Gin

In the 11th century, monks from Italy brewed wicked spirits, whose harshness of flavor was somewhat hidden by using juniper berries. In the centuries that followed, when the Black Death plagued Europe, this drink, which would later evolve into gin and gin, was used as medicine. It will not have had much healing effect on the disease, but the alcohol did have a somewhat narcotic effect.

In the Middle Ages, a drink very similar to genever was produced in the Netherlands. Professor Franciscus de Le Boë Sylvius made a spirit around 1650, and he called it genievre or genova. This means “juniper,” or juniper berry. This quickly became genever or gin in the vernacular. Gin is derived from gin. Distillates containing herbs such as anise, coriander and caraway were initially intended as medicine, but were soon consumed for pleasure.

In Great Britain, this was further developed into its own British product; the gin. The English army of William of Orange (then ruler of the Netherlands) came into contact with gin in the 17th century, in the midst of the 80-year war against the Spaniards, during which they could use a pick-me-up. The soothing and heart-strengthening glass before battle was given the pet name “Dutch Courage”; Dutch Heroism. The throne of England was conquered by William of Orange in 1688. He directed increased production of alcoholic beverages and from then on gin was allowed to be made without a license. The tax to import liquor went up tremendously and, as a result, a gigantic production of a very poor quality gin emerged; cheaply produced, made from inferior quality raw materials and with lots of juniper and sugar for better taste. Gin was affordable for every purse. People lost control completely, and by 1720 production equaled half a gallon of gin per Londoner; counting the young and elderly. By 1740, half of all drinking establishments in London consisted of “gin shops. Gin meant social and medical problems and unrest.

Around 1750, the English government got the abuse of gin under control through The Sale of Spirit Act 1750, also known as the Gin Act 1750. Only the large distilleries were licensed to distill alone. This improved the quality. Slowly the less sweet variety was developed, and with the invention of the new equipment-the Coffey Still (also called Continious or Patent Still ), drinks of better quality were produced. In this way, the dry (unsweetened) style gins we now know as London Dry Gin were created. The oversweet Old Tom gin with its strong juniper flavor lost out in this process. The excessive sweetness served to hide the harsh taste of grain distillate. Gin grew from a peasant beverage to a respectable middle-class beverage.

In the late 19th century, gin beat gin worldwide, mainly because Americans preferred gin to gin. Americans are the world’s first cocktail drinkers. Gin is easily mixable and, before vodka, was the most mixable bare spirit for cocktails. As the popularity of vodka increased in the 20th century, the use of gin declined. Starting in the 1980s, however, gin slowly regained popularity among cocktail drinkers. As of 2000, gin is once again wildly popular and the selection is greater than ever.

Where is Gin made?

Gin does not come from a particular geographical area. The first gins came from London; today, gin is produced all over the world. Spain, for example, is big into gin production, but gin is also produced in the United States, Scotland, Scandinavia and even the Netherlands.

Infusing gin

Infusing gin creates new flavors and textures. An infusion is the infusion of flavorings into liquids or solids. Perhaps the best known infusion is infusing tea leaves in hot water. So this is also possible with gin. During infusion, flavorings are added to the distillate. The variety of infusions is endless, any flavor desired can be added to liquid or solid. Herbs and spices are often added to an infusion to create a particular flavor. The flavor of a component changes when herbs and spices are added, especially when done with infusion. When the aroma molecules are exposed to other ingredients, air and heat, a series of chemical reactions begin. The original fragrance chemicals are converted into other substances, increasing the complexity of the infusion.

Ultra Premium Gin

Ultra Premium Gin is a purer gin than the 4 other types. Ultra Premium gin has been distilled multiple times, making it purer than other types of gin.