Gin

Question 1

What’s the notable top notes of London Dry gin?

Answer 1

Juniper, Orange and Lemon, Anise, Cardamon, Coriander, Nutmeg, Angelica

Question 2

Who developed the first Crude Gin?

Answer 2

Dutch Dr. Sylvius De Bouve in the 18th Century

Question 3

What are the dominant notes of Genever?

Answer 3

Juniper and Malt (min 15% malt wine from Corn, Rye and Wheat)

May be aged in oak casks

Question 4

What are the names for style of Genever?

Answer 4

Olde (old- traditional style with Malt wine)
Jonge (young- less malt wine)
Corenwyn (Corn wine- cask aged version where malt wine is @ least 51% of distillate)

Question 5

What is Plymouth style Gin?

Answer 5

Revived in 1996.

Fuller in body and sweeter with more root ingredients, giving an earthier feel.

Question 6

What is old Tom gin?

Answer 6

Slightly sweet gin, “missing link” b/ween Genever and Gin

Question 7

Who created the London Dry Gin style?

Answer 7

Charles Tanqueray in 1820

Question 8

What is significant about Gin as it relates to the distillation process?

Answer 8

It’s redistilled in the presence of botanicals

Question 9

Which Liquer is made from a base of highly rectified neutral spirit.

Answer 9

Gin

Question 10

What was b “blind tiger”

Answer 10

What they referred to gin as in the 1920s if you wanted a drink at a speakeasy

Question 11

Gin- EU Definition

Answer 11

All gins are made with ethyl alcohol flavored with juniper berries (Juniperus communis) and other flavorings. Ethyl alcohol used must be distilled according to the minimum standards laid out in the EU Spirit Drink Regulations.In all types of gin, the predominant flavor must be juniper.
Minimum alcohol content: 37.5% abv. EU Regulation 110/2008.

Question 12

Types of Gin: Gin

Answer 12

Made from ethyl alcohol and flavourings. Ethyl alcohol does not have to be re-distilled. Flavorings can be natural or artificial. Flavorings can be mixed (compounded) with the ethyl alcohol to form the gin. No restriction on the addition of approved additives such as sweetening. Water is added to reduce the alcohol strength of the gin, but not below 37.5%. The gin may be colored with approved coloring agents.

Question 13

Distilled Gin

Answer 13

Made in a traditional still by re-distilling neutral alcohol in the presence of natural flavourings. No minimum strength for the resultant distillate; further ethyl alcohol of the same composition may be added. Additional flavorings may be added after distillation; these may be natural or artificial.
No restriction on the addition of approved additives such as sweetening. Water is added to reduce the alcohol strength of the gin, but not below 37.5%. The gin may be colored with approved coloring agents.

Question 14

London Gin

Answer 14

Made in a traditional still by re-distilling neutral alcohol in the presence of natural flavourings. The ethyl alcohol used must be of a higher quality than the base standard laid down for ethyl alcohol. The methanol level in the ethyl alcohol must not exceed a maximum of 5 grams per hectoliter of 100% vol. alcohol. The flavorings must all be natural and none may be added after distillation. The resulting distillate must have a minimum strength of 70% abv. Further ethyl alcohol may be added to the distillate if it is of the same standard. Sugar may be added, provided it does not exceed 0.1 g/l in the finished product. The only other approved additive is water. London Gin may not be coloured. The term “London Gin” may be supplemented by the term “Dry.”

Question 15

Like aquavit,

Answer 15

gin is essentially flavored vodka.

Question 16

To produce gin…..

Answer 16

a neutral grain spirit is flavored with a range of botanicals—juniper berries are the most important component—and redistilled. Most modern gins are grouped under the London Dry style. No longer an indication of geographical origin, London Dry Gins employ a wide proprietary blend of botanical flavorings, and can therefore be subtly or startlingly distinct in character. In addition to juniper berries, London Dry Gin generally contains a noticeable citrus and spice element, derived from orange and lemon peel, anise, cardamom, coriander, nutmeg, angelica root, and other aromatic substances. Popular London Dry Gins include Beefeater, Tanqueray, Bombay Sapphire, Gordon’s, and Boodles.

