The quintessential cocktail spirit, Gin’s history is as complex as its spicy botanical flavours.
All Gin is considered dry, although Plymouth Gin is considered the driest. Dutch Genever is quite a different flavour altogether, being based on a malted spirit, and is usually drunk neat.
One of Australia’s most popular and widely consumed spirits, Gin was first referenced in the Middle Ages when the British were said to have drunk ‘genever’ prior to battle with the Dutch during the Eighty Years’ War, allegedly giving rise to the expression Dutch courage.
Popular Australian Gin Brands
Many of Australia’s most popular Gin brands are those that began life in the ‘Gin Craze’ of 1700s Britain. They’re predominantly of the ‘London Dry’ school of distilling and their flavours differ depending on the type of botanical that has been added.
Unlike other alcoholic beverages where the core flavour ingredient is, say, the fruit (wine) or grain (whiskey) from which the beverage is made, Gin starts life as a flavourless spirit. From this ethanol alcohol base, natural flavours and/or essences (botanicals) are added to the second distillation process to produce a number of Gin varieties. The most common is ‘London Gin’ which is also the most pure, requiring 100% natural botanical additives.
Gin Food Matching
The spicy, aromatic flavours of juniper-infused Gin lend themselves well to dishes incorporating pork, rabbit, venison, beef and duck. Hearty flavours to complement the heavy, pine notes of the spirit.