For many people, gin and tequila are not spirits to be trifled with. Sure, both can be a little bold, a little assertive with their bitter, herbaceous and earthy nature. But École emploi Bar à Montréal gin has quite a celebrated history as one of the oldest and most-consumed spirits in history.
Early Gin Production
The earliest known reference to genever (the precursor of gin) was scribed in the 13th century encyclopaedic work “Der Naturen Bioeme.” The earliest printing of the word is from the Belgian work “Een Constelijck Distileerboec,” from the 16th century.
In fact, gin has a bit of a reputation for being the drink of laggards and drunks, at least in Europe. During the early 1700s, the English government imposed a heavy duty on imported spirits (like the very popular French brandy) but allowed for unlicensed gin production. This created quite a big market for low-quality barley which was not fit for beer brewing. Since anyone could make gin, it was the drink most widely available to everyone and before long it was known to be a regular drink of choice for the poor.
The earliest “gin” on record was very different from the gin that we drink today. First, though, it is important to note that genever was distilled from a fermented grain mash and then again with other botanical elements (the juniper flower, among others) to a final ABV of at least 60 proof. These first spirits might not resemble gin as our palates know it today, but these are the roots.
Gin (As We Know It)
Now, it is very important to note that gin is made differently than early genever spirits. Modern gin is made from a neutral spirit with added essences of various herbs and aromatics. Most notably, of course, the main essence in gin must be from the juniper flower.
This type of gin is produced exclusively through the redistilling of ethanol which was originally distilled from agricultural sources to have a higher ABV strength of 96 proof, in traditional gin stills. Of course, again, the main herbal/floral note must be that of juniper berries but other botanical aromatics are added during the process.
Finally, London gin is exclusively produced from agriculturally-sourced ethanol to a maximum methanol content of 5g/hectorliter of 100 percent ABV and, most importantly, whose juniper flavor comes exclusively from the redistillation process.