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Because gin is so widely consumed in the United Kingdom, it has historically been linked to the country. Gin sales in the United States increased to around $1.6 billion in 2021 alone, and the spirit is starting to gain traction in other places as well such as India where the sales of imported gins surged by 90% in 2022.
Gin is unquestionably a spirit shrouded in mystery. Its botanics, which are sometimes not even fully disclosed, are an excellent illustration of it. These riddles may eventually give rise to theories that are not always accurate but worry not. Get your drink ready, settle in, and learn about some of the most common gin-related fallacies.
Myth 1: Shaking The Gin Deteriorates Its Quality
One of the most persistent myths about gin is that it should never be shaken in cocktails because the forceful movement might cause the gin to get "bruised." The notion behind the name is that gin's subtle herbal overtones are lost while mixing cocktails, leaving behind a flavourless beverage that lacks gin's distinctive qualities.
This notion most likely stems from the fact that gins produced decades ago were not as high-quality and meticulously crafted as goods manufactured today. This resulted in some dubious-tasting and manufactured spirits, the quality of which didn't improve until they were mixed into a cocktail. In addition, not only did the bartenders utilise subpar gin, but the final profile of the drink was further diminished by the poorly prepared ice and cocktail components.
Myth 2: Gin Is A British Thing
Although London Dry Gin was initially created in Old Blighty, the British aren't even close when it comes to gin-loving facts. The Philippines is the nation that drinks the most gin yearly out of all the nations that like this beverage.
And where did it come from? Well, gin was first created in Holland in the 1600s when doctors mixed juniper with alcohol in an attempt to create a remedy for kidney and bladder issues. This concoction was once called jenever (or genever).
Myth 3: Gin Shouldn't Be Consumed With Meals
Contrary to popular belief, gin is a far more adaptable drink. Of course, we will see it more often in the bar, but pairing gin with other foods and snacks is becoming more and more popular. Its fruity ingredients combine with seafood well. Additionally, there are other excellent choices, such as curated meats or sushi. Given that gin works as a digestif, it can pair well with even a delicious dessert.
Myth 4: Every Gin Is Juniper-Flavoured
Although juniper is a must for every gin, other ingredients are also utilised to flavour the concoction. In reality, each company picks its own distinctive combination of botanicals, which can contain all sorts of things, from dried citrus peels and cardamom to liquorice.
Myth 5: London Dry Gin Must Be Produced In London, England
London Dry Gin can legitimately be created anywhere in the globe, even though the category is clearly named after England's capital. London Dry doesn't refer to the location of the spirit's distillation; rather, it just describes the style of gin that is included in the bottle.
Myth 6: Gin And Vodka Are The Same
Even though their ultimate clear hue and distillation method are identical, at the end of the distillation process, they are two quite distinct spirits. Despite the fact that they are both neutral spirits, gin includes one essential ingredient: juniper. In fact, a spirit cannot even claim to be a gin without the inclusion of juniper. While vodka can have both sugar and citric acid to be deemed valid, gin often has less sugar and more natural, botanical tastes.
