Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Whereas several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S.[1][2]
There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive.[2]
Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin).
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Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the bubonic plague, this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the middle ages into the renaissance period, juniper was one of many the botanicals employed by virtue of its perfume, flavor, and medicinal properties.
The name gin is derived from either the French genièvre or the Dutch jenever, which both mean "juniper".[3] A common misconception is that the word is derived from the Swiss city Geneva. The Dutch physician Franciscus Sylvius is credited with the invention of gin.[4][5] By the mid 1600s, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc.[6], which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland by English troops who were fighting against the Spanish in the Eighty years war and where the term Dutch courage came from. Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence. It was only when William of Orange, ruler of the Dutch Republic, seized the British throne in what has become known as the Glorious Revolution that gin became vastly more popular[7], particularly in crude, inferior forms, where it was more likely to be flavored with turpentine.
Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England. By 1740 the production of gin had increased to six times that of beer[citation needed], and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.[7] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" or "gin-joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin.
The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates.[7] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.
In London in the early eighteenth century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid.[8] As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.'[9]
Dutch gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Jenever is distilled at least partially from barley malt (and/or other grain) using a pot still, and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky. Schiedam, a city in the province of South Holland, is famous for its jenever producing history. Jenever is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin). The 'oude' (old) style of Jenever, remained very popular throughout the 19th century, where it was referred to as "Holland Gin" or "Geneva Gin" in popular pre-prohibition bartender guides[10]. The column still was invented in 1832, making the distillation of neutral spirits practical. This invention would enable the creation of the "London dry" style, which was developed later in the 19th century.
In tropical British colonies, gin was used to mask the bitter flavor of quinine, which was the only effective anti-malarial compound. The quinine was dissolved in carbonated water to form tonic water, the resulting mix becoming the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring.
Gin is a popular base spirit for many classic mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition-era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.
Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (See Damson gin).
The National Gin Museum is in Hasselt, Belgium.
Perhaps the best-known gin cocktail is the Martini, traditionally made with gin and dry vermouth. Other gin-based drinks include:
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Gin is often combined with a number of other mixers.
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in Decatur, Georgia, United States]]
Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Although several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S.[1][2]
There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive.[2]
Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin).
Contents |
The name gin is derived from either the French genièvre or the Dutch jenever, which both mean "juniper".[3] The 1911 Encyclopædia Britannica states that the word gin is an abbreviation of "Geneva", both words being derived from the French genièvre (juniper).[4]
Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the bubonic plague, this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the Middle Ages into the renaissance period, juniper was one of many botanicals employed by virtue of its perfume, flavor, and medicinal properties.
The Dutch physician Franciscus Sylvius is credited with the invention of gin.[5][6] By the mid 17th century, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc.,[7] which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland by English troops who were fighting against the Spanish in the Eighty Years War and where the term Dutch courage came from. Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence. It was only when William of Orange, ruler of the Dutch Republic, occupied the British throne together with his wife Mary in what has become known as the Glorious Revolution that gin became vastly more popular,[8] particularly in crude, inferior forms, where it was more likely to be flavored with turpentine.
]]
Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze. By 1740 the production of gin had increased to six times that of beer,[citation needed] and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.[8] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" or "gin-joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin.
The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin-shops under the jurisdiction of local magistrates.[8] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today.
In London in the early 18th century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid.[9] As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.'[10]
Dutch gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Jenever is distilled at least partially from barley malt (and/or other grain) using a pot still, and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky. Schiedam, a city in the province of South Holland, is famous for its jenever producing history. Jenever is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin). The 'oude' (old) style of Jenever, remained very popular throughout the 19th century, where it was referred to as "Holland Gin" or "Geneva Gin" in popular pre-prohibition bartender guides.[11] The column still was invented in 1832, making the distillation of neutral spirits practical. This invention would enable the creation of the "London dry" style, which was developed later in the 19th century.
In tropical British colonies, gin was used to mask the bitter flavor of quinine, which was the only effective anti-malarial compound. The quinine was dissolved in carbonated water to form tonic water, the resulting mix becoming the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring.
Gin is a popular base spirit for many classic mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition-era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition.
Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (See Damson gin).
The National Gin Museum is in Hasselt, Belgium.
Perhaps the best-known gin cocktail is the Martini, traditionally made with gin and dry vermouth. Other gin-based drinks include:
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Gin is often combined with a number of other mixers.
