2) Spirits Glossary Spirit
Made from
Origin
Production Notes
Thread
2.1) Gin
Neutral Spirit & Botanicals (Juniper Berries must dominate)
England
In order to release the essential oils in the botanicals and fix them to the alcohol, neutral spirit is re-distilled with purified water, Juniper Berries and varying recipes of other botanicals such as lemon peel, orange peel, oris root etc… The recipe of botanicals will vary from one Gin to another, but to be Gin the major botanical must always be juniper.
Alchemists in Tuscany combine alcohol and juniper berries to make the alcohol more palatable, for medicinal purposes. Practice moves to Holland where a spirit called Jenever is produced and becomes popular. Production moves to English coastal cities including London, Plymouth and Bristol in the 17th Century after Mercenaries return from fighting in the Dutch ’30 year war’ where they are given Jenever before going into battle (Dutch Courage). Popularity soars when the Dutch Prince ‘William of Orange’ comes to the throne in 1688. Style changes to a uniquely English product and popularity grows. London and Plymouth Style Gins remain today.
2.2) Vodka
Predominately Russia / Poland distilled from grain, some produced from potato.
Whilst Rye grain is generally agreed to produce the best Vodka, Wheat and Potato is also used (there are some very good potato Vodkas - do not dismiss) It is the starch content of these products that is fermented and then distilled into Vodka. Due to its clear appearance, many Vodkas are filtered to ensure absolute clarity.
A clear history is hard to pin down, especially with both Russia and Poland claiming the honours for being the first to produce Vodka. There is evidence that strong alcohol was first introduced to the region through freezing wine to extract the alcohol, but this was used for medicinal purposes like the roots of many spirits around the world. Distillation was introduced to both countries by foreigners and as the techniques and knowledge improved so did the products.
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