Frequently Asked Questions about Gin and Workshops

The base used is ethyl alcohol of agricultural origin. The definition is legally regulated and clarifies that only neutral alcohol from agricultural products (cereals, potatoes, sugar beets, etc.) with a minimum alcohol content of 96% vol. may be used in production.

The botanicals are then steeped (macerated) in the base (the alcohol), which extracts the flavouring substances. However, all sorts of other, unwanted substances such as oils, bitter substances or colourants are also extracted. This is why almost all gins are distilled. Distillation takes place in three parts: The first part is called the foreshot (head), the product of which is never used. The best quality and finest taste are obtained in the middle part of the distillation, the middle cut (heart). In the last part, the feints (tail) flow out of the still, in which most of the essential oils and bitter substances are present. Often, a part of this is used together with the middle cut. For Gentleman's Gin, we completely dispense with the feints, which is reflected in the taste and results in a very fine gin.

Gin must have a minimum alcohol content of 37.5% vol. There are no upper limits. Most gins have an alcohol content of around 40% vol. One variant that you occasionally encounter is Navy Strength Gin, which must have an alcohol content of at least 57% vol.

That depends on the type of gin: London Dry Gin must not contain any sugar. Other gins are not quite as strict; in the case of Old Tom Gin, for example, sugar is part of the concept.

Gin, like all spirits, should be stored in a cool and dark place. Direct sunlight should be avoided, otherwise the alcohol will evaporate. As long as it remains sealed, gin has an almost unlimited shelf life.

After opening, gin should still be stored in a cool and dark place. You can also store gin in the refrigerator. Once opened, spirits, like wines, deteriorate over time due to oxidation. Although gin's higher alcohol content means this process takes longer, it should still be consumed within 6 to 8 months after opening.

Dry Gin and London Dry Gin must have a discernible juniper note. In Old Tom Gin or New Western Gin, the juniper may recede into the background. However, if a gin tastes too strongly of strawberries or woodruff, one should question whether it is not more of a flavored vodka.

London Dry Gin, Dry Gin, Blended Gin, New Western Dry Gin, Old Tom, Sloe Gin, Compound Gin, and Navy Strength Gin

The top tier of gins is London Dry Gin. However, within each type, there are products that are wonderfully crafted and offer a beautiful drinking experience.

The "purity law" of gin applies here: to designate a gin as London Dry means, by definition, that all botanicals are added before distillation. Therefore, nothing other than water may be added after distillation.

With Blended Gin, usually also simply called Dry Gin, the individual flavourings can be mixed together after distillation. This allows for errors and deviations to be corrected. London Dry Gin is the more elaborate production method, where all botanicals are added before the distillation process and nothing can be changed afterwards. With London Dry Gin, you have to know what you're doing from the start, and you have to work much more cleanly and precisely to get a reproducible result, whereas with Dry Gin you simply want to produce a gin that tastes dry. With Dry Gin, natural flavourings are often used in the lower price segment, which does not mean that these flavourings come from nature, but simply that they must be nature-identical.

London Dry Gin, just like other gins, can be enjoyed as a Gin & Tonic or in cocktails. The higher quality standards in its production result in a premium gin that can also be savored neat.

Gin is traditionally enjoyed as a long drink or in cocktails. A long drink refers to gin mixed with a mixer or filler, usually in a 1:4 or 1:3 ratio and served in a highball glass. The most famous long drink is the Gin & Tonic. Other well-known gin cocktails include the Negroni, Gin Fizz, Martinez, Tom Collins, French 75, Gimlet, and of course, the Basil Smash.

No, gin can also be combined with ginger beer, ginger ale, soda water, or fruit juices as a Gin & Juice, or, if you want something a bit more elaborate, as a cocktail. Feel free to be experimental and you can replace vodka with gin in most cocktail recipes. Just give it a try.

To taste gin, we drink it at room temperature, as this allows for a more honest assessment. In cocktails or as a Gin & Tonic, it is shaken over ice, the ice remains in the shaker, or it is served with ice cubes in the glass. It's important to use high-quality ice and preferably large ice cubes, otherwise the drinks will become diluted too quickly and lose their flavor.

This was originally a marketing idea from Hendrick's Gin, which is now often imitated. However, all kinds of fruits and vegetables can be used as a garnish, but care should be taken to ensure that the aroma and taste match the drink. The aroma should not be underestimated, as the nose has a great influence on perception. And of course, the eye also drinks, so the garnish should be visually appealing. There are no limits to creativity.

For a classic Gin & Tonic, a tumbler or highball is suitable. Lately, large wine glasses are also often used.

Copper mugs are used for Mules. The most prominent example is the Moscow Mule (a drink with vodka and ginger beer). However, Mules can also be made with gin. The advantage of copper is that it retains the cold from the drink for a very long time, which activates the carbonation bubbles of the ginger beer. This creates a more intense flavor.

Pour 4cl of Gentleman's Gin into a tumbler. Then tilt the glass and carefully pour in ice-cold tonic water (cold liquids retain carbonation better, so the tonic water doesn't fizz when opened) along the rim of the glass. This way, the least amount of carbonation is lost - you can proceed as you would when pouring a wheat beer. Then carefully add the ice cubes to the glass with ice tongs and top with a slice of lime as a garnish. Cheers!