Gin (from the French "genievre" - juniper, the Dutch transformed it into "genever", and the British reduced to "gin") - a strong alcoholic drink (the fortress is about 45 degrees), made by distillation of wheat alcohol with the addition of juniper and other aromatic plant components, which gives gin its distinctive taste. The usual gin has a too dry taste, and therefore it is almost not consumed in its pure form, usually diluting the tonic, resulting in the combination of "gin tonic" is already entrenched in the lexicon of lovers of alcoholic beverages.
Gin was first introduced in the Netherlands in the seventeenth century â€” its invention is often attributed to doctor Francis Sylvia. Dutch physiologist and anatomist in search of inexpensive but effective means of fear and insomnia, having tried many of the components, stopped at alcohol infused with juniper berries. Very soon the tincture has ceased to be a cure. In 1675 in Amsterdam Lucas bol firm was engaged in production of the Geneva which became very popular in all layers of society.
Initially, barley was used for the manufacture of gin, but later other crops began to be used. In the Netherlands, use a mixture of barley, barley malt and rye (previously added as rice), in England - barley and wheat. London Dry Gin is made from pure wheat. Mandatory flavor component of all varieties of gin serve shishkoyagody (sometimes called cones) common juniper (Juniperus communis). In addition, manufacturers use other vegetable flavors (3 to 10), and the exact recipe is carefully guarded. Often use coriander, anise, cumin, cardamom, fennel, ginger, Angelica root and licorice, lemon and orange peel etc. In the Beefeater recipe includes almonds.
Although gin is produced in many countries of the world, there are only two types of gin, which differ in the method of production â€“ Dutch and London.
The principle of making London gin is that grain alcohol, colorless and odorless, added aromatic components and distilled water. Dry gin fortress ranges from 40 to 47%.
English gins, in turn, are divided into three types.
London Dry Gin - dry gin of the highest quality, obtained by distillation, that is, belonging to the category distilled gin. Does not contain sugar.
Plymouth Gin belongs to the category of distilled gin, and London Dry Gin. And also means a kind of gin, not just a place of production (Plymouth â€“ city in South-West England in the County of Devon).
Yellow Gin-a gin of amber color, which he acquires during aging in oak barrels containing sherry. Meets very rarely.
Dutch gin differs from English in that juniper berries are initially mixed with a grain wort, and then distilled to obtain the so-called "malt wine" with an alcohol content of 50-55%. It is diluted with water, again add juniper and other additives, and distilled again.
For Dutch gins excerpt required. At the time of exposure, they are divided into 3 types:
Jonge is the youngest and cheapest type ;
Oude average exposure (several years), aged for several years in oak barrels, amber;
Zeer Oude (ZO), a very old juniper drink. This is the most expensive of the geneves. Sometimes bottled in ceramic bottles. The most common brands are Bols, Bokma and De Kuyper.
Of the English gins (except Yellow Gin) only Seagram's Extra Dry is subjected to three months of aging in oak barrels, for other brands of this technological operation is not applicable.
Since gin is often used with tonic, syrups, juices, its producers began to reduce the strength of their drinks to 35%, and sometimes even up to 10 %. This had a negative impact on the aromatic range. So in the 1960-ies was adopted by European law, which ruled that the gene may not have a strength less than 37.5 per cent.
The damage of gin directly depends on the amount and frequency of use of this product. We must not forget that its composition primarily includes ethyl alcohol.