Juniper: the magic berry

Gin is juniper. Without juniper, gin simply is not gin. That’s why juniper is so important. But what is it, where does it come from and why is it found in gin (but not in vodka or rum)? Well, read on as we lift the curtain on this fabulous berry which plays a vital part in our lives.

A tiny pine cone that conquered the world

So, here’s interesting fact number one!

The juniper berry isn’t actually a berry at all. In fact, it’s a tiny pine cone. These little cones can be found on a small, wild shrub called juniperus communis which primarily grows wild in the northern hemisphere. Juniper bushes are, in fact, closely related to the cypress family. These amazing plants can live for as long as 100 years and they can reach a height of 10m.

But that’s not all. Juniper is a hardy plant, with one of the widest geographical reaches of any tree in the world. You can find juniper bushes thriving across different landscapes and climates and a range of countries from Canada to the USA, from Iceland to Greenland, from Europe to North Africa and from Asia to Japan.

No hurry, juniper takes its time!

But juniper is not in a big hurry to flavour your G&T. In fact it takes each juniper bush around 10 years to actually bear fruit. But enough about the mother ship, what about the berry?

Well, this is a weird one. Juniper berries start off green and then, after around 18 months, they start to ripen into a dark purple colour. And they’re quite small – most juniper berries are less than 1cm in diameter. Intriguingly, each berry contains between 3 and 6 rectangular seeds, which birds kindly eat and distribute on juniper’s behalf.

So, where’s the best juniper to be found?

Well, we already know that juniper’s influence spreads far and wide. You can still find it growing in the UK and Spain, but the best stuff comes from Macedonia. And here’s another interesting fact. Juniper is generally harvested directly from the wild, meaning that it is more like foraging than farming. There’s a particular technique for getting the best crop from your tree.
According to long tradition, juniper pickers will circle the tree, beating the branches as they walk around it. They then catch the falling berries in a round, flat basket, often collecting their own body weight of juniper in a single day.

What does it actually taste like?

This complex botanical (with as many as 70 constituent elements) is most prized for its juniper oil, which represents as little as 3% of the cone. This means you have to squeeze an awful lot of juniper berries to get a decent amount of oil. And just like everything else, juniper has its own unique flavour profile.

Think pine notes, heather and lavender, sitting alongside grassy pepperiness and citrus. These are the dominant flavours that give it such a distinctive, bitter taste. They are also the same notes that make it into your gin once the distillation process is under way. All this work comes at a cost and the average price for juniper right now is around £7 per kg.

How did juniper end up as gin’s main ingredient?

Well, after a long and distinguished career in medieval medicine, in the 16th century, juniper switched seamlessly into gin. It had already been used in health remedies since the Egyptians started using it to make drinks and to embalm their dead pharaohs, so its health benefits had been known for millennia.

By the 1660s, as Amsterdam became the centre of world trade, the Dutch army and navy took to the habit of drinking a daily ration of genever. Then, in a bid to appeal to the growing middle classes, Dutch distillers began to flavour their malt wine with juniper and other spices from the Dutch East India company.
And the news spread, so before long, genever became popular in other European countries including France.

Ready for lift off

By the end of the 19th century, it was being sold in England at half the price of brandy, so its popularity took off rapidly. The rest is history.

The English embraced the idea and adapted it to their tastes and by 1621, there were more than 200 registered gin distillers in London alone.
Since then, it has gone on a journey from the devil’s drink, blighting the social fabric of 17th century London through to the drink of choice in 18th century drinking clubs. Eventually, this spirit became engrained in the history and psychology of England and by the time the G&T took hold in the 19th century there was no stopping it.

Gin goes global!

By the 20th century, this beautiful “juniper juice” had become a cocktail staple and the drink of choice for movie stars, writers, film stars and royalty. But production was still dominated by a few powerful brands such as Gordons and Tanqueray, who did nothing imaginative to this most versatile of all drinks. And then the craft gin revolution arrived in the early 21st century giving birth to a mind-boggling array of flavours and styles that we could only have dreamed of 20 years ago.

So, there it is. This little berry (that isn’t a berry) has taken on the world and won.
Every gin you drink, no matter where you are, will always have one thing in common – the juniper berry. Where would we be without you!

botanicals

Botanicals: gin’s secret stars

Why is gin so different to vodka or any other white spirit? What makes gin so special? Well, the secret lies in the botanicals.

