Assignment of F & B Service on Alcoholic Beverage Gin

• Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit. The chief flavoring agent in Gin is the highly aromatic blue-green berry of the juniper, a low-slung evergreen bush that is commercially grown in northern Italy, Croatia, the United States and Canada. Additional botanicals can include, cinnamon, orange peel, coriander, and cassia bark. All Gin makers have their own secret combination of botanicals, the number of which can range from as few as four to as many as 15.

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• Gin is the distillate of a grain mash with various flavoring agents. It gets its primary flavor from Juniper berries, but many other herbs and spices go into the make-up. The botanicals come from all over the world: Cardamom from Sri Lanka, Cassia bark from Vietnam, Orange peel from Spain, Coriander seed from the Czech Republic, Angelica root from Germany. Most of the Juniper berries themselves are imported from Italy. There are also dozens of other possible ingredients. Each distiller has his own secret formula and no two Gin brands are exactly alike.

• When we think of Gin we think of England and her former colonies. The actual origins of Gin can be traced to 17th century Holland. Dr. Franciscus de La Boie invented Gin in 1650. He was a medical professor at the University of Leyden and was more widely known as Dr. Sylvius. As was with many other spirits, Gin was originally intended to be used as a medicine. Dr. Sylvius was seeking an inexpensive, but effective diuretic to use in the treatment of kidney disorders. He mixed oil of Juniper berries with grain alcohol, both of which have diuretic properties. He called his new medical concoction "genever", from the French word for Juniper.

• English soldiers, who were fighting on the continent, were introduced to what they termed, "Dutch Courage". They returned to England with a preference for this new drink, and the population at large soon grew fond of this palatable yet inexpensive spirit, so much so that it eventually became identified as the national drink of England. It was the English, of course, that shortened the name to "Gin".

Manufacturing process
• The vast majority of this unaged spirit is either English dry Gin or American dry Gin. The English version uses 75% corn, 15% barley and 10% other grains for the mash. The fermentation process is similar to that of whiskey. Following fermentation the resulting liquid is distilled and rectified through a column still, producing a pure spirit of at least 90°. The liquid is then redistilled with the many flavoring agents. Methods vary from producer to producer. Some combine the botanicals with the spirit and distill the mixture, while others suspend the botanicals above the spirit in the still and let the vapors pass through the many flavoring agents. The spirit that comes off is reduced to bottling strength, anywhere from 80° to 97°.

Manufacturing process
• American Gin is produced using one of two standard methods: distilling and compounding. Distilled Gin is primarily made by adding the flavoring agents during a continuous process. There are two fairly similar methods of achieving this; direct distillation or redistillation. In direct distillation the fermented grain mash is pumped into the still. Then it is heated and the spirit vapors pass through a "gin head", a sort of percolator basket filled with Juniper, herbs and other natural ingredients. It picks up the delicate flavoring agents as it passes through and then condenses into a high proof Gin. Water is added to bring the product down to its bottling strength, usually 80°. • The other method, redistillation, differs only in that the fermented mash is first distilled into a flavorless neutral spirit. Then it is placed in a second still, containing a "gin head", and is redistilled, with vapors absorbing the flavoring agents.

Manufacturing process
• Compound Gin, a less costly product, is simply the combination of neutral spirits with the oil and extracts of the botanicals. However, the dominant flavor must be from Juniper berries.

Brands of gin
• • • • • • • • • • • Vickers - Light, clean and crisp whilst smooth and delicate, Australian Gin Pink47 - a London Dry Gin ,retailed in a unique 'diamond' bottle Bulldog Gin Bombay Sapphire Beefeater Plymouth Right - made of corn, distilled five times Brockmans Gin - intensely smooth premium gin with coriander, orange peel and blueberries and blackberries Kensington - made from grain, Scottish mineral water Broker's - specially blended to be dry, ideal with tonic. Konyagi - Produced and sold in Tanzania

Cocktail with gin
• • • • • • • • • Uncle Makee - gin and any cola with lime Orange Blossom - Plymouth gin and orange juice Easy Street - Gin and Sprite Gimlet - gin and lime juice Gin and Tonic - gin and tonic water Gin Rickey - gin, lime juice and carbonated water Gin Milk Punch - gin and milk Snoop Dogg - gin and juice Tranny Dogg - gin with cranberry juice and pineapple juice

Brand suppliers
• Brand Seagram's Gin Tanqueray Gordon's Gin Bombay Sapphire Beefeater Gilbey's Gin Supplier Pernod Ricard USA Diageo Diageo Bacardi USA Pernod Ricard USA Beam Global Spirits & wine

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