Philip Duff Tales of the Cocktail,  24 July, 2010 with the kind support of : The Prehistory & Evolution of Gin
 
100 A.D. (Or thereabouts) University of Alexandria Maria the Jewess
 
 
 
 
 
 
 
 
 
Paracelsus ( 1493 – 1541) “ Alcohol”= ethanol
1269, Holland Jacob van Maerlant Der Naturen Bloeme
 
"He who wants to be   rid of stomach pain Should use juniper  cooked in rainwater. He who has cramps Cook juniper in ...
1495, Arnhem/Apeldoorn (The Sloane Manuscripts) Folio 345, 51r – 51v “ Making Burned Wine ”
 
<ul>Making Burned Wine , 1495   <li>Lees-fermented wine </li></ul>
<ul>Making Burned Wine , 1495   <li>Lees-fermented wine
Cut with “ clean water or Hamburg beer ” </li></ul>
The Sloane Manuscripts <ul>Making Burned Wine , 1495   <li>Lees-distilled wine
Cut with “ clean water or Hamburg beer ”
The Botanicals!   Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li...
Grains of Paradise
Gorse bush
Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
The Sloane Manuscripts <ul>Making Burned Wine , 1495   <li>Lees-distilled wine
Cut with “ clean water or Hamburg beer ”
The Botanicals!   Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li...
Grains of Paradise
Gorse bush  Juniper!
Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
The Sloane Manuscripts <ul>Making Burned Wine , 1495   </ul><ul><li>Lees-distilled wine
Cut with “clean water or Hamburg beer”
The Botanicals!   Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li...
Grains of Paradise
Gorse bush  Juniper!
Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
1582, Holland
1582, Holland A Guide To Distilling,  Casper Jansz. Coolhaes.
1582, Holland A Guide To Distilling,  Casper Jansz. Coolhaes.  Korenbrandewijn...  “ in aroma and taste is almost the same...
1582, Holland A Guide To Distilling,  Casper Jansz. Coolhaes.  Korenbrandewijn...  “ in aroma and taste is almost the same...
Genever 101
Genever 101 <ul><li>Protected by EU 110/2008 </li></ul>
Genever 101 <ul><li>Protected by EU 110/2008
Must be made in Holland, Belgium, 2 west German provinces or 2 north French ones. </li></ul>
Genever 101 <ul><li>Protected by EU 110/2008
Must be made in Holland, Belgium, 2 west German provinces or 2 north French ones.
Must contain juniper, does  not  have to be discernible. </li></ul>
<ul><li>Jonge  (young): </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter
Oude  (old): </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter
Oude  (old): min. 35%, min. 15% maltwine,  max. 20g/sugar per liter </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter
Oude  (old): min. 35%, min. 15% maltwine,  max. 20g/sugar per liter
Korenwijn : </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter
Oude  (old): min. 35%, min. 15% maltwine,  max. 20g/sugar per liter
Korenwijn : min. 38%, min. 51% maltwine,  max. 20g/sugar per liter </li></ul>
<ul><li>Jonge  (young): min. 35%, max. 15% maltwine,    max. 10g/sugar per liter
Oude  (old): min. 35%, min. 15% maltwine,  max. 20g/sugar per liter
Korenwijn : min. 38%, min. 51% maltwine,  max. 20g/sugar per liter
No aging requirement, but if mentioned on label, min. 1 year in barrels of 700l or less </li></ul>
 
 
 
 
 
1585, Antwerp Holland Ass-Kicked By Spain
1585, Antwerp Holland Ass-Kicked By Spain
1623, London “ The Duke of Milan ” by  Philip Massinger
BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULL...
“ I Did Not Have Sex With That Woman”
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The Prehistory & Evolution of Gin

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First presented in a sell-out seminar (at 1000h in the freakin' morning! On a Saturday! During Tales 2010!), the culmination of years of the definitive research into the true history of juniper spirits, the change from medicinal tonics to recreational drinks, and how gin has evolved and spread around the world since that first fateful recreational recipe in 1495...