What are these botanicals and why are they so important? And how exactly do they turn a colourless, odourless, tasteless liquid into one of the most versatile and exciting spirits on planet earth?

We thought we’d spend a little time looking at these secret ingredients. We want to help us all to understand what makes these little blasts of flavour so important in the world of gin. So, let’s start with the most obvious: juniper.

Without juniper, there is no gin.

For a drink to be classified as gin, Juniper is a must. According to legal definitions, gin must always be a minimum of 37.5% ABV and Juniper must be its dominant spirit. That seems pretty simple and clear. But this is actually where the fun begins! Once the minimum requirements are met, distillers are working on an empty canvas where the art is only as good as the artist. From here on out, all you are limited by is your imagination.

Juniper’s medicinal history

The juniper berries you are most likely to find in your gin are actually a type of pine cone from a shrub called juniperus communis. This is generally found growing wild across most of the Northern hemisphere. It’s what gives gin that distinctive taste of pine, camphor and lavender.

In fact, its medicinal qualities have been recognised for millennia. An ancient Egyptian papyrus from 1500BC refers to juniper as a cure for tapeworm infestations. Juniper berries have also been found as part of the embalming process in ancient Egyptian tombs. Through the ages they were used to cure infections, prevent epilepsy and even cure the plague.
These days, the best juniper is grown on the hillsides of Macedonia and Italy and is rich in aromatic oil. This is one reason why its important for distillers to try a number of different samples to get the mixture exactly right.

Botanicals: a world of fragrant opportunities

Most of the botanicals that we use in gin have medical roots that go back hundreds (sometimes thousands) of years. Some of them are still used for their medicinal qualities.

As we know, juniper berries are integral to creating gin. Unsurprisingly, they feature in every gin that is produced.

As well as juniper, there may be some other common botanicals that may surprise you.
Wormwood (more commonly associated with absinthe) is a popular botanical for many distillers. Others such as coriander are extraordinarily popular and you will see it make an appearance in many gins imparting a fresh, spicy sage and lemon flavour.

Beyond that, you enter a world of opportunities with more fragrant botanicals such as frankincense (sweet and oily) and cassia bark (sharp and pungent) appearing more and more often.

Many other gins feature angelica (woody and earthy), citrus and orris root (aromatic and floral).

But the list goes on to include almonds (marzipan sweetness), bergamot peel (musky, perfumed) and cardamom pods (warm and spicy). These are becoming increasingly popular alongside cubeb berries (peppery), elderflower (sweet and floral).
Citrus peels are always in demand and ginger (spicy and warm) and even licorice (woody and sweet) are making more frequent appearances.

Each of these botanicals help to build up the complex layers of flavours that we enjoy in our G&Ts today. As gin makers experiment and become more comfortable with the possibilities of ingredients that they are using, they have become increasingly bold.

Laverstoke Mill: a temple to botanicals

If you’re interested in learning more about botanicals, it’s worth paying a visit to the stunning Bombay Sapphire distillery in Hampshire.
Here, the main distilling process takes place in Bombay Sapphire’s converted 18th century Laverstoke Mill straddling the crystal clear waters of the River Test. But in a stroke of architectural genius, a swooping glass extension (reminiscent of the river that flows underneath it) covers a fascinating gin museum with wonderful gin tours. You will have the opportunity to taste a wonderful Laverstoke cocktail too!
Inside this extraordinary glass building they grow some of the botanicals that they use to make Bombay Sapphire. They have dozens of different botanicals beautifully presented in jars and bags for guests to touch and smell.

In their Discovery Experience they’ll help you map out your flavour tastes and even offer a well crafted cocktail mixed in their on-site bar. Their drinks are made to recipes by their in-house mixologist Sam Carter – and they’re delicious. The variety of botanicals on display is breathtaking and the flavours so individual and eclectic, that this will definitely need to be on your list for a fascinating visit once life returns to normal.

So, next time you try your latest gin, see which ones you can identify and raise a glass to our secret botanicals. They are the reason the magic happens.



Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Monkey 47

Monkey 47: strong, complex and packed with flavour

This is the one.
Universally liked for its complex botanicals, Monkey 47’s name [paid link] celebrates its 47 ABV strength. It also draws attention to the 47 rare and distinct botanicals that pack it with all that flavour. Quite simply, it’s hard to resist. It’s also a bartender’s favourite across the world and for good reason.
Infused with all those botanicals, Monkey 47 inevitably contains some unusual ones that are indigenous to its Black Forest location.

Botanicals foraged from Black Forest

These include spruce tips, verbena, cranberries and sage amongst a whole load more. Its full flavour is reminiscent of older style Dutch gins. And it’s complexity means it goes just as well with a basic standard tonic water as it does with vermouth or bitters. As with all great gins, not only does this one taste great but it has an equally exotic back story. This one involves an RAF pilot, a monkey named Max and lots of foraging in the Black Forest.  But more of that in another post.

A thing of beauty

This is a beautiful gin in a beautiful bottle. You’ll pick up mint and eucalyptus on the nose, followed by a blast of Black Forest fruits alongside citrus notes, angelica or a hint of Oak moss. Once you get tasting it you’ll pick up all of its complexity including a blast of smoky incense and a savoury shot of sage.  All in all, this is one of the best gins out there. It works well on its own or with  a simple light tonic water, poured over ice cubes and garnished with a slice of orange, this one’s for drinking not for sharing!

Bartenders’ favourite

Almost every mixologist who knows his onions will have a bottle of “Monkey” on the shelf behind them. It regularly features on the list of best gins in the world and it’s reputation is well deserved. We think this is one of the most complex, flavour-filled, well balanced gins out there – and we can’t recommend it highly enough!

Prost!

The perfect pour:

  1. Pour 50 ml of Monkey 47 into a large copa glass.
  2. Fill the glass with large ice cubes and top up the glass with Schweppes dry tonic water.
  3. Wipe the rim with a grapefruit slice and garnish with grapefruit zest.

Yum!

 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Inflight gins: EasyJet and Fever-Tree team up with premium gin bar

posted in: Gin and Juniper, Gin news | 0

Last month, I found myself on an EasyJet flight to London. I’d paid a few quid extra for some for a front-row seat and was dreaming of my first gin and tonic as the cabin crew prepared their service. The flight attendant duly came to take my order. I asked what inflight gins they had.

What happened next took me by surprise. “Which gin would you like, sir? I’ll bring you the gin menu.”

Gin menu? On EasyJet? I kid you not!

I was presented with a beautifully produced, well-designed, glossy bar menu featuring high-class photos of the inflight gins, which included Bombay Sapphire, Bloom, Hendricks and The Botanist (paid links). All 50 ml bottles. All paired with specially selected Fever-Tree tonics. And all priced under €9 (including the tonic).

Now I know this isn’t cheap – but it is fun.

They even had a small section devoted to vodka and whiskey (but that’s for another blog).

So, back to the gin

I was thirsty, so I ordered two: Bloom and The Botanist.

According to the menu, The Botanist is a “small-batch Islay Dry gin, made with 22 hand-picked local botanicals, paired best with Fever Tree naturally light tonic.”

Despite the plastic airline glass, it tasted delicious. Dry and fragrant. And the lightness of the Fever-Tree tonic gave it just the right amount of zest, while allowing the complex flavours from the botanicals to shine through on the palette. It worked a treat, so I thought I’d break out the second one.

This time, I ordered Bloom, described by EasyJet as “refreshingly light and delicate, enriched with honeysuckle, chamomile and pomelo, paired best with Fever-Tree Elderflower tonic.”

This was a triumphant combination. The fruity notes from the gin were enhanced and enlivened by the subtle notes of elderflower from the tonic water, making it refreshingly easy to drink and the perfect accompaniment for my short journey between Barcelona and London.

Hats off to EasyJet and Fever-Tree for this aerial tribute to gin – and for elevating my humble budget airline seat into a true luxury experience.

Who needs a business class seat with a budget bar service like that?

