On food and cooking the science and lore of the kitchen ( PDFDrive ) 1444

last time, to a minimum of 37.5% alcohol, along with juniper berries and other spices and herbs, whose aromatic molecules end up in the final gin English-style, or “dry” gin, begins with neutral 96% alcohol produced from grain or molasses by other distilleries This flavorless liquid is then diluted with water and redistilled in a pot with juniper and other flavorings Juniper is required for the product to be called gin, and most gins also contain coriander The other ingredients may include citrus peel and a great variety of spices This distillate is diluted before bottling to 37.5 to 47% alcohol The primary aromas in gin come from the terpene aromatics (p 390) in the spices and herbs, especially notes of pine, citrus, flowers, and wood (pinene, limonene, linalool, myrcene) Dutch gin is generally enjoyed on its own, while beginning in the 1890s, English dry gin inspired many cocktails and tall mixed drinks, including the martini, gimlet, and gin and tonic Rums Rum got its start in the early 17th century as a by-product of sugar making in the West Indies Yeasts and other microbes readily grew in the leftover molasses and wash waters, the yeasts producing alcohol and the bacteria all kinds of aromatic substances, many of them not pleasant From this mixed material, primitive distillation equipment and methods produced a strong, harsh liquid that was given mainly to slaves and sailors, and traded to Africa for more slaves Controlled fermentations and improvements in distilling technology brought more drinkable rums in the 18th and 19th centuries There are now two distinct styles of rum The modern light style is made by fermenting a molasses solution with a pure yeast culture for 12–20 hours, then distilling it to about 95% alcohol in a continuous still, aging it for ...drinks, including the martini, gimlet, and gin and tonic Rums Rum got its start in the early 17th century as a by-product of sugar making in the West Indies Yeasts and other microbes readily grew in the leftover... molasses and wash waters, the yeasts producing alcohol and the bacteria all kinds of aromatic substances, many of them not pleasant From this mixed material, primitive distillation equipment and methods... rums in the 18th and 19th centuries There are now two distinct styles of rum The modern light style is made by fermenting a molasses solution with a pure yeast culture for 12–20 hours, then distilling it to about