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There are several methods of producing gin but the European Community Regulation which governs spirit drinks (No. 1576 of 1989) defines only two. First, and by far the more important, is 'distilled gin' (of which London gin and Plymouth gin are recognised as types) which is produced in the traditional method, described below. Secondly, gin can be produced simply by flavouring suitable alcohol with natural flavouring substances which give a predominant taste of juniper: this method is known technically as 'compounding'.
Gin can be made from any spirit alcohol which meets the requirements of original (agricultural) strength (at least 96% alcohol by volume - ABV) and purity (given maximum levels of residue) of the EC Regulation. The finest base for this 'neutral' spirit is either grain (normally barley and maize) or molasses and has no flavour at all.
The flavouring ingredients are all natural and are referred to as 'botanicals'. The type and quantity of each producer's botanicals vary according to their own closely guarded recipes; all are carefully selected and tested for purity and quality. All gins include juniper as an ingredient: other botanicals used are coriander, angelica, orange peel, lemon peel, cardomom, cinnamon, grains of paradise, cubeb berries and nutmeg. Typically a fine gin contains six to ten botanicals.
The detailed processes for the distillation do vary between producers. In most cases the spirit is diluted by adding pure water to reach the required strength of about 45% ABV. This is pumped into a still normally made of copper and the flavouring ingredients are added to it and it is then left to steep. Some producers place the botanicals in a tray over the spirit. The still is heated, using a steam coil or jacket, to remove from the botanicals the essential oils (less than 5% of the weight) which give the flavouring to the spirit. The first distillate 'runnings' are re-circulated until an appropriate standard and strength (over 90% ABV) is reached. The lower quality early part of the run ('foreshots') and end of the run ('feints') as judged by the skill and experience of the 'Stillman' are run off to be redistilled. Only the 'middle run' is used to produce high quality gin; this is run off at about 80-85% ABV. The product then goes through a quality control 'Tasting Panel' and may also be analysed by gas chromatography to ensure that it meets the required specification. This ensures product consistency. The gin is then brought to the required EU legal minimum alcohol level - at least 37.5% ABV to meet EC regulations, although some gins have a higher level - by the addition of pure demineralised water. It is now ready for bottling as it does not require any period of maturation. There is a cheaper method of producing gin. Essential oils are either extracted from botanicals by distillation or pressed out. These are added to the appropriate water. The product of this 'cold compounding' may be called 'gin' under EC rules but not 'distilled' or 'London' gin.
This process used to be used to ensure that the quality of the alcohol was satisfactory before the distillation process took place. Advances in the production of neutral spirit have made this process unnecessary. |
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