hotel management

1. GIN

2.  Gin is a white spirit flavored with juniper
berries and botanicals( an assortment
of herbs and spices ).
 Its name is shortened version of “Genever” the
Dutch word of Juniper.
Juniper Berries

3. Gin is made primarily from a mixture of malted
barley, wheat, corn and rye. It is an un-aged
spirit.
The botanicals which are used to flavour gin are
anise, coriander, cassia bark, cinnamon stick,
orange peel etc.

4. Gin is distilled in
column still.
The resulting spirit
is high-proof, light-
bodied, and clear
with a minimal
amount of flavor.

5. Gin: Methods of Production
3. Percolation: In this method alcohol vapor wafts through a
chamber in which the dried juniper berries and botanicals are
suspended. The vapor gently extracts aromatic and flavoring oils
and compounds from the berries and spices as it travels through
the chamber.
1. Mixing: Mixing the spirit base with juniper and botanical extracts.
2. Steeping: Most of the gin available in the market is produced by
this method wherein juniper berries and botanicals are steeped in
the spirit and then redistilled.

6. Classification of Gin
1. London Dry Gin
2.Plymouth Gin
3.Old Tom Gin
4. Genever Gin

7. Famous Brands of Gin
Beefeater
Bombay Sapphire
Monkey 47
Gordon’s Gin
Hendricks
Tanqueray
Bol’s
Plymouth

8. Gin based cocktails
 Gin forms a very trendy base for
cocktails like Martini, Collins, Gibsons,
Pink Lady and Gimlet.
 Gin is popularly served with tonic water
and a slice of lime.