SB2 Gin Research

Gin is a spirit which derives its predominant flavour from juniper berries. The earliest origins are in the Middle ages and it has evolved from use in herbal medicine to an object of commerce in spirits industry. Gin was developed on the basis of the older Jenever, and became popular in Great Britain (particularly London) when William of Orange, leader of the Dutch Republic, occupied the English, Scottish, and the Irish thrones with his wife Mary. Gin is one of the broadest categories of the spirits, with hundreds of variations including origins, styles and flavour profiles, they all revolve around juniper as a common ingredient. 

There are four legally defined categories of Gin in the European Union:

• Juniper-flavoured spirit drinks - Including the earliest class of gin, which is produced by pot distilling a fermented grian mash to moderate strength e.g. 68%, it is then redistilled with botanicals to extract the aromatic compounds. It must be bottled at a minimum of 30% - they are also sold under the names 'Wacholder' or 'Genebra'.
• Gin - A juniper-flavoured spirit made not via the redistillation of botanicals but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper.
• Distilled gin - This is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained by simply adding essences or flavourings of agricultural origin is not distilled gin. 
  
• London gin - Obtained exclusively from ethanol of agricultural origin with a maximum methanol content of 5 grams per hectolitre of 100% ABV equivalent, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV. London gin may not contain added sweetening exceeding 0.1 grams of sugar per litre of the final product, not colorants, nor any added ingredients other than water. The term London Gin may be supplemented by the term "Dry".

In the EU the minimum bottled alcoholic strength for gin, distilled gin and London gin is 37.5% ABV.

I came across this very helpful website that explains some of the botanicals used as ingredients and for garnish with gin.

Chamomile

If distilled on its own, other than the botanical’s warming floral tones – the sweetness also becomes apparent. Soft and succulent – it seems much clearer and more aromatic than when having it in a hot Chamomile tea. As a floral botanical used in gin recipes, one of chamomile’s biggest benefits is its ability to deal with the heat required during distillation. Unlike many more delicate flowers it doesn’t rot or become putrid too quickly, allowing distillers the chance to extract the full set of flavours (from both the flower and the rest of the ingredients) during a run as opposed to having to finish their hearts cut sooner than  would be ideal. This is especially true if used in its dried from.

Bloom is a premium London Dry Gin from Greenall’s distillery portfolio. Infused with botanicals such as chamomile, honeysuckle and pomelo, the gin captures the uplifting sense of spring gardens.

Best used…

As a garnish on a gin cocktail with a big, white froth where the flowers can sit very pretty on top (for example – try a Silent Pool Gin Sour with a touch of egg white). Floating it on the surface of a Bees Knees made with certain types of honey can also help complete a story and bring the aroma and wider concept of the cocktail full circle.

Angelica

The flavour of angelica can sometimes be mistaken for that of juniper berries – though the two are quite separate. This confusion is likely due to the root’s enduring use in gin – angelica is regarded by many as the third major ingredient in the spirit, following juniper and coriander seeds.

Best used…

…as an garnish for a G&T. To be fair, the angelica flower doesn’t quite cut it as a garnish on it’s own. It isn’t the prettiest out there – in fact it looks a little like cow parsley – but candied angelica, served in its glossy, green stick form would make a striking garnish to a tall, iced G&T.

Coriander Seed

Coriander plays a central role in the gin world, and is the second most used botanical after juniper. It is actually quite rare to find a gin that doesn’t have coriander see. That said, its tone is usually nuanced. The plant has a complex flavour once distilled, all at once citrusy, nutty and a little spicy.

Typically, in a gin, the flavour of coriander seed is more discernable towards the end of the flavour journey. If a gin has citrus, these elements will come off upfront while the citrusy nature of coriander seed will present itself thereafter –towards the heart / end of a gin.

Best used…

…As a G&T garnish, or in a Cilantro Martini. The fresh coriander will help push the citrusy undertones forward, but be careful who you’re serving – it’s like Marmite, remember.

Elderberry and Elderflower

Once distilled, Elderberries keep much of their tarty nature. Deep jam-like tones are created and as a botanical, they are perfect to add a rich depth to the heart of a gin. They pair particularly well with resinous types of juniper (typically from Macedonia) as when combined, can give a booming forest fruit flavour to the mix.

Elderflower on the other hand, is as one might expect, more floral and lighter to taste. In the context of gin, it is more apparent on the nose but they also serve as a useful floral botanical to add soft freshness to a gin, as opposed to using flowers like rose or honeysuckle, that can sometimes veer into more perfumed territory.

Best used:

…in a cocktail. Eldeflower liqueur and gin make great bedmates, but elderflower cordial could also jazz up a French 75 and the flowers themselves would make for very pretty little garnishes. If you like a ripe fruity flavour in your Sloe Gins, add elderberries into the mix during the infusion process.

Juniper

If you want to really understand gin, it’s important to get to know juniper. We would compare it to understanding the influence of casks for whisky fans, grapes for winos or dilution of ice for bartenders. Juniper is such an important aspect of gin that quite literally, it is not only the primary botanical used in gin but by law, it needs to be the predominant flavour in anything seeking to be classified as gin. The aroma and taste of juniper is – or at least should be – the signature note in any gin, both on the nose and on the palate. Even the name Gin itself is derived from either the French genièvre or the Dutch jenever, which both mean juniper.

 Best used…

…In the pub, in the house, in the garden, in the park. Juniper is gin, and gin is life.

Lemon

Once distilled, lemon remains easily identifiable. The smell is initially reminiscent of candied lemon peel – the type that adorns sponge cakes in bake sales up and down the country. It grows in the nose, though, becoming zesty and crisp– as though someone had grated the fruit into the bottle. The taste is tart, but fresh and quite lovely, though it doesn’t linger.

Best used in:         

…Everything! Well, in a lot of things. Martini with a twist, G&T, Tom Collins, Bee’s Knees… the list is long. Lemon can be sliced, spiraled, wedged and squeezed, it can be shaken and it can be stirred. Lemon is a gift. Long live lemon.