Gin

Hello foodies, I’m started 30 day’s challenge of writing blog..!! I writing blog from last 3 months but it’s difficult to me to write as a daily basis…. So, as that reason I started an quarantine edition!

So let’s drive into it
                   DAY 22..!! So today I’m going to share today recipe of ” Gin” So, let’s start-

Introduction

Dutch Gin
The spirit was first produced by a Dutch Dr. Franciscus De La Boe in 1550. He infused the neutral spirit with juniper berries, which has medicinal properties, and named the product ‘Genever’. The French term for juniper berries being ‘Genever’. By 1575 this was being produced commercially by a company called BOLS from a town called SCHIEDAMS. Hence Genever is also called Schiedams or Holland’s Gin.
Dutch Genever is of two forms –
JONGE – young
OUDE – old (OUDE also appears as ZEEROUDE , meaning – very old)
Traditional Genevers come in an earthenware bottle (crocks as they are sometimes called)

Manufacturing Process–
Main ingredient is barley, other being rye and maize. Malting is done in a place called a ‘monterij’ (malting house). Barley is allowed to germinate for a week, it is not roasted. To this malt, rye and maize are added and cooked to a mash (in pressure cooker or vats). During the cooking maltose is released into the liquid. Then yeast is added for fermentation. It gives a very low grade wash which is triple distilled in the pot still called the ‘moutwijn’ (malt wine). Malt wine is again distilled a 4th time in a pot still with botanicals – juniper berries.

English Gin
The Dutch gin reached England in the 16th century. English soldiers preferred fighting after drinking this potion. They got courage and so they called it ‘Dutch Courage’, and they took gin back to England. By 17th Century Gin was being produced in England and it overtook the sales of Brandy and Rum. In 1688 import of all liquor was banned as a result the local production increased. Gin being easiest to produce the consumption increased as well: 1690 – 5,00,000 gallons consumed
1727 – 5,000,000 gallons consumed
1733 – 11,000,000 gallons
Most Gin in England was consumed in London, workers were permanently drunk and the industrial production came down. In 1736 – First Gin act was passed by parliament. One pound of tax per gallon of Gin sold and 50 pounds for a license to sell Gin. So Bathtub Gin also called Parliamentary Brandy was sold openly.
In 1743 – Gin act was repealed – as consumption went up to 20 million gallons. In 1751 – Second Gin act passed. It was more moderate in taxes. It encouraged people to produce better quality Gin. This resulted in London becoming the centre of Gin production in the world. Gin palaces came up, something like an only Gin Bar. In 1826 patent still was invented. Prior to it the Gin was harsh as it had more congeners so it was disguised with lemon and sugar. This led to the development of a new style of Gin which was smoother and no sweetness was added. This type of gin was referred to as London Dry Gin.
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