Gordon's London Dry gin spice set

A set of spices for gin in the style of Gordon's London Dry.

The set is designed to receive 12-15 liters. gin by steam infusion or 5-8 liters. gin by maceration (infusion) depending on the desired intensity of aromas.

It has bright aromas of juniper berries, coriander and wild berries. Very dry, full-bodied and clean on the palate. Wild berries, almonds, ginger and licorice tones are also felt on the palate.

Preparation of gin by infusion (maceration)

For everything you will need:

• 7-8 liters of alcohol with a strength of 45-50%
• Hot Rod spice set for Jin

Cooking:

To begin with, we prepare the tincture. We throw all the ingredients into a container, pour 7-8 liters of alcohol with a strength of 45-50% and leave for about 10-14 days in a dark, warm place. We shake every day.

After settling, the liquid is filtered and diluted with clean cold water up to 30-35 degrees.

The diluted tincture is poured into the distillation cube, the heating device is set to medium temperature. If you used diluted alcohol or good moonshine, it is enough to select the first 50 g of heads.

The selection of the "heart" ends at 45% in the jet. It is important not to miss the moment here - because of the tails, even the smallest ones, the homemade gin becomes cloudy.

We measure the strength of the resulting alcohol, dilute it to 45 degrees. Remember, gin is stronger than vodka, dilution below 42 degrees will completely destroy the citrus notes.

The finished drink should rest for a week.

Steam infusion brewing with a gin basket (This method is recommended by Hot Rod Distiller)

For everything you will need:

• 20 liters of diluted alcohol with a strength of 30%
• Hot Rod spice set for Jin
• Gin basket Hot Rod

Cooking:

1. Grind spices in a mortar (or blender). It is enough to break the integrity of the juniper berries. Don't over-grind the spices.

2. We fall asleep carefully mixed spices in a gin basket.

3. We fill the distillation cube with alcohol, previously diluted to a strength of 30%.

4. We start the distillation at a low temperature so that our spices warm up gradually and evenly.

5. Keep an eye on the phlegm level in the gin basket while distilling. Do not allow the phlegm to overflow back into the cube. Drain the contents of the gin basket into the waste container using the drain tap at the bottom. This procedure may need to be repeated several times throughout the distillation.

6. The first 20-50 ml of the resulting distillate should be collected in a separate container and set aside. These are the most bitter juniper essential oils.

7. The main fraction is taken until the degree in the jet drops to 50%.

8. Excess tails will cause the gin to become cloudy when diluted.

9. We dilute our gin to 42-45 degrees.

10. The finished drink should rest for a week.