Latest news with #gin
Forbes
11 hours ago
- Entertainment
- Forbes
How To Choose The Right Gin For Every Kind Of Drink
Expert barman is making cocktail at night club. getty Gin is one of the most versatile spirits out there. It can be bracing and juniper-heavy, light and floral, or even rich and malty. But not all gin is created equal, and if you've ever wondered why one gin makes a great martini while another works better in a Tom Collins, it all comes down to style. To make sense of the gin world—and to help you avoid putting the wrong gin in the wrong cocktail—here's a practical guide to the different types of gin and where they shine. London Dry isn't necessarily made in London (though it can be). The term refers to a production style that results in a crisp, juniper-forward gin with no added sweeteners. This is the most common style of gin and the one you'll find in classics like Tanqueray, Beefeater, and Bombay Sapphire. Best for: London Dry is a workhorse. If you're building a home bar and can only have one gin, this is the one to start with. Plymouth Gin is actually a protected designation, meaning it can only be made in Plymouth, England. It's similar to London Dry but has a softer, earthier profile with less of a juniper punch. That makes it a great option for people who like gin but don't necessarily want it to dominate their drink. Best for: Think of Old Tom as the missing link between London Dry and Genever (which we'll get to in a second). It's slightly sweeter than London Dry, with a richer texture. If you ever find a gin cocktail from the 19th century that calls for 'gin,' chances are it was referring to Old Tom. Best for: Before gin was gin, it was Genever. This Dutch spirit is maltier and has a more whiskey-like character due to its grain-forward base. While it still has juniper, it's not as dominant as in other styles. Best for: If you love whiskey but are curious about gin, Genever is the perfect gateway bottle. Sometimes called 'contemporary gin' or 'modern gin,' this is a broad category for gins that step away from the traditional juniper-heavy profile. Brands like Hendrick's (with its cucumber and rose) or The Botanist (with its 22 botanicals) fall into this category. Best for: New Western gins are fun because they push the boundaries. They can be citrus-forward, floral, or even spice-heavy, making them great for experimentation. Take a gin, put it in a barrel, and suddenly, you've got something entirely different. Barrel-aged gin picks up flavors from the wood, adding warmth and depth. This style is great for people who like whiskey but want to try gin. Best for: Brands like Barr Hill Tom Cat and Citadelle Réserve have made this category more popular, and if you haven't tried it yet, it's worth exploring. Expert barman is making cocktail at night club. getty Here's the quick version: Gin is one of those spirits that rewards exploration. If you're a gin and tonic drinker, try switching up your gin to see how the flavors change. If you love martinis, experiment with different styles to find your favorite balance. And if you're not sure where to start, just grab a London Dry and go from there. It's hard to go wrong when the drink in your hand is crisp, refreshing, and packed with flavor.
Daily Mail
a day ago
- Climate
- Daily Mail
Climate change is coming for your G&T! Global warming could change the taste of gin, scientists warn
If there's one thing the Brits take seriously, it's their gin and tonic. It requires a precise blend of the spirit, mixer, lime wedge and – of course – ice. But the subtle fusion of flavours is at risk, experts have warned - with climate change to blame. Juniper berries are what give gin its distinct piney, woody and citrus-y notes. Now, scientists have found that volatile weather patterns – made more likely by climate breakdown – could make the botanical sweeter and spicier in some years and less intense during others. Experts from Heriot-Watt University's International Centre for Brewing and Distilling (ICBD) warned changing weather might be altering the flavour compounds in the berries. Like grapes, the climate and environment that junipers grow in can influence their intensity and dominant flavours. 'A wet harvest year can reduce the total volatile compounds in juniper by about 12 per cent compared to a dry year,' Matthew Pauley, an assistant professor at the ICBD told The Guardian. 