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You can be personally present and creatively contribute to the development of your individual gin recipe – and all this with only low costs for alcohol and herbs. With my 25-litre system, I can produce a sample that is representative even for larger systems in less than an hour using just one litre of pure alcohol. Thus, at least 10 samples are possible in one day. Normally, however, it is so that already after the 3rd or 4th distillation a perfect mixture is found.
Based on these test distillations, dozens of worldwide produced gin brands have been created in the meantime.
Juniper – the basis for classic gin and, according to the “Definitions of spirit drinks” (see below), also the basic sensory substance of gin. And here we already come to the art of distillation and recipe development for this product, which consists in embedding juniper specifically in other botanicals, so that it appears at all times recognizable and yet framed and refined – but never completely covered – by other spices, flowers, seeds and roots. Juniper oils are difficult substances to assess in combination with other herbs. Highly rectified or simply macerated and distilled? Delicate and fruity or tough and oily?
Many roads lead to the goal and tastes are different. What suits you? What are your wishes?
All this can be found out during the recipe development.
- Gin is a juniper-flavoured spirit drink obtained by flavouring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.), which has appropriate sensory characteristics.
- The minimum alcoholic strength by volume of gin is 37.5%.
- Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may be used in the preparation of gin, provided that the taste of juniper remains predominant.
- Distilled gin is a juniper-flavoured spirit drink produced exclusively by redistilling ethyl alcohol of agricultural origin of an appropriate quality and with appropriate organoleptic characteristics and an initial alcoholic strength by volume of at least 96 % vol. in stills traditionally used for gin, with the addition of juniper berries (Juniperus communis L.) and other plant matter, provided that the juniper taste is predominant, or
- a mixture of the products of such distillation with ethyl alcohol of agricultural origin of the same composition, purity and alcoholic strength; natural and/or nature-identical flavouring substances and/or flavouring preparations as defined in category 20(c) may also be used to flavour distilled gin
- The minimum alcoholic strength by volume of distilled gin shall be 37,5 %.
- Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin may not bear the name distilled gin. (13.2.2008 EN Official Journal of the European Union L 39/37)
- London Gin belongs to the distilled gin spirit.
- It is obtained exclusively from ethyl alcohol of agricultural origin and has a methanol content of not more than 5 g/hl r. A.; its aroma is obtained exclusively by redistilling ethyl alcohol in traditional stills with the addition of all the vegetable matter used;
- The minimum alcoholic strength by volume of the distillate obtained is 70 %;
- Any other added ethyl alcohol of agricultural origin must have the characteristics listed in Annex I(1), but with a methanol content not exceeding 5 g/hl r. A.;
- Its content of added sweetening products must not exceed 0,1 g of sugar per litre of finished product and it must not contain added colouring matter;
- It contains no added ingredients other than water.
- The minimum alcoholic strength by volume of London Gin shall be 37,5 %.
- The designation London Gin may be supplemented by the term “dry”.