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| Look up gin in Wiktionary, the free dictionary. |
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GIN, an aromatized or compounded potable spirit, the characteristic flavour of which is derived from the juniper berry. The word "gin" is an abbreviation of Geneva, both being primarily derived from the Fr. genievre (juniper). The use of the juniper for flavouring alcoholic beverages may be traced to the invention, or perfecting, by Count de Morret, son of Henry IV. of France, of juniper wine. It was the custom in the early days of the spirit industry, in distilling spirit from fermented liquors, to add in the working some aromatic ingredients, such as ginger, grains of paradise, &c., to take off the nauseous flavour of the crude spirits then made. The invention of juniper wine, no doubt, led some one to try the juniper berry for this purpose, and as this flavouring agent was found not only to yield an agreeable beverage, but also to impart a valuable medicinal quality to the spirit, it was generally made use of by makers of aromatized spirits thereafter. It is probable that the use of grains of paradise, pepper and so on, in the early days of spirit manufacture, for the object mentioned above, indirectly gave rise to the statements which are still found in current textbooks and works of reference as to the use of Cayenne pepper, cocculus indices, sulphuric acid and so on, for the purpose of adulterating spirits. It is quite certain that such materials are not used nowadays, and it would indeed, in view of modern conditions of manufacture and of public taste, be hard to find a reason for their use. The same applies to the suggestions that such substances as acetate of lead, alum or sulphate of zinc are employed for the fining of gin.
There are two distinct types of gin, namely, the Dutch geneva or hollands and the British gin. Each of these types exists in the shape of numerous sub-varieties. Broadly speaking, British gin is prepared with a highly rectified spirit, whereas in the manufacture of Dutch gin a preliminary rectification is not an integral part of the process. The old-fashioned Hollands is prepared much after the following fashion. A mash consisting of about one-third of malted barley or here and two-thirds ryemeal is prepared, and infused at a somewhat high temperature. After cooling, the whole is set to ferment with a small quantity of yeast. After two to three days the attenuation is complete, and the wash so obtained is distilled, and the resulting distillate (the low wines) is redistilled, with the addition of the flavouring matter (juniper berries, &c.) and a little salt. Originally the juniper berries were ground with the malt, but this practice no longer obtains, but some distillers, it is believed, still mix the juniper berries with the wort and subject the whole to fermentation. When the redistillation over juniper is repeated, the product is termed double (geneva, &c.). There are numerous variations in the process described, wheat being frequently employed in lieu of rye. In the manufacture of British gin,' a highly rectified spirit (see Spirits) is redistilled in the presence of the flavouring matter (principally juniper and coriander), and frequently this operation is repeated several times. The product so obtained constitutes the "dry" gin of commerce. Sweetened or cordialized gin is obtained by adding sugar and ' The precise origin of the term "Old Tom," as applied to unsweetened gin, appears to be somewhat obscure. In the English case of Boord & Son v. Huddart (1903), in which the plaintiffs established their right to the "Cat Brand" trade-mark, it was proved before Mr Justice Swinfen Eady that this firm had first adopted about 1849 the punning association of the picture of a Tom cat on a barrel with the name of "Old Tom"; and it was at one time supposed that this was due to a tradition that a cat had fallen into one of the vats, the gin from which was highly esteemed. But the term "Old Tom" had been known before that, and Messrs Boord & Son inform us that previously "Old Tom" had been a man, namely "old Thomas Chamberlain of Hodge's distillery"; an old label book in their possession (1909) shows a label and bill-head with a picture of "Old Tom" the man on it, and another label shows a picture of a sailor lad on shipboard described as "Young Tom." flavouring matter (juniper, coriander, angelica, &c.) to the dry variety. Inferior qualities of gin are made by simply adding essential oils to plain spirit, the distillation process being omitted. The essential oil of juniper is a powerful diuretic, and gin is frequently prescribed in affections of the urinary organs.
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Wikipedia de
Gin m.
a trap. (1.) Ps. 140:5, 141:9, Amos 3:5, the Hebrew word used,
mokesh, means a noose or "snare," as it is elsewhere
rendered (Ps. 18:5; Prov. 13:14, etc.).
(2.) Job 18:9, Isa. 8:14, Heb. pah, a plate or thin layer; and hence a net, a snare, trap, especially of a fowler (Ps. 69: 22, "Let their table before them become a net;" Amos 3:5, "Doth a bird fall into a net [pah] upon the ground where there is no trap-stick [mokesh] for her? doth the net [pah] spring up from the ground and take nothing at all?", Gesenius.)
what mentions this? (please help by turning references to this page into wiki links)
Gin is a type of alcoholic drink with a high amount of alcohol in it, usually about 35-50% alcohol by volume. It was invented in the Netherlands in the 17th century, and soon became very popular in England. This became a problem when many people drank themselves to death, because gin was cheap to make and had a so much alcohol.
Gin is flavored with juniper berries. Today, gin is usually a dry liquor, which means that it is not very sweet. Gin is also very popular in cocktails - two of the most common of these are the Gin & Tonic (gin mixed with tonic water) and the martini (gin mixed with vermouth, usually with an olive added). Gin is still one of the most popular liquors to this day.
   | Gin in Victorian London - Victorian London - Entertainment and Recreation - Drinking - Public Houses - Gin Palaces |
| | Recipes with Gin - Extratasty - Recipes tagged gin |
| | From the bathtub to the boardroom: gin and its history - Mixology.com - The Art of Science and Drinks, Cocktails and Recipes |
| | Gin news page - Alcohol and Drugs History Society: Gin |
| | Fleischmann's Gin - Welcome to the Sazerac Company: Fleischmann's Gin |
| | North Shore Distillery - North Shore Distillery - Award-winning Distiller's Gin No. 6 - Modern Dry Gin |
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