Introduction
Dry gin is a type of distilled spirit made from juniper berries and grains such as barley, corn, or wheat. The term “dry” refers to the lack of sweetness in the spirit it has no added sugar or other sweetening agents. Dry gin can be enjoyed neat or as a cocktail ingredient. It’s also an essential part of popular drinks like the Martini and Gimlet.
The history of dry gin dates back centuries, with its origins in Holland where it was originally made by distilling malt wine with juniper berries. This version was known as genever and is still popular today; however, modern dry gins are more closely related to British versions that first developed in the early 1800s. These gins were created by distilling grain-based alcohol with botanicals including juniper, coriander seeds, angelica root, citrus peels and liquorice root.
Today there are many different types of London dry gin available on the market ranging from classic London Dry Gins to more contemporary artisanal varieties featuring unique flavour profiles and ingredients like rose petals or cucumber peelings. Regardless of variety though all good quality dry gins will be clean tasting with a fresh aroma that comes from their carefully chosen bottle.
History of Dry Gin
Gin is an alcoholic beverage that has been around for centuries and has become a staple in many cocktails. While it is most commonly associated with the gin and tonic, dry gin can be used in a variety of drinks including martinis, gimlets, and more. The history of dry gin began when it was first developed in Holland and England as a herbal medicine to treat various ailments.
The origin of dry gin can be traced back to the 17th century when Dutch physician and alchemist Franciscus Sylvius developed a juniper-flavoured spirit called Genever. This spirit was intended to be used as medicine but eventually became popularly consumed by the Dutch people as an alcoholic beverage. It wasn’t until later that English distillers began producing their versions of this juniper-flavoured spirit which they dubbed “Gin” after the French term for juniper genièvre.
Production Process of Dry Gin
Dry gin is a type of distilled alcoholic beverage that has been popularized due to its refreshing taste and versatility. It is produced by distilling fermented grains or botanicals like juniper berries, coriander, citrus peels, and other herbs. The production process of dry gin can be divided into two main steps: ingredients selection and distillation.
Ingredients Used
The ingredients used in the production of dry gin depend on the flavour profile that the producer desires to achieve. Most producers opt for neutral grain alcohol as their base spirit as it offers excellent mixing properties with other components used in making dry gin. Botanicals such as juniper berries, coriander seeds, and lemon or orange peel are then added to give the gin its unique flavour profile. Other botanicals like angelica root, cardamom pods, and liquorice root can also be added for extra complexity in flavour.
Distillation Methods
Once all the desired ingredients have been selected and prepared for distillation they are combined with neutral grain alcohol and heated up in a still over a certain time depending on the type of still being used pot stills take longer than column stills due to their smaller capacity.
Conclusion
Overall, dry gins are a versatile and well-rounded spirit that offer a wide range of flavours and styles to suit any taste. Whether you’re looking for a light, floral gin for summer cocktails or something with bolder flavours like juniper and citrus for a classic martini, there’s sure to be a dry gin that fits the bill. Dry gins can also be used in cooking and baking, adding interesting flavour profiles to everything from desserts to main courses. With so many great options available, dry gins are sure to remain an essential part of any bar or home mixology setup.
