Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified inFlanders and the Netherlands[3] to provideaqua vita from distillates of grapes and grains, becoming an object of commerce in thespirits industry. Gin became popular in England after the introduction ofjenever, a Dutch and Belgian liquor. Although this development had been taking place since the early 17th century, gin became widespread after the 1688Glorious Revolution led byWilliam of Orange and subsequent import restrictions on French brandy. Gin emerged as the national alcoholic drink of England during theGin Craze of 1695–1735.
Gin is produced from a wide range of herbal ingredients in a number of distinct styles and brands. After juniper, gin tends to be flavoured with herbs, spices, floral or fruit flavours, or often a combination. It is commonly mixed withtonic water in agin and tonic. Gin is also used as a base spirit to produce flavoured, gin-basedliqueurs, for examplesloe gin, traditionally produced by the addition of fruit, flavourings and sugar.
The namegin is a shortened form of the older English wordgenever,[4] related to theFrench wordgenièvre and theDutch wordjenever. All ultimately derive fromjuniperus, theLatin for juniper.[5]
The earliest known written reference tojenever appears in the 13th-century encyclopaedic workDer Naturen Bloeme (Bruges), with the earliest printed recipe for jenever dating from 16th-century workEen Constelijck Distileerboec (Antwerp).[6]
The monks used it to distill sharp, fiery, alcoholic tonics, one of which was distilled from wine infused with juniper berries. They were making medicines, hence the juniper. As a medicinal herb, juniper had been an essential part of doctors' kits for centuries; plague doctors stuffed the beaks of theirplague masks with juniper to supposedly protect them from theBlack Death. Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures and cramps. These were a popular cure-all, though some thought these tonic wines to be a little too popular, and consumed for enjoyment rather than medicinal purposes.[7][further explanation needed][better source needed]
The physicianFranciscus Sylvius has been falsely credited with the invention of gin in the mid-17th century,[8] as the existence of jenever is confirmed inPhilip Massinger's playThe Duke of Milan (1623), when Sylvius would have been about nine years old. Also, the Dutch States' ordinance on brandy already leviedtaxes on distilled anise, gin or fennel water sold as alcoholic drinks, in 1606, eight years before Sylvius was born.[9] It is further claimed that English soldiers who provided support inAntwerp against the Spanish in 1585, during theEighty Years' War, were already drinking jenever for its calming effects before battle, from which the termDutch courage is believed to have originated.[10][11]
By the mid-17th century, numerous small Dutch and Flemish distillers had popularized the re-distillation ofmaltedbarley spirit or malt wine with juniper, as well asanise,caraway,coriander, etc.,[12] which were sold inpharmacies and used to treat such medical problems askidney ailments,lumbago,stomach ailments,gallstones, andgout. Gin emerged in England in varying forms by the early 17th century, and at the time of theStuart Restoration, enjoyed a brief resurgence. Gin became vastly more popular as an alternative to brandy, whenWilliam III andMary II became co-sovereigns of England, Scotland and Ireland after leading theGlorious Revolution.[13] Particularly in crude, inferior forms, it was more likely to be flavoured withturpentine.[14] HistorianAngela McShane has described it as a "Protestant drink" as its rise was brought about by a Protestant king, fuelling his armies fighting the Catholic Irish and French.[15]
Gin drinking in England rose significantly after the government allowed unlicensed gin production, and at the same time imposed a heavyduty on all imported spirits such as Frenchbrandy. This created a larger market for poor-qualitybarley that was unfit for brewingbeer, and in 1695–1735 thousands ofgin shops sprang up throughout England, a period known as theGin Craze.[16] Because of the low price of gin compared with other drinks available at the time and in the same location, gin began to be consumed regularly by the poor.[17] Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water.[18] Gin, though, was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.[13] The reputation of the two drinks was illustrated byWilliam Hogarth in his engravingsBeer Street and Gin Lane (1751), described by theBBC as "arguably the most potent anti-drug poster ever conceived".[19] The negative reputation of gin survives in the English language in terms likegin mills or the American phrasegin joints to describe disreputable bars, orgin-soaked to refer to drunks. The epithetmother's ruin is a common British name for gin, the origin of which is debated.[20]
