Gin

The most important ingredient for Gin? Anyone familiar with the French language can tell by the word: Because 'gin' is derived from the French 'genévrier', which means 'juniper' in German. By definition, gin is a neutral alcohol of agricultural origin (for example, grain or vodka) to which juniper and other spices are added.

Gin was not always as 'in' as it is today. On the contrary, the Dutch spirit, then called jenever, was originally intended for medicinal purposes. The name jenever is derived from the Dutch term for juniper, jeneverbes, or the botanical term juniperus.

In Europe, three types of Gin are officially distinguished: London (Dry) Gin, Dry Gin and Sloe Gin. Since the regulation came into force in 2008, much has happened in the gin market, giving rise to many other typical gin varieties, including New Western Dry Gin, Old Tom Gin, Cordial Gin, Reserve Gin, Compound Gin (Bathtub Gin) and Pink Gin.

There is no precise equivalent in German for the English term 'Botanicals'. Botanical' means nothing more than 'botanical', but what is meant are the plant ingredients that can be contained in gin. This includes plants and botanical extracts, which can be divided into four groups: Fruits, Herbs, Seeds and Grains.

Gin is the cocktail spirit par excellence! Due to the many different flavors from fruity-floral to strong-deep, the most diverse Gin varieties complement each other harmoniously with the most diverse mixed drinks, garnishes and also other spirits. Gin is not usually enjoyed neat.