Question 17

Gin- History

Answer 17

Despite gin’s close association with the halcyon days of the British Empire, the liquor was developed in Holland. Taking advantage of the therapeutic powers of the juniper berry, the Dutch Dr. Sylvius de Bouve developed the first crude gin as a medicinal oil known as Genever (Jenever) in the 16th century. A rapid rise in the number of ill Dutchmen no doubt contributed to the spirit’s great popularity, and it soon spread abroad and to England. Genever is still produced today; the spirit is produced in a pot still, and sweeter but less alcoholic than London Dry Gin. Juniper and malt are the dominant aromatics in Genever, and the gin may be aged in oak casks, taking on color and roundness from the wood. Traditionally, the Genever recipe incorporates a minimum 15% “malt wine”: a distillate of corn, rye and wheat. This traditional style is now labeled oude (“old”); a cleaner, more neutral Genever with less malt wine is labeled jonge (“young”). Corenwyn (“corn wine”) is a cask-aged version in which malt wine comprises at least 51% of the distillate.

Question 18

Plymouth Gin

Answer 18

Was revived in 1996 and is only produced by Plymouth, Coates, and Co. in England. It is fuller in body than London Dry Gin, and very aromatic. It is the proper gin for a Pink Gin cocktail. Old Tom Gin, another English style rarely encountered today, is lightly sweetened gin. A wooden plaque hung on the outer wall of a pub and shaped like the head of a black cat—“Old Tom” was 19th century slang for a black cat—could supplicate passers-by with a shot of the gin, poured from indoors through a slot in a cat’s mouth, for a penny or two. In an era of bartenders clamoring for pre-Prohibition cocktails and spirits of the gilded age, Hayman’s Distillery has revived Old Tom Gin, and now the style is made by a handful of distilleries. Old Tom Gin is the “Tom” in the classic Tom Collins cocktail and the base of the 19th century Martinez cocktail, possibly the precursor to the Martini. The Gin Martini—Vodka Martinis were a later adaptation—remains among the most famous and sophisticated, yet simple, American cocktails to date.

Question 19

History- Gin

Answer 19

􀂃14th: juniper berries believed to cure stomach problems + effective vs. Black death
􀂃1572: Franciscus Sylvius of Leiden (Flanders) made the first recorded eau de vie de genievre.
􀂃1575: 1st distillery by Lucas Bols. Genever is born.
􀂃17th: Juniper distillates = NL specialty. UK preferred anise-based spirit at that time.
UK’s William of Orange encouraged distillation to modernise agriculture + replace brandy (due to war vs. Fr)
􀂃1720: 90% of English spirits distilled in London. Gin craze in first half amongst workers.
􀂃1761: gin production granted only to large distillers to curb proletariat’s consumption.
􀂃1803: 9 producers control 90% of London’s distilling capacity incl. Booth, Burnett, Gordon & Tanqueray. Rise of ‘dry’ style.
􀂃1827: Coffey still => devt of more complex recipes. Gin becomes more acceptable and rises amongst middle class.
􀂃Early 20th: the alcohol for cocktails in the US before Vodka in 60’s
􀂃Now: mini revival thanks to brands like Bombay Sapphire and resurgence of cocktails.

Question 20

Defintion- Gin

Answer 20

􀂃EU Gin: done ‘by flavouring a neutral spirit made from agricultural base of min 96%abv with natural (or natural identical) flavouring so that the taste is predominantly of juniper’ .
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Distilled gin: neutral spirit redistilled in stills in the presence of juniper & other botanicals. Possibility to add further flavourings post redistillation.
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London Gin: style of distilled gin with all flavours from botanicals added during redistillation + water + minute amount of sugar (sugar being the only allowed added additives). Can come from anywhere.
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Compounded gin: done by adding essences or flavourings to ethyl alcohol ≠ gin
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Min bottling strength 37.5%abv (US: 40%abv).
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Plymouth gin must come from Plymouth. Use of sweet botanicals only.

