You may have observed that Gin has grown in popularity in Australia in the last few years, but it’s not just because it’s ‘in’. The Australian artisan distilling sector barely began in the last 30 years, following Bill Lark’s efforts in the 1990s to pass new rules enabling small-scale distilling.
Though it’s a little advice to accomplish up a distillery nowadays in Australia, and making Gin is quite simple, most people who go into gin distilling don’t realise how difficult it is to develop a truly wonderful gin.
A decent gin and an outstanding australian gin have a lot in common, and it all comes down to mastering the art of harmonising botanical flavour characteristics. It can take several months, if not years, to create a gin, refine the recipe, and scale up from a little still to a full-sized still.
A Step-by-step Approach to Making Gin
What is the Origin of Gin?
Making Gin is similar to painting with watercolours in that you need a high-quality blank slate to begin with, which is where a condensed wheat spirit comes in from Australia.
With the exception of Gin, it can be packaged immediately after distilling, Whisky requires patience in the barrel to age, which can take months or years. While the handmade spirit portfolio now consists primarily of Gin, botanical vodkas, and liqueurs.
It is worth noting that a substantial percentage of the production is currently dedicated to producing barley newmake alcohol for the whiskey in Australia.
Juniper Berries and Botanicals are Added
The enchantment begins once the wheat spirit has been obtained from the Australian farms. This is when the many components of Gin come into play. Juniper fruits, and other botanicals, are hand-picked and added to the blend.
Juniper berries are, in fact, the most significant element in Gin. Juniper berries must be used in the production process to be categorised as Gin; alternatively, this becomes a ‘Botanical Vodka.’
It’s crucial to know what type of australian gin you’re brewing before selecting the additional botanicals. Conventional botanicals, including coriander seeds and angelica root, are commonly used as a foundation for London Dry type gins.
Still, you can use more fruity, flowery, earthy, spicy, or citrus botanicals in contemporary gins to develop something truly distinctive.
The Distillation Procedure
Gin can be made in various ways; Australians also tried vapour infusion and mixing. These approaches dramatically alter the Gin’s final product, bringing out specific qualities of each botanical and making the product development cycle a lot of fun.
The amount of time spent distilling in Australia varies depending on the intended style and the preferences of the distiller. According to the procedure, the distiller will make numerous cuts, the first of which is termed the ‘heads,’ which includes residual flavours from the prior gin run and will conflict with the expected outcome.
The ‘hearts’ that will retain the flavours the distillery is seeking will keep running in a still. The distiller will then decide when to complete the cut and allow the still flow out the undesired ‘feints’ or ‘tails.’
Gins range in alcohol content from 37.5 per cent to 50 per cent, with the majority hovering around 41 per cent. Now, how about putting it to the test?
Conclusion
First, from Martini to Gin and Tonic, gin is an essential foundation alcohol in many classic drinks. To enjoy a decent gin cocktail, you don’t need to become a master brewer, but learning the principles of gin manufacture will help you choose the ideal quantity for your home bar.