 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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hot gin toddy

Warm your cockles on a cold Autumn weekend with a Hot Gin Toddy – a hug in a mug!

posted in: Cocktails | 0

Autumn is definitely in the air and we all know that Winter is just around the corner.
So, while you’re feeling the comforting crunch of fallen leaves beneath your feet and before the cold winter wind drives you towards the mulled wine, how about something a little different – a nice warming Hot Gin Toddy to get you through the weeks between now and Christmas.
Hot gin might sound a bit weird but it’s delicious.
Why not give it a try this weekend if you need a little “gin hug” to revive your spirits..
There are some great seasonal gin cocktail recipes that are perfect for the season of mists and mellow fruitfulness. They are easy to make and guaranteed to warm you up from the inside out as the nights grow colder, longer and darker.
You can even drink them from a coffee cup – nobody will ever know!
Here’s one of our favourites, a simple recipe, full of Autumn goodness and gingery warmth.
Wrap up warm, put the kettle on and enjoy.

Hot Gin Toddy Recipe

Ingredients:

  • 1 ginger tea bag
  • 1 tablespoon honey
  • 1 oz. gin
  • 8 oz hot water
  • 1 lemon

Method:

  1. Put all the ingredients in a mug.
  2. Add 8 oz hot water.
  3. Garnish with a cinammon stick.

Cheers!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Toto, our Barcelona gin joint of the month

posted in: Gin and Juniper, Gin bar reviews | 0

Update: Toto closed in 2019. See our gin bar reviews for other great bars in Barcelona.

Imagine if you could click those ruby slippers and transport yourself to a classic cocktail bar, with a great bartender, a nice selection of gins and the best almonds in town.
You’ve just landed at Toto – one of my favourite places to sip on a gin in Barcelona (and a great place to eat as well!).
Nestled on the corner of Valencia and Balmes (in Barcelona’s elegant Eixample district) and only a block away from Barcelona’s iconic Rambla Catalunya, this is one of the classiest bars in Barcelona. Inside, it’s all art deco and modernism with a classic bar with half a dozen barstools, a stunning and well stocked selection of bottles, antique mirrors and a fab wine and cocktail list.
But the king here is Mathias, their Argentinean bartender, who will mix you up a fabulous drink of your choice. Gins behind the bar include some of the classics – Monkey 47, Gin Mare, G-Vine, Beefeater and Bombay Sapphire.

They also have a delightful little gin trolley that they can wheel out to your table and mix right in front of you. G&Ts are served in giant Barcelona style Copas, ice cubes are round and large and you can choose from Schweppes or Fever Tree tonic to give it that extra fizz. But the star of the show here is the presentation – a beautiful selection of small glass jars adorn the bar and Mathias plunders these regularly to make sure that the ingredients – from dried rosemary to chili peppers, to burned orange peel adorn your drink in the prettiest way possible while adding a unique flavour and character to each drink.

It can take a bit of time to mix one of these babies up, but it’s well worth the wait. Order up a G&T, soak up a little of that fabulous classic cocktail bar atmosphere, listen to the jazzy soundtrack and order a little plate of snacks. Their almonds are delicious, but then so is their cheese, locally sourced dried sausage and giant, juicy olives (in a jar the size of a small child, tantalisingly perched on the edge of the bar).
If you don’t fancy a G&T, then there’s a nice selection of cocktails on offer here – some gin-based and some not, but all good. Ask Mathias for a Lost in Caribbean Sea – they are to die for.  Officially, this is a vodka based drink, but ask him to substitute gin and it becomes the perfect gin cocktail. Spiced up with ginger and dried chilli peppers, it has a lovely sweet/spicy kick that’s a great way to start or end the evening.

This is a great place to sit at the bar and soak up a little classic 1920’s ambiance.
It must be good, since I sat next to Bono at the bar after a U2 gig last year. If it’s good enough for him, it’s good enough for me.

For more information about Toto, click here:


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin drinking countries

Gin drinking countries: the top 5 in the world

So, which are the 5 gin drinking countries in the world? Prepare to be surprised!

  1. The Philippines tops the list drinking a massive 1.4 litres of gin per person per year (almost 6 times as much per head than the USA)
  2. Slovakia comes in an impressive second place in the gin drinking table, clocking up an impressive 1.2 litres per person per year
  3. The Netherlands lands at number 3 with around one standard 70cl gin bottle per person consumed every year
  4. Spain is in 4th place and consumption is on the rise, driven by its leading role in the gin revolution, its huge copa glasses and its dramatic garnishes, Spain has elevated drinking gin in to an art form
  5. The UK comes in at a lowly number 5. Despite being synonymous with all things gin. Brits drink around 400 ml of gin per person, per year. However, let’s put this in some sort of perspective. I have many friends who could easily quaff that much in an afternoon