'This has direct implications for the sensory characteristics that make gin taste like gin.' For their research, scientists distilled juniper berries from different regions across Europe including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy. Analysis of the resulting spirits revealed berries from each region had distinct chemical profiles which gave them slightly different tastes. For example, gin from Albania has a higher abundance of orange and citrus compounds, while gin from Bosnia might have a more woody, pine-y taste. The team distilled juniper berries from varying harvest years and discovered the amount of rainfall in a given year could significantly impact the flavour of the berries. Wetter weather meant longer drying periods for the berries were needed, which changed the abundance of chemicals within them. They found the abundance of Alpha-humulene, which contributes to the berry's spicy and peppery notes, drops during rainy years. Beta-Caryophyllene, which provides citrus, floral and sweet attributes to juniper, also declines. And levels of Beta-myrcene, which helps provide a 'minty' taste to the berries, also decreases during wet harvest years. The countries involved in the study, which are located around southern and southeastern Europe, are expected to be significantly impacted by climate change. Experts predict this area of Europe will experience increased heatwaves and droughts – along with periods of intense rainfall that can vary drastically from year-to-year. The study showed that across all six countries the total harvest rainfall in 2017 was 1,218mm, which dropped to 774mm the following year. If this pattern continues then hotter, drier years could produce juniper berries that are especially sweet and spicy, while wetter seasons could results in a product that has markedly less intense flavour. Professor Annie Hill, the study's supervisor, said: 'For distillers, this means the flavour profile can shift depending on harvest conditions. 'For a multibillion-pound industry, which is increasingly focused on consistency and quality for its discerning customers, this represents a risk.' The study, published in the Journal of the Institute of Brewing, reads: 'Juniper berries and other plant botanicals are used in the production of beverages and contribute signature flavour and aroma. 'Inconsistent or inferior quality of botanicals is a concern and result in consumer dissatisfaction, and reduced sales. 'This work will be of interest to distillers, suppliers of botanicals and juniper farmers, and will inform drying regimes consequent on climate change.' The team said that the most likely outcome of the impact of climate change would be that gin distillers would choose to harvest their juniper berries from a different area. In a similar way to champagne companies buying vinewards in the south of England, previously non-suitable areas for growing juniper berries may be considered.
The Independent
2 days ago
- Climate
- The Independent
How climate change could alter the flavour of your gin and tonic forever
The flavour of gin and tonic may never be the same again due to climate change, a new study has suggested. Scientists have found that volatile weather conditions, could change the taste of juniper berries – the botanical that gives the spirit its distinctive taste. It could make the drink less floral, sweet, citrus, woody, earthy or musty than its current flavour, according to scientists from Heriot-Watt University 's International Centre for Brewing and Distilling (ICBD). The same species of berry grown in different parts of the world contain different flavour compounds, just like wine. This is dependent on rainfall and sunshine, according to the study, published in the Journal of the Institute of Brewing. Researchers put this to the test by distilling berries from different regions across Europe. This included Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy all from varying harvest years. The spirits were analysed by separating the compounds of the gin using gas chromatography to measure the levels of key flavour compounds. It confirmed that each region had its own distinct chemical profile, which impacts the overall flavour of the gin. Wetter weather meant the berries needed longer drying periods, which changed the amount of water-soluble chemicals in the berries. As a result, harvest conditions can change how gin tastes. For example, meteorological data shows it rained 57 per cent more in the harvest months for juniper- September to November- in seven locations in 2017 in comparison to 2018. The juniper berries harvested in 2017 needed more drying to achieve the optimum 15 per cent moisture content in comparison to the 2018 harvest. Matthew Pauley, an assistant professor at the ICBD, said: 'A wet harvest year can reduce the total volatile compounds in juniper by about 12 per cent compared to a dry year. 'This has direct implications for the sensory characteristics that make gin taste like gin.' Study authors stress that their observations relate to the difference in moisture content at harvest and not directly to the growing conditions of the berries. Professor Annie Hill, the study's supervisor, explained this is a 'risk' for the multibillion-pound industry which has a focus on 'consistency and quality'. Gin producers select their berries from certain regions to achieve a distinctive taste, but climate change disrupting weather patterns and causing more rainfall in certain areas could change the final product.
