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- HEPPLE GIN
- The Origin of Sacred Spirits
- A Chill at the Still to Keep Flavors Fresh
- Vacuum distillation
Let's keep in touch...COLD has been a hot subject in the drinks world for some time now, mainly in its incarnation as ice. By distilling without applying heat, gin makers are creating livelier spirits, and bartenders and chefs are extracting flavor essences with great purity. The same creative bartending that wins awards in London could land a New Yorker in court on a charge of moonshining. Distillation concentrates the alcohol and aromas in a liquid by evaporating and then collecting these volatile components, while leaving behind nonvolatile qualities, like bitterness, sourness and astringency. Traditional distillation evaporates the volatiles at temperatures between and degrees Fahrenheit, so the liquids and any flavoring ingredients in them are cooked in the process. Cooking changes the quality of many aromas, especially more delicate citrus, flowery and fruity ones. Hence the appeal of vacuum distillation, in which a pump pulls air and vapors out of the distillation container, reducing air pressure and causing the volatiles to evaporate at a lower temperature. The higher the vacuum, the colder the temperature at which alcohol and aromatics can be distilled, and the less cooked the resulting flavors are. Vacuum distillation, also called cold distillation, has been used for years in the manufacture of better gins and shochus, but with relatively modest temperature reductions, to around degrees. Ina team at Bacardi led by the food technologist Derek Greer filed a patent for a practical industrial method of cold distillation at subfreezing temperatures. Compared with traditional distillation, their method produces gin with an aroma much closer to that of the original infusion of juniper, coriander, citrus peels and other botanicals with which gins are flavored. This fall, Bacardi started selling an English gin called Oxley that is distilled at around 25 degrees Fahrenheit, and includes fresh citrus peels instead of the usual dried peels. Tasted alongside a half-dozen standard English gins, Oxley stood out with an impressively intense, bright, almost sharp aroma. Hart separately distills each botanical ingredient infused in alcohol at between and degrees, and then blends these distillates to make the finished gin. In Lewisville, Tex. He started production and local distribution of DeLos vodka last summer. Experimentally minded chefs and bartenders are also discovering the potential of vacuum distillation using laboratory devices called rotary evaporators, which fit on a kitchen cart and handle a few quarts of liquid at a time. Joan Roca rocked the food world in when he served an oyster in a clear jelly flavored with an aroma that he had distilled from a handful of forest soil. Tony Conigliaro is a bartender who bought a rotary evaporator that same year. He also macerates spices and fruits in neutral alcohol to extract their flavor, and then removes the alcohol with the rotary evaporator to make low-alcohol bitters.
The Origin of Sacred Spirits
The only way to capture the wild heart of this juniper was to completely rethink how the gin was made. There is an immediate fresh scent of green apple, bright grapefruit and spicy juniper. This then opens up to reveal underlying notes of Douglas Fir, and fragrant blackcurrant. The initial fresh citrus flavours evolve into unexpected ripe cantaloupe melon, the spicy fragrant juniper continues to coat the palate. There is a luscious sweet mouthfeel, which is both juicy and quenching. Extremely long and this is where the juniper reveals itself further with flavours alternating between sandalwood and cedar with a notable savoury presence that complements the sweet blackcurrant and liquorice. The sweet juiciness is maintained throughout the finish. Our journey begins where other gins usually end: with a meticulously smooth, one-shot heart cut, like a classic London Dry. Our handpicked green juniper from Hepple is then vacuum distilled to draw out the vibrant freshness of the young berries. Then using intense pressures of supercritical extraction, in a system usually reserved for fine perfumes, we distil the pure essence of juniper berries — giving an exquisite depth of flavour. Wild Juniper, captured fully and faithfully: as alive in the glass as it is in the moorland breeze. Discovery Juniper Spirits. Cocktails Blog Contact Us. Vacuum Distillation: Vibrant freshness. Co2 Extraction: Depth of flavour. Green Juniper. Rotary Evaporator only — Sourced from Hepple. Douglas Fir.
A Chill at the Still to Keep Flavors Fresh
Gin, which has a base in ethanol and botanicals, is a fantastic after-dinner drink and the favorite drink of many. Take a closer look at some of the leading methods of gin distillation used by gin companies. You can also look at how it is aged and packed to create that incredible flavor it is so well known for. In the following article you will be able to find answers to many questions, such as:. Learning about the gin distillation process is very interesting. In Europe and the United States, there are very specific laws that govern what gin is so that when a consumer picks up a bottle of it, they know precisely what they are buying. The only way any type of alcoholic drink can be called gin is if it contains juniper in it. If there are no juniper berries included in the gin, the product is only vodka. Juniper berries are not always the only ingredient, and sometimes are not even the most prominent flavor, but they are always present. The production of gin involves the use of a dual distillation process in most cases. This process includes a base spirit or ethanol. Then, several botanicals are added to it, with the prominent one being juniper. As you will see in a few minutes, the process of making gin involves taking the alcohol base and infusing these botanicals in it. The first process will be in the creation of ethanol. Then, re-distillation occurs in which the juniper berries and other flavorings are added to the ethanol. This heating process is a critical step in the creation of the fine, smooth taste, you know. After the liquid is distilled and heated, it is then cooled off. This forms a concentration. From there, it will be mixed with water to the right consistency before being bottled. It labels three specific types of gin recognized under the law. Gin itself is considered ethyl alcohol that contains various flavors. These flavors can be natural or artificial. The drink can be colored. The second type of gin, under this ruling, is called distilled gin. This type of gin is distilled in one of two ways, with flavors added before or after the distillation. In London gin, the third type, all of the flavors must be included in the distillation process. It only incorporates natural flavors, as well. After the distillation process is complete, nothing can be added to it except for a minimal amount of sugar, ethyl alcohol, and water. The EU law also notes that the prominent taste in all gin products must be juniper, which you will learn is the foundation of this particular spirit. There is also a common minimum strength of Gin is less defined in the U. Under U. It should have no less than a 40 percent ABVwhich is the equivalent of 80 proof. The other component of this rule is that it should have the prominent taste of juniper within it. There are also components of the law that state that gin is also only produced through the distillation or re-distillation process using aromatics or botanicals. Products that have been distilled twice can also be called distilled gin on the market. These legal definitions of gin are guidelines for products made and sold in the countries and overseas. However, they are just the basics of what gin can offer in terms of flavor, texture, and uniqueness. The origin of gin is complex, with various versions out there.