Guardar


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

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    When the heat is on and you just want something light, healthy and easy for lunch you could do worse than reach for a chilled bowl of home made Gazpacho soup.  But we started thinking about making this traditional Spanish summer soup with the help of a little gin, so we began looking for recipes … Continued
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    We recently published a little article about gin and bitters (including Angostura) – a pairing almost as old as gin itself. As cocktails become more daring and our tastes become more and more exotic, we are constantly searching for new twists and flavours to make sure we get the very best out of our drinks. … Continued
Gin Xoriguer

Xoriguer and 100 years of gin making in Menorca: Spanish gin, the old-fashioned way.

posted in: Gin and Juniper, Gin reviews | 0

Most gin lovers have already heard of Gin Mare (paid link) – probably the best known of the Spanish brands. But Spain, having changed the way the world thinks of gin, is now starting to discover a range of new gin brands to add to its traditional gin distilleries. This new attention is also helping to revive the fortunes of some older Spanish gin brands that have been around for a long time.
One of these is Gin Xoriguer, made by Destilerias Xoriguer on the tiny and beautiful island of Menorca, set like a glittering jewel in the beautiful Balearics – it’s the perfect setting for a gin and tonic.

Gin and Menorca

Not something you would always connect, but there is a reason why this little distillery exists.
In the mid-18th century, Menorca was briefly under Dutch and British rule and the locals were encouraged to make gin to keep the naval forces happy. At one stage, there were 5 distilleries on the island, producing a diverse range of gins, but now there’s just one.
In 1910, master distiller Miguel Gusto established a little distillery on the harbour front of Mahon and the Xoriguer distillery is still making 60,000 litres of Mahon gin every year along with a couple of budget gins and almost a dozen local island liqueurs.

Tasting notes

This local gin doesn’t get much airplay outside of the island and is heavily juniper dominant. In fact, that’s the only botanical they use in their domestic version. The berries, hand picked from the Pyrenees, are stored in hampers for a couple of years to concentrate the oils before being macerated and added to the neutral grape based spirit.

While the ingredients and the process are simple and the product perhaps lacks some of the complexity of a Monkey 47 or a Silent Pool, it packs a big juniper punch with a hint of pine sap and a soft, oily palate. Peppery and with a hint of tobacco, it’s a great drink to sip on while watching the sun set over the Mediterranean, nibbling on local cheese and sucking on plump, juicy giant olives.

Drink it with tonic, by all means.

But to drink it like a local, have a “Pomada”, traditionally made by mixing the gin with freshly squeezed local lemon juice. And at only 38% ABV, you can afford to have a couple of them!

 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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    When the heat is on and you just want something light, healthy and easy for lunch you could do worse than reach for a chilled bowl of home made Gazpacho soup.  But we started thinking about making this traditional Spanish summer soup with the help of a little gin, so we began looking for recipes … Continued
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    We’re now well and truly into summer and the social season lies ahead of us.  In the UK we have three of the most social events of the year coming up including Wimbledon this week (where people watch tennis and drink Pimms); the Henley Royal Regatta (where boaters in straw hats row, while people drink … Continued
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Laverstoke

The Laverstoke cocktail

posted in: Cocktails, Gin and Juniper | 0

On a recent tour of the beautiful Bombay Sapphire distillery in Hampshire (highly recommended by the way!), I stumbled across the Laverstoke cocktail as one of my post-tour choices.

It’s been my “go to” Summer drink ever since, because it combines some of my favourite ingredients including elderflower, lime, ginger and gin. Mixed together it is the lightest and most refreshing of summer cocktails.

Perfect for sipping on a summer’s day overlooking the clear waters of the trout stream that flows swiftly under the amazing converted mill deep in the Hampshire countryside – now home to the Bombay Sapphire distillery (and one of the best and prettiest gin tours in the UK).

Here’s how to make a Laverstoke cocktail (courtesy of Bombay Sapphire’s head bartender, Sam Carter.

