Gin

Gin is a strong alcoholic drink with a strength of at least 37.5%. It is made by distilling grain alcohol with the addition of vegetable spices, usually a juniper berry, coriander, angelica, orris, almonds and others, which give genie its characteristic taste. The taste of ordinary gin is very dry, and therefore gin is very rarely used in its pure form. It is necessary to distinguish from the gin of thorns, a sweet liqueur, traditionally made from turnip berries infused with gin. The most common type of gin commonly used for cocktails is “London dry gin”; This name does not refer to the brand, brand or country of origin, but to the distillation process. London dry gin is a strong alcoholic beverage, usually made in vertical stills and re-distilled after adding herbs to the alcohol base. In addition to juniper, usually add a little citrus: lemon peel or orange. Other herbal supplements can be used: anise, angelica root, orris root, cinnamon, coriander, and cassia bark.
Well-prepared gin has a very dry harmonious taste, sharp character, and a clear juniper flavor.
Other types of gin: genvever (Dutch or Belgian gin), Plymouth gin and Old Tom gin (it is stated that the preparation was carried out using the technologies of the 18th century and the final product is sweetened with sugar syrup (this is how businessmen tried to make low-quality alcohol and drinking water).
Contents
1 History
2 With what gin is usually mixed
3 Cocktails with gin
4 Famous brands of gin premium class
5 Other brands and varieties of gin
6 Literature
History
Jean was first made in the Netherlands in the 17th century - his invention was often attributed to the doctor Francis Silvius. From there, he came to England after the Dutchman became famous during the Glorious Revolution (1688-1689) English King. Gin of the Netherlands, known as "jenever", is significantly different from English gin; it is distilled with barley and sometimes aged in wooden barrels, becoming a bit like whiskey. Jenever is made in distillation cubes and usually has a lower strength and stronger taste than London gin.
William Hogarth. "Gin Street." 1751
Gene became very popular in England after the government organized the market for low-quality wheat, which was not suitable for brewing, allowed the production of unlicensed genie and simultaneously imposed heavy duties on imported alcoholic beverages. Thousands of gin-selling stores sprang up all over England. By 1740, gin production was six times the volume of beer production, and because of its cheapness, gin became extremely popular with the poor. Of the 15,000 drinking establishments in London, more than half were wine glasses where gin was sold. Beer has preserved its reputation as a healthy drink, since it was often safer to drink it than dirty water, and gin was scolded for various social and medical problems and because it could be one of the reasons why the growth of the population of London stopped. The reputation of these drinks is illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). The Gin Act of 1736 imposed high taxes on gin sellers, but led to street riots. Excessively high duties were first significantly reduced, and then, in 1742, they were completely abolished. The “Gene Act” of 1751 was more successful: he ordered manufacturers to sell their products only to licensed vendors and transferred the wine glasses to the jurisdiction of local magistrates. In the 18th century, gin was produced in ordinary distillery cubes and was somewhat sweeter than the famous London gin.
In 1832, the process of vertical distillation was invented, and later in the XIX century, London gin was created. So gin has become a more respected drink, often used mixed with quinine-based tonic. Tonic could counteract malaria, but it was necessary to hide the taste of quinine contained in it, and gin was an excellent tool for this. Many other gin-based cocktails were invented, including martinis. Gin in the form of a secretly produced moonshine was a common drink in stores that illegally traded spirits during prohibition in the United States because of the relative simplicity of the basic methods of its production. It remained the basis of many cocktails even after the repeal of Prohibition.
There are many types and producers of gin, the most famous of which are listed below. The National Gin Museum is located in Hasselt (Belgium).
Because gin is often used with tonic, syrups, juices, then its manufacturers began to reduce the strength of their drinks to 35%, and sometimes even up to 10%. This adversely affected the aromatic range. Therefore, in the 1960s, a European law was passed, which ruled that gin cannot have a fortress below 37.5%.
What is gin usually mixed with? Gin and tonic
Vermouth - in a martini dry cocktail
Vodka - in Vesper cocktail and Tonic - in gin and tonic
Soda - in Gin Rickey cocktail and Ginger ale with Orange juice and Lemon juice and Lime juice and Grapefruit juice Cranberry Mors
Gin Cocktails
Martini and Vesper by Tin Roof and Tom Collins by Maiden's Prayer by Greyhound by Salty Dog by Singapore Sling
Gimlet
Gin and Tonic
Pimm's N ° 1.
