Fwd: Botanicals for Gin
Valuable to read personal experiments.
Regarding Plymouth Gin, here are some references:
"Spirits & Cocktails" Dave Broom -
"The gin still at Plymouth distillery, though, has a more
unconventional shape, with a relatively short neck and an exaggerated
curve on the lye pipe. This could account for Plymouth's
characteristic richness of body - although that distillery also makes
a great play of the fact that it uses spring water which has run
through granite and peat to first dilute the spirit in the still.
Other distilleries have to clean their water before use. (The
dilution, by the way, is necessary otherwise the still would be in
danger of blowing up.)"
From http://accordwines.8m.com/gin.htm -
"All brands use juniper and coriander,.....Plymouth's 7 botanicals
include sweet (rather than bitter) orange and cardamon;....."
So a possible list of 7 botanicals for Plymouth could be:
cassia bark (in US sold as cinnamon)
sweet orange peel
A pot still or an adjusted reflux still would effect the intensity of
--- In Distillers@y..., Dick <dick@l...> wrote:
Continuing my search for a flavouring to match the perfect (a.k.a.
Gin I thought the results of a couple of my trials might be of
interest to the
1. Roughly following the recipe in John Stone's 'Making Gin & Vodka' &
using the following ingredients:
35gm dried juniper berries
1gm cinnamon bark
1gm orris root powder
1gm cardamom seeds
1gm dried angelica root
1gm dried cassia*
zest of ½ lemon
I finely ground the dry ingredients in a coffee mill and added them +
zest to 350ml cold water & left to steep for 48hrs. I repeated the
procedure with the same ingredients but steeped the 2nd batch in 50%
After 48hrs I distilled both batches in my botanical still,
collecting only the 1st
70ml in both runs as I was only primarily interested in the most
Batch 1 - Water Steep
Initially a slightly cloudy/milky liquid that separated out to what
be an oil/water mix (emulsion) on top of clear liquid (water??) - not
attractive looking & something I'd be reluctant to put in any gin I
drinking !!!! Although not initially smelling strongly of juniper
the liquid smell
did intensify a little as the mixture separated out. However it was
intense juniper aroma I was looking for.
Batch 2 - 50% ABV Steep
A clear liquid with a very strong juniper aroma.
As I was loath to loose the results of Batch 1 I mixed both Batches
more 50%ABV and redistilled, collecting the 1st 3 x 70ml to come over.
Adding 5ml from each 70ml to 1l of gin made up using gin essence
a super 'junipery' gin !!
*cassia angustifolia is not the cinnamonium cassia (Chinese cinnamon)
required to flavour gin. Cassia angustifolia is better known senna,
I'm pleased to report that using it by mistake in a gin flavouring
didn't seem to
produce the traditional results !!!!!!!
2. Taking the 3 x 70ml samples I produced above I added 3 drops of
to neutral spirit of various % ABV. From 93% - 49% ABV the drops
and left a crystal clear liquid. At 42% ABV drops from the first
produced what looked like 'specks' or very small droplets in the
but this quickly dispersed on shaking, the drops from the 2nd & 3rd
seemed to have no effect. At 38% ABV drops from the 1st sample turned
clear spirit slightly (& permanently) milky. At 36 %ABV the clear
definitely & permanently cloudy. All these check were carried out at
This last sample cleared on warming to 45° C but turned cloudy again
cooling back to 16° C.
1. If you're making gin botanicals use a neutral spirit to steep the
rather than water.
2. If you add gin botanicals (almost certainly predominantly juniper
oil) to <
42%ABV spirit you possibly run the risk of clouding the spirit.
3. Make sure you get the right cassia.
Fra' Auld Reekie
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