This document discusses the history and production of gin. It begins by explaining that gin is a neutral spirit flavored with juniper berries and other botanicals. The document then discusses the origins of gin in Holland in the late 16th century and its growing popularity in England in the 18th century. Various styles of gin are also outlined, including London Dry, Plymouth, Old Tom, Genever, and new Western dry gins. Distillation methods of pot and column distillation are also covered.

2. • Gin is a neutral spirit flavored by juniper and other botanicals.
• This neutral spirit was traditionally made from grain, or for cheaper brands.
• brought many other raw materials to the fore including: potatoes, apples and
grapes.
• Color can be added and natural or nature identical flavors may be added after
the distillation process.

3.  The word Gin derives from an English shortening
of Genever meaning Juniper in Dutch . In the late
1580s a juniper-flavored spirit was found in
Holland by British troops who were fighting
against the Spanish in the DutchWar of
Independence.When high trading barriers were
set for spirits such as Brandy the government
encouraged the production of grain spirits such
as Gin as a consequence over 25% of households
in London were producing Gin leading to its
popularity.

4. “Juniper had been used since the 13th Century”
The origins of gin as we know it date back to 16th century
Holland where juniper and grain spirit were combined to
produce Genever, with the first commercial brand Bols being
produced in 1575.
A Protestant alliance between England and the Netherlands
was formed against Catholic France which restricted the supply
of Brandy, increasing the demand for home produced spirits.
To fullfil this demand, the Distilling Act of 1690 was passed to
encourage the distillation of spirits; this in turn had the effect of
lowering prices.
At the same time, tax on beer rose dramatically, resulting in
only a small difference in price between the two, which
encouraged many to try juniper spirit for the first time. Gin
became a colloquialism for Genever.

6. London Dry
Despite the name, London Dry Gin can
be produced anywhere in the world. It is
very dry, light-bodied and pungent and
represents what most people think of
when they think about gin.
London gin may not contain added
sweetening exceeding 0.1 grams 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".
Beefeater 24
Beefeater
Hereford Gin
Fifty Pound Gin
Gordons Gin

7. Plymouth
Gin
 Plymouth Gin can only be produced
in Plymouth, England.
 This Gin is relatively full bodied; it is
always clear, slightly fruity and very
aromatic.
 Plymouth Gin must be made from
only 100% wheat based neutral spirits
which contains no bitter botanicals,
and is softer, earthier and contains
slightly less Juniper than other Gins.
 Slightly less dry than a London Dry
Gin
Plymouth Gin
Plymouth Gin
Navy Strength

8. NewWestern
Dry Gin
 An umbrella term for a new wave
of gins which is alternatively
called New American or
International Style. Commonly,
these gins have low levels of
juniper and a wider, more unusual
range of botanicals; many are
made by small distillers who each
try to add their own unique stamp
to the gin.
Half Hitch
Chase Gin
Death’s Door
Hoxton
Brooklyn

9. OldTom
 A sweet style gin very popular in the
18th and 19th centuries; in flavor
profile
 It sits between Genever and London
Dry. It is seeing a resurgence in
popularity due to the accelerating
craft cocktail movement.
 OldTom Gins were made with the
addition of sweeteners to hide
impurities imparted through
previously poor distillation practices
The Dorchester
OldTom Gin
Hayman’s
Brothers
Sound Spirits
Poetic Licence

10. Genever
 Traditional of the Netherlands;
Genever, or Holland gin, is the
original juniper spirit and forerunner
of today’s gin. Made from a malt
grain base resulting in some whisky
characteristics. Available in two styles
“jonge” [young] and “oude” [old]
which relates to the production
method as opposed to the age. Jonge
Genever has much in common with a
London Dry Gin, though often
sweeter it can be used in the same
way.
Geneva Gin
Diep 9YoungGrain
Few American
Aviation
Ketel 1

11. The perfect
garnish
 The best flavours apparently come from the
zest and the whole fruit may take the bubbles
of your tonic away!! Lemon zest and lime zest
tend to be the most popular fruits with gin but
depending on the botanicals, strawberries to
basil may be a more appropriate garnish!!A
sprinkle of juniper berries too, especially in
London Dry Gins, is a nice twist!

12. JustThe
Tonic
 The obvious accompaniment to any gin is of
course its longtime companion tonic water
 Tonic water is a carbonated soft drink in which
quinine is dissolved
 Tonic is also made with other botanical
ingredients. These can be either natural or
artificial, depending on the quality of the tonic.

13.  Pot distilled gin
 Column distilled gin

14.  represents the earliest style of gin, and is
traditionally produced by pot distilling a
fermented grain mash (malt wine)
from barley or other grains, then redistilling it
with flavoring botanicals to extract the
aromatic compounds.
 The fermentation of grain mash produces a
neutral alcohol that is predominately tasteless
except for the iconic ethyl alcohol taste.

15.  Neutral spirits from a fermented mash or wash
using a refluxing still such as a column still.
 The fermentable base for this spirit may be
derived from grain, sugar
beets, grapes, potatoes, sugar cane, plain sugar,
or any other material of agricultural origin.
 The highly concentrated spirit is then redistilled
with juniper berries and other botanicals in a pot
still.