ΔΕΝ ΞΕΧΝΑΜΕ ΤΗΝ ΚΟΝΟΥΜΕ ΤΗΝ ΑΠΟΣΤΑΞΗ ΚΟΝΤΑ ΣΤΟ 40% ΚΑΙ ΑΡΑΙΩΝΟΥΜΕ ΜΕ ΚΑΛΟ ΝΕΡΟ.
ΔΕΝ ΞΕΧΝΑΜΕ ΤΗΝ ΚΟΝΟΥΜΕ ΤΗΝ ΑΠΟΣΤΑΞΗ ΚΟΝΤΑ ΣΤΟ 40% ΚΑΙ ΑΡΑΙΩΝΟΥΜΕ ΜΕ ΚΑΛΟ ΝΕΡΟ.
https://www.facebook.com/plugins/like.php?layout=button&href=https://bevvy.co/articles/6-great-gins-from-around-the-world/16005For more than 200 years, gin was synonymous with the United Kingdom. The dominant style, after all, was called “London Dry,” but even the milder alternative, Plymouth, hailed from the south coast of England. That all began to change after the turn of the millennium, when the new wave of American distillers began developing a distinctly Yankee style of gin, in which juniper took a back seat to citrus and floral notes.
Now, gin is truly going global, as boutique distillers on nearly every continent try their hand, often incorporating their own local botanicals into the mix. Many hail from the English-speaking world, but Latin America and the Mediterranean are getting in on the act as well, creating an increasingly global gin diaspora.
Here are a few of our favorite gins from around the world.
The folks behind Malfy Gin Originale (pictured above), available in the U.S. since February, are happy to point out that Italian monks on the Amalfi coast were the first to distill juniper spirits, about 1,000 years ago (take that, Holland). But I was more intrigued by the chance to make a Negroni with 100% Italian ingredients. In truth, the spirit presents a rather blank canvas for the vermouth and the Campari. Its botanicals are pleasantly subtle, with the juniper laying well back in the mix, allowing the coriander and herbs from the Italian alps to shine.
Drinking in Greece isn’t just a lot of ouzo and raki. It also means the famous Metaxa brandy, a new line of Hellenic vermouth, and now this gin. If you’ve learned anything so far, you’re probably expecting some Southern Mediterranean plants to make their way into the still here. You wouldn’t be wrong. Here, they use mastiha, the resin of the mastic trees on Chios island, as well as Mediterranean staples like rosemary, lemon peel, and bitter orange.
Launched in 2015, this distillery claims to have turned out the first premium gin in South America. They specialize in grappa and grape spirits, but here, the spirit comes from wheat. The juniper is nearly imperceptible, crowded out by grapefruit peel, yerba mate, peperina, and eucalyptus, with each individual botanical macerated and then blended to arrive at the final product. Aggressively vegetal and herbaceous, Principe de los Apostoles will stand up to any amaro you care to throw at it, or shine through the brine in a Dirty Martini.
There are now more than 40 gin brands produced Down Under, but not many make it to American shores. One of the biggest is Four Pillars Rare Dry Gin, located in the wine-centric Yarra Valley and home to the first of the ubiquitous CARL stills from Germany ever imported to Australia. The most notable characteristic here is the citrus: they use whole Australian oranges, rather than just the peels, and layer lemon myrtle on top for a bright, fruity snap over the top of the juniper, cinnamon, star anise, and Tasmanian pepperberry leaf. Also look for their Navy Strength, barrel-aged, and Bloody Shiraz versions, the latter of which is steeped in shiraz grapes for eight weeks.
The relatively new Glendalough Distillery has already made a splash with its unique expressions of Irish whiskey. For their Wild Botanical Gin, they employ a full-time forager to hunt for wild Irish ingredients in the nearby Wicklow Mountains—namely elderberries, sorrel, gorse flower, meadowsweet, and damsons (akin to a wild plum). These go into the still along with more traditional botanicals like orris, juniper, and coriander. The result is a great wintertime gin, with a note of citrus dangling over a deep base of herbs and forest floor.
Here’s a gin that doesn’t stray too far from the English tradition, coming as it does from a former crown territory and taking its name from one of Britain’s most famous monarchs. So, yeah, there’s some juniper involved when they make this pot-still spirit in British Columbia. But also expect some black pepper, anise, and citrus notes. And while you’re at it, keep your eyes peeled for their oak-aged expression as well as Empress 1908, an indigo-hued gin that derives its color from butterfly pea flowers.
