Gin is a timeless classic when it comes to the bar and beverage scene with its sweet-scented taste reeking of the freshest juniper berries you’ll find on the planet. It’s funny because gin started as a type of medicine in ancient Italy. However, there must have been times when you stopped and wondered how this wonderful concoction was created right? Let’s take a look at the basic steps involved in your neighborhoodAustralian gin distillery.
Getting the right equipment:
Alright, distilling gin isn’t just throwing a bunch of ingredients into the water and saying the magic word. One could say it’s something of a chemical process. And what’s the backbone of any chemical experiment? Proper equipment. The most important piece of equipment in a distiller is arguably still. There are two types of stills, the old fashioned copper stills or the more modern yet complex, column type stills stretching up to the ceiling. The next piece of equipment you’d require would be the condenser to which the still is connected to. A condenser is used to hold cold water during the process. Last but not least you’ll also need a barrel to contain the final finished product.
Nobody wants a dirty drink. To ensure your equipment is cleaned thoroughly from top to bottom. Use a soft cloth and be gentle with the set up because the last thing you’d want to be doing is hunting from shop to shop for replacement parts. You don’t want any cracks getting into your setup either.
Add the ingredients:
Now here comes the fun part. When it comes to the Australian gin distillery industry, different distilleries may employ different techniques while adding the ingredients. This may result in minor changes in taste in the final product. The basic method is to add some botanicals and a neutral spirit such as fermented alcohol or vodka.
You can use any heat source as per your convenience. Some distillers make use of electric furnaces while others heat over an open flame.As the boiling point of alcohol is around 73 degrees Celsius, most of the alcohol will quickly evaporate before the water in the container begins to boil.
Cool the mixture:
As mentioned above, the alcohol rises all the way up the still and moves into the condenser containing cold water. The cold water cools the alcohol to a great extent such that the gas turns back into a liquid. This distilled liquid then moved into a barrel. The result can be taken as it is or sent by the distiller into the container for yet another round of distillation.
That’s it. It’s not rocket science to distill gin but there’s always room for experimentation!