Question 21

Raw Materials- Gin

Answer 21

􀂃Base spirit: usually wheat or rye-based redistilled to high abv and then reduced to 60% abv with demineralised water.
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Botanicals:
- Junipers: legally only botanical necessary for gin. Italy + ex-Yougoslavia -> pine like notes + leather + lavender hints
- Coriander seed: for premium gin. Moroccan -> peppery; East EU+Rus -> spicy, citric; India -> citric
- Angelica root -> musty, earthy, dry, woody
- Orris root -> scented, earthy aromas of violet roots & leaves.
- Dried citrus peels: not all gins, 1st aromas released when gin diluted.
Beefeater: Sevilla oranges for bitter edge. Plymouth: sweet oranges for fresh testiness
- Cinnamon, almonds, liquorice, angelica seeds, etc.

Question 22

Distillation- Gin

Answer 22

􀂃Base spirit: pH neutral (≠whisky’s mash) which means that the spirit will not interact with copper pot still.
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Key influences: shape & size of still + rate of distillation
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Process:
1. Spirit reduced to ~60% abv with demineralised water
2. Addition of botanicals
3. Distillation in pot still with botanicals’ essences mingling with alcohol vapour before condensation
Essences evaporate in the following order: 1. Citrus 2. Juniper 3. Spices (e.g. coriander) 4. Orris / rooty notes
4. Spirit cut usually before roots’ essences overtake spirit. The heart is collected at 80-85% abv.
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Key quality considerations: a. Quality of botanicals
b. Recipe mix + balance
c. use of reflux
d. cut point
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Beefeater: 24h maceration of botanicals in spirit before distillation
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Gordon’s / Tanqueray: almost immediate distillation
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Bombay Sapphire / Hendrick’s: carterhead stills with basket suspended in the still

Question 23

Maturation and Bottling- Gin

Answer 23

• 􀂃No ageing.
• 􀂃Aromas held together by alcohol so dilution will create loss of aromas.
• 􀂃Research has shown that 40% abv is ideal to retain most aromatics. Legal minimum 37.5% abv

Question 24

Others- Gin

Answer 24

• 􀂃Compounded gin is made by adding steam distilled or industrial essences to a neutral alcohol
  􀂃
  Fruit gins are liqueurs. They are made by adding fresh fruits or fresh fruit essence to a gin e.g. sloe gin.
  􀂃
• Plymouth gin: any gin distilled in Plymouth. Nowadays, only Black Friars distillery (Pernod Ricard) left. More roots in the botanical mix -> more earthy notes and less dry vs. London Gin. 41.2% abv bottling strength.

Question 25

Brands- Gin

Answer 25

Gordon’s (Diageo) #1 w/ 4m cs/yr; Bombay Sapphire (Bacardi) #2 w 2.5m cs/yr and Beefeater (Pernod Ricard) #3

Question 26

Tasting Notes- Gin

Answer 26

Water-white colourless. Usually medium intensity aromas w Juniper, coriander, orris root, angelica, citrus peel.

Question 27

Production- Genever

Answer 27

􀂃Base: malt spirit ‘moutwijn’ (i.e. mash of wheat, barley & rye) redistilled with juniper + other botanicals in pot stills
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Moutwijn diminishes aromas of juniper and gives it a richer texture.
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Styles:
- Oude genever: no ageing. Min 15% Moutwijn
- Jonge genever: max 15% moutwijn
- Graanjenever: no moutwijn
- Korenwyn: aged in casks (max 700l) + min 51% moutwijn.
􀂃
German Genever -> Wacholder (double distilled).

Question 28

Key Brands- Genever

Answer 28

Bols (1575) and de Kuyper (1695).

Question 29

Juniper flavoured spirit drinks

Answer 29

There can be made using either a 96% abv spirit or a grain spirit. Natural or nature- identical flavourings may be used. The spirits must have a discernible juniper character and a minimum bottling strength of 30% abv. No other production methods are specified (Genever comes under this category).

Question 30

Gin

Answer 30

Gin can only be made using a 96% abv highly rectified spirit. Natural or nature- identical flavourings may be used. Gin must taste predominately of juniper and have a minimum of 37.5% abv. No other production methods are specified.

Question 31

Distilled Gin

Answer 31

Distilled gin must be made by redistilling a 96 per cent highly rectified spirit with juniper berries and other natural botanicals. Natural or nature- identical flavourings may then be added to this distillate and it is prepared for bottling with the addition of either/ or highly rectified spirit and water. It must taste predominately of juniper and have a minimum of 37.5% abv.