The Guardian
2 days ago
- Climate
- The Guardian
Flavour of gin and tonic could be impacted by climate change, study finds
The flavour of a gin and tonic may be impacted by climate change, scientists have found. Volatile weather patterns, made more likely by climate breakdown, could change the taste of juniper berries, which are the key botanical that give gin its distinctive taste. Scientists from Heriot-Watt University's International Centre for Brewing and Distilling (ICBD) have found that changing weather patterns may be altering the flavour compounds in the berries. The berries have their own regional 'terroir' just like wine, depending on rainfall and sunshine, according to the findings, which have been published in the Journal of the Institute of Brewing. Matthew Pauley, an assistant professor at the ICBD, said: 'A wet harvest year can reduce the total volatile compounds in juniper by about 12% compared to a dry year. 'This has direct implications for the sensory characteristics that make gin taste like gin.' Scientists distilled juniper berries from different regions across Europe including Albania, Bosnia, Macedonia, Montenegro, Serbia, Kosovo and Italy, as well as from varying harvest years. They analysed the resulting spirits using gas chromatography to measure the levels of key flavour compounds. They found that berries from each region had distinct chemical profiles, and the differences could impact the woody, resinous, citrus and floral notes in the gin. The amount of rainfall in a given year significantly impacted the flavour of the berries. Wetter weather meant longer drying periods for the berries were needed, which changed the abundance of water-soluble chemicals in the berries. Prof Annie Hill, the study's supervisor, said: 'The least water-soluble compounds are most affected by post-harvest drying. Sign up to First Edition Our morning email breaks down the key stories of the day, telling you what's happening and why it matters after newsletter promotion 'For distillers, this means the flavour profile can shift depending on the harvest conditions. 'For a multibillion-pound industry, which is increasingly focused on consistency and quality for its discerning consumers, this represents a risk.' Premium gin producers carefully select their berries from certain regions to maintain a distinctive taste and house style, but this may be disrupted by climate patterns changing, and some areas getting more rainfall than others.
Forbes
10-06-2025
- Business
- Forbes
The World's Best Gin, According To America's Top Bartenders
Pink grapefruit and rosemary gin cocktail Over the last decade, Argentina has become a hub for craft distillation, giving rise to several hundred new gin expressions. Gin cocktails have always been popular in Argentina, but only recently has local distillation become a significant factor. At the 7th Annual (2025) International Bartender Spirits Awards, Native Bosque Gin took top honors, winning both Best Gin and the Best Spirit Award. Below is a brief description and tasting note on what some of America's top bartenders have chosen as the world's best gin. Bosque Nativo Gin is a premium artisanal spirit crafted in the heart of Argentina's Patagonia region. According to the company, the distillery was founded in 2018 by 'Juan Augusto Chereminiano, Facundo Imas Anania, Bruno Anania and Juan Nielsen, four friends and entrepreneurs in love with Patagonia who in 2018 imagined the power of making a gin with local raw materials on par with the best spirits in the world.' Their goal 'is to capture the essence of Patagonia's wild landscapes and to use a portion of the proceeds to preserve Argentina's native forests.' The name "Bosque" means "forest" in Spanish. It signifies the distillery's dedication to honoring and preserving the natural beauty and biodiversity of Patagonia's Andean foothills. According to its founders, Bosque Nativo Gin, the distillery's flagship product, 'embodies this ethos by incorporating locally sourced botanicals, particularly wild juniper berries hand-harvested by small producers in the communities of El Bolsón and Lago Puelo in Chubut province.' Bosque Nativo Gin is meticulously crafted through a four-stage distillation process. The botanicals undergo a 48-hour cold maceration process, allowing for a subtle extraction of flavors. The base spirit is a triple-distilled corn alcohol, which undergoes a fourth distillation to produce the final gin product. The botanicals used include locally sourced wild juniper berries from Patagonia, coriander seeds, cardamom, cloves, lemon verbena, orange blossom, grapefruit peel, and lemon peel. A typical Patagonian landscape. Perito Moreno National Park, Santa Cruz Province, Patagonia, Argentina, South America The gin presents a complex blend of citrus and spice on the nose, featuring prominent notes of grapefruit peel and orange blossom, complemented by subtle hints of cardamom and cloves. It's smooth and spicy on the palate. The initial citrus brightness of lemon verbena and grapefruit gives way to the earthy and resinous notes of wild juniper, as well as the warmth and spiciness of coriander seeds. The finish is long and fresh, with lingering notes of lemon verbena and subtle clove spice. The gin has been a perennial medalist in international spirit competitions and is widely recognized as one of Argentina's best craft gins. The International Bartender Spirits Awards is a prestigious global competition that celebrates the world's finest spirits. The awards recognize excellence across various spirit categories, including whiskies, gins, rums, and tequilas, with a focus on quality, innovation, value, and craftsmanship. Judged by an expert panel of bartenders and industry professionals, the competition is highly regarded in the spirits industry and serves as a benchmark for quality. Bosque Nativo Gin offers an authentic taste of Patagonia, encapsulating the region's natural beauty and biodiversity. Its commitment to sustainability, local sourcing, and traditional craftsmanship makes it a standout choice for gin enthusiasts seeking a unique and high-quality spirit. Whether enjoyed neat, in a classic cocktail, or as part of a creative mix, Bosque Nativo Gin delivers a memorable and refined drinking experience.
