Assignment of F & B Service On Alcoholic Beverage Gin

Assignment
of
F & B Service
on
Alcoholic Beverage
Gin
Gin
• Gin and its Lowlands cousin Genever
(Jenever in Belgium) are white spirits
that are flavored with juniper berries
and so-called botanicals (a varied
assortment of herbs and spices).
• The spirit base of Gin is primarily grain
(usually wheat or rye), which results in
a light-bodied spirit.
• The chief flavoring agent in Gin is the
highly aromatic blue-green berry of the
juniper, a low-slung evergreen bush
that is commercially grown in northern
Italy, Croatia, the United States and
Canada. Additional botanicals can
include, cinnamon, orange peel,
coriander, and cassia bark.
• All Gin makers have their own secret
combination of botanicals, the number
of which can range from as few as four
to as many as 15.
Gin
• Gin is the distillate of a grain mash with various flavoring
agents. It gets its primary flavor from Juniper berries, but
many other herbs and spices go into the make-up. The
botanicals come from all over the world: Cardamom from Sri
Lanka, Cassia bark from Vietnam, Orange peel from Spain,
Coriander seed from the Czech Republic, Angelica root from
Germany. Most of the Juniper berries themselves are
imported from Italy. There are also dozens of other possible
ingredients. Each distiller has his own secret formula and
no two Gin brands are exactly alike.
History
• When we think of Gin we think of England and her former
colonies. The actual origins of Gin can be traced to 17th
century Holland. Dr. Franciscus de La Boie invented Gin in
1650. He was a medical professor at the University of Leyden
and was more widely known as Dr. Sylvius. As was with many
other spirits, Gin was originally intended to be used as a
medicine. Dr. Sylvius was seeking an inexpensive, but effective
diuretic to use in the treatment of kidney disorders. He mixed oil
of Juniper berries with grain alcohol, both of which have diuretic
properties. He called his new medical concoction "genever",
from the French word for Juniper.
History
• English soldiers, who were
fighting on the continent, were
introduced to what they
termed, "Dutch Courage".
They returned to England with
a preference for this new drink,
and the population at large
soon grew fond of this
palatable yet inexpensive
spirit, so much so that it
eventually became identified
as the national drink of
England. It was the English, of
course, that shortened the
name to "Gin".
Manufacturing process
• The vast majority of this unaged spirit is either English
dry Gin or American dry Gin. The English version uses
75% corn, 15% barley and 10% other grains for the
mash. The fermentation process is similar to that of
whiskey. Following fermentation the resulting liquid is
distilled and rectified through a column still, producing a
pure spirit of at least 90°. The liquid is then redistilled
with the many flavoring agents. Methods vary from
producer to producer. Some combine the botanicals with
the spirit and distill the mixture, while others suspend the
botanicals above the spirit in the still and let the vapors
pass through the many flavoring agents. The spirit that
comes off is reduced to bottling strength, anywhere from
80° to 97°.
• American Gin is produced using one of two standard methods:
distilling and compounding. Distilled Gin is primarily made by
adding the flavoring agents during a continuous process. There
are two fairly similar methods of achieving this; direct distillation or
redistillation. In direct distillation the fermented grain mash is
pumped into the still. Then it is heated and the spirit vapors pass
through a "gin head", a sort of percolator basket filled with Juniper,
herbs and other natural ingredients. It picks up the delicate flavoring
agents as it passes through and then condenses into a high proof
Gin. Water is added to bring the product down to its bottling
strength, usually 80°.
• The other method, redistillation, differs only in that the fermented
mash is first distilled into a flavorless neutral spirit. Then it is placed
in a second still, containing a "gin head", and is redistilled, with
vapors absorbing the flavoring agents.
• Compound Gin, a less costly product, is
simply the combination of neutral spirits
with the oil and extracts of the botanicals.
However, the dominant flavor must be
from Juniper berries.
Brands of gin
• Vickers - Light, clean and crisp whilst smooth and delicate,
Australian Gin
• Pink47 - a London Dry Gin ,retailed in a unique 'diamond' bottle
• Bulldog Gin
• Bombay Sapphire
• Beefeater
• Plymouth
• Right - made of corn, distilled five times
• Brockmans Gin - intensely smooth premium gin with coriander,
orange peel and blueberries and blackberries
• Kensington - made from grain, Scottish mineral water
• Broker's - specially blended to be dry, ideal with tonic.
• Konyagi - Produced and sold in Tanzania
Cocktail with gin
• Uncle Makee - gin and any cola with lime
• Orange Blossom - Plymouth gin and orange juice
• Easy Street - Gin and Sprite
• Gimlet - gin and lime juice
• Gin and Tonic - gin and tonic water
• Gin Rickey - gin, lime juice and carbonated water
• Gin Milk Punch - gin and milk
• Snoop Dogg - gin and juice
• Tranny Dogg - gin with cranberry juice and pineapple juice
Brand suppliers
• Brand Supplier
Seagram's Gin Pernod Ricard USA
Tanqueray Diageo
Gordon's Gin Diageo
Bombay Sapphire Bacardi USA
Beefeater Pernod Ricard USA
Gilbey's Gin Beam Global Spirits & wine
References
• http://www.tasteoftx.com/spirits/gin
• http://www.tastings.com/spirits/gin
• http://en.wikipedia.org/wiki/Gin
• http://cocktails.about.com
• http://www.ginwisdom.com
• http://findarticles.com/p/articles

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