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Part IV
SECTION II
GIN
"Gin" is normally made from a spirit distilled from
grain—usually maize. The distillation is carefully effected
in a patent still (Coffey's apparatus), so as to eliminate the
fusel oil and other impurities, and the spirit thus obtained
(ethyl alcohol) is then rectified or re-distilled in a special
still to make sure of removing even the faintest traces of
any impurities that may remain from the first distillation,
and to soften the spirit so that it reaches the vats perfectly
pure and mellow. The rectified spirit comes over from the
stiU at high alcoholic strength which is much too strong
to be drunk,and requires to be reduced \vith distilled water
to the usual selling strength and awaits the addition of the
distillate from the flavourings of berries and aromatic
roots, etc.
The principal of these is the Juniper berry. These
little berries although grown in England and Ireland, are
mostly imported from the Continent. Dark blue in colour,
they contain an oil which imparts its flavour to the gin
and gives it that medicinal property which has made it so
popular. The coriander is another seed used as flavour
and is next in importance as an ingredient. The properties
of this seed are also medicinal. Several other ingredients
are used by the various distillers to produce the distinctive
flavour of their gin.
Every gin distiller has his own recipe, which in some
cases has not altered since the first firm made gin. The
flavourings are steeped in a certain quantity of the rectified
spirit then distilled, and the spirit, known to the distiller
as' flavour ', which flowsfrom the still, contains that blend
of flavours which, when added to the vat of the rectified
spirit, then produces London Dry Gin.
Some distillers do not make their 'flavour' as a
separate distillation, but distil the various flavourings with
sufficient spirit in one operation so that the resulting
distillate makes the completed gin. Other distillers place
the flavourings in a cage, inserted in the neck of the still,
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