GIN EXPLAINED
The word “genever” comes from the French word for Juniper Berry – Genievre. The use of Juniper Berries for medicinal purposes was recorded as long ago as 1500 BC, in an Egyptian recipe to cure tapeworm. The mediaeval herbalist, Culpepper, recommended Juniper for treating Flatulence - and the smoke from burning Juniper was supposed to have protected people from the plague that swept across Europe in the 14th Century.
By the 16th Century, the Dutch were known for being great explorers and excellent distillers and so they welcomed the exotic herbs, fruits, and spices brought home by their Navy. They combined their new herbs with local botanicals, such as Juniper, to help mask some of the less palatable characteristics of the raw spirit they produced - but also to transform their distillates into medicines - which was important in protecting their sailors from disease.
The Dutch where also renowned for drinking Genever before battle – hence the term “Dutch Courage”
In 1585 English troops supporting the Dutch in their revolt against Spain were introduced to the spirit “Genever”
At this time, the Scots and Irish drank whiskey while the English consumed beer if they were poor or wine and cognac if wealthy. But in 1660s London records, there were reports of “strong water made from Juniper”. When soldiers returned with their taste for Genever, the seeds of Gin were sewn in ports like Plymouth and London.
Gin was described by Lord Kinross as the ardent "..spirit that rose from the gutter to become the respected companion of civilized man."
In 1689, the Dutch protestant William of Orange replaced James II as King of England and declared war on Catholic France. Steps were taken to reduce French imports and, to this end, William encouraged the production of local spirits and forbade his subjects to drink French Genever or any French spirit, and be patriotic and drink for England. The people responded enthusiastically, The popularity of Gin (the corruption of the word Genever), grew as an escape from disease and degradation but unfortunately the quality of Gin made was poor and a lot of people died from drinking what was called “bathtub gin”. It is said that one in six houses in London wher producing their own Gin, At this time the most popular gin was sweetened then heavily flavoured with Juniper and called “Old Tom”
In 1830 the arrival of the "Continuous Still" (a method of distilling), permitted many of the harmful impurities to be removed, this meant a cleaner & safer spirit to drink, more subtle and exotic flavourings were used to enhance rather than to mask the raw spirit - FINALLY, Gins reputation started to improve.
