1953 The U K B G Guide to Drinks

U. K. B. G. GUIDE TO DRINKS

pregnated with the flavours, but these last two methods are not the general practice. Gin, if produced from a properly rectified spirit, is the purest spirit made, and therefore improves very little with age—a period of say three to four weeks at the outside— being all that it requires to'marry'the flavours with the rectified spirit. Gin, rmhke most kinds of potable spirit, does not require age to ^mellow and mature it into a palatable condition. The object of age in gin being in fact effected by complete and scientific rectification of the spirit which removes the impurities and renders it in this way immediately fit for consumption and gaining for it a world-wide reputation as a salutary and pleasant spirit which can be drunk in any climate at any time with benefit and enjoyment. TYPES OF GINS Besides the London Dry Gin mentioned in the above article, other types of Gin produced in England include, (1) Plymouth Gin. This is a Gin which is wholly unsweet ened and of uniform style and quality. All Plymouth Gin is produced by one Distiller. (2) Old Tom Gin. A sweetened Gin of distinctive character. Since 1939 the production has, however, almost ceased and there is little, if any, on the market at the present time. Dutch Gins are also very well known. These Gins are quite distinct from English Gins and are sold under the names of Geneva (or Genever) and Hollands. The name Geneva has nothing to do with the city or lake of that name ; it is merely a corruption of the French name of Gin, i.e. Genievre, meaning Juniper. Juniper being the berry that is used in the flavouring. This Gin is either pure white or straw coloured. Any colouring being due to the use of caramel. As with the Gins mentioned in the article above it has nothing to gain by being kept for any time and is available shortly after distilling. Ihese Gins are distilled in Amsterdam, Schiedam and other districts of Holland. Gins made from grain are also produced in the U.S.A. and Ireland, 238