Plymouth Original Dry Gin, 700ml

Product Information

Plymouth gin is considered an offshoot of London dry gin. Its flavor is earthy and less dry, with notes of citrus. Up until 2015, Plymouth was one of only three fins in the world that carried a geographical indication. They also produce a “navy strength”, which is 57% ABV, this is the traditional strength demanded by the British royal navy. At one point, Plymouth Gin was considered a geographically protected product within the E.U. In 2014, Pernod Ricard declared their intentions to not renew the designation [sources: Plymouth Herald, The Spirits Business, Wall Street Journal]. As you can see, this was quite the news. Plymouth Gin once could only be produced in Plymouth. Vacuum or cold distillation requires a low-pressure vacuum environment. This reduces the ethanol boiling point, and the natural botanical flavors remain intact. Regarding Travis McGee and Plymouth versus Boodles gin, Travis explains his dissatisfaction with Plymouth in Book #16, The Dreadful Lemon Sky (1974):

Dutch doctor Franciscus Sylvius de la Boe is the inventor of gin. He made schnaps distilled with juniper berries and it was called “genever” This was consumed for medicinal purposes. Distilled Gin – This is produced by redistilling ethanol of an agricultural origin with an initial strength of 96% ABV. The juniper taste must be predominant, and the minimum bottle strength must be 37.5% ABV To save the British society from alcoholism the government introduced the “Gin Acts” between 1729 and 1751. This regulated Gin consumption and improved the quality.It consisted of juniper berries and orris roots. It has earthy tones with floral notes. The finish is long and complex with hints of pine and lavender. Competitors’ products and prices Image: Joe Shlabotnik Brand

During the first half of the 18 th century and during the gin craze, Plymouth gin was considered more favorable. This was due to its stability and reliability.Juniper-flavored spirit drink – This may also be sold under the names of Wacholder or Ginebra. It is produced by pot distilling of fermented grain mash to moderate strength of about 68%ABV. It is then redistilled with botanicals to extract the flavors. It must be bottled with a minimum of 30% ABV. There are three different distillation methods. Steeping, vapor infusion, and vacuum distillation. For the seeping method, the distiller mixes ethanol & botanicas in a pot still. My father was a Beefeater Martini drinker, so that was my reference; and I still think it’s a solid gin. But count me as a Plymouth fan, but with a twist.

During the 17 th century, genever came to England and that is where the term “Gin” originates from. Gin became very popular because everyone was allowed to distill their own gin. Gin is a distilled alcoholic drink that gets its flavors from the juniper berry. Originally gin was consumed as a medicinal liqueur by monks in Europe. Today gin is produced in different ways from a large range of herbal ingredients. This sloe berry-oriented gin is best taken during winter/very cold days, either with champagne or neat over ice - a practice made popular during the Queen Victoria era. There’s a dint of almonds in the taste, and the minimal burn thru your gullet means that the gin is great as a pair for ice cream or cheese. Plymouth Gin VS Other Alternative Gins

Gin consists of four basic ingredients namely a fermented base, water, juniper berries, and additional botanicals. The base for the liqueur is normally a mixture of grains. After the fermentation process, it produces ethanol.