{"id":2728,"date":"2023-10-23T13:57:46","date_gmt":"2023-10-23T13:57:46","guid":{"rendered":"https:\/\/drinkcelebration.com\/?p=2728"},"modified":"2023-10-23T13:58:09","modified_gmt":"2023-10-23T13:58:09","slug":"types-of-gin","status":"publish","type":"post","link":"https:\/\/drinkcelebration.com\/alcoholic-drink\/liquor\/gin\/types-of-gin\/","title":{"rendered":"Different Types of Gin: A Comprehensive Guide"},"content":{"rendered":"

For the uninitiated, gin may seem like nothing more than juniper-flavored vodka. However, it\u2019s a strictly defined spirit with a unique flavor profile that almost has nothing to do with the Eastern European icon.<\/p>

In fact, gin may be older than the Eastern European icon (history is a little fuzzy here), and it definitely developed independently.<\/p>

Even if you like to drink gin frequently, you may only be familiar with your favorite brand or bottle. Not many understand how it\u2019s made or know much about the other types on the market. We wouldn\u2019t blame you for that either, as most people have specific preferences.<\/p>

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That being said, knowing the different types of gin can help you find something that suits your taste buds even more than your current drink of choice. And if you\u2019re not a gin fan in the first place, maybe you haven\u2019t tried the right one yet!<\/p>

<\/a>History of Gin<\/h2>

Gin had a few predecessors in the Dutch-speaking world (The Netherlands and Belgium) before the 17th century.<\/p>

It was a bitter and sharp tonic made from makeshift ingredients like malt wine and juniper berries. It was used as medicine in some parts, while it was a luxury of clergymen in others.<\/p>

In the 17th century, gin, called jenever locally, was formalized through methods often credited to the scientist Franciscus Sylvius. It quickly gained popularity, especially among the English soldiers, who shortened the word jenever to \u201cgin.\u201d<\/p>

Those soldiers loved the drink enough to take it back to England, starting a period known as the gin craze. Gin gained massive popularity in Britain, especially among the working classes.<\/p>

By the 19th century, early gin types (like London gin) had developed and gained international acclaim as they were more palatable than the original jenever.<\/p>

<\/a>How Gin Is Made<\/h2>

Before we get into the types, let\u2019s see how gin is produced.<\/p>

<\/a>Fermentation<\/h3>

First, you need to make a mash out of your basic ingredients that will eventually turn into a highly concentrated and neutral grain spirit with about 95% ABV.<\/p>

To make this base, you can get ingredients with natural sugars, like grains (wheat or barley are popular), potatoes, sugar cane, sugar beets, or grapes. Next, you mash them until there are no noticeably solid bits of the original ingredient and ferment them.<\/p>

Gin makers typically ferment their bases for one or two weeks.<\/p>

<\/a>Distillation<\/h3>

The fermented grain mash base is then distilled in a pot still (traditional) or column still (modern) until it produces a clear spirit with no distinctive character that\u2019s somewhat similar to vodka, especially before dilution.<\/p>

This highly concentrated spirit should have a very high alcohol content of around 95%. During this distillation process, it\u2019s time to prepare the flavoring ingredients.<\/p>

<\/a>Re-Distillation<\/h4>

At this stage, you need to prepare a blend of juniper berries, herbs, and botanicals to throw into the colorless concentrated spirit.<\/p>

Apart from juniper berry (the main ingredient), some of the most common additives you\u2019ll need are anise, angelica root, sour orange or lemon peel, orris root, coriander, frankincense, cardamom, nutmeg, coriander, and licorice root. And if you\u2019re feeling fancy, you can throw in some saffron, too.<\/p>

This isn\u2019t an exhaustive list of all the ingredients you can use. It\u2019s up to the distillery, and it usually depends on availability.<\/p>

Once you\u2019ve gathered the ingredients, it\u2019s time to distill them with the clear spirit.<\/p>

If you\u2019re using a pot still, you\u2019d throw the juniper berries and other ingredients into the liquid. However, with column stills, you should put the ingredients in a basket. Hang it at the top of the still so that the alcohol vapor extracts all the flavors before it condenses.<\/p>

Distillers also often dilute their gins at this stage. However, instead of doing it all at once, they\u2019ll typically dilute it to decrease its ABV by 10% every few days until they reach the desired alcohol content.<\/p>

<\/a>Infusion (Optional)<\/h3>

Some distilleries add extra flavors to their gins by infusing them with certain ingredients after the distillation process.<\/p>

For example, if you want a more earthy flavor, you can infuse them with turnips or parsnips. Want more fruity notes? Infuse with apples, pears, or peaches.<\/p>

All you need for this stage is your creativity.<\/p>

<\/a>Different Types of Gin<\/h2>