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GIN
through which the spirit vapour passes, becoming im
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, unlike 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 GIN
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 whoUy 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
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. These 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.
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