16 Reasons Why Gin Is The Best

Absolutely beautiful, Plymouth Gin is one of my favorites. This beloved Scottish bottle gives the classic juniper berry and gin citrus palette a renewal with a refreshing touch of cucumber and rose that give this gin a distinctive taste that really stands out from the herd. Most mixology vodka set fans will agree that gin is one of the most versatile cocktail spirits, whether you just pour tonic, stir it in a martini or shake it in a much more complex drink. For centuries it has been a staple of the bar and in fact many of today’s predominant brands have had a century of history.

There are many well-known brands that make London’s classic dry gin style, but Beefeater is one of the best and most ubiquitous. Although the dry gin in London does not really have to be made, it must meet other requirements that apply to the distillation process. In summary, these gins must be made from pure grain alcohol, without added artificial additives or additives after distillation. Then we mix gin and tonics in Collins glasses, with Q Spectacular Tonic Water and a small lime wedge.

Many of these gins age in oak barrels for one to three years. Some drug manufacturers now market fruit-flavored genvers, the best known of which are black currants. Dutch and Belgian genvers are generally chilled and served in an orderly manner. Germany produces a Geneva-style Geneva called Dornkaat in the coastal area of the North Sea in Friesland. This spirit is lighter in body and more delicate in taste than Dutch and English dry gin.

Because excessive sugar intake has been associated with heart disease, you want to avoid adding sweet mixers to your gin size if you choose to drink gin every night. Often it is not really made by people who make gin from it, but buy it in special still images and then mix it with the specific taste of that brand: juniper berries of course, plus any other product. Such mixing generally takes place through a redistribution process, but a more basic method is simply to soak the mind with the other ingredients; this will be a “composite” or “bathtub” gin. Small batch distillate is flavored with juniper berries, angelica, caraway, chamomile, coriander, bean block, elderberry, lemon, orange peel, orris root and yarrow. However, it is the last step, an infusion of rose and cucumber leaves before bottling, that has come to define this gin. When you hear someone referring to “pewthorn gin”, they are talking about Hendrick.

To classify a gin as London Gin, European Union legislation on definitions and labeling of spirits says that the taste can only come from botanicals added to the second distillation. This means that gins with added natural flavors after distillation are not dry London gin, they are technically distilled gin. This iconic turquoise bottle was a real craze in the 1990s and a pillar in my father’s liquor cabinet. Bombay Sapphire is said to be a lighter, more citrus version of Bombay Dry.

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