Moonlighter Cocktail #2 Recipe (Ketel One Vodka, Chamomile-Lavender Syrup, Cocchi Americano, Lemon, Soda): The Moonlight Cocktail (gin, Cointreau, lime, crème de violette) is a variation on the classic Aviation , and the Moonlighter Cocktail #2 that you see here is a variation on the Moonlight. It all makes sense when you look at this violet-hued beauty that’s combining Ketel One Vodka and a DIY chamomile-lavender syrup with lemon and Cocchi Americano, an Italian aperitif. This drink comes from Charles Joly, the award-winning bartender and co-founder of Crafthouse Cocktails. You can make it for yourself by following along below.
The bottle of The Macallan 1926 60 year old with a label by Valerio Adami was sold in Edinburgh today (3 October) for £848,750.
This beats the record set by Bonhams in Hong Kong earlier this year when a bottle of the same whisky was sold for, a then record, of £814,081.
Bonhams’ whisky specialist, Martin Green, said: “I am delighted at this exceptional result. It is a great honour to have established a new world record, and particularly exciting to have done so here in Scotland, the home of whisky. Bonhams now holds the record for the three most valuable bottles of whisky ever sold at auction.”
The Macallan bottled 24 bottles of its 1926 60 year old in 1986, each with a label by pop artists, 12 by Italian Valerio Adami and 12 by Briton Sir Peter Blake and each in a special ‘brass and glass’ presentation case known as a ‘Tantalus’.
It is not known how many bottles still exist, one is known to have been drunk and one was reportedly destroyed in the Japanese earthquake of 2011.
Sotheby’s meanwhile is due to sell a bottle with the Peter Blake label in New York later this month and whether it can break the latest record or not, it is due to be the most expensive bottle of wine or spirit the auctioneer has ever offered.
Vodka is a colourless spirit composed primarily of water and ethanol.
It is a distilled beverage that can be made from any starch or sugar-rich fermentable agricultural material. Traditionally made from potatoes, most vodka today is produced from grains such as sorghum, corn, rye or wheat and molasses.
Because of its distillation process vodka tends to have little to no flavour but it can have varying characteristics depending on the different methods and ingredients used resulting in a range of tastes and textures.
Vodka production in its earliest form dates back to the 14th Century, primarily in Poland and Russia, the home of modern day vodka.
Initially used as a medicinal remedy, vodka as a drink slowly increased in popularity and through advances in distillation and distribution it eventually reached the mass-market and became the national drink of choice in both countries.
By the end of the twentieth century vodka had become one of the world’s most popular spirits. Its natural purity gave it intrinsic appeal for northern European traditionalists, who drink it freezer-chilled and neat (not mixed with water, ice or any other liquid), as well as an ideal, neutral base for cocktails and mixers.
Vodka is now made all across the world though notable countries of production – and ones with the highest consumption worldwide – include those in Northern, Central and Eastern Europe, collectively known as the ‘vodka belt’.
Vegetables or grains – vodka can be produced from virtually any fermentable ingredients that contain sugar or starch, but it’s mostly made from potatoes, sugar beet molasses and cereal grains. Rye is a popular choice for Polish vodka while barley is favoured in Finland and wheat in Russia.
Water – Since water forms some 70% of the contents of a bottle of Vodka the type of water used can have significant effect to the final taste and mouthfeel. Distilleries are usually located where there is a plentiful supply of water, ideally which is soft and low in salts and ions making artesian wells or natural springs a preferable choice. Though modern technology allows distillers to demineralise water to produce a pure, tasteless water that won’t affect the final flavour.
Malt meal – The presence of this ingredient is often required to enable the transformation of starch into sugar.
Yeast – An essential ingredient for the process of fermentation. In the past distillers would have relied on natural airborne yeasts for fermentation but today commercially prepared distiller’s or brewer’s yeasts are usually used.
Flavour additives – Commonly used at the end of the production process to add varying characteristics. The most popular flavours range from herbs and grasses to spices and fruits – red pepper, ginger, vanilla, chocolate, cinnamon and bison grass are some examples. Small amounts of honey can also added to increase the vodka’s viscosity or mouthfeel and to take the edge off the attack of the ethanol alcohol – particularly in more mellow western Vodkas.
