Product of the distillation of grain flavored with juniper berries, coriander, licorice, angelica, broom and other plants.

Tradition has it that Franciscus Sylvius, Dutch chemist, doctor and professor of the University of Leiden in the seventeenth century experienced a remedy to cure stomach ailments and kidney based on the administration of grain alcohol and juniper berries: was born Jenever which then evolve into "Gin".

This elixir collected immediately successful in Holland and soon arrived in England. The British did not stop at simply importing but contributed to the development of this spirit, especially in the direction to turn into an alcoholic beverage to be enjoyed at any time rather than as a medicine. They putted the berries directly in infusion, unlike the original recipe which provided for the sole use of berries oil, coriander, orange peel and other vegetable to round them off the scent and taste: thus was born the "London dry Gin".

His popularity had continued growth that did not stop even during the period of Prohibition set out with the promulgation of "Gin Act", a law that imposed a high tax on the drink to try to reduce consumption and the resulting production.

The measure, of course, did not bring the desired results that monarchy expected but encouraged the illegal production and importation from France and Netherlands, especially from the city of Schiedam, the name which the British still identify the Dutch Gin.

To cope with new problems that had resulted in the prohibition George II in 1742, decided to repeal the Gin Act, and to begin a policy of fiscal control in order to promote competition between producers and consequently increase the level of quality.

In early 1900, it recorded a phenomenon that definitely revolutionized the concept of drinking: born the "Gin Palace". The taverns were replaced by local sewage elegant and nicely furnished, frequented by the new social class, the bourgeoisie, who rose to prominence thanks to industrialization and became a symbol of the Victorian era.

It was born the habit of drinking Gin mixed with water, soda and lemon, which will soon be among the English settlers, with the addition of cinchona, the famous tonic cocktails: Gin Tonic!

The European directives recognize two methods of production of Gin: one made by distillation, which is used in Netherlands, and the other by spirit aromatization, which is used in England.

The first involves distillation, using pot stills, of cereal alcohol mixed with juniper berries and other aromatic plants. The result is a spirit with a robust body and very aromatic. Distilling a second you have what is called "double Gin".

The second one starts from a base of neutral ethyl alcohol - 96% alcohol by volume - of whatever origin, that is flavored through the technique of maceration or percolation with juniper berries, coriander, licorice root, angelica, orris, cardamom, anise and fennel seeds, lemon and orange peel, cumin and almonds. The results obtained is distilled with conitnuous stills, which gives it that distinctive taste dry, it gives life to the "London dry Gin".

There are several varieties of Gin:

London Dry Gin, colorless, dry, aromatic, where you can find the words "premium" indicating a higher percentage of alcohol by volume;

Old Tom Gin, made in England, colorless and slightly sweetened;

Plymouth Gin, colorless, dry, intense aroma with characteristic hints of roots, must be produced in the area of Plymouth, England.

Golden Gin, aged in oak barrels which give it a light golden color;

Jenever Gin, produced in Holland and aged in characteristics earthenware bottles;

Sloe Gin, with its characteristic purple color, slightly sweetened and flavored with wild plums;

Pink Gin, flavored with Angostura;

Orange and Lemon Gin, colorless and flavored with citrus essences.