What you really need to know about Gin:
Have you ever been to a deluxe bar, which takes its cocktails seriously, and opened up the drinks menu, only to be overwhelmed with the list of Gins, vodkas etc? Well, Danearys is here to help you. As much as I can that is. This is a guide to that most sophisticated, wonderfully complex of spirits; Gin.
What is Gin?
Gin is a clear grain spirit enhanced by the fragrant juniper berry, which in Dutch is genever. Essentially you could say that it’s juniper-flavored vodka, but it’s a tad more sophisticated than that. Pervious myths whispered that Gin is made in bathtubs, on the contrary mes Amies. Gin is blended in copper-pot stills where the spirit is boiled. The botanicals-any herbs, spices and fruits that you can imagine (including nutmeg, orris, angelica root and orange peel) are added directly to the bubbling elixir. This is the most common way of infusing gin with its various flavors. However, in a few choice distilleries, these botanicals are suspended over the copper pots in copper baskets and vapor-extracted. This gives the gin a more delicate taste.
What makes a Quality Gin?
The best gins come from distillers who make their base spirit on-site, or get it from small artisans that micro manage the procedure. Smart distillers then blend the freshest botanicals with curatorial discretion. What you want is a gin that has balance, complexity and smells more like a garden than aftershave. Good gins have a good smell. In order to reveal these it’s a pretty good idea to add a few drops of water to the gin, treating it like a scotch. Just like wine, you should be able to pick out the different parts, the norm being between a citrus, sweet and tangy scent. Always avoid gins that have long lists of ingredients, as there should never be too many botanicals. Gin should always have one or two signature taste characteristics rather than a jumble of ingredients. If you can’t tell what the hell the different ones are, it’s probably not a premium gin. Avoid gins that aren’t labeled “distilled”. This means that they’re compounded mixture of tanker-truck booze, lab manufactured flavors, and will light your lungs on fire! Believe me, it’s kinda painful and sickening.
The history of Gin:
Many people argue about the origins of Gin. As I understand it, the contention is between Italy and Holland. Italy claims that it had created the drink at the Salerno Medical School, which it had used in various celebrations. Holland claims that Franciscus Sylvius, a Dutch doctor in Leyden, created the infusion of juniper berries and distilled grain produce as a remedy for weak kidneys and stomach disorders. Either way, all sources agree that the drink was most common in Holland.
During the 30 years war, English troops fighting in the lowlands were given “Dutch courage”, and took the concoction back to England for mass production. The distillation process was fairly easy to recreate in England and various laws actively encouraged the home distillation of spirits. This mass production lowered the price of Gin and soon became a firm favorite with the poor, as it was cheaper than beer and ale, and had a warming quality. The influx of gin in the market suppressed the production of good gin, but the quantity consumed continued to rise. Suddenly the abuse of alcohol became a major social problem, leading to such terms as “down gin lane”; a description for areas that were scenes of idleness, vice, misery and death.
The problem was tackled in 1736 by passing the Gin Act, making gin prohibitively expensive. Previously a license to retail gin cost £3 ($258.87 today), to £50 ($4314.50 today). Over time the cost lowered, but only marginally. Gin became more expensive to distill, increasing quality and social rank by making it a commodity that only the rich could afford. It continued to rise as technological improvements allowed for beer and ale to become cheaper, and refined a drier gin. In the late 1800s, gin became a popular favorite in gentlemen’s clubs, where it was added to various cocktails (such as “Pink Gins”), leading to the habit of mixing gin with unpleasant tasting liquids[1]. Thus leading to today’s view of Gin.
So how do you drink it, and top choices?
Sure there’s tonic (a personal favorite), but there are other ways to enjoy your gin if you don’t enjoy the taste of quinine. Consider not mixing your gin at all. If it’s a good gin, it won’t make you feel like your liking a car battery. Make a martini but skip the vermouth, which personally doesn’t appeal to me anyway. Why mix gin with flavored wine? Gin is the Rolls-Royce of cocktail spirits, so it advocates drinking it slow and straight, or strained after some easy shaking over ice. Why shake? The shaking introduces oxygen to the drink which enhances the botanical ingredients making them much easier to recognize and to pop out. You can also add little garnishes to the drink which will melt in with the juniper; cucumber is an interesting choice, and I’ve seen several add in a couple of pearl onions.
But, Gin doesn’t follow any strict recipes-it requires juniper…that’s about it- so distillers can get creative with their blends and create specific tastes. Premium distillers make mixes that make sense, and have some uncommon but complimenting ingredients. Remember that what makes the gin a beautiful drink is the fact that they are blended with skill and intention, revealing a thoughtfulness, and complexity you won’t find in other spirits.
Suggestions:
Now these are just suggestions, I’m not saying these are the best. I’m just offering them up as ones that would make a good start for people looking for a variety of tastes. There is absolutely nothing wrong with other brands, so go ahead…raise your glass…take a sip! Gin and Tonic for me
[1] Enter the “Gin and Tonic”. Previously called “Indian tonic water”, gin was added to tonic water to disguise the taste of the quinine necessary to fight malaria in the tropics, during the campaigns of the East India Company
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