Question 32

London Gin/ London Dry Gin

Answer 32

This is identical to a distilled gin except that no other flavouring or sweeteners can be added to the distillate. There is no geographic delimitation for London Dry Gin, which can be produced anywhere in the world.

Question 33

Juniper flavoured Spirits- Note

Answer 33

a) Most other jurisdiction follow the definitions although some, such as the USA, specify a minimum bottling strength of 40% abv.
b) There is no EU definition of Old Tom. There is currently only one producer of this in the UK, Haymans, and it is sold as a distilled gin.
c) Plymouth Gin is a protected Geographical Indication that limits its production to Plymouth. Production is limited to one distillery and it is classified as distilled gin.

Question 34

Gordons Gin- History

Answer 34

Gin didn’t have the most auspicious of beginnings. Its invention is credited to Dutch medicine man Dr Sylvius (not his real name, one suspects) in the 17th century. The good doctor peddled his sickly-sweet concoction as a patented cure for all kinds of ailments, including lumbago, gallstones and, most fantastically of all, ‘the insufferability of being trapped in one’s own body - forever.’

It first spread to England through soldiers who had looted it from their vanquished Dutch counterparts (giving rise to the name ‘Dutch Courage’). When William of Orange later occupied the British throne, he encouraged the spread of gin to such an extent that, by the first half of the 18th century, over half the drinking establishments in London were gin houses. Quaffing of this cheap, unrefined spirit reached such epidemic proportions that several acts of parliament were passed to bring consumption under control.

Most successful of all was the Gin Act of 1751, which forced distillers to sell only to properly-licensed shops. Even so, the gin they offered was a far cry from the spirit we enjoy today; impure, sweet, and often flavoured with turpentine. Surely there was a better way?

Question 35

Gordon’s Gin- Alexander Gordon

Answer 35

Alexander Gordon started as he meant to go on — by sourcing the finest possible ingredients. His aim was to produce an unsweetened, gloriously-flavoured gin worthy of the highest table and the finest occasion. While remaining true to juniper, the keynote ingredient that gave gin its name, Gordon believed that success lay in the perfect combination of pure distilled grain spirit and rich botanicals.

In 1769, Alexander Gordon founded his world famous distillery in the Southwark area of London. He went on to lay the foundations for the creation of the style of gin for which the English became renowned. Happily, the exacting standards which Alexander Gordon set are maintained to this day. Gordon’s® is triple distilled to guarantee the purity of the gin, and the exact blend of our botanicals has remained a closely guarded secret.

Question 36

Gordons- What makes Gordon’s Gordons…

Answer 36

Gordon’s® contains juniper berries, carefully selected from the pick of each year’s crop. These are gently shaken from the tree and then stored for two years to intensify the oils and mellow the flavours. The strength of the juniper gives Gordon’s the classic gin taste.

As well as juniper berries our recipe includes coriander seeds, angelica root, liquorice, orris root, orange and lemon peel. Coriander gives the dry and citrus taste (rather than lemon or orange peel that gives a blunt and overpowering taste in many other gins). Angelica is the magic ingredient that ties together the other botanicals to give a long and complex flavour.

Question 37

Gordon’s and Tonic

Answer 37

Gin & tonic dates back to the days of the British Empire in India. After a hard day in the saddle under the baking sun, British officers would look forward to the cooler hours after sunset, when essential socialising could be done. Of course, sunset is when malaria-carrying mosquitoes are at their most troublesome.

The British had discovered that quinine was useful in combating malaria, though its flavour left a little to be desired. Gin took away the foul taste of the quinine, and so the two were drunk together as the sun went down. The gin & tonic was born.

Question 38

Where did the name gin come from?

Answer 38

The name gin comes from the French genièvre or the Dutch jenever, both of which mean juniper.

Question 39

How many times is Gordon’s long Dry gin distilled?

Answer 39

Gordon’s London Dry gin is distilled three times for extra dryness and smoothness.

