Elixir Edit - Building The Home Bar: Gin
Sarah Mason
Gin, a clear spirit, has a distinctive flavor profile deriving from the infusion of juniper berries. This sets it apart from vodka, its neutral counterpart. Gin and vodka actually share the same base, a clean liquor made from fermented grains, potatoes, or grapes. To officially be considered as gin, the base must be infused with juniper. Other botanicals, in addition to the juniper berries, are typically added to the base alcohol before or during distillation. This allows for various gin brands to craft their own unique product while maintaining that signature piney taste. Look no further to learn more about the history of gin, the distillation process, and the best bottle for you and your price range.
History
Juniper berries had been used for their medicinal properties long before the invention of gin. It is rumored that Benedictine monks used alcoholic tonics infused with juniper berries as a cure-all, and similarly, plague doctors were known to place juniper berries inside their beaked masks during the Middle Ages. Gin was first introduced in the 17th century by Dutch alchemists. Interestingly, English soldiers aiding the Dutch in the Eighty Years’ War observed their peers drinking “jenever”, which was the name for what we now know as Dutch gin. This new found affinity for Dutch gin led to mass distribution of the spirit across England. Because of the Thirty Years’ War, the English outlawed the importation of French brandy, and drinking it was deemed unpatriotic. This led to a boom in gin consumption and, at the dawn of the 18th century, the “gin craze” began. The “gin craze” references a period where Londoners were buying and drinking so much gin that violence and chaos overtook the streets. “Gin Lane”, a painting by William Hogarth, depicts this scene and an accompanying text: “Gin, cursed Fiend, with Fury fraught, Makes human Race a Prey. It enters by a deadly Draught. And steal our Life away. Virtue and Truth, driv'n to Despair. Its Rage compels to fly, But cherishes with hellish Care. Theft, Murder, Perjury. Damned Cup! that on the Vitals preys. That liquid Fire contains, Which Madness to the heart conveys, And rolls it thro' the Veins.” Hogarth also features The Drunken Mother, which is associated with Judith Dufour. In the painting, The Drunken Mother is seen neglecting her child while he falls to his death. The true story of The Drunken Mother is that of Judith Dufour, who strangled her son to death and sold his clothes for money in order to buy more gin. Dufour was hanged for the murder of her son and the public was left traumatized by the event. This led to a series of legislation and taxation to combat the gin craze, including the Gin Act, which allowed for the sale of gin to be controlled.
Distillation Process
There are three distilling methods used to infuse juniper berries and other botanicals into gin. The first technique uses a pot still and is similar to how tea is made. The berries and botanicals steep in the base alcohol for up to 48 hours. If the distiller wants a deeper flavor, the steeping process generally takes longer, where a cleaner flavor would only require a few hours. The second method uses a Carter-Head still, where botanicals hang in a suspended basket over the fixed still. This still was invented by John Carter, an apprentice of Aeneas Coffey, who invented the Coffey still. This infusion process begins with heating the base liquid, which allows the vapor to rise and heat the botanicals which releases their essential oils and flavor back down into the stationary still. The third method is known as the vacuum distillation or cold distillation. This method requires a vacuum to allow the ethanol to boil at a lower temperature. The botanicals remain at room temperature which, according to some distillers, allows for a richer flavor. Most gins are made with the steeping method, but London Dry style gins are typically made with the vacuum method.
Types Of Gin
There are several variations of gin, but London Dry remains the most popular and most common. The juniper berry flavor is the most dominant in these bottles, with the distillation process focused producing a clean, final product. London Dry gins do not contain sweeteners or additives, giving it that clear, juniper-forward flavor. New Western gins, or New American gins, are made with a focus on unique flavoring and inventive botanicals. Depending on the distiller, New Western gins might have more floral or even spicy notes. The piney taste often takes a back seat with these bottles while other botanicals shine through. This contemporary gin style may use a wide range of distillation processes and various additives to achieve a bold product. This style came to life during the Prohibition era as bootleggers would flavor base liquors with various additives to mimic the taste of gin. Old Tom gin is a sweeter variation, usually flavored with licorice or honey, yet with different levels of added sugar depending on the distiller.
Bottles To Build The Home Bar
Gin bottles vary significantly, so follow our recommendations for the highest quality gin at three different price points.
Bombay Dry Gin (750 mL, $29.99)
This classic London Dry gin uses eight botanicals and vapor infusion, which gives it a much more rounded and complex taste than other bottles. It has dominant notes of juniper and citrus, with lemon and orris root adding depth. The recipe, which includes almond, licorice, coriander, lemon, cassia, angelica, orris root and juniper, mirrors that of the original recipe from 1761. We recommend a classic gin gimlet or a martini to let the eight botanicals stand out.
Empress 1908 Indigo Gin (750 mL, $39.99)
This bottle gets its unique dark purple hue from butterfly pea blossom, one of eight botanicals used for this bold flavor. Since the gin doesn’t contain any additives, the indigo color fades over time. This makes it a beautiful mixer in cocktails, allowing for a colorful final product. According to the Empress website, this bottle also contains black tea, which is the signature tea of the Empress Hotel. Distilled in small batch copper-pot stills in Sidney, British Columbia, this young distillery has earned significant recognition in just ten years. This stunning color deserves a playful drink– we recommended a gin-based spritz or a cocktail with muddled mint, basil, and cucumber.
Nolet’s Reserve Gin (750 mL, $639.99)
Nolet’s Reserve is annually released, with a limited number of bottles being made each year. This bottle is beyond special. This distillery has been making spirits, including gin, since 1691. Each bottle is signed by the distillery owner, that currently being Carolus Nolet, Sr. The company has Dutch origins, and each recipe pays homage to the family’s heritage. The gin itself includes an interesting addition of spicy saffron, which compliments the herbal front-end notes. According to Carolus Nolet, Sr. himself, this gin is best enjoyed neat or on the rocks.
