A matter of taste

Dec 12 2007 by Peter Elson, Liverpool Daily Post

THE most common style of gin is London dry gin, typically used for mixing drinks. This is made by taking a neutral grain spirit (usually produced in a column still) and redistilling after the botanicals, such as juniper, are added.

Besides juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, and cassia bark.

Compound gin is made by flavouring neutral grain spirit with juniper berries without redistilling and can be considered a flavoured vodka.

Sloe gin is a common ready-sweetened form of gin traditionally made by infusing sloes (blackthorn fruit) in gin. Similar infusions are possible with other fruits, such as damsons.

A well-made gin is relatively dry compared to other spirits. Gin is often mixed in cocktails with sweeter ingredients like tonic water or vermouth to balance this dryness.