Modern Gin Has Unique Taste, Distinct Aromas Due To Different Proportions of Essential Ingredients

 

Modern-day gin sages trace their origins back to the early sixteenth century in what today call the Netherlands. Initially, the popular dry juniper berry drink was derived from distilled alcohol rather than grain alcohol. Mid-aged and aged drinkers enjoyed stronger-tasting drinks. This changed when gin was created in the seventeenth century during the Regency Period when English distillers began using wheat instead of juniper berries.

Not only does modern gin have a unique taste, it also has distinct aromas and tastes due to the different proportions of the essential ingredients. Gin is distilled from the spirit (or ethanol) and flowers of the juniper berries. The dried flowers contain the ethanol and glycerin resulting in the finished alcohol or ethanol. Distillation removes the glycerin which leaves the end product, Gin.

Distilled gin must undergo a process called vapor infusion method. In this process, gin is placed in a still body, and distilled water is added slowly through copper tubes to evaporate into the still. During the vapor infusion method, gin is steeped with an equal measure of distilled water and is then added to another vessel containing another amount of distilled water. Gin is added to this second vessel, and the process continues until no further distilled water is added. This dilution ensures that no botanicals are left behind.

After the infusion is complete, a new container is used and gin is transferred to it. This dilution assures that no botanicals or flavoring molecules are left over. A fining instrument, such as a silver spoon, is used to further agitation and atomization of the gin resulting in a finicky product. Because of this fining method, it takes much longer to distilled gin to achieve the flavor desired. Because of this time factor, many distillers that use this method for making Gin have a long waiting period before their Gin is ready for sale.