1 CommentSeptember 21, 2009
Vodka and Gin
Caliban Darklock wrote this mid-afternoon:
So here’s how they make vodka and gin.
The process starts with what they call “grain-neutral spirits” which is just another word for potable alcohol. If they want to make vodka with it, they filter the shit out of it to remove the flavour; the best vodka has no flavor at all. I’m a big fan of Pravda, myself, but honestly… you can’t tell the difference between the various top-shelf vodkas. They all taste like nothing.
When they make gin, they add flavor using “botanicals” which is just another word for plants. The primary ingredient of gin is juniper berries, and then every distillery has their own private blend of other secret shit they use to make the exact flavor of their gin.
There’s one other variable in the process, which is whether the botanicals are physically infused with the gin (soaking in it) or aromatically infused (sitting nearby being smelly over the gin). Again, there’s a secret technique to either way - how they combine the botanicals, and in what order, and in what combinations, and at what temperature. The only gin I know that uses aromatic infusion is Bombay Sapphire, and it’s a far superior technique. Just about everyone else uses physical infusion.
Which brings me to the point of today’s post: Tanqueray, in their infinite wisdom, has figured out that you could use any botanicals you want to make gin. So in their new Tanqueray Rangpur, they pulled out the juniper berries (sacrilege!) and threw in some Rangpur limes instead.
It’s fucking awesome. Best gin EVAR. Tastes nothing like regular gin. If you think you don’t like gin, give Tanqueray Rangpur a shot. Or two. Or mix something with it. Makes a hell of a martini.
Or, if you want to try my personal favourite recipe, top off a Gatorade G2 blueberry-pomegranate with it.
Yes, folks, I am back… and drunk. Look out, world.
Filed under: Liquor
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