SmokeGood DrinkGood Magazine

Gin

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Featured – Adnams Copper House Distilled Gin

Gin – London Dry – 40%
GinA creamy, sweetly-spiced satisfying gin that is inviting and engaging. It’s ample, bold and complex with well-balanced notes of cardamom, nutmeg and bark. A beautifully crafted example.

Other Outstanding Gin

  • No. 3 London Dry Gin
  • Beefeater Burrough’s Reserve
  • Gibson’s London Dry Gin
  • Bathtub Gin
  • Oliver Cromwell London Dry Gin
  • Broker’s London Dry Gin
  • The Sting Small Batch London Dry Gin
  • The Botanical’s Premim London Dry Gin
  • Plymouth Gin
  • Beefeater London Dry Gin
  • Macaronesian Gin
  • Gin 1&9 London Dry Gin
  • Edeldestillerie Farthofer Organic Premium Gin
  • Berkely Square London Gin
  • Blackfriars London Dry Gin
  • Consulate Premium London Dry Gin
  • Old Buck Dry Gin
  • London Hill Dry Gin
  • Juniper Green Orgnic London Dry Gin
  • Renaissance TEN London Gin
  • Martin Millers’ Gin
  • Pitman London Gin Super Premium
  • Bedrock Gin
  • Dodd’s Gin

Source: IWSC

Gin Defined

Gin is a spirit which derives its predominant flavor from juniper berries. From its earliest beginnings in the Middle Ages, gin has evolved over the course of a millennium from a herbal medicine to an object of commerce in the spirits industry. Today, the gin category is one of the most popular and widely distributed range of spirits, and is represented by products of various origins, styles, and flavor profiles that all revolve around juniper as a common ingredient.

  • Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley and or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Kornwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class.
  • Column distilled gin evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a re-fluxing still such as a column still. The ferment able base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then re-distilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a ‘gin basket’ positioned within the head of the still, which allows the hot alcoholic vapors to extract flavoring components from the botanical charge.[4] This method yields a gin lighter in flavor than the older pot still method, and results in either a Distilled gin or London dry gin, depending largely upon how the spirit is finished.
  • Compound gin is made by simply flavoring neutral spirits with essences and/or other ‘natural flavorings’ without re-distillation, and is not as highly regarded as distilled gin. Popular botanicals and/or flavoring agents for gin often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubed, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark, and/or others.