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Gin

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  • 1. GIN DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  • 2. INTRODUCTION • GIN Is the national drink of England.It is a flavoured alcoholic beverage produced by redistilling high proof spirit flavoured with juniper berries and other flavourings OR by mixing neutral spirit with juniper berries without redistillation . • Most gins are not aged but some are aged
  • 3. History • It was invented by Dr Franz de la boe,who was a physician and professor of medicine at Holland framed University of LEIDEN .He was to produce a therapeutic medicine that was both palatable and inexpensive and could be made by distilling pure alcohol in presence of juniper berries • At that time it was believed that the oils present in berries could cure kidney and bladder diseases and was called genever • England s introduction to gin came with british soldiers returning from war in netherland who tasted the juniper flavoured spirit and liked it and recipe was brought to england and named GIN.
  • 4. FLAVOURING AGENTS • • • • • • • Angelica root Fennel Anise lemon Coriander Caraway seeds Cassia bark Cardamum Orange peel
  • 5. Basic types of gin • Distilled gin- It is a distillate obtained from original distillate of mash or by re distillationn Or by reditillation of distilled spirit with juniper berries.At the time of bottling it is not less than 80 proof Compound gin- made by mixing high proof neutral distilled spirit with extracts of oil of juniper berries and other botanicals.It is a lower quality gin
  • 6. PRODUCTION GRAIN STEEPI NG MALTI NG GERMINATI ON KILNIN G BOTTLE D SIEVIN NG DISTILL ED 190P BOTANI CALS FERMENTA TION STRAIN ING COOLIN G EXTRAC TION OF SUGAR GRINDI NG
  • 7. METHODS OF DISTILLATION • ORIGINAL DISTILLATION-IT is done by suspending the crushed juniper berries on mash trays called gin head which allows vapour to pass through still and to take essence of flavouring oil.The proof of oil is corrected by adding distilled water and then bottled. • Second method- It is to distill the mash and again redistill it in presence of gin head
  • 8. Types • British london gin- Here the mash contains more barley,less corn 75%barley and 25% corn and 10%other grain,these gins are distilled at high proof and has a balance bouquet of juniper berries and other flavourings • American dry gin-These are labelled as dry or extra dry made by one or two methods ie distilling or by compounding .Most ideal to be used in cocktail • Dutch(holland,genever,schiedam)-( contains equal quantity of corn ,rye,malted barley distilled in pot still at around 100 proof.the initial distillate is again distilled at 100 to 110 proof which carries conjeners(sediments).Dutch gin are heavy, pungent,full taste of J berries.They are drunk straight and cold specially in holland,Schiedam gin is named after a small town of dutch where it is produced
  • 9. continued • Old Tom- Sweetened by addition of sugar syrup • Plymouth gin- It is an aromatic gin ,pink in colour from the angostura bitter. • Golden gin- Gins aged in wood for short period time and have a light golden brown colour extracted from barrel • Sloe gin-It is made from sloe berries (small plum).It is a liqueur
  • 10. Other flavoured gin • Some gins to which natural flavouring materials(apple,lemon.mints,orange.pineappl e )with or without adding sugar, not bottled less than 60 proof ie 30% alcohol.
  • 11. Brand Names • Bellow • Beefeater Fockin Four roses • • • • • gilbeys gordons house of lord hiram walker seagram Bombay Boords Boodles Booth Burnetts Tranquery

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