1. GIN SUBMITTED TO : SUBMITTED BY : MANOJ SIR FAISAL AYAZ M.SC 2ND YEAR
ROLL NO :- 10

2. INTRODUCTION
GIN is a white spirit flavoured with juniper berries and botanicals (an assortment of herbs and spices).
Its name is shortened version of “GENEVER” the Dutch word of Juniper.

4. Gin botanicals

5. Ingredients for spirits
Spirits are made from 4 ingredients :
Base ingredient – a sugar or starchy base ingredient, whose sugars can be fermented, as in the process of making beer or wine
Yeast – a single- celled organism that converts the sugar from starchy or sweet base ingredients into alcohol.
Water – as with brewing , local water is frequently a key factor in the quality and style of the spirit, especially for grain based spirits such as whiskey and vodka.
Flavourings – some spirits owe their character to the addition of distinctive flavouring ingredients. These can include herbs, spices, honey, fruits, vegetables etc.

6. TYPES BASED ON PRODUCTION

7. POT DISTILLED GIN
It represents the earliest style of gin and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley and or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the sue of pot stills, the alcohol content of the distillate is relatively low ; around 68% for single distilled gin and 76% for double distilled gin. This type of gin is often aged in tanks or wooden casks, and retain a heavier; malty flavour that gives it a marked resemblance to whisky.
Types :=
Geneva gin
Holland gin

8. Pot still

9. Column distilled gin
It is produced by first distilling high proof neutral spirits from a fermented mash or wash using a refluxing still such as column still. The fermentable base for this spirit may be derived from grains, sugar beets, grapes, potatoes, sugarcane, plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in a pot still. Botanicals are suspended in a gin basket positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge.
This method yields gin of lighter flavour.
Types :=
DISTILLED GIN
LONDON DRY GIN

10. Column distilled gin

11. COMPOUND GIN
It is made simply flavouring neutral spirits with essence or ‘natural flavouring’ without re-distillation , and is not as highly regarded as distilled gin. Popular botanicals or flavouring agents for gin often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris roots, licorice root, cinnamon, almonds, cubeb, savory, lime peel, grape fruits peel, dragon eye, saffron, baobab, frankincase, coriander, grains of paradise, nutmeg, cassia bark, and others.

12. Compound gin

14. TYPES OF GIN

15. NON-AGED TYPE GIN
DUTCH GIN

16. NON AGED TYPE GIN
LONDON DRY GIN

17. CHART OF GIN

18. CLASSIFICATION OF GIN LONDON DRY GIN := PLYMOUTH GIN := OLD TOM GIN :=
London dry gin the type of gin which contains less corn and more barley. It is light dry and clean.
PLYMOUTH GIN :=
It is the gin with main flavour of juniper berries. It is found in pink colour with addition of “ angostura bitter”
OLD TOM GIN :=
It is the dry gin ,sweetened by the addition of sugar syrup used mainly in mixed drinks.

19. REFERANCE
INTERNET
THANK YOU