Question 40

Tanqueray London Dry Gin

Answer 40

A blend of the purest four-times-distilled spirit and a hand picked selection of four botanicals, London Dry Gin offers uniquely balanced gin experience. Said to have been Frank Sinatra’s preferred gin, London Dry’s edge and sophistication have long made it a favourite with the stars in fashion, film and music. Tanqueray’s iconic bottle design is a contemporary update of the original 1948 design, which in turn, was inspired by the shape of a classic cocktail shaker. The famous Tanqueray family crest embossed on the glass of each bottle features a pineapple, a historic symbol of hospitality and warm welcome.

Question 41

Tanqueray No 10

Answer 41

Tanqueray No. TEN takes its name from ‘Tiny Ten’, the nickname of the small copper pot still where every drop is produced, but there is nothing minor about its flavour. The only gin made using whole citrus fruit, including white grapefruit, lime, and orange, along with juniper, coriander, and a hint of chamomile flowers, No. TEN has a unique, full-bodied character and citrus undertone. It is this combination of full body and fresh flavor that has made it a perennial favourite amongst passionate bartenders. And it’s not only these bartenders who applaud No. TEN. Upon its launch, this gin was crowned ‘Best White Spirit” three times in a row at the San Francisco World Spirits Competition, at which point it was retired from the competition into the Hall of Fame, where it remains the only white spirit. Tanqueray No. TEN is renowned for its versatility, and is in fine form in classic stirred drinks such as the Martini and Negroni, as well as in fruit forward cocktails such as the Southside and Clover Club.

Question 42

Tanqueray Rangpur Gin

Answer 42

Tanqueray Rangpur® Gin takes its name from the Rangpur lime, a unique fruit of the native Indian Rangpur tree that blends the zest of lime and the juiciness of a Mandarin orange. Distilling the Rangpur lime with other botanicals – including bay leaf, ginger and, of course, juniper – gives Tanqueray Rangpur Gin a subtle, yet memorably zesty citrus twist that makes it ideal for a classic martini, a highball, or an invigorating short on the rocks. Since its 2006 launch, Rangpur Gin has won gold, double gold and platinum awards at the San Francisco World Spirits Competition in 2007, 2008 and 2009.

Question 43

Hendricks Gin

Answer 43

Is a brand of gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999.[2] In addition to the traditional juniper infusion, Hendrick’s uses Bulgarian rose and cucumber to add flavour. Hendrick’s gin is bottled in a dark brown apothecary-style bottle. Hendrick’s uses a blend of spirits produced from a Carter-Head Still (constructed in 1948), of which there are only a small number in the world, and a small pot still, originally built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being bought at auction in the 1960s by former William Grant Life President, Charles Gordon. The two stills produce strikingly different styles of gin due to their different construction and methods of distillation.

Question 44

Beefeater Gin

Answer 44

Is a brand of gin owned by Pernod Ricard and bottled and distributed in the United Kingdom, by the company of James Burrough. Beefeater remained in the Burrough’s family control until 1987. It is a 47% alcohol product (94 proof in the US), and a 40% alcohol product (80 proof) elsewhere in the world (including the UK) (note proof is calculated differently in the US from elsewhere). 40% alcohol is 80 proof in the US.

The name refers to the Yeomen Warders who are the ceremonial guards of the Tower of London. The Beefeater distillery is one of nine currently still operational in London itself - this includes East London Liquor Company, City of London Distillery, Half Hitch Gin, Sipsmith, Bermondsey Distillery, Thames Distillers, 58 Gin, Sacred Microdistillery and The London Distillery Company.

Question 45

Beefeater Gin- Production

Answer 45

This gin is distilled from “100% grain spirit”. The manufacturer has been in business since 1862 and is currently located in Kennington, London.

According to the Beefeater website, Beefeater Gin contains nine different botanicals: juniper, angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges, and lemon peel. Unique to Beefeater’s production is the steeping of the peel of lemons and Seville oranges, whole juniper berries and other natural botanicals for a full 24 hours prior to distillation. This long process allows for a full extraction of flavour from the botanicals, capturing a wide range of volatile oils. The distillation itself takes around eight hours to complete, overseen by master distiller Desmond Payne – with the spirit then taken to Scotland where it is blended and bottled at 40% ABV.

47% ABV is common in the USA.

A super premium version of Beefeater was launched in Syon House on 30 October 2009. Beefeater ‘24’ with its additional botanicals of Chinese Green tea and rare Japanese Sencha was the creation of master distiller Desmond Payne.

