Gin ( / dʒ ɪ n/) is a distilled alcoholic drink that derives its flavour from juniper berries and other botanical ingredients. [1] [2] For etymology of genever, see "Genever". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2019-12-21. . For genièvre, see "Genièvre". Ortolang (in French). CNRTL . Retrieved 2018-10-13. . For jenever, see De Vries, Jan (1997). "Jenever". Nederlands Etymologisch Woordenboek (in Dutch). Brill. p.286. ISBN 978-90-04-08392-9 . Retrieved 2018-10-13. .

Bragg, Melvyn; Tillotson, Simon. (2018). In Our Time: the companion. [Place of publication not identified]: Simon & Schuster Ltd. p.16. ISBN 978-1-4711-7449-0. OCLC 1019622766.

Review:

When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. Gin is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper. Minimum bottled strength is 37.5% ABV.

Riu-Aumatell, M.; Vichi, S.; Mora-Pons, M.; López-Tamames, E.; Buxaderas, S. (2008-08-01). "Sensory Characterization of Dry Gins with Different Volatile Profiles". Journal of Food Science. 73 (6): S286–S293. doi: 10.1111/j.1750-3841.2008.00820.x. ISSN 1750-3841. PMID 19241573. Here, ILoveGin explores the world of berry gins, including popular types, the mixers that work best with them, and where to find them. The flavouring ingredients are at the core of traditional gin production; they are all natural and 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, cardamom, cinnamon, grains of paradise, cubeb berries and nutmeg. Clearly, bartenders should treat Bombay Bramble as a specialty gin. It works well enough in a Negroni. The higher proof means it can be applied in a Martini, but Dry Vermouth is not a natural compliment. Avoid super savory applications like the Very Dirty Martini or the Gibson.As part of our commitment to being a B Corp brand, and our quest to become the best gin in the world and for the world, Sipsmith Very Berry Gin has been crafted in collaboration with the charitable organisation 1% For The Planet. The partnership will see 1% of sales from all bottles of Very Berry Gin donated to The Felix Project, which rescues good food from retailers and wholesalers that cannot be sold and delivers it to people in need. Compound gin is made by compounding (blending) neutral spirits with essences, other natural flavourings, or ingredients left to infuse in neutral spirit without redistillation. White, Matthew. "Health, Hygiene and the Rise of 'Mother Gin' in the 18th Century". Georgian Britain. British Library . Retrieved 6 August 2017.

Forbes, R.J. (1997). A Short History of the Art of Distillation from the Beginnings up to the Death of Cellier Blumenthal. Brill Academic Publishers. Bombay Bramble is successful at creating a sophisticated, upscale interpretation of the berry infused pink gin that took the world by storm in the late 2010’s. However, I think the balance, the presence of gin and gin botanical on the nose and palate positions Bombay Bramble to be more than just part of the fad.

There are a wide range of different berry flavoured gins, some of our favourites including the following: However, once you’re into July or August, the gooseberries are a little more mature, softer and sweeter - easier to eat just as they are. The physician Franciscus Sylvius has been falsely credited with the invention of gin in the mid-17th century, [6] as the existence of jenever is confirmed in Philip Massinger's play The Duke of Milan (1623), when Sylvius would have been about nine years old. It is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years' War, were already drinking jenever for its calming effects before battle, from which the term Dutch courage is believed to have originated. [7] [8] In the United States of America, "gin" is defined as an alcoholic beverage of no less than 40% ABV (80 proof) that possesses the characteristic flavour of juniper berries. Gin produced only through the redistillation of botanicals can be further distinguished and marketed as "distilled gin". [2] Production [ edit ] Methods [ edit ]