Cause vodka is for fags and communists.
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Let’s talk about gin
- Thread starter YellowSnow
- Start date
History Channel is doing the history of spirits. Smirnoff vodka was the first challenger to American whiskey
James Bond and the lack of smell after a martini lunch
James Bond and the lack of smell after a martini lunch
Perhaps the greatest product plug in the history of film. Vodka wasn’t really a thing in America pre Bond.
I’ve tried vodka martinis on occasion and they are vapid concoction no doubt.
I do like gin, but I'm definitely not a connoisseur.
I'm happy with Bombay Sapphire. I also like the stuff from Amalga Distillery in Juneau, AK, cleverly named Juneauper Gin.
I'm happy with Bombay Sapphire. I also like the stuff from Amalga Distillery in Juneau, AK, cleverly named Juneauper Gin.
Gin is exactly the same as bourbon, it’s just not made with corn, rye and barley…
Actually, that isn’t true…. It all comes down to the distillation process. Here’s how it works:
Mashing
All good gins come from a good mash or cooking of the grains which will be used for the gin’s base. The base spirit can be derived by distilling a variety of agricultural products including rye, barley, wheat or corn. With that said, rye is most popularly used for gin spirits as it provides a strong blank canvas for all the great flavours that will be infused into it later.
Popular flavor agents include orris root, chamomile, galangal, star anise, Angelica, cardamom, coriander, peppermint, lemon, juniper, honey, orange peel, almonds, cinnamon, ginger, nutmeg, chocolate and literally any spice, fruit, zest or flavoring agent you can think of except cigarette butts.
I’m actually very interested in taking up the craft of making small barrel bourbon and gin and look forward to the fun of the creative process… wife Informs me that I will need a bomb proof location away from the house for the adventure however so some negotiation may be required.
Mashing
All good gins come from a good mash or cooking of the grains which will be used for the gin’s base. The base spirit can be derived by distilling a variety of agricultural products including rye, barley, wheat or corn. With that said, rye is most popularly used for gin spirits as it provides a strong blank canvas for all the great flavours that will be infused into it later.
Popular flavor agents include orris root, chamomile, galangal, star anise, Angelica, cardamom, coriander, peppermint, lemon, juniper, honey, orange peel, almonds, cinnamon, ginger, nutmeg, chocolate and literally any spice, fruit, zest or flavoring agent you can think of except cigarette butts.
I’m actually very interested in taking up the craft of making small barrel bourbon and gin and look forward to the fun of the creative process… wife Informs me that I will need a bomb proof location away from the house for the adventure however so some negotiation may be required.
Did you say bomb proof?
That might be right up my alley.
That might be right up my alley.
Big fan of Bombay Sapphire
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As I mentioned in the bourbon thread, Benhams gin from sonoma is my favorite… love the stuff… going to have to tour their place since they are right down the road from us….
Haven't bought gin in a long time. I was going with Dry Fly for quite awhile. Less pine, more floral.
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1to392831weretaken
New Fish
Speaking of gin, do I want a highland scotch or a Speyside scotch?
Pitchfork51
Active poster
I really like gin. Early experiences with punch your nose in the face with juniper tanqueray made me not like it. But man there is some good stuff.
Easily my fav summer cocktail is a tom Collins with good gin and it's not close.
Easily my fav summer cocktail is a tom Collins with good gin and it's not close.
Sapphire and I have a tricky relationship. It’s a good all arounder. But it’s a bit too floral and juniper forward I think for Martinis. Plymouth is the best martini gin and it’s not close. And Hendricks to @whlinder ’s point is the GOAT for Gin and tonic with all its cucumber notes.
I'm a Tom Collins guy like bitchfork
Portugal had the best gin drinks on the continent.
I need to start a Tom Collins phase.
One of my critiques of the new craft distillery gins is that they get way too carried away with the botanicals. I had a nip of some local Ducktard gin at our farmers market and it tasted like I ate a ponderosa pine.