Greenall's Gin Wild Berry Pink - 70cl - Packaging May Vary

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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. Compounding: Gin can also be produced without redistilling and by instead flavouring suitable alcohol with natural substances which give a predominant taste of juniper: this method is known technically as compounding. The finest base for this 'neutral' spirit is either grain (normally barley and maize) or molasses. This type of production can be likened to that of flavoured vodka. 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 ] a b Definitions ("Standards of Identity") for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3

There’s certainly no shortage of flavoured gins in the supermarkets these days – everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly British spirit. But while these are at best overly sweet and at worst full of artificial flavourings, it’s far tastier and cheaper to make your own. And best of all – all it requires is a bit of sugar, some gin, your chosen fruit and time for everything to infuse together.

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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 with turpentine to generate resinous woody notes in addition to the juniper. [19] As late as 1913, Webster's Dictionary states without further comment, "'common gin' is usually flavoured with turpentine". [11] 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. Flavor: Bombay Bramble is tart and rather dry, with clear gin character. Early, cranberry. Mid-palate, juniper, tart raspberry jam, coriander and a hint of lemon zest. These berries are less green and will have turned a deeper golden, or even pale red, colour. Do I have to use sugar in my homemade gooseberry gin? Rohrer, Finlo (28 July 2014). "When gin was full of sulphuric acid and turpentine" . Retrieved 28 July 2014.

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.How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year. Pot distilled gin represents the earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot 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 the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class. [29]

There are a wide range of different berry flavoured gins, some of our favourites including the following: Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the azeotrope of water and ethanol) in stills traditionally used for gin, 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.

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Therefore, do feel free to play with the addition or quantity of sugar, based on the sharpness or natural sweetness of your gooseberries, and to suit your own taste preferences! What gin should I use to make homemade gooseberry gin?