Page 17 - Issues131-133

Gin (aka. Mother’s Ruin)

The gin craze is still with us so in this article I will try and explain the differences
between the various gin styles.

It is not clear when Genever came into existence but there is reference to it in the
thirteenth century. The term Dutch courage came about in 1585 when Dutch and
English soldiers combined to fight the Spanish and drank Genever to bolster their
nerves. The English shortened the name Genever to Gen and finally Gin.

Genever is not the same as gin. The base spirit for Genever is made from grain such
as rye, corn or malted barley. The base spirit for gin can be made from anything.
Strangely enough the Philippines is the world’s largest gin market. They transact
40% of the world sales.

EU regulations state the minimum alcohol level for gin is 37.5%. Traditionally gin has
four main botanicals i.e. juniper 60%, coriander seeds about 30% and citrus peel and
angelica making up the balance.

Of the commercial gin styles, London Dry
Gin is reckoned to be the best. The
botanicals are added to the base spirit in
the still and boiled. The steam is
condensed and collected at a very high
proof. After this all that can be added is
water to lower the strength and maybe a
little sugar. London Dry Gin can be made
anywhere as London refers to the style
rather than the city. Top examples
include Bombay Sapphire, Tanqueray and
Gordon’s Original Special Dry.

Distilled gin is made the same way as
London Dry except the botanicals can be
added at any time. Pink gin is really a
cocktail. Traditionally it is gin with Angostura
Bitters added. Some of the modern pink gins
are flavoured with strawberries or red
currants.

Plymouth Gin has been around since at
least 1793. It is slightly stronger and sweeter
than the average gin. It is the gin of choice in

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