Gin - Wikipedia

Origin: 13th-century mentions

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The earliest known written reference to jenever appears in the 13th-century encyclopaedic work Der Naturen Bloeme (Bruges), with the earliest printed recipe for jenever dating from 16th-century work Een Constelijck Distileerboec (Antwerp).[6]

The monks used it to distill sharp, fiery, alcoholic tonics, one of which was distilled from wine infused with juniper berries. They were making medicines, hence the juniper. As a medicinal herb, juniper had been an essential part of doctors' kits for centuries; plague doctors stuffed the beaks of their plague masks with juniper to supposedly protect them from the Black Death. Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures and cramps. These were a popular cure-all, though some thought these tonic wines to be a little too popular, and consumed for enjoyment rather than medicinal purposes.[7][further explanation needed][better source needed]

17th century

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The physician Franciscus Sylvius has been falsely credited with the invention of gin in the mid-17th century,[8] as the existence of jenever is confirmed in Philip Massinger's play The Duke of Milan (1623), when Sylvius would have been about nine years old. Also, the Dutch States' ordinance on brandy already levied taxes on distilled anise, gin or fennel water sold as alcoholic drinks, in 1606, eight years before Sylvius was born.[9] It is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years' War, were already drinking jenever for its calming effects before battle, from which the term Dutch courage is believed to have originated.[10][11]

By the mid-17th century, numerous small Dutch and Flemish distillers had popularized the re-distillation of malted barley spirit or malt wine with juniper, as well as anise, caraway, coriander, etc.,[12] which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. Gin emerged in England in varying forms by the early 17th century, and at the time of the Stuart Restoration, enjoyed a brief resurgence. Gin became vastly more popular as an alternative to brandy, when William III and Mary II became co-sovereigns of England, Scotland and Ireland after leading the Glorious Revolution.[13] Particularly in crude, inferior forms, it was more likely to be flavoured with turpentine.[14] Historian Angela McShane has described it as a "Protestant drink" as its rise was brought about by a Protestant king, fuelling his armies fighting the Catholic Irish and French.[15]

18th century

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Gin drinking in England rose significantly after the government allowed unlicensed gin production, and at the same time imposed a heavy duty on all imported spirits such as French brandy. This created a larger market for poor-quality barley that was unfit for brewing beer, and in 1695–1735 thousands of gin shops sprang up throughout England, a period known as the Gin Craze.[16] Because of the low price of gin compared with other drinks available at the time and in the same location, gin began to be consumed regularly by the poor.[17] Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water.[18] Gin, though, was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population.[13] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751), described by the BBC as "arguably the most potent anti-drug poster ever conceived".[19] The negative reputation of gin survives in the English language in terms like gin mills or the American phrase gin joints to describe disreputable bars, or gin-soaked to refer to drunks. The epithet mother's ruin is a common British name for gin, the origin of which is debated.[20]

The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, but it forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates.[13] Gin in the 18th century was produced in pot stills, and thus had a maltier profile than modern London gin.[21]

In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and was often flavoured with turpentine to generate resinous woody notes in addition to the juniper.[22] As late as 1913, Webster's Dictionary states without further comment, "'common gin' is usually flavoured with turpentine".[14]

Another common variation was to distill in the presence of sulphuric acid. Although the acid itself does not distil, it imparts the additional aroma of diethyl ether to the resulting gin. Sulphuric acid subtracts one water molecule from two ethanol molecules to create diethyl ether, which also forms an azeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects( – see Paracelsus).[citation needed]

Dutch or Belgian gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Schiedam, a city in the province of South Holland, is famous for its jenever-producing history. The same for Hasselt in the Belgian province of Limburg. The oude (old) style of jenever remained very popular throughout the 19th century, where it was referred to as Holland or Geneva gin in popular, American, pre-Prohibition bartender guides.[23]

The 18th century gave rise to a style of gin referred to as Old Tom gin, which is a softer, sweeter style of gin, often containing sugar. Old Tom gin faded in popularity by the early 20th century.[21]

19th–20th centuries

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The invention and development of the column still (1826 and 1831)[24] made the distillation of neutral spirits practical, thus enabling the creation of the "London dry" style that evolved later in the 19th century.[25]

In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavouring. Gin is a common base spirit for many mixed drinks, including the martini. Secretly produced "bathtub gin" was available in the speakeasies and "blind pigs" of Prohibition-era America as a result of the relatively simple production.[26]

Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such as damsons. Another popular gin-based liqueur with a longstanding history is Pimm's No.1 Cup (25% alcohol by volume (ABV)), which is a fruit cup flavoured with citrus and spices.[27][28]

The National Jenever Museums are located in Hasselt in Belgium, and Schiedam in the Netherlands.[29]

21st century

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Since 2013, gin has been in a period of ascendancy worldwide,[30] with many new brands and producers entering the category leading to a period of strong growth, innovation and change. More recently gin-based liqueurs have been popularized, reaching a market outside that of traditional gin drinkers, including fruit-flavoured and usually coloured "Pink gin",[31] rhubarb gin, Spiced gin, violet gin, blood orange gin and sloe gin. Surging popularity and unchecked competition has led to consumer's conflation of gin with gin liqueurs and many products are straddling, pushing or breaking the boundaries of established definitions in a period of genesis for the industry.