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  • Invented the still as we know it
  • Alambic from the Arabic “al-anibcq” (still), which derives from the Greek “ambix” (vase) translated into Latin by translation schools of Salerno and Toledo. Cooking pot (cucurbit) with a helmet (alambic) and receiving vessel (phial). Insufficiently cooled to condense the alcohol, so unsuited to ethanol production
  • Alambic from the Arabic “al-anibcq” (still), which derives from the Greek “ambix” (vase) translated into Latin by translation schools of Salerno and Toledo. Cooking pot (cucurbit) with a helmet (alambic) and receiving vessel (phial). Insufficiently cooled to condense the alcohol, so unsuited to ethanol production
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • Invented the still as we know it
  • The Prehistory & Evolution of Gin

    1. 1. Philip Duff Tales of the Cocktail, 24 July, 2010 with the kind support of : The Prehistory & Evolution of Gin
    2. 3. 100 A.D. (Or thereabouts) University of Alexandria Maria the Jewess
    3. 13. Paracelsus ( 1493 – 1541) “ Alcohol”= ethanol
    4. 14. 1269, Holland Jacob van Maerlant Der Naturen Bloeme
    5. 16. &quot;He who wants to be rid of stomach pain Should use juniper cooked in rainwater. He who has cramps Cook juniper in wine It's good against the pain&quot;
    6. 17. 1495, Arnhem/Apeldoorn (The Sloane Manuscripts) Folio 345, 51r – 51v “ Making Burned Wine ”
    7. 19. <ul>Making Burned Wine , 1495 <li>Lees-fermented wine </li></ul>
    8. 20. <ul>Making Burned Wine , 1495 <li>Lees-fermented wine
    9. 21. Cut with “ clean water or Hamburg beer ” </li></ul>
    10. 22. The Sloane Manuscripts <ul>Making Burned Wine , 1495 <li>Lees-distilled wine
    11. 23. Cut with “ clean water or Hamburg beer ”
    12. 24. The Botanicals! Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
    13. 25. Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Ginger
    14. 26. Grains of Paradise
    15. 27. Gorse bush
    16. 28. Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
    17. 29. The Sloane Manuscripts <ul>Making Burned Wine , 1495 <li>Lees-distilled wine
    18. 30. Cut with “ clean water or Hamburg beer ”
    19. 31. The Botanicals! Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
    20. 32. Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Ginger
    21. 33. Grains of Paradise
    22. 34. Gorse bush Juniper!
    23. 35. Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
    24. 36. The Sloane Manuscripts <ul>Making Burned Wine , 1495 </ul><ul><li>Lees-distilled wine
    25. 37. Cut with “clean water or Hamburg beer”
    26. 38. The Botanicals! Cardamom </li></ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Cinnamon
    27. 39. Cloves </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul><ul>Galanga </ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><ul><li>Ginger
    28. 40. Grains of Paradise
    29. 41. Gorse bush Juniper!
    30. 42. Nutmeg </li></ul></ul></ul></ul></ul></ul></ul></ul></ul></ul>
    31. 43. 1582, Holland
    32. 44. 1582, Holland A Guide To Distilling, Casper Jansz. Coolhaes.
    33. 45. 1582, Holland A Guide To Distilling, Casper Jansz. Coolhaes. Korenbrandewijn... “ in aroma and taste is almost the same as brandy-wine ” and is “ not only named brandywine but also drunk and paid for as brandywine ”
    34. 46. 1582, Holland A Guide To Distilling, Casper Jansz. Coolhaes. Korenbrandewijn... “ in aroma and taste is almost the same as brandy-wine ” and is “ not only named brandywine but also drunk and paid for as brandywine ”
    35. 47. Genever 101
    36. 48. Genever 101 <ul><li>Protected by EU 110/2008 </li></ul>
    37. 49. Genever 101 <ul><li>Protected by EU 110/2008
    38. 50. Must be made in Holland, Belgium, 2 west German provinces or 2 north French ones. </li></ul>
    39. 51. Genever 101 <ul><li>Protected by EU 110/2008
