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Gin

Juniper in French is genévrier or gin for short.  At its core, is a distilled spirit that has juniper and other ingredients infused into a neutral grain spirit.  
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Vodka Laws

  • United States
  • European Union
<
>
Picture
United States
“Gin: Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof)”
Picture
The European Union

Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).  It must be bottled at a minimum alcoholic strength by volume of gin shall be 37.5 %.  Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive shall be used for the production of gin so that the taste is predominantly that of juniper. 

Ingredients

  • Neutral Spirit
  • Botanicals
  • Water
<
>
  • Neutral Spirit
    • Some purchase the spirit, some buy in bulk.
  • Botanicals
    • Juniper
    • Citrus peels
    • Licorice
    • Grains of paradise 
    • Orris
    • Angelica
    • Coriander
Like most spirits, gin is brought to proof with water.  The specific proof depends on the style.  

  • Standard Gin: 40% ABV 80 proof
  • Navy Strength: At least 57.1% ABV

Production

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Production

  • Integration of botanical ingredients
    • There are different ways to produce gin.  Two of the most common ways are:
    • Distilled Gin: Gin produced by original distillation from mash with or over juniper berries and other aromatics or their extracts, essences or flavors.  This typically produces the Genever style of gin.
    • Pot Infused Gin or Compounded Gin: Gin produced by mixing neutral spirits with juniper berries and other aromatics or their extracts, essences or flavors.
    • Vapor Infused Gin or Redistilled Gin: Gin produced by redistillation of distilled spirits with or over juniper berries and other aromatics or their extracts, essences or flavors.

  • ​Proofing
    • Navy Strength ​
    • Regular Proof

Regions and Styles

  • London Dry
  • Plymouth
  • Genever
  • Old Tom Gin
  • New Wave
  • Flavored Gin
<
>
London Dry
  • London Dry gin is the most commonly found style of gin.
  • The European Union Laws state:
    London Gin is “Obtained exclusively from ethyl alcohol of agricultural origin whose flavour is introduced exclusively through the re-distillation in traditional stills in the presence of all the natural plant materials. The resultant distillate shall contain at least 70% alcohol by volume.  The Distillate shall not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product nor colorants.  It may not contain any other added ingredients other than water.  The minimum alcoholic strength by volume of London gin shall be 37.5 %.”
  • London Dry gin is the most common style of gin.  Its defining character is that it is juniper forward.  It is known as “Dry Gin” because of its lack of additional flavorings to make it sweet.
Plymouth Gin
  • Plymouth gin is a style of gin that only one distillery: Plymouth.
Genever
  • Genever is the OG gin and it dates back to 13th century or 16th century Holland depending on the reference point used.  To produce genever, a malt-wine of, typically, rye, corn, wheat and occasionally malted barley is distilled.  Also, a distillate of neutral spirit is flavored with Juniper and other botanicals.  
Old Tom
  • Also known as “bathtub gin”.  Stylistically it is sweeter than London Dry, but slightly drier than Genever.
New wave
  • New wave gin is gin flavored with Juniper, however the prevalence of Juniper varies based upon producer.  Popular examples include Hendricks Gin and Aviation Gin
Flavored Gin
  • The traditional slo gin (gin flavored with slo berries).

Gin Available in Hawaii

Featured Brands

Product Reviews

Sutlers Gin By Sutlers Spirit Co. - Winston-Salam, NC

11/5/2020

0 Comments

 
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Microdistillation is growing in the United States.  On a recent trip to North Carolina, we visited two 2017 San Francisco Wine and Spirits Competition Gold Medal winning distillers that are 30 miles apart and that make two very different styles of gin: Sutler’s Spirit Co in Winston-Salem North Carolina and Fainting Goat Spirits in Greensboro.  Our goal was to learn more about these gin companies and find into what factors influenced the development of their business. Both were completely transparent about their product and production methodology and create products free of additives. The only propylene glycol used to regulate the temperature of the fermentation vats at Fainting Goat Spirits.
Insight into finding a location: When Scot Sanborn searched the Piedmont Triad Region for a home for Sutler’s Spirit Co he settled in Winston-Salem because the progressive culture and affordable rent.  Another selling point was the West End Millworks project that houses multiple like minded business including a craft brewer. This has allowed Sutler’s and the other business located at the Millworks project to share both ideas and resources.

Distiller - Scot Sanborn
Favorite Forums: 
American Distiller Institute (distilling.com)
Home Distillation of Alcohol (homedistiller.org)

Ingredients: Neutral Spirit, Juniper. Coriander, Angelic Root, Dill, Lemon peel, Orange peel,  Lavender, Licorice 
Insight into sourcing ingredients: Scot found his botanical sources through mentors in the industry.
    
Still: Custom built column still.  

Sutler’s Gin Production Process
Neutral spirit is run through the Carterhead “style” still to Vapor infused botanicals.  After the initial pass, the distillate is collected in totes. Water is added to proof, and then 80% of the totes contents are bottled.  The remaining 20-30% of the spirit is left to help provide consistency in flavor for the next batch. 

Up next
Sanborn has always wanted to make an aged spirit. However, due to Federal licensing, it is impractical to do so without making a non-aged product first as it would be years before making any money.  Having a supplementary product also proved useful during the barrel shortage as his gin production kicked up allowing him to table that project. Recently, barrel production has increased allowing production on a Portugal made Hogga still 100% pot still rum.  The still made by Hogga in Portugal will 10-14 day ferment (as opposed to continuous fermentation), aged in virgin barrels with the age statement reflecting the actual number of years that the product was aged in the barrel.  We will be visiting him next year to learn more about his rum making process
​
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