1. POWERPOINT PRESENTATION OF GIN

2. TEAM OF GIN Kishor Timalsina(CAPTAIN) Sabina Thapa Pramod Pokhrel
Anita Khatri
Sangita Lama
Hare Ram Pathak
Submitted To: Mr. Prakash Regmi (HOD)
Pentagon international college

3. INTRODUCTION
What is Gin ?
Gin is a hard alcohol flavored with the seeds of the juniper bush. It is a rather dry alcohol and is rarely drunk on its own, but used instead as a base for many different types of drinks. Good gin is very smooth, with a strong juniper flavor exciting the senses.
The invention of gin is usually attributed to a Dutch physician in the 17th century, though there is some contention in this area, with many claiming that the Italians had been drinking a nearly identical liquor for some time before this

4. 2.Barton London Extra Dry Gin- USA 3.Beefeater Gin – England
BRAND NAME WITH NATIONALITY
Bafferts Gin is distilled by Hayman Distillers Limited of London, England since the year
1.Bafferts Gin – England
Barton London Extra Dry Gin is 100% Grain Neutral Spirits. Light, dry, clear spirit that is heartily flavored with juniper and other botanicals with attractive citrus zest aromas.
2.Barton London Extra Dry Gin- USA
Beefeater Gin London Dry Gin, first produced in 1820 by a pharmacist, James Burroughs. He believed he could create the perfect blend of botanical and grains to produce a distinctively bold, full-bodies and aromatic gin.
3.Beefeater Gin – England

5. Blue Gin is made by Hans Reisetbauer, the renowned, premier Austrian distiller. Blue Gin is distilled only once a year, between February and May and is called a “vintage”.
4.Blue Gin – Austria
Bols Gin is triple distilled using 50% malt wine and neutral grain spirits. Infused with lots of spice, juniper and some citrus. It has a wonderful blending of favors. Very clean distillation.
5. Bols Gin – Holland
Brockmans Gin is made from 100% English grain, quadruple distilled and flavored with 10 botanicals. It uses Bulgarian coriander, blueberries and blackberries to create an aromatic smooth taste.
6. Brockman's Gin - London

6. Bafferts gin(england) BARTON gin(USA) beefeater gin(england)

7. Especially there are six types of gin

8. 1. LONDON DRY GIN
London dry gin is a type of gin which contains less corn and more barley. It is light dry and clean.

9. It is mostly dry and it is mainly used in mixed drinks.
2. American Dry Gin
It is mostly dry and it is mainly used in mixed drinks.

10. 3. Dutch Gin
It is a type of gin which is made up from equal part of barley malt(malt is a substance made from grain that has been soaked in water and then dried in hot oven),corn, rye(Rye is a cereal grown especially in cold place) and distilled in pot still.

11. 4. Old Tom
It is the dry Gin sweetened by the addition of sugar syrup used mainly in mixed drinks.

12. 5. Plymouth Gin
It is a gin with main flavor of juniper berries. It is found in pink colour with addition of "angostura bitter"

13. Ingredients' required for making Gin.
Gin consist of 75% corn malt and 25% other grains. Ingredients required for making Gin are:
1. Juniper berries
2. Peels of citrus fruit
3. Bark of cassia
4. Root of angelica
5. Aniseed
6. Corainder seed
,and other botanicals.

14. Division of ingredients are as follows:
2 tbsp juniper berries
1 tsp coriander seeds
Peels of 2 grapefruits
Peel of 1 lemon
Peel of 1 orange
4 cloves
5 tsp angelica root
25 tsp cassia bark
25 tsp fennel seeds

15. Production methodology
Several different production methods for gin have evolved since its early origins, this evolution being reflective of ongoing modernization in distillation and flavouring techniques. As a result of this evolution, gins can be broadly differentiated into three basic styles :-

16. 1. Column Distilled Gin
Evolved following the invention of the Coffey still, and is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still. The fermentable base for this spirit may be derived from grain, sugar beets, grapes, potatoes, sugar cane, 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. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapors to extract flavorings components from the botanical charge. This method yields a gin lighter in flavor than the older pot still method, and results in either a distilled gin or London dry gin, depending largely upon how the spirit is finished.

17. 2. Compound Gin
It is made by simply flavouring neutral spirits with essences and/or other 'natural flavorings' without redistillation, and is not as highly regarded as distilled gin. Popular botanicals and/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 root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark, and/or others.

18. 3. 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 use of pot stills, the alcohol content of the distillate is relatively low; around 68% ABV for a single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Kornwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class.

19. Popular botanicals and/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 root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark, and/or others.

20. SERVICE EQUIPMENT
Service equipment refers to the equipment or device while serving food and beverage. In case of beverage glass is the major equipment that we use while serving beverages. For serving GIN we use: 1.Roly poly glass and, 2.On the rock glass.

21. THANK YOU