Vodka is made by harvesting and milling fermentable substances which are then cooked alongside fresh, filtered water.
The mixture is then heated transforming the starch into sugar resulting in ‘mash’ which is then poured into stainless steel tanks and left to ferment into ethyl alcohol – a process that takes anywhere from one day to two weeks.
The liquid ethyl alcohol is then distilled to remove impurities and increase overall alcohol content. This can be done either with pot stills, which need multiple distillations to reach the required content of alcohol but are more practical and cost-effective for small vodka producers, or through column stills which are more commonly used for large production scales and praised for the cleanness and purity of the final product. The aim of vodka distillation is to produce a spirit that is as close to pure ethanol as possible.
After distillation, the liquid should have between 95-100% alcohol (by law most vodkas have to be distilled to a strength of at least 96% ABV or in the US 95% ABV). Once the final spirit has been distilled some distillers choose to use activated charcoal to remove any remaining impurities.
Water must then be added to weaken the alcohol to the standardised 40% ABV (though this varies from country to country) – it is also at this point that the distiller can add flavour additives. The flavour can be added either by macerating the ingredient in the vodka or by blending in distilled fruit spirits. Less expensive essences can be used, as with gin production, though these can smell and taste artificial and fade quickly in the glass.
Unlike wine or whisky vodka does not have an ageing process so can be immediately bottled and sold. Up to 400 bottles a minute can be machine-filled in some automated distilleries.
Standard, inexpensive vodkas are often made with molasses which give the impression of sweetness but have very little actual flavour. Quick distillation and heavy processing can also adversely affect a vodka’s flavour.
The grains barley, rye and wheat are the traditional raw, base materials for quality vodkas, as well as potatoes. Light, crisp and drier vodkas tend to be made from barley, sweeter versions from rye and richly textured from wheat, while potatoes produce vodka with a uniquely creamy texture.
Premium or super-premium vodkas are often more characterful and are generally made with unusual ingredients, unusual water sources and methods of production – as well as distinctive branding and packaging. These vodkas can command the highest price tags, though there is no legal weight to premium or super-premium titles and can make no discernible difference in blind tastings.
In this regard, the importance of marketing and branding in setting different vodka brands apart is greater for vodka than any other spirits category.
The minimum ABV for standard vodka production in Poland, Russia, Belarus, Czech Republic, Estonia, Hungary, Iceland, Latvia, Lithuania, Norway, Slovakia, Sweden and Ukraine is 40% ABV (alcohol by volume). This figure differs in the European Union which has established a minimum of 37.5 ABV. In the United States products sold as vodka must have a minimum alcohol content of 40%.
As with wine, the first step of tasting starts with the nose as aroma is responsible for around 80% percent of how we process flavour. A vodka’s particular aroma may define how you drink it – neat, on the rocks or in a cocktail. Experts suggest starting with an unflavoured brand of vodka and storing it in the freezer – three hours prior to serving is an accepted rule of thumb. Pour 50cl into a clean, short heavy-bottomed glass, bring it to your nose and slowly inhale through your nose with an open mouth, swirl and repeat. A strong, pungent aroma of alcohol would suggest a poorly crafted vodka. A well-made vodka should present light, medium and heavy notes.
Next, take a sip and cover the tongue for a few seconds before spitting out. Depending on the vodka there may be a light or heavy mouthfeel which can appear slightly cloying as well as either a sweet or salty finish. A small amount of water can be added to the vodka at this point with the process repeated to bring out any hidden flavours.
Drinking vodka in Russia forms a large part of the country’s social fabric and interpersonal interactions. It is never drunk without a reason and comes with a range of etiquette requirements.
Generally drinking vodka is a group activity and done through a series of toasts with the person who pours the shots making the toast.
Quite often the toast will at first be made to the host, then for any number of reasons ranging from the health, success and happiness of those present to noble ancestors or abstract concepts such as honour and pride.
After each toast the vodka is shot back and followed by small pieces of food – known as ‘zakuski’ -which is similar to Spanish tapas and could be anything from pickled vegetables and cold meats to acidic salads or dried and cured fish.
It is also considered important to always finish an opened bottle of vodka to not to leave any undrunk.
|Brand name||Country of origin||Ingredient|
|Crystal Head||Canada||Peaches and Cream Corn|
|Krupnik||Poland||Grain and honey|