Gin is a spirit which derives its predominant flavor from juniper berries (Juniperus communis).
Etymology
The name gin is derived from either the French genièvre or the Dutch jenever, which both mean "juniper".[1] The 1911 Encyclopædia Britannica states that the word gin is an abbreviation of "Geneva", both words being derived from the French genièvre (juniper).[2]
Varieties
Although several different styles of gin have existed since its origins, it is legally differentiated into four individual categories in the European Union, with two of those four (Distilled Gin and Compound Gin) being officially recognized in the United States.[3][4]
The official EU classifications are as follows:
Juniper-Flavored Spirit Drinks - This represents the earliest class of gin, which is produced by pot distilling alcoholic grain wash and redistilling it with botanicals to extract the aromatic compounds. Due to the use of pot stills, the alcohol content of the distillate is relatively low (e.g. 68% ABV). This type of gin is sometimes aged in wooden barrels, retains varying degrees of flavor from the grain as a result of its distillation method, and may be bottled at a strength as low as 30% ABV. Geneva Gin or Holland Gin is the most prominent gin of this class.[5]
Distilled gin - Distilled gin is produced exclusively by redistilling ethyl alcohol of agricultural origin with an initial strength of at least 96% ABV(the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin.
London gin - London gin is obtained exclusively from ethyl alcohol of agricultural origin with a maximum methanol content of 5 grams per hectoliter of 100% ABV, whose flavor is introduced exclusively through the re-distillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used, the resultant distillate of which contains at least 70% ABV. London gin may not contain added sweetening exceeding 0.1 gram of sugars per liter of the final product, nor colorants, nor any added ingredients other than water. The term London gin may be supplemented by the term "dry".
Gin - Gin or Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without redistillation, and is not highly regarded.[5]
The minimum bottled alcoholic strength for gin is 37.5% ABV in the EU, and 40% ABV in the U.S.[6][4]
Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized, but not legally defined (e.g., sloe gin, Wacholder and Old Tom gin).
History
By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the Black Death, this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the Middle Ages into the Renaissance period, juniper was one of many botanicals employed by virtue of its perfume, flavor, and medicinal properties.
The Dutch physician Franciscus Sylvius is credited with the invention of gin.[7][8] By the mid 17th century, numerous small Dutch and Belgian distillers (some 400 in Amsterdam alone by 1663) had popularized the redistillation of malt spirit or wine with juniper, anise, caraway, coriander, etc.,[9] which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland by English troops who were fighting against the Spanish in the Eighty Years War who noticed its calming effects before battle, which is the origin of the term Dutch courage.[citation needed] Gin emerged in England in varying forms as of the early 17th century, and at the time of the Restoration, enjoyed a brief resurgence. When William of Orange, ruler of the Dutch Republic, occupied the British throne with his wife Mary in what has become known as the Glorious Revolution, gin became vastly more popular,[10] particularly in crude, inferior forms, where it was more likely to be flavored with turpentine[citation needed]as an alternative to juniper.
Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze. By 1740, the production of gin had increased to six times that of beer,[citation needed] and because of its price, it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.[10] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin mills" or "gin joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "mother's ruin", a common British name for gin. Paradoxically the "negative" connotations are now becoming associated with "positive" connotations - with the resurgence of gin, upmarket bars now frequently refer to "mother's ruin" , "gin palaces" , and Hogarthian prints abound. Brief poem seen circa 1940, anonymous: "The principal sin, Of Gin, Is, among others, Ruining mothers".
The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates.[10] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.
In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726), and was often flavoured with turpentine - to generate resinous woody notes in addition to the juniper.[11] As late as 1913, Webster's Dictionary states without further comment, " 'common gin' is usually flavored with turpentine."[12]
Another common variation was to distill in the presence of sulfuric acid. Although the acid itself does not distill, it imparts the additional aroma of diethyl ether to the resulting gin. Sulfuric acid subtracts one water molecule from 2 ethanol molecules to create diethyl ether, which also forms an azeotrope with ethanol, and therefore distills with it. The result is a sweeter spirit, and one that may have possessed additional analgesic/intoxicating effects - see Paracelsus.
Dutch or Belgian gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Jenever is distilled at least partially from barley malt (and/or other grain) using a pot still, and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky. Schiedam, a city in the province of South Holland, is famous for its jenever-producing history. It is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin). The oude (old) style of jenever remained very popular throughout the 19th century, where it was referred to as "Holland" or "Geneva" gin in popular pre-Prohibition bartender guides.[13]
The 19th century gave rise to a style of gin referred to as Old Tom Gin, which is a sweeter style of gin, often containing sugar. Old Tom gin faded in popularity by the early 20th century, although it is in the midst of a resurgence.
The column still was invented in 1832, making the distillation of neutral spirits practical, and enabling the creation of the "London dry" style, which was developed later in the 19th century. London Dry gin is usually distilled in the presence of accenting citrus elements, such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg and cassia bark.
In tropical British colonies, gin was used to mask the bitter flavor of quinine, which was the only effective antimalarial compound. The quinine was dissolved in carbonated water to form tonic water; the resulting mix became the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring.
Gin is a popular base spirit for many classic mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition-era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.
Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (damson gin).
The National Gin Museum is in Hasselt, Belgium.
Classic gin cocktails
Perhaps the best-known gin cocktail is the martini, traditionally made with gin and dry vermouth. Several other notable gin-based drinks include:
Notable brands
See also
References
- ^ Ciesla, William M (1998). Non-wood forest products from conifers. Food and Agriculture Organization of the United Nations. ISBN 92-5-104212-8. Chapter 8: Seeds, Fruits, and Cones. Retrieved July 27, 2006.
- ^ http://www.1911encyclopedia.org/Gin Gin /geneva derived from the French word
- ^ Definitions (“Standards of Identity”) for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3
- ^ a b E.U. Definitions of Categories of Alcoholic Beverages 110/2008, M(b)
- ^ a b Buglass, Alan J. (2011), "3.4", Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, John Wiley & Sons, Ltd., ISBN 978-0-470-51202-9
- ^ Definitions (“Standards of Identity”) for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3
- ^ Origins of Gin, Bluecoat American Dry Gin, http://www.bluecoatgin.com/history_orgins.html, retrieved 2009-04-05
- ^ Gin, tasteoftx.com, http://www.tasteoftx.com/spirits/gin.html, retrieved 2009-04-05
- ^ Forbes, R. J. (1997). A Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers.
- ^ a b c Brownlee, Nick (2002). "3 - History". This is alcohol. Sanctuary Publishing. pp. 84–93. ISBN 1-86074-422-2.
- ^ "Distil my beating heart". The Guardian (London). 2002-06-01. http://books.guardian.co.uk/reviews/history/0,6121,725676,00.html. Retrieved 2010-05-03.
- ^ http://everything2.com/index.pl?node_id=246150
- ^ Johnson, Harry; "Harry Johnson's New and Improved Bartender's Manual; 1900.";
External links
- [1] EU definition original source - scroll down to paras: 20 nand 21 of Annex II - Spirit Drinks
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