GIN

Gin is a clear, aromatic spirit based on neutral alcohol of agricultural origin. The addition of juniper berries and selected herbal ingredients – the so-called botanicals – gives it its unique character.
The taste is legally defined by juniper, which is prescribed as the dominant aroma. It gives the gin its typical, resinous, fresh and slightly spicy notes. But it is the variety of other botanicals that makes each gin unique. Ingredients such as coriander seeds, citrus peels, angelica root, cardamom, pepper, cinnamon or floral herbs form the individual aromatics - from classic-tart to delicately floral.

The basis of every gin is highly pure ethyl alcohol, which is usually obtained from grains such as wheat, rye or barley, and occasionally from molasses. This alcohol is first neutrally distilled before it is refined with the selected botanicals.
The aromas enter the spirit through maceration - placing the botanicals in alcohol - or through steam infusion. During steam infusion, the alcohol absorbs the fine fragrances when heated. Distillation is then carried out again to bind the aromas and give the gin a special purity and clarity. It is then adjusted to a drinking strength of at least 37.5 percent by volume with pure water and bottled.
This creates a spirit that combines purity, structure and variety of aromas.

The selection of botanicals is the heart of every gin.
Juniper gives freshness and a resinous spice, coriander a fine citrus note, citrus peel fruit and lightness, angelica root earthy depth and herbs or flowers floral nuances.
Depending on the combination, a completely unique style is created - from classic-dry and spicy to modern-fruity or floral-elegant.
This creative diversity makes gin one of the most exciting spirits in the world.

The history of gin begins in the 17th century in the Netherlands, where the doctor Franciscus Sylvius de la Boe developed “Genever”, a juniper brandy. This was originally used as a medicine. English soldiers got to know the drink during the war, brought it to England and made it an independent spirit there.

In the 18th century, London experienced a real boom during the so-called “Gin Craze”: Gin was cheap and easy to produce and became a popular drink. To curb abuse, the British government introduced several “Gin Acts” that strictly regulated quality and production. This is how London Dry Gin was created, which is still considered the epitome of classic purity and clarity today.

In the 19th century, technical advances refined distillation, making gin purer, finer and more aromatic. The legendary gin and tonic was also created during this time, when British colonial officers combined their gin with tonic water containing quinine.

Since the 2000s, gin has experienced a renaissance thanks to the craft spirit trend. Small distilleries around the world are experimenting with regional botanicals and creative recipes - from the classic London Dry to modern, floral-fruity New Western Gins.

In short:
Gin comes from the Netherlands, was further developed in England and has developed from a medicinal juniper spirit into a modern, diverse premium spirit.

The production of gin is a combination of craftsmanship, precision and creativity. At its core, the process consists of refining a neutral alcohol with juniper berries and an individual selection of aromatic plants, the so-called botanicals. Distillation ultimately creates a spirit that perfectly combines purity, clarity and character. It starts with the base alcohol, which is usually obtained from grains such as wheat, rye or barley. This is around 96% vol. distilled so that it is completely tasteless - a pure canvas for the later flavors. The real personality of gin comes from the botanicals, the plant-based ingredients that are responsible for the scent, taste and style. In addition to the legally required juniper, coriander seeds, angelica root, lemon and orange peels, but also cardamom, cinnamon, pepper or lavender are usually used. Each distillery uses its own recipe – the so-called “Botanical Secret” – which makes each gin unique.
Two processes are used for flavoring. During maceration, the botanicals are soaked in alcohol for a few hours or days to fully release their aromas. The mixture is then distilled again. Alternatively, many distilleries use percolation or steam infusion: the alcohol vapors rise through a sieve, the so-called “gin basket”, and gently absorb the essential oils of the plants. This method results in a finer, lighter gin with a clear structure. Many producers combine both processes to combine depth and elegance.

After distillation, the flavored alcohol is diluted with pure water to a drinking strength of usually 37.5 to 47 percent by volume. The gin is now ready and can be bottled. Depending on the style, a refinement takes place: a London Dry Gin remains pure and unsweetened, while Old Tom Gins or Flavored Gins can be rounded off with a touch of sugar, fruit or spice.

This creates different types of gin with their own unique character.

• London Dry Gin: classic, dry, without additives after distillation.
• “Distilled Gin” is distilled with botanicals and then natural flavors can be added.
• Compound Gin: without further distillation, simply flavored - uncomplicated and usually cheaper.

In short:
Gin is created when craftsmanship meets creativity. Neutral alcohol, fine botanicals and careful distillation create a spirit that is as clear as it is complex - a timeless classic that continually reinvents itself.