Gin — History, EU Definitions, London Dry vs Dutch Gin, Botanicals, Types, Global Brands & Service

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F&B Service · Part 5 · Module 26

Gin — History, EU Definitions, London Dry vs Dutch Gin, Botanicals, Types, Global Brands & Service

By Tourism369 · Food and Beverage Service · UGC NET Paper 2

Gin = from Dutch “genièvre/junevar” = juniper berries. Invented by Marcus Sylvius (Dutch professor) as kidney medicine. “Drunk for a penny, dead drunk for two pence” (18th century London). Gin = national drink of England. London Dry Gin: 75% maize, no sugar, no colour added.

📖 History of Gin

Gin = from Dutch “genièvre / junevar” = both mean juniper berries. First developed as herbal medicine for kidney ailments. Inventor = Marcus Sylvius, Dutch professor of medicine. Became popular in England after Dutch occupation. British soldiers drank gin before battle = called “Dutch courage.” 18th century London = gin was cheap, unregulated, often toxic — advertised as “drunk for a penny and dead drunk for two pence.” Government introduced licensing laws and taxes. 1831: Coffey Still invention improved gin quality. Today = national drink of England.

📋 EU Definitions of Gin (2008/2009)
3.1 Gin (Basic)
Neutral spirit from cereals + natural flavourings added. Predominant taste = juniper berries. NOT produced by redistillation.
3.2 Distilled Gin
Produced by redistilling ethyl alcohol (96% ABV) in the presence of juniper berries + natural flavourings. Must have dominating juniper flavour.
3.3 London Gin
Exclusively from ethyl alcohol (agricultural base). Minimum 37.5% ABV. Max methanol = 5g/hectolitre. Must use traditional pot still with botanicals. NO artificial flavourings. NO added sugar or colour.
Dutch/Genever (AOC 2008)
AOC protection since 2008. Can only be produced in Holland, Belgium + some areas of France and Germany.
Jonge (Young): ≤15% malt wine + ≤10g sugar/litre.
Oude (Old): ≥15% malt wine + ≤20g sugar/litre.
⚙️ 3 Production Techniques
1. Pot Distilled Gin (Traditional)
Fermented cereal wash distilled in pot still → 68% ABV neutral spirit → redistilled with botanicals → 76% ABV. Aged in wood barrels. Heavy, full-flavoured style reminiscent of whisky. Old-style Dutch gin.
2. Coffey Still / Patent Still Gin
Continuous still → 96% ABV neutral spirit → redistilled in pot still with botanicals suspended in “gin basket” at head of still. Vapours absorb botanical aromas. Produces lighter gin than pot still method.
3. Compound Gin (Lowest quality)
Neutral spirit simply flavoured with botanical essence — NO distillation. Not highly regarded.
🌿 Key Botanicals Used in Gin

Primary: Juniper berries (always dominant). Common: Coriander seeds · Angelica root · Citrus peel (lemon, orange) · Orris root · Cassia · Cardamom · Black pepper · Vanilla · Liquorice root · Ginger

⚗️ London Dry vs Dutch Gin — Production Comparison
London Dry Gin — Mash Formula
75% maize + 15% malted barley + 10% other grains.
Process: Mash → Ferment (S. cerevisiae) → Continuous Still (neutral spirit) → Pot Still with juniper berries → Colourless gin stored in glass-lined containers.
Dutch Gin (Genever / Schnapps) — Mash Formula
Equal measures of rye + malted barley + corn.
Process: Mash → Ferment → Wash → Pot Still → Redistilled in pot still with juniper berries + coriander + botanicals → Heavy, full-bodied, malty aroma. Stored in glass-lined containers. NOT suitable for cocktails (too dominant).
🍸 6 Types of Gin
London Dry Gin
No sugar added. Can be produced anywhere. Brands: Beefeater, Bombay Sapphire, Gilbeys, Seagram’s, Tanqueray, Booths.
Plymouth Gin
Gin of the Royal British Navy. From Plymouth, England. Drier than London Dry. More earthy flavour. 41.2% ABV.
Dutch Gin
Traditional, strong flavours. Copper pot still. Holland and Belgium.
Sloe Gin
Red-coloured. Made by soaking sloe berries (relative of plum) in neutral spirit. Must have 25% ABV (EU law). Sweeter style.
Lemon and Orange Gin
Citrus peel infused in gin for 8–10 weeks.
Cold Compounded Gin
Lowest quality. Neutral spirit + laboratory-made juniper essence. No distillation.
🌍 Gin from Different Countries

American: Very high proof, neutral, lighter than London Dry. French: Citadelle brand from Cognac region, distilled in Charentaise pot still, stored in cognac casks. Japanese: Yuzu + hinoki wood + gyokuro tea + green sansho. 45.7% ABV. Russian: Wheat-based, strong cardamom + spice, 40% ABV. Spanish: Juniper + cardamom + cassia + lemon + ginger + anise, 40% ABV. Danish: Soft, light, floral, 44% ABV.

🍸 Service of Gin

Straight or on the rocks: Old Fashioned glass. With mixer (tonic, soda, coke, juice): Highball glass or Collins glass. Bar Order Ticket (BOT) must be used. Always write brand name + quantity + mixes on BOT. Repeat order to guest for confirmation.

🎯 UGC NET Key Points — Part 5 Module 26
◆ Gin = from Dutch “genièvre/junevar” = juniper berries
◆ Inventor: Marcus Sylvius (Dutch professor of medicine) — for kidney ailments
◆ “Dutch courage” = British soldiers drinking gin before battle
◆ 18th century: “drunk for a penny and dead drunk for two pence”
◆ 1831: Coffey Still improved gin quality → inexpensive toxic gin disappeared
◆ Gin = national drink of England
◆ London Gin: 37.5% ABV min · NO artificial flavours · NO sugar or colour
◆ London Dry Gin mash = 75% maize + 15% malted barley + 10% other
◆ Dutch Gin mash = equal rye + malted barley + corn
◆ Gin basket = botanicals suspended in head of pot still for patent still production
◆ Plymouth Gin = gin of Royal British Navy · 41.2% ABV · more earthy, drier
◆ Sloe Gin: min. 25% ABV (EU) · made from sloe berries (plum relative)
◆ Jonge = young Dutch gin (≤15% malt wine) · Oude = old Dutch gin (≥15% malt wine)
◆ French Citadelle gin = Charentaise pot still, stored in cognac casks
Continue Learning

Next: Module 27 — Rum

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