TheGin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. TheGin Act 1751 was more successful, but it forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates.[13] Gin in the 18th century was produced inpot stills, and thus had a maltier profile than modern London gin.[21]
In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and was often flavoured withturpentine to generate resinous woody notes in addition to the juniper.[22] As late as 1913,Webster's Dictionary states without further comment, "'common gin' is usually flavoured with turpentine".[14]
Another common variation was to distill in the presence ofsulphuric acid. Although the acid itself does not distil, it imparts the additional aroma ofdiethyl ether to the resulting gin. Sulphuric acid subtracts one water molecule from two ethanol molecules to creatediethyl ether, which also forms anazeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects( – seeParacelsus).[citation needed]
Dutch or Belgian gin, also known asjenever orgenever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin.Schiedam, a city in the province ofSouth Holland, is famous for itsjenever-producing history. The same forHasselt in the Belgian province of Limburg. Theoude (old) style ofjenever remained very popular throughout the 19th century, where it was referred to asHolland orGeneva gin in popular, American, pre-Prohibition bartender guides.[23]
The 18th century gave rise to a style of gin referred to asOld Tom gin, which is a softer, sweeter style of gin, often containing sugar. Old Tom gin faded in popularity by the early 20th century.[21]
The invention and development of thecolumn still (1826 and 1831)[24] made the distillation of neutral spirits practical, thus enabling the creation of the "London dry" style that evolved later in the 19th century.[25]
In tropical British colonies gin was used to mask the bitter flavour ofquinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to formtonic water; the resulting cocktail isgin and tonic, although modern tonic water contains only a trace of quinine as a flavouring. Gin is a common base spirit for manymixed drinks, including themartini. Secretly produced "bathtub gin" was available in thespeakeasies and "blind pigs" ofProhibition-era America as a result of the relatively simple production.[26]
Sloe gin is traditionally described as a liqueur made by infusingsloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such asdamsons. Another popular gin-based liqueur with a longstanding history isPimm's No.1 Cup (25%alcohol by volume (ABV)), which is afruit cup flavoured with citrus and spices.[27][28]
The National Jenever Museums are located inHasselt in Belgium, and Schiedam in the Netherlands.[29]
A Bee's Knees cocktail made with gin, honey, and lemon juice
Since 2013, gin has been in a period of ascendancy worldwide,[30] with many new brands and producers entering the category leading to a period of strong growth, innovation and change. More recently gin-based liqueurs have been popularized, reaching a market outside that of traditional gin drinkers, including fruit-flavoured and usually coloured "Pink gin",[31]rhubarb gin, Spiced gin,violet gin,blood orange gin andsloe gin. Surging popularity and unchecked competition has led to consumer's conflation of gin with ginliqueurs and many products are straddling, pushing or breaking the boundaries of established definitions in a period of genesis for the industry.
Some legal classifications (protected denomination of origin) define gin as only originating from specific geographical areas without any further restrictions (e.g.Plymouth gin (PGI now lapsed),Ostfriesischer Korngenever,Slovenská borovička,Kraški Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized, but not legally defined (e.g.Old Tom gin).Sloe gin is also worth mentioning, as although technically a gin-basedliqueur, it is unique in that the EU spirit drink regulations stipulate the colloquial term "sloe gin" can legally be used without the "liqueur" suffix when certain production criteria are met.[32]
According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper berries or a mixture of more than one such redistilled food products.[33] The Canadian Food and Drug Regulation recognizes gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate the US definitions. Whereas a more detailed regulation is provided for Holland gin or genever, no distinction is made between compounded gin and distilled gin. Either compounded or distilled gin can be labelled as Dry Gin or London Dry Gin if it does not contain anysweetening agents.[34][35] For Genever and Gin, they shall not contain more than two percentsweetening agents.[34][35]
Juniper-flavoured spirit drinks include the earliest class of gin, which is produced bypot distilling a fermented grain mash to moderate strength, e.g., 68% ABV, and then redistilling it with botanicals to extract the aromatic compounds. It must be bottled at a minimum of 30% ABV. Juniper-flavoured spirit-drinks may also be sold under the namesWacholder or Ginebra.
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.
Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (theazeotrope of water andethanol), in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained simply by adding essences or flavourings to ethanol of agricultural origin is not distilled gin. Minimum bottled strength is 37.5% ABV.
London gin is obtained exclusively from ethanol of agricultural origin with a maximummethanol content of 5 g (0.18 oz) per hectolitre of 100% ABV equivalent, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV. London gin may not contain added sweetening exceeding 0.1 g (0.0035 oz) of sugars per litre of the final product, nor colourants, nor any added ingredients other than water. The predominant flavour must be juniper. The termLondon gin may be supplemented by the termdry. Minimum bottled strength is 37.5% ABV.
Although London gin is the strictest of distilled gin categories, it is not a geographical designation.[36]
In the United States of America, "gin" is defined as an alcoholic beverage of no less than 40% ABV (80proof) 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]
Gin can be broadly differentiated into three basic styles reflecting modernization in its distillation and flavouring techniques:[37]
Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grainmash (malt wine) frombarley or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. Adouble gin can be produced by redistilling the first gin again with more botanicals. Due to the use ofpot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky.Korenwijn (grain wine) and theoude (old) style ofGeneva gin orHolland gin represent the most prominent gins of this class.[37]
Column distilled gin evolved following the invention of theCoffey still, and is produced by first distilling high proof (e.g. 96% ABV)neutral spirits from a fermented mash or wash using a refluxing still such as acolumn still. The fermentable base for this spirit may be derived from grain,sugar beets,grapes,potatoes,sugar cane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge.[38] This method yields a gin lighter in flavour than the older pot still method, and results in either adistilled gin orLondon dry gin,[37] depending largely upon how the spirit is finished. The evolution of hybrid[39] (or computer-controlled) stills to control the amount of flavour or reflux has resulted in smoother spirits produced by smaller distilleries around the world.
Compound gin is made by compounding (blending) neutral spirits with essences, othernatural flavourings, or ingredients left to infuse in neutral spirit without redistillation.[40]
Botanical ingredients used to flavour gin include various spices, roots and fruits. The most common ingredient, besides the required juniper, iscoriander, which adds a warm, spicy citrus-like flavour. Common spice botanicals includecinnamon,cassia,cardamom, pepper (black orsichuan), andnutmeg. Root botanicals, which add their own flavour but also aid in combining and fixing more volatile flavours together, includeangelica root,orris root, andliquorice root. Citrus peels are the most common fruit botanicals and are used for their flavoursome oils which impart fresh citrus flavours, but also a gentle heat; the most commonly used arelemon,orange, andgrapefruit. Many distillers will add other exotic and mundane botanicals to impart a unique flavour andunique selling proposition; these includesaffron,baobab,frankincense,clove,ginger,pine needles and cone,grains of paradise, dragon eye (longan), and many more.[41][42][43]
Chemical research has begun to identify the various chemicals that are extracted in the distillation process and contribute to gin's flavouring. For example, junipermonoterpenes come from juniper berries. Citric and berry flavours come from chemicals such aslimonene and gamma-terpinenelinalool found in limes, blueberries and hops amongst others. Floral notes come from compounds such as geraniol and eugenol. Spice-like flavours come from chemicals such assabinene, delta-3-carene, and para-cymene.[44]
In 2018, more than half the growth in the UK gin category was contributed by flavoured gin.[45]
^For etymology ofgenever, see"Genever".Lexico UK English Dictionary.Oxford University Press. Archived fromthe original on 2019-12-21.. Forgenièvre, see"Genièvre".Ortolang (in French). CNRTL. Retrieved2018-10-13.. Forjenever, seeDe Vries, Jan (1997)."Jenever".Nederlands Etymologisch Woordenboek (in Dutch). Brill. p. 286.ISBN978-90-04-08392-9. Retrieved2018-10-13..
^Bragg, Melvyn; Tillotson, Simon. (2018).In Our Time : the companion. [Place of publication not identified]: Simon & Schuster Ltd. p. 16.ISBN978-1-4711-7449-0.OCLC1019622766.
^abcBuglass, Alan J. (2011), "3.4",Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects, John Wiley & Sons, Ltd.,ISBN978-0-470-51202-9
^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.ISSN1750-3841.PMID19241573.
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