Todd's Frog and Apoica
Vodka and Bananzas
Jinanas
Gin and Sin
D gin stinger
Journalist
King's Bridge
Sidar
Famous brands of premium class gin
Beefeater Gin - manufactured since 1876
Bombay Sapphire - includes 10 herbal supplements (almond, lemon peel, licorice , juniper berries, iris root, forest logs, coriander, cassia, cubeb berries and paradise seeds)
Bottle of gin Bombay Sapphire
City of London Gin
Booth's
Finsbury - manufactured since 1740
Gordon's Gin - made from 1769
Greenall's - made from 1762
Hendrick's gin is a Scottish gin that has the aroma of cucumber and Bulgarian rose, in addition to them includes 11 more herbal supplements
Hendrick's Gin and Hendrix Tonic by Plymouth - manufactured since 1793 by Seagram's
Tanqueray by DH Krahn Gin
Blackwood's Superior Nordic Vintage Dry Gin
Other brands and varieties of gin
Sadko - Russia
Knyaginin Gin - Ukraine
Anchor Junipero Gin - produced in California by the Anchor Steam Brewery Company
Bafferts Gin - made in England by triple distillation with four herbal additives
Bellringer Gin - English gin with 47.2 ° strength - Bols Gin
Bombadier Military Gin
Boodles British Gin - 45.2 ° gin with Boomsma Jonge Geneon Gin
Burnett's Crown Select Gin
Caballito: Panama's finest ex port gin
Cadenhead's Old Raj Gin - a gin with a strength of 55 ° or 46 ° containing a small amount of saffron, which gives the drink a yellowish-greenish tint
Citadelle - made in France by distillation with fourteen vegetable additives
Cork Dry
Cascade Mountain Gin - made in Oregon, USA; used manually harvested juniper berries
Demrak Amsterdam - made by five-time distillation with seventeen herbal supplements
Dirty Olive - with an olive flavor
GIN DIPLOMAT - Russia, LIVIZ St. Petersburg.
Gilbey's London Dry Gin
Gordon's London Gin (By Appointment To Her Majesty Queen Elizabeth II Of Great Britain)
Hamptons Gin
Juniper Green Organic Gin - The First Gin Made In England Of All-Organic Ingredients With Four Herbal Supplements
Larios
Leyden Dry Gin
London Hill - Made in Scotland
Quintessential
Saare Gin - Made in Harju County, Estonia
Steinhä ger
South Gin - made in New Zealand by triple distillation using nine herbal supplements, two of which are local: tea tree berries and kava-kava leaves, which are considered medicinal plants by the local population of Maori
Swordsman
Van Gogh Gin
Vedrich Gin - 45 ° fortress is made in Minsk with a small amount of kvass wort
Whitley Neill Gin - gin with the addition of baobab and physalis fruits
Red Box Gin - 45 ° fortress is made in Russia
Literature
Photo on Wikimedia Commons?
Wiktionary has an article "gin"
Gin, juniper vodka // Encyclopedic Dictionary of Brockhaus and Efron: In 86 volumes (82 tons and 4 extras). - SPb., 1890-1907.
Ray Foley. Chapter 11. Gin // Cocktail Recipes for Dummies = Bartending For Dummies. - M .: Dialectics, 2007. - P. 416. - ISBN 0-7645-5051-9.
To improve this article is desirable ?:
Find and arrange in the form of footnotes references to authoritative sources confirming what has been written.
Having put down the footnotes, make more accurate references to the sources.
Alcoholic beverages
High-alcoholic (66–96%)
Absinthe • Alcohol • Pervach • Stroh • Strong (31–65%)
Awamori • Aquavit • Arak • Armagnac • Balsam • Bitter • Borovic • Brandy • Bumbo • Buch • Whiskey • Vodka • Grappa • Jean • Divin • Genevere • Zubrovka • Calvados • Cachasa • Kirsch p • Klekovacha • Cognac • Krambambula • Krupnik • Liqueur • Maotai • Mescal • Maraskin • Metaxa • Tincture • Orucho • Palinka • Pisco • Potin • Rakia • Cancer • Rum • Sambuca • Moonshine • Slivovitsa • Starka • Tequila • Tuchok • Uzo • Fernet • Chacha • Schnapps
Medium-alcoholic (9-30%)
Vermouth • Wine • Mulled wine • Glog • Grog • Campari • Kryushon • Liqueur • Honey • Mistel • Filling • Pacharan • Port • Punch • Retsina • Sake • Sangria • Shochu • Soju • Tuac • Sherry • Champagne
Low Alcohol (1.5—8%)
Alcopop • Berezovitsa • Buza • Braga • Kumis • Mead • Perry • Beer • Pulke • Sbiten • Cider • Tesguino • Toddy • Kombucha • Chicha


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