Gin was originally created for medicinal purposes in the 17th century by a Dutch chemist who redistilled juniper-flavored alcohol. It became popular in England where it was given the name "gin." Gin is produced by first distilling a neutral spirit from grains like corn or molasses, then infusing it with juniper berries and other botanicals. Traditional gin production involves distilling the botanicals together with the spirit, while some methods soak the botanicals in spirit. Gin does not require aging. There are several styles of gin including London dry, Dutch, and flavored varieties like sloe gin.

1. GIN
• Gin was created mainly for medical purpose. Credit for its
• Discovered by Dutch professor of chemistry Frenciscuc de
la boe (1614-1672) was associated with the recognition of
digestive properties of oil of juniper berries.
• Using a distillate from rye, he rectified or redistilled with
the flavor of juniper berries & perfected in medicine.
• It was used as kidney ailment. The medicine was just sold
under the name Geniovre, the French word for juniper.
• The English soldiers bought this drink very popular in
England. It was then known as Dutch carriage. Soon it was
given the name of gin.

2. PRODUCTION OF GIN
• The first step is to produce a neutral spirit,
usually done in a continuous still, either from
maize or molasses.
• The next stage is the infusion of the botanicals
into the neutral spirit.

3. PRODUCTION OF GIN
All gins contain junipers. The ingredients could
be:
–Coriander
–Angelica
–Cassia bark
–Orrice root
–Calmus root
–Orange or Lemon peel

4. Angelica Cassia Bark
JUNIPER BERRIES

5. METHOD OF FLAVOURING
Head Mix
The traditional system wherein the botanicals
is distilled with the spirit by enclosing the
botanicals in a head ( mesh ) in the neck of
the still. Eg Beefeater’s

6. Cold Mix
The botanicals ( 2 kg for 100 liters of spirit) is
soaked in the spirit, and then distilled in a pot
still to give a strong flavour. Later diluted with
unflavoured neutral spirit until the correct
proportions of alcohol & ingredients is
achieved.

7. AGEING
Gin , being a rectified spirit does not require
to be aged / matured in wood either legally or
technically.

8. TYPES OF GIN
1. BRITISH OR LONDON DRY GIN-In England gin
mash contains less corn & more barley,bcoz
English distillers feel that this produces a spirit
of extra ordinary smoothness. These gins are
distilled at a high proof, then redistilled in the
presence of juniper berries. These gins are
ideal for drinking straight, in martinis or mixed
in cocktails. (patent distilled)

10. 2. AMERICAN DRY GIN- American gins are
usually produced by one of two methods,
distilling or compounding. Use in mixed
drinks.
3. PLYMOUTH GIN – It is unsweetened and more
pungent than london dry. It is traditional gin
of the british navy. Used in preparation of
pink gin
4. SLOE GIN – gin flavoured with sloes, may be
sweetened.(it’s a type of plum)

11. 5.DUTCH GIN/ HOLLAND GIN/ GENEVER GIN OR
SCHANDINAVIAN GIN -production method is different.
The Dutch usually begin with a grain mash of equal parts
of barley malt , Corn & rye, distilled in a pot still at
around 100 proof.
The initial distillation is known as malt wine, is then
redistilled in the presence of juniper berries in another
pot still at a low proof, which carries congeners &
produces Dutch gin’s full bodied character.
Dutch gins are usually heavy , with very complex, malty
aromas & flavors. They have a pungent, full taste of
juniper berries.

12. Alcoholic wash (fermented cereals)
Pot disitlled
Pot distilled with the addition of juniper berries
and other aromatics
Store in glass lined container
Bottled

13. FLAVOURED GIN
• Pimms No 1 - Gin, compounded with herbs &
essences. Recipe largely a secret.
• Old Tom - Gin sweetened with sugar syrup (
between 2 - 6 %)
• Sloe Gin - flavoured with Sloe berries.
Other flavourings
• Lemon
• Orange
• Blackcurrants.

14. BRAND NAMES
• Gordon’s Bols
• Gilbey’s Locomotief
• Beefeaters Bokma
• Tanqueray Geens
• Nicholson Claeryn
• Booth’s Citroen
• White Satin Hoppe
• House of Lords Bombay Sapphire
• Boodles