    40. 52. Must be made in Holland, Belgium, 2 west German provinces or 2 north French ones.
    41. 53. Must contain juniper, does not have to be discernible. </li></ul>
    42. 54. <ul><li>Jonge (young): </li></ul>
    43. 55. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter </li></ul>
    44. 56. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter
    45. 57. Oude (old): </li></ul>
    46. 58. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter
    47. 59. Oude (old): min. 35%, min. 15% maltwine, max. 20g/sugar per liter </li></ul>
    48. 60. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter
    49. 61. Oude (old): min. 35%, min. 15% maltwine, max. 20g/sugar per liter
    50. 62. Korenwijn : </li></ul>
    51. 63. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter
    52. 64. Oude (old): min. 35%, min. 15% maltwine, max. 20g/sugar per liter
    53. 65. Korenwijn : min. 38%, min. 51% maltwine, max. 20g/sugar per liter </li></ul>
    54. 66. <ul><li>Jonge (young): min. 35%, max. 15% maltwine, max. 10g/sugar per liter
    55. 67. Oude (old): min. 35%, min. 15% maltwine, max. 20g/sugar per liter
    56. 68. Korenwijn : min. 38%, min. 51% maltwine, max. 20g/sugar per liter
    57. 69. No aging requirement, but if mentioned on label, min. 1 year in barrels of 700l or less </li></ul>
    58. 75. 1585, Antwerp Holland Ass-Kicked By Spain
    59. 76. 1585, Antwerp Holland Ass-Kicked By Spain
    60. 77. 1623, London “ The Duke of Milan ” by Philip Massinger
    61. 78. BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!! BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!BULLSHIT WARNING!!!
    62. 79. “ I Did Not Have Sex With That Woman”
    63. 80. “ I Did Not Have Sex With That Woman”
    64. 81. The American Bartending School
    65. 82. The American Bartending School
    66. 83. “ I'm What You Call A Mixologist”
    67. 84. “ I'm What You Call A Mixologist”
    68. 85. Franciscus Sylvius de la Boe “ Dr. Sylvius” 1614: Born (Hanover) 1658: Professor (Leiden) iatrochemist
    69. 86. 1606: “ Distilled wine, genever water, fennel & anise water ” taxed in Amsterdam 1608: Sylvius born. 1623: Word “genever” In common use
    70. 87. 1689, England King William III (King Billy)
    71. 88. 1715 – 1751, England The Gin Craze
    72. 89. 1708, Menorca Mahon Gin
    73. 90. The Many Lives of Old Tom
    74. 91. 1820s – on England, Gin Palaces
    75. 92. 1769 – 1876 England, The Gin Dynasties
    76. 93. 1769 – 1876 England, The Gin Dynasties <ul><li>1769: Gordon's
    77. 94. 1793: Plymouth
    78. 95. 1830: Tanqueray
    79. 96. 1876: Beefeater </li></ul>
    80. 97. 1830, London Never Trust A Man Named...
    81. 98. Phylloxera 1860, Europe
    82. 99. 1920, USA Prohibition, yay!
    83. 100. 1950s: Gin Takes Over The World
    84. 101. 1950s: Gin Takes Over The World
    85. 102. 1960s: James Bloody Bond
    86. 103. 1988:
    87. 104. 1988: Bombay Sapphire
    88. 105. 1995, London The Atlantic Bar & Grill
    89. 106. New York The Rainbow Rooms
    90. 107. 1997, London & New York Cool Britannia
    91. 108. 2008: What is Gin?
    92. 109. 2008: What is Gin? 37.5% Alcohol and...
    93. 110. 2008: What is Gin? 37.5% Alcohol and... “ Gin”= Ethyl alcohol + flavouring, predominant juniper taste.
    94. 111. 2008: What is Gin? 37.5% Alcohol and... “ Gin”= Ethyl alcohol + flavouring, predominant juniper taste. “ Distilled gin” = Ethyl alcohol redistilled with juniper and/or flavourings.
    95. 112. 2008: What is Gin? 37.5% Alcohol and... “ Gin”= Ethyl alcohol + flavouring, predominant juniper taste. “ Distilled gin” = Ethyl alcohol redistilled with juniper and/or flavourings. “ London gin” = Ethyl alcohol redistilled with all natural botanicals present, no flavourings.
    96. 113. Thank you for your attention! The Prehistory & Evolution of Gin Philip Duff Tales of the Cocktail, 24 July 2010 [email_address] www.slideshare.net/philipduff

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