference is that the botanicals aren’t
added directly to the ethanol. Instead, they
are placed in a basket that sits just above
the alcohol. As steam is created and rises,
it releases the essential oils in the
botanicals, which then infuse the alcohol
with flavor. Typically, this approach is used
to create lighter gins. Bombay Sapphire
was one of the first brands to employ this
process.
 VACUUM DISTILLATION

This is one of the more modern

approaches to distillation and a prime
example of how a spirit that has been in
existence for centuries can continue to
evolve. Traditionally, gin is distilled at
78°C/172.4°F. However, vacuum
distillation lowers the temperature to a
relatively cool 40°C/104°F. This lower
temperature means that the botanicals are
fully infused and remain more intact. The
result is a gin with more prominent flavor
layers.
FAMOUS GIN BRANDS
 HENDRICK’S
Hendrick's Gin is a brand of gin produced by William
Grant & Sons at the Girvan distillery, Scotland, and
launched in 1999. In addition to the
traditional juniper infusion, Hendrick's uses Bulgarian
rose and cucumber to add flavour. Hendrick's gin is bottled
in a dark brown, apothecary-style bottle.
Hendrick’s Gin also comes with different varients like:
1. Hendrick’s Orbium
2. Hendrick’s Midsummer Solstice
3. Hendrick’s Absinthe
4. Hendrick’s Amazonia
5. Hendrick’s Lunar
6. Hendrick’s Neptunia
7. Hendrick’s Flora Adora
8. Hendrick’s Grand Cabaret.
 BOMBAY SAPPHIRE

Bombay Sapphire is a brand of gin that is distilled by

the Bombay Spirits Company, a subsidiary company
of Bacardi, at Laverstoke Mill in the village
of Laverstoke in the English county of Hampshire.
The flavouring of the drink comes from a recipe of ten
ingredients: almond, lemon peel, liquorice, juniper
berries, orris root, angelica, coriander, cassia, cubeb,
and grains of paradise. Alcohol brought in from
another supplier is evaporated three times using a
carterhead still, and the alcohol vapours are passed
through a mesh/basket containing the ten botanicals
to gain flavour and aroma. This is felt to give the gin a
lighter, more floral taste compared to gins created
using a copper pot still. Water from Lake Vyrnwy is
added to bring the strength of Bombay Sapphire
down to 40.0%.
 TANQUERAY

Tanqueray is a brand of gin produced

by Diageo plc. anqueray is a London dry gin,
reflecting its distillation process and origin
in Bloomsbury, London. Tanqueray London dry
gin is made by four time distilled grain, with
select botanicals added during the second
distillation.
While the Tanqueray recipe is a closely
guarded trade secret, it is known to contain four
botanicals: juniper, coriander, angelica
root and liquorice, sourced from best
botanicals, the same four botanicals from the
original recipe.
 TANQUERAY NO. 10
Tanqueray No. Ten Gin (47.3%) was introduced in
2000 and is targeted at the martini market. It is
distilled four times with whole
fresh grapefruit, orange, lime and chamomile flowers.
 HAPUSA

Distilled in India with foraged Himalayan Juniper

and locally sourced botanicals, Hapusa is a gin
that is uniquely Indian.
In Sanskrit, Juniper is called ‘Hapusa’, and it is
this which gives their Gin not only its name but its
untamed aroma and flavour.
TASTING NOTES:- Pine forest and wildflowers on
the nose with a bold earthiness on the palate and
a long, delicately smoked, finish.

BOTANICALS:- Juniper, Coriander Seeds,

Turmeric, Ginger, Gondhoraj, Cardamom, Mango
and Almond, all sourced from across India.
 ROKU
In Japanese, roku means “six”. Japanese craft
gin ROKU is crafted by meticulous and detailed
Japanese artisans, using six unique Japanese
botanicals and eight traditional gin botanicals. The
six Japanese botanicals include the sakura flower,
sakura leaf, sencha tea, gyokuro tea, sansho
pepper, and yuzu peel.
Roku Gin is post distilled from a base of grain.
Known Botanicals:-Angelica, Cardamom, Cherry
Blossom, Cherry
Leaves, Cinnamon, Coriander, Green
Tea, Juniper, Lemon, Orange, Sansho, Yuzu.
 SAMSARA

Saṃsāra is distilled in a classic London

Dry method using eleven handpicked
botanicals that include hemp seeds, rose
petals, vetiver grass, green cardamom and
juniper berries. Saṃsāra is floral and
citrusy with a subtle whisper of spicy
earthiness.
Samsara is also available in different
flavors.
 GREATER THAN

The first London dry gin made in India.

Copper pot distilled with botanicals
sourced from India and around the world.
This gin has clean juniper and fresh lemon
peel on the nose and a zing of ginger on
the finish.
 BEEFEATER

Beefeater Gin is a brand of gin owned

by Pernod Ricard and bottled and distributed in
the United Kingdom. This gin is produced from
"100% grain spirit".
Beefeater Gin contains nine different
botanicals:- Juniper, Angelica root, Angelica
seeds, Coriander seeds, Liquorice, Almonds, O
rris root, Seville oranges, and Lemon peel.
Beefeater Gin comes with a different varieties
of flavors.
 GIN BASED CLASSIC COCKTAILS

1. Gin & Tonic

2. Negroni
3. Salty Dog
4. Gimlet
5. Tom Collins
6. Singapore Sling
7. French 75
8. Clover Club
9. Martini
10. The Vesper
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