London Gin – This may also be called dry gin. It is made from ethanol of an agricultural origin. The flavor is introduced through the redistillation in traditional stills. The predominant flavor must be juniper and the minimum bottle strength must be 37.5% ABV.

You’ll still see vestiges of its time as a protected spirit drink in numerous articles on the internet referring to the “Plymouth Style.” Enjoy the finest West Country produce at the Barbican Kitchen Brasserie– the exciting dining experience from the Tanner brothers serving lunch and dinner. Gin is a distilled alcoholic drink that gets its flavors from the juniper berry. Originally gin was consumed as a medicinal liqueur by monks in Europe. Today gin is produced in different ways from a large range of herbal ingredients.Gin is a very versatile drink that can be consumed in various ways. You can enjoy it neat without any chilling. Drink the gin in slow sips to enjoy the flavor. They also produce a “navy strength”, which is 57% ABV, this is the traditional strength demanded by the British royal navy. This has given rise to various styles and brands such as Plymouth Gin. It is often consumed with tonic water in a gin and tonic. History of Gin

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. Gin originates from the Netherlands. During the Middle Ages, people used juniper berries for medicinal purposes to fight fever.

Plymouth gin has an earthy flavor due to a higher proportion of root ingredients. It is also less dry than London gin. The original strength is 41.2% ABV and a 47% ABV is distributed worldwide. One would expect Bombay Sapphire to taste a lot worse than Plymouth, but it actually holds its own. We would describe Bombay Sapphire as Plymouth gin’s baby brother, not as smooth but brings a complexity that should be acceptable enough to new gin drinkers and afficionados.

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. Vacuum or cold distillation requires a low-pressure vacuum environment. This reduces the ethanol boiling point, and the natural botanical flavors remain intact.

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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. Fox & Williams began distilling the Plymouth brand in 1973. The business became known as Coates & Co up until March 2004.