« Gin » comes from the Latin “Juniperus”, meaning juniper berry. These edible berries come from the juniper, a prickly shrub 4 to 15 meters tall and they are the main ingredient of the gin, being what gives it that special taste. Dozens or even hundreds of other ingredients can be added to the gin that can create unique gins, if chosen carefully.
Gin is most usually made from a neutral grain alcohol that contains more than 85% of alcohol (mix of cereals like corn, barley and rye) or from molasses. High quality gins are made through distillation. To do so, 45% diluted neutral alcohol is poured in a still and is brought to the boil. The alcohol is fused with the berries aromas and spices when rising in the column of the still. The first alcohols to evaporate are called the “heads”, then come the “heart” (or “spirit”) and at last, the “tails”. It is up to the distiller’s technique to select the best part of the obtained distillate.
The heads and the tails of distillation, less pure, are recycled and distilled again, while the heart is diluted, filtered and bottled. Only the heart is used to produce high quality gin, up to 80-85%, to which the gin degree is lowered to obtain a 37.5% alcohol at least (EU regulations) by adding pure demineralised water. The gin obtained this way is ready for use and bottling.
Even if distillation is a traditional method that improved throughout the years, the numerous laws regulating it discourage anyone who would like to start their own distillery. Many brands delegate the production to master distillers to focus on selling the product. The distillation process is important for the Distillerie Fortemps de Loneux as we distil ourselves our own products to guarantee a flawless quality to our clients. Moreover, each distillation is unique, and so are all of our bottles.
