Oh glorious gin. One of my least favorite spirits as a young adult to drink and to use in cocktails only because of the strong distinctive “pine tree” aroma which I like to call the Christmas spirit, and because back then it was the old folks drink usually gin and tonic. Now it’s one of my favorite liquors to drink and to use in making cocktails. No longer your Grandma’s gin and tonic, gin has become in vogue and in demand as most mixologists and bartenders alike love the subtle complexity it brings forth and the personification of class it portrays which is ironic since the origins of gin was really for the poor common folk to drink and was distilled and consumed in the back alleys and bathtubs. The drink of choice for the very poor dating back to the 18th century and boy did they drink a lot of it.
Pro tip: Bartender is to Mixologist as Cook is to Chef.
The definition of gin according to the dictionary is that of a neutral grain spirit re-distilled with botanicals, with a predominant juniper (“pine tree”) flavor. The only thing all gins must have in common is the juniper berry, other than that, there’s no prescribed ratio, there’s no amount of juniper that is required by law, the definition merely states predominant flavor of juniper. Other common gin botanicals include coriander, citrus peels, angelica root and seed, licorice, orris root, bitter almonds, nutmeg, cinnamon, and anise just to name a few.
The four main styles of gin:
London Dry Gin
The one that is most familiar as “gin” and most widely available is a style called London Dry Gin. Curiously, a London Dry does not have to be made in London, instead it’s defined by getting its juniper flavor from neutral grain spirits re-distilled with botanicals, with nothing added after the re-distillation process. Some cocktail historians and purveyors of urban cocktail legend say that the origin of the expression “dry martini” doesn’t come from the amount or lack of vermouth added to the cocktail, but rather from the shortening of the request for a “London Dry Martini.”
Dutch Genever
Another style of gin, and according to history the first or original style, is the Dutch Genever. Rather than starting with a neutral grain spirit, a genever starts with malted grain mash, more like whiskey. The process lends itself to barrel aging, whereas making English gins is a quick process, sometimes taking no longer than a day. The soft yellow spirit has been making a comeback lately and is attributed to the Dutch courage, also known as potvaliance, which refers to courage gained from the intoxication with alcohol.
Old Tom
Old Tom gin is yet another style that has fallen out of flavor, and production, until recently. Old Toms are characterized by sugar in the re-distillation process that makes them sweeter than London Dry.
Compound Gin
The last style of gin, compound gin, was probably the most prevalent in the early days of gin production, when it was the beverage of choice for the working classes and the out of work unemployed. Compound gin derives its flavor from essences that are added to neutral grain spirits, with no re-distillation. One of those “essences” in the cheapest swill was turpentine. But even this style of gin is having a modern day renaissance of sorts. Hendricks gin is a type of compound gin, the signature cucumber and rose petal essences are too delicate for re-distillation process and are added after the other more traditional botanicals are re-distilled with neutral spirits.
One of the most intriguing and compelling historical events involving gin was the Gin Craze. The Gin Craze was a period in the first half of the 18th century when the consumption of gin increased rapidly in Great Britain, especially in London. The distillers have found out a way to hit the palate of the poor, by their new fashioned compound waters called Geneva, so that the common people seem not to value the French brandy as usual, and even not to desire it. Many people over consumed and the city had an epidemic of extreme drunkenness; this provoked moral outrage and a legislative backlash that some compare to the modern drug wars.
Fun fact: Gin & Tonics began in India. During the 19th century, Brits began to move to India after the Sepoy Rebellion of 1857 and subsequently, the popularity of Gin & Tonics spiked. In efforts to avoid malaria, the demand for “Indian Tonic Water” grew. Gin was added to the tonic water to soothe the bitter taste.
Fun fact: The Gimlet was born to stop scurvy. In the old days, sailing the open seas was not just for relaxing vacations. The threat of death by disease was prominent. The Royal Navy mixed gin with lime juice to prevent scurvy, the lack of vitamin C. This drink would soon be known as the Gimlet.
Fun fact: While genever was referred to as “Dutch Courage,” gin sported a darker nickname, “Mother’s Ruin.” The reasoning behind the moniker varies, with claims that, being inexpensive, gin was the spirit of choice in whorehouses and also induced abortions.
Fun fact: The gin diehards are not who you think they are, if you thought the British drank the most gin, think again. Reportedly taking up around 43 percent of the global gin market, the Philippines guzzle up the most of this clear spirit. There’s even a Tagalog word for a gin drinking session, Ginuman.
World Gin Day is a global celebration of all things gin on the second Saturday in June.
April 9th is National Gin & Tonic Day in the United States.
Comments