Gin is an intriguing spirit subgenre that continues to evolve. However, a few gin brands have established themselves as classics which you will always find at a gin tasting. You can make gin, tonic, and many other cocktails confidently in these bottles, which can be purchased everywhere.
While Beefeater and Tanqueray are among the best London dry gins, several others are as popular. Hayman’s Old Tom Gin is still a favourite of many. Aviation and Hendrick’s, two rising stars on the liquor aisle, are also on the rise.
The U.S. market primarily sells two kinds of gin: dry and sweet. A mash, or fermented alcohol foundation, is distilled to make distilled gin, much like brandy or whiskey. Redistilled gin is created by distilling a neutral spirit a second time. To get their distinctive flavours, both kinds use juniper berries and other botanicals (called the “botanical bill” collectively). It’s possible to make compound gin by adding juniper extract or essences (as well as other aromatics, if desired) to a neutral spirit to give it a taste. It is a less popular (but less expensive) option than other types of gins.
Gin may be divided into three main categories: dry, sweet, and spiced. There are many popular gin types to choose from. To this day, London Dry Gin remains the gold standard for gin quality. Light in body, fragrant, and dry, it often has an overpowering juniper note. After distillation, there are no added flavourings or botanicals. Originally from the English Channel port of Plymouth, Plymouth gin is a lighter, citrus-forward variety. Only one distillery today, Plymouth, Coates & Co., is authorised to manufacture it. It’s a sweeter form of gin that’s made with simple syrup or liquorice before distillation, and it’s sometimes released before it’s finished. Old Tom gin goes into the Tom Collins drink. A more contemporary take on dry gin, New Western Dry has less juniper taste. Instead, the focus is on the botanicals and tastes that support the primary flavour. You can experience all kinds of gin at a gin tasting which helps you know the kind you like.
The primary alcohol is the most significant distinction between distilled and redistilled gin. Using low-ABV fermented alcohol, the former method distils a liqueur. This liqueur may be made from various sources, including cereals, sugar beets, potatoes, and even grapes. The latter starts with distilled alcohol (typically neutral grain) and then adds flavourings and other ingredients.
One of two techniques is utilised to add juniper and botanical tastes to the bourbon. In the first, the botanical components are steeped or boiled in the base alcohol directly. The botanicals are hung above the liquor in the second method, and the vapour infusion imparts the taste and fragrances.
To make a traditional G&T, combine gin with your preferred tonic water and serve immediately. Fortunately, improving your cocktail repertoire and mastering gin aren’t complex tasks. The Gin Martini, Negroni, and French 75 all include gin as their primary component. Learn all there is to know about gin with VinePair’s comprehensive gin guide.
Although whiskey has flooded the market, gin can be made much more quickly and lower cost.
It’s not that gin lacks uniqueness; it’s just that it’s not as prevalent as whiskey.
Withers provides the following quick facts:
- Gin does not go through an ageing process.
- A short time of repose is required since it is a new distillate.
- After production, there is a two- to three-week rest period.
While some gins provide barrel-aged variants, the gin itself is still a very young spirit.
Gin’s rarity is accomplished by using components that are difficult to come by, which may have an impact on the ultimate price of the gin.