  • Squeeze 2 freshly cut lime wedges into a large copa (balloon) glass then drop in
  • Pour in 10 ml of Elderflower cordial (paid link)
  • Add 15 ml of Martini Rosso vermout (paid link)
  • Pour in 50 ml of gin, preferably Bombay Sapphire! (paid link)
  • Fill glass completely with large ice cubes and stir well to chill
  • Pour ginger ale (or ginger beer) down a twisted bar spoon over the ice and gently stir cocktail at same time
  • Garnish with a snapped ginger slice and an awoken mint leaf
  • Sit back, put your feet up and enjoy…

For more of Sam’s delicious gin cocktail recipes click here

Guardar


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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types of gin

5 types of gin: do you know the difference?

Gin is gin. But is it?
We all love gin – that’s why we’re here. But do we know what gin really is? Can we spot the difference between London Dry and Old Tom? How many types of gin are there? Do we know why you don’t add tonic to a Genever? Probably not.
So here’s a simple guide to the 5 most important types of gin.
Try them all, figure out your own personal gin style – and stock your cupboard accordingly. After all, where gin is concerned, variety is the spice of life…

Gin

The humble gin starts its journey as a neutral spirit, distilled from anything you like: grain, potatoes, milk, apples…
But to be classified as a gin, the resulting liquid has to have a juniper flavour and juniper must be the predominant taste. It must also have a minimum ABV of 37.5% (40% in the US). So, in theory, you could simply pop down to your local shop, pull a bottle of vodka from the shelf, add a handful of juniper berries and “Hey Presto!”
Within a few hours, you’ll have turned it into gin.
Once you have the base in place, you can have some fun – add some flavourings, infuse it with berries, add some spice – and start sipping. Or you could stay “old school” and simply pour it over some ice add some tonic and drink away. Your call…

Distilled gin

This starts off as above, but with one important difference  – it has to be made using distilled botanicals.
The juniper-based gin needs to be “re-distilled” with those carefully chosen botanicals to become a neutral spirit of at least 96% ABV (and water).
Distilled gin is increasingly popular around the world, especially in the boutique distillery movement and includes well known brands such as Martin Miller’s and Hendricks (paid links) who include more  flavours once the distillation process is done.

London Dry gin

London Dry gin can be made anywhere in the world – it’s a style, not a geographical location.
London Dry follows the same basic rules as a distilled gin (see above) but it must only be flavoured with distilled natural botanicals.
Once the distillation process is over, that’s it. No further flavourings can be added after the distillation process except for neutral spirit, water and a maximum of 0.1g of sugar per litre. Popular brands include Beefeater, Tanqueray, Bombay Sapphire (paid links).

Old Tom gin

The precursor to London Dry gin, it’s the oldest style of English gin still produced today: Old Tom.
Old Tom has no rules imposed on it by the EU or any other regulatory body, so it can vary widely in its tastes and flavours, but it is sweeter than some of its more well known rivals and makes itself very amenable to cocktails.
It is still the favourite of bartenders around the world, who like its infinite variations and who respect its pedigree as one of the oldest forms of gin still being made. Old Tom is the staple ingredient of some amazing cocktails that go back as far as 100 years. It was out of fashion for a while, but it’s on a comeback as part of the gin revival and is now being made by small batch producers and big brands alike.
Always good to keep a bottle of this in your cocktail cabinet. Some of the more successful brands of Old Tom include: Hayman’s Old Tom (40% ABV) and Jensen’s Old Tom (43% ABV) (paid links).
For more information about the fascinating history of Old Tom gin, read our blog post here.

Genever gin

Genever gin: the grandaddy of them all.
Way before gin became associated with England, the Dutch created the original juniper based spirit.
Also known as Jenever gin, Ginebra gin or Dutch gin, it must be produced in the Netherlands, Belgium or certain parts of France and Germany.
There are two main types: Jonge Genever and Oude Genever.
Jonge Genever is closest to London Dry and is made from neutral spirit and juniper with additional flavourings as desired. It can contain up to 10g of sugar and up to 15% of malt wine.
Oude Genever should be made with malt wine, juniper and other botanical flavourings as well as neutral spirits. Sometimes it is matured in casks to provide colour and flavour.
Flagship brands include Bols and Genevieve Genever Gin.

What’s your favourite type of gin and why?


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

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    When the heat is on and you just want something light, healthy and easy for lunch you could do worse than reach for a chilled bowl of home made Gazpacho soup.  But we started thinking about making this traditional Spanish summer soup with the help of a little gin, so we began looking for recipes … Continued
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