Plymouth Original Dry Gin, 700ml

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I think it makes a gentle Gin and Tonic. Delicious, but subtle. I find that the juniper and citrus come through more strongly with a little bit of effervescence. Distilled Gin – This is produced by redistilling ethanol of an agricultural origin with an initial strength of 96% ABV. The juniper taste must be predominant, and the minimum bottle strength must be 37.5% ABV

During the first half of the 18 th century and during the gin craze, Plymouth gin was considered more favorable. This was due to its stability and reliability. This sloe berry-oriented gin is best taken during winter/very cold days, either with champagne or neat over ice - a practice made popular during the Queen Victoria era. There’s a dint of almonds in the taste, and the minimal burn thru your gullet means that the gin is great as a pair for ice cream or cheese. Plymouth Gin VS Other Alternative Gins A lovely nose with an unusual earthy melange of angelica and juniper, with subtle camphoraceous tinges of cardamom and coriander. It’s softly juniper forward. Others have written before that Plymouth Gin’s credibility as a style unto itself stem from this unusual earthy nose. To me it the nose suggests that angelica is almost as much of a key component of the botanical blend as is juniper.

At drinking time I left Meyer at the wheel and went below and broke out the very last bottle of the Plymouth gin which had been bottled in the United Kingdom. All the others were bottled in the U.S. Gin People, it isn’t the same. It’s still a pretty good gin but it is not a superb, stingingly dry, and lovely gin. The sailor on the label no longer looks staunch and forthright , but merely hokey. Juniper-flavored spirit drink – This may also be sold under the names of Wacholder or Ginebra. It is produced by pot distilling of fermented grain mash to moderate strength of about 68%ABV. It is then redistilled with botanicals to extract the flavors. It must be bottled with a minimum of 30% ABV. Regarding Travis McGee and Plymouth versus Boodles gin, Travis explains his dissatisfaction with Plymouth in Book #16, The Dreadful Lemon Sky (1974):

They also produce a “navy strength”, which is 57% ABV, this is the traditional strength demanded by the British royal navy. Gin consists of four basic ingredients namely a fermented base, water, juniper berries, and additional botanicals. The base for the liqueur is normally a mixture of grains. After the fermentation process, it produces ethanol. During the 19 th century when Britain occupied India, soldiers used to drink quinine to prevent malaria. To cover the bitter taste, they used added sugar, water, and lime. That is where gin & tonic originates from.

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At one point, Plymouth Gin was considered a geographically protected product within the E.U. In 2014, Pernod Ricard declared their intentions to not renew the designation [sources: Plymouth Herald, The Spirits Business, Wall Street Journal]. As you can see, this was quite the news. Plymouth Gin once could only be produced in Plymouth. Enjoy the finest West Country produce at the Barbican Kitchen Brasserie– the exciting dining experience from the Tanner brothers serving lunch and dinner. Plymouth Gin was established in 1793. It is a brand and style of gin that has been produced on the same premises on the Barbican in Plymouth, Devon. There are three different distillation methods. Steeping, vapor infusion, and vacuum distillation. For the seeping method, the distiller mixes ethanol & botanicas in a pot still.

Gin originates from the Netherlands. During the Middle Ages, people used juniper berries for medicinal purposes to fight fever. Vacuum or cold distillation requires a low-pressure vacuum environment. This reduces the ethanol boiling point, and the natural botanical flavors remain intact.A classic way to enjoy gin is with tonic water. Usually, lime or lemon is used to garnish. Gin can also be mixed with soda water or citrus-infused sodas. Ginger ale is also a delicious combination. It consisted of juniper berries and orris roots. It has earthy tones with floral notes. The finish is long and complex with hints of pine and lavender. Competitors’ products and prices Image: Joe Shlabotnik Brand Juniper berries are added during the distillation process. Water is added after the distillation period to obtain the desired alcohol by volume. To save the British society from alcoholism the government introduced the “Gin Acts” between 1729 and 1751. This regulated Gin consumption and improved the quality. You’ll still see vestiges of its time as a protected spirit drink in numerous articles on the internet referring to the “Plymouth Style.”

During the 17 th century, genever came to England and that is where the term “Gin” originates from. Gin became very popular because everyone was allowed to distill their own gin. He was then told it was because the drink was made with a "gin upgrade". The bar had added extra money to his bill because each drink contained small shot, 25cl of Plymouth Gin. Dutch doctor Franciscus Sylvius de la Boe is the inventor of gin. He made schnaps distilled with juniper berries and it was called “genever” This was consumed for medicinal purposes. My father was a Beefeater Martini drinker, so that was my reference; and I still think it’s a solid gin. But count me as a Plymouth fan, but with a twist.Seagram’s Gin has a very forward juniper taste that reflects its price point. A long burn, ungainly burn proves ineffective when compared to Plymouth’s superb balance smoothness. Of course, the price between the two is night and day and that is reflected in their palate and nose. Plymouth gin is considered an offshoot of London dry gin. Its flavor is earthy and less dry, with notes of citrus. Up until 2015, Plymouth was one of only three fins in the world that carried a geographical indication.