Beefeater is exported to over 100 countries across the globe, with annual sales of over 2.3 million nine-litre cases. There are fewer than 10 employees at the Kennington Distillery in London.

Question 46

Beefeater Gin- History

Answer 46

Beefeater’s history can be traced back to 1862, when James Burrough, born 1835, bought the Cale Street-based Chelsea distillery from Rectifier & Compounder, John Taylor, for the sum of £400 and started to produce his own distinctive style of gin by 1863. At first, the distillery continued with the production of liqueurs as previously started by its previous owners, further establishing its reputation and extending its customer base. The 1876 company stock lists showed an increasing portfolio of gins with brand names such as Ye Old Chelsea and James Bourrough London Dry, as well as Old Tom styles. By spending time experimenting, inventing and using new processes he discovered that blending a particular recipe of botanicals produced a bold, full-flavoured gin, which he named Beefeater Gin. After the almost instant success of the gin, it was soon made the James Burrough Company’s flagship product. The original Beefeater recipe book dated 1895, specifies that nine botanicals are essential (juniper, angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges and lemon peel) to create the full-bodied and robust flavour so distinct in this gin. As the James Burrough’s Company went into rapid expansion, there was a requirement to increase distilling capacity and in 1908 a new larger Beefeater distillery was built in Lambeth. The Beefeater production moved in 1958 to Kennington, London. English still manufacture John Dore was commissioned to create a new larger set of copper stills mimicking those of the former Chelsea Distillery. In February, 2013, Pernod Ricard announced that the company would begin construction of a visitor centre at the existing Beefeater Distillery site. The method of steeping and distilling devised by James Burrough in the 1860s along with the secret recipe he created remains virtually unchanged.

Question 47

Bombay Sapphire

Answer 47

Is a brand of gin that was first launched in 1987 by IDV. In 1997 Diageo sold the brand to Bacardi. Its name originates from gin’s popularity in India during the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a picture of Queen Victoria on the label. The flavouring of the drink comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are distilled using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0% (UK, Canada, Australia). In 2011, plans were announced to move the distillation process to a new facility in Laverstoke, Hampshire, including the restoration of the former Portal’s paper mill at the proposed site, and the construction of a visitor centre. Planning permission was granted in February 2012, and the centre opened to the public in the autumn of 2014. Production and bottling of the drink is contracted out by Bacardi to G&J Greenall.

Question 48

What is akvavit?

Answer 48

A fiery au de vie that is found in Germany and Scandinavia, flavoured with caraway seed. Named after the Latin word aqua vitae meaning the water of life. Wood matured akvavit is seen as being better than the clear variety in that it is smoother. It is matured in different types of wood.

Question 49

Akvavits botanicals

Answer 49

Danish: dill, coriander, caraway
Sweden: fennel, liquorice
Norway/ Faroe Islands: Potato
Finland: Potato, but also a distinct cinnamon tone

Question 50

What are three brands of akvavit?

Answer 50

Havid, Aalborg Jubilaeums, Linie

Question 51

Gin origins?

Answer 51

• Could be Italy (?)
• 13th Century: Genever first mentioned
• 16th Century: Recipe first published
• 17th Century: Distilled appeared in Belgium to Holland
• 1700s: Became popular in England. “Gin Craze”; gin bars all over England became known as Mother’s Curse due to increase of mortality rates
• 19th Century: Gin, mixed with sugar lime and water, made quinine more palatable, for treatment of malaria

Question 52

What’s a British Raj?

Answer 52

Gin with bitters

Question 53

What makes Gin production to cheap?

Answer 53

No aging, no wood region

Question 54

What must all gin have?

Answer 54

Juniper

Question 55

What are the three types of Gin?

Answer 55

From Sweetest to Driest: Genever, Old Tom and London Dry

Question 56

Old Tom Gin?

Answer 56

• First documented 1887
• Was almost extinct, back to life in the last five years
• Adds depth to cocktails
• Old Tom refers to a black wooden cat was placed outside pubs to indicate you could buy the beverage when it was illegal. Apparently a penny was placed in the cat’s mouth, then Gin was dispensed through a tube in its paw