Gin, a distilled spirit flavoured predominantly with juniper berries, has a rich and storied history. Its origins trace back to 16th-century Europe, where it was first developed as a medicinal drink.
The precursor to modern gin was “genever,” a malt wine-based spirit infused with juniper and other botanicals. Genever emerged in the Netherlands and Belgium and is credited to Dutch chemists who believed in the juniper berry’s medicinal properties. By the 17th century, gin had crossed into England, where it evolved a drier style, making it distinct from genever.
The “Gin Craze” in 18th-century England marked the spirit’s rise in popularity. See Hogarth and others. Gin was easy to distil, affordable and widely available, leading to overconsumption and social issues.
The introduction of the 1751 Gin Act helped regulate production and improve quality. Later, the invention of the column still in the 19th century refined gin’s production, allowing for a cleaner and smoother spirit.
Modern gin comes in various styles, each defined by its flavour profile and production methods.
London Dry Gin is the most iconic, known for its crisp, juniper-forward taste. Plymouth Gin, restricted to the city of Plymouth, England, is slightly sweeter and more earthy where Old Tom Gin presents a sweet style popular in the 18th and 19th centuries and is experiencing a revival in craft cocktails.
Newer styles include Contemporary Gin, where juniper plays a supporting role to other botanicals like citrus, florals, or spices. Navy Strength Gin boasts a higher alcohol content, originally made for British naval officers.
Meanwhile, flavoured and infused gins incorporate fruits and herbs – and even edible flowers.
Gin’s versatility makes it a cornerstone of cocktail culture, from the classic martini to innovative craft concoctions. The newer proliferations of gins are increasing its popularity all over again while a straight gin and tonic has never lost its enduring appeal before dinner.