Moët Hennessy USA: Gin production

The origins of gin stretch back to the creation in the mid 13th C of an aqua vitae flavored with juniper by Arnold of Villenova, although the invention of gin is credited to Franciscus de la Boe. Rotterdam was a natural center for gin production since it was a center for spice trade (Dutch East India Company), and the ingredients for use in gin were readily available.

Gin comes from the Dutch word genever (from the word for juniper), although it was adopted by the English when they fought together against Spain. The popularity of “Dutch courage” (the name for gin in the UK) was spurred by government incentives introduced to reduce the reliance on French brandy. Eventually this new drink was referred to as corn brandy. Gin became wildly popular in the 1700s, and at one point the death rate in England attributable to gin was higher than birth rate for 60 years. This period has been compared to the crack epidemics of recent years.

Types of gin
Genever is the precursor of modern gin: pot-stilled from malt in the Netherlands and Flanders. Today this is a geographically protected indication. It is similar in style to corn wine, which is distilled from rye with a bit of barley, and juniper added in 2nd distillation pot stilled. In the colonial U.S., the gin sling and the gin cocktail were both very popular, and they were made with genever.

In the 1850s, slightly sweetened Old Tom gin became popular. Legend has it that 18th century English taverns would have a plaque outside in the shape of a cat, and between the paws of the cat was a tube. Drinkers would deposit a penny in the cat’s mouth, and a bartender inside would pour a shot of gin through the tube into the waiting mouth.

London dry gin drier less aromatic and not sweet. In the 1880s, London Dry Gin became more popular than the Old Tom variety.

Plymouth Gin has its own protected place name (Plymouth, England), and a unique style (less juniper). It is distilled in a special “carterhead” still, and comes in 41.2% ABV and “navy” strength – 57%.

“Bathtub gin” earned its name since spirit was purchased full strength and diluted and flavored with juniper syrup in the bathtub – sort of an early maceration vessel, with the process used to disguise the wretched flavor.

Gin production
The most important influence on the way that gin tastes is the flavoring elements that are used. The word for these flavoring elements in distillations generally is botanicals, and for the production of gin, these include juniper berries, cassia, coriander, cardamom, orange and lemon peel bitter almonds, caraway, anise, cocoa, angelica root, orris root and others.

There are different ways to flavor the gins with these botanicals, including infusions, percolation, maceration, and distillation, although at the end of the process it still needs to be re-distilled.

The base of gin is often wheat or corn which are neutral, but can also be rye which is lightly flavored and rarely barley, which is highly flavored. The use of pot stills adds flavor although it is less efficient. Ultimately, Gins fall into two categories: those that are juniper-based and those that have a more herbal cast.