How to Make Gin

Learn how to make a tasty, juniper based gin known as Genever, that’ll mix nicely, so you can enjoy delicious, homemade Gin and Tonics.

| May 2019

gin-glass
GettyImages/ahirao_photo

When I was starting to learn about distilling, one of the first things I thought about making was gin. I had only a hazy idea, at the time, of how gin was made, and no idea at all about what grains were used to make it. Then there are the juniper berries and other flavoring ingredients, referred to on gin bottle labels as "botanicals." The more I read about gin, the more intimidated I began to feel. Compared to making whiskey or rum, the process of making gin seemed complicated and a bit mysterious.

When I finally did get around to trying it, I decided to begin with genever-style gin. Although it is a multi-step process involving several distillation runs, for some reason it appealed to me as a place to start.

Genever is the Dutch word for "juniper,” the evergreen shrub whose aromatic berries supply the dominant flavor of gin. Traditionally, genever is distilled to a lower proof than London dry gin; it is also usually lightly sweetened. The two main styles of genever are oude {old) and jonge (young). These terms refer not to the age of the spirit but to the recipes used: oude is the old or traditional recipe, and jonge is the more modern recipe. As in the United States and Canada, the ingredients used and the alcohol content are defined by law. Dutch law also specifies the level of sweetening that is accept­ able in different types of genever.



Genever was originally created around 1650 by a Dutch doctor, Franciscus de la Boe. It was promoted as a medicinal tonic; juniper berries were well-known even then for their diuretic properties. Genever quickly became popular outside of Holland, particularly in England, where its use as a beverage soon outgrew its medicinal use. By the early 1700s, the more full-bodied, slightly sweet genever was changing in England to a lighter, cleaner style that became known as London dry gin. This style, still the most widely known gin type, is much closer to a neutral spirit than traditional genever, as it is distilled to a higher proof.






mother-audience

MOTHER EARTH NEWS FAIR

February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.

LEARN MORE





Become a Charter Member Today!

Fermentation

Discover how easy crafting your own money-saving fermented masterpieces can be. 

Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!

As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.




Facebook Pinterest Instagram YouTube Twitter

Free Product Informationfermentation

click me