To introduce what gin is, we have to introduce what juniper is. There is an applicable law in the European Union (Ec110-2008) that classifies gin, Dutch gin and various local gins as juniper-flavored spirits.
Juniper berries
Juniper, also known as European juniper, is the only essential core plant material in gin. It can be found throughout Europe, Asia and North America. Among them, Tuscany and Macedonia are the main producing areas of juniper. In addition, Serbia, Bulgaria and Scandinavia also have cultivation. Years and differences in water and soil will affect the aroma of juniper "berries" (actually soft scales wrapped in oil-rich seeds). This feature requires winemakers to pay close attention to the quality and characteristics of juniper to ensure the consistency of aroma.
The aroma of juniper is very unique: its core is rich pine resin (the smell of α-pinene), and then gradually exudes citrus, lavender, camphor, turpentine, mixed florals, heather, mixed fruits and resins. This rich texture runs through the entire process of gin tasting.
EU definition of juniper-flavored spirits: Gin is a spirit produced by adding juniper (Juniperus communis L. and/or Juniperus oxicedrus L.) fruit flavors to alcohol of agricultural origin or grain spirits or grain distillates. The minimum alcohol content by volume of juniper-flavored spirits shall be 30%.
In addition, specified natural or equivalent natural flavors, or specified flavorings or aromatic plants or parts of aromatic plants may be used, but the organoleptic characteristics of juniper must be discernible, even if in some cases this characteristic is reduced.
EU definition of gin: Gin is a juniper-flavored spirit produced by adding juniper (Juniperus communis L.) flavors to alcohol of agricultural origin of sensory suitability. The minimum alcohol content by volume of gin is 37.5%. In the production of gin, only specified natural or equivalent natural flavors, or specified flavorings may be used to ensure a taste dominated by juniper berries. (Source: EU Ec110-2008)
In short, the law stipulates that gin must be brewed with ethanol flavored with juniper and other plant ingredients, its main flavor must be juniper flavor, and the alcohol concentration when bottled must not be less than 37.5%.
However, gin (Gin) is the world's largest category of spirits and is now produced all over the world. The changes in the raw materials and plant spices used to produce gin in various countries have made the definition of gin not exactly the same.
Gin: refers specifically to gin made by adding natural flavors or legally permitted artificial flavors to alcohol. There are no restrictions on coloring or sweetening.
Distilled Gin: refers specifically to gin made by redistilling neutral alcohol with legally permitted natural or artificial flavors. After the distillation is completed, additional alcohol of the same composition as previously used may be added, and other legally permitted natural or artificial flavors may be added. Coloring and sweetening are allowed.
London Gin/London Dry Gin: refers specifically to gin made by redistilling high-grade alcohol in a traditional still with only natural flavors present to a concentration of at least 70% alcohol. Alcohol may be added after the distillation is completed, but its composition must be the same as previously used. No coloring or sweetening is allowed.
American Gin: In the United States, gin can be "made by mash distillation or redistillation, or by mixing alcohol with juniper and other aromatics, or extracts of these materials. Its main flavor must come from juniper berries and the alcohol concentration must not be less than 80° (American proof, equivalent to 40% alcohol concentration) when bottled."
Dutch Gin: refers specifically to gin made from alcohol/grain wine/juniper flavored distilled wine (juniper flavor is not necessarily the main flavor). The volume of the wooden barrel used shall not exceed 700 liters.
Traditional Dutch Gin: refers specifically to gin containing at least 15% malt wine and no more than 20 grams of sugar per liter. Cologne Gin: refers specifically to gin containing at least 51% malt wine.
Grain Gin: refers specifically to gin brewed from 100% pure grain.
Traditional Grain Gin: refers specifically to gin brewed from 100% pure grain and aged for at least 1 year. Jung Gin: refers specifically to gin containing no more than 15% malt wine and no more than 10 grams of sugar per liter.
In addition, the following regions also have their own designation of origin (AOC): Hasselt, Baregem, Peckt and Old Flanders (Belgium); Artois in Flanders (France); Kornafel in East Frisia (Germany)
