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Imagen Gin: history, types, trends

Gin: history, types, trends

Jon Saez

Jon Saez is Brand Ambassador of Diageo Reserve and in this article he talks about one of his specialties, gin.

Gins. What are they? How we should consume them? How to garnish them? Currently we are experiencing a resurgence in this spirit and its consumption. But how much do we know of it?
We are in front of the spirit that gives the greater creativity to the alchemy artisans. A few years ago we accepted about 120 different botanicals to combine and get gin. Today we already talk about 200 for processing gin. Also the alcohol base, usually cereal, has extended its registration and is now used alcohol from grape, apple, Arbequina olives, etc..

A little bit about gin history
It is a Dutch spirit, whose name Jenever gives us the main ingredient, as its literal translation is juniper berries.
The history of this spirit is full of anecdotes that would make us blush, and even amuse us. The most important thing to remember on its history, is that it is intrinsically linked to the spices routes, which have been vital in wars, treaties and cultural exchanges since the dawn of humanity.
The most consumed gins by this time were from England, and the first to be registered in the register of England distillers is none other than Gordon's, founded in 1769.

Types & recommendations
The question is how to consume them. In our case seems simple, Gin & Tonic. The rest of the world seems to have more complicated within the mixology. Many different gin cocktails, ranging from those with a generous alcohol content even softer reduced by the mixture of fruit juices. We said that in our case seems simple, two ingredients do not seem to give many headaches. But in each of the ingredients we find many products of different character, giving us a great possibility of combinations.
Gins can be divided between citrus, floral, spicy and dry. The tonic waters could be divided by the quality of the bubble and by the bitterness or citrus notes. As if this were not enough, we also have the flavoring, usually citrus-based but recently has expanded the possibilities of combining. The lemon has given a space to the orange, lime, grapefruit, cucumber, licorice, flower petals, physalis, juniper itself ...
Achieving a good gin tonic depends on several factors. The tube glasses were barely fit the entire soda, give a space towards the cider glass, in which the ice capacity multiplied. Contrary to what may seem, with more ice the glass is less water because more ice means more cold and the melting process is slower. The new trends in the container are the use of a wide glass, as when holding the glass by the stem, the body heat does not reach the drink.
As for the flavoring of the drink, there are many ways and parts of it that can be flavored, but the part that we must never forget is the outside of the glass. We have also different schools here, we should put the gin first, cool the glass or just add the ice over the liquid we pour? Each has its virtues, the simplest and most reproduced in local places, is to add the ice on which previously has made a "twist" (extraction of essential oils of some citrus) so the gin when goes down cools and collects these citrus aromas. Subsequently, we will serve the tonic water soflty to keep the carbon. Why? Simple. The tonic water belongs to a family known as soft drinks, whose common denominator is the carbon, and the are fresh-cool drink.  

The latest sensation is called Tea Tonic by Tanqueray Nº TEN. The process is very simple: it has been developed 4 infusions, that will enhance the botanical inherent in the spirit. First we have a tea called "Tuscan Juniper", a specifically English juniper from Tuscany, this Gin Tonic is the most classic one. The second one is the "Roman Camomile", where gin offers a soft hue accentuated by this infusion, a smooth Gin Tonic, with notes of apple, anise and chamomile. The third infusion "Citrus Sorbet" is in line with the citric heart of Tanqueray No. TEN (lime, orange and white grapefruit), but also has a dry character. Finally, "Distillers Blend", this infusion is the creation of the master distiller himself, Tom Nichols, which recreates the angelic touches, developing notes of curry, smoke and orange, definitely an exotic blend for a major gin and tonic.

For great bartenders, tastemakers, a wide world is opened with Tea Tonic, with the ability of creating their own mix of infusion.
In short, a complex world with many possibilities, that will make to enjoying a glass a real experience, adaptable to many leisure moments. We even can food pairing them!

© Photo courtesy: Diageo Reserve Spain

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