Holland gin is heavier and more flavourful as it is distilled along with its aromatic ingredients unlike London gin, which is lighter, drier and subtly flavoured. The aromatics (juniper berries, corriander, citrus peel, etc.., in secret combinations specific to individual brands) are steeped in a neutral spirit and not distilled to achieve its distinctive flavour.
The Dutch drink their genever like the Russians drink vodka - ice-cold, neat with strong, fishy hors d'oevres. The Brits drink them in cocktails and tall drinks. The preferred base for this spirit is either barley, maize or molasses. This spirit is then flavoured and each manufacturer uses his own unique ingredients although juniper is always normally included. These flavourings are referred to as "botanicals". The first step in the production of gin is normally the dilution of the spirit by the addition of water to reach the required strength. The flavouring ingredients are then added to the spirit in a still, which is then heated to remove essential oils from the botanicals.
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