Gin

The most important ingredient for gin? Anyone familiar with the French language can tell from the word: For 'gin' is derived from the French 'genévrier', which means 'juniper' in German. According to the definition, gin is a neutral alcohol of agricultural origin (for example grain or vodka) to which juniper and other spices are added.

Gin was not always as 'in' as it is today. On the contrary: originally, the Dutch spirit, then known as jenever, was intended for medicinal purposes. The name genever is derived from the Dutch term for juniper 'jeneverbes' or the botanical term 'juniperus'.

In Europe, there are officially three types of gin: London (Dry) Gin, Dry Gin and Sloe Gin. A lot has happened on the gin market since the regulation came into force in 2008, giving rise to many other typical types of gin, including New Western Dry Gin, Old Tom Gin, Cordial Gin, Reserve Gin, Compound Gin (Bathtub Gin) and Pink Gin.

There is no precise equivalent for the English term 'botanicals' in German. 'Botanical' means nothing other than 'botanical', but refers to the plant-based ingredients that can be contained in gin. This includes plants and plant extracts, which can be categorised into four groups: Fruits, herbs, seeds and grains.

Gin is the cocktail spirit par excellence! Thanks to the many different flavours, from fruity and floral to strong and strong, the various types of gin complement each other harmoniously with a wide range of mixed drinks, garnishes and other spirits. Gin is not usually enjoyed neat.