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Found 5 results

  1. Aux Arc

    Gin defined

    Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof) The above is from TTB definition. My question is how do you define "main characteristic flavor"? I followed a recipe from the Forum but what I taste most is faint black licorice that I am guessing is coming from a tiny bit of fennel seed I added. Really like the flavor, but is this "gin"?
  2. TTB guidelines state that Gin's predominant flavor must come from juniper. This seems extremely open-ended. If I were to make basically an herbal liquor with juniper only making up a minuscule component of the mash/basket could it still be legally called a gin?
  3. For those out west: Is anyone harvesting their own Juniper berries? There seems to be subtle differences between j.communis (traditional) and j.occidentalis (western) and I've heard of a few places experimenting with our western varietal. However, I'm not sure if there has been a significant change in the final product. This also seems to leave a lot of room for the craft movement to identify a new category in addition to "New American" and "New Western." Thoughts? Experience? Cheers!
  4. I'm doing some research, with the idea to write a short paper, into Juniper varieties such as: Common Juniper - juniperus communis Western Juniper - juniperus occidentalis Sierra Juniper - juniperus occidentalis australis Utah Juniper - juniperus osteosperma Rocky Mountain Juniper - juniperus scopulorum Does anyone use (or know a distiller that uses) a variety of juniper other than communis? Many thanks, DTS
  5. How are people handling their juniper berries in a gin basket? Are people grinding the juniper or leaving it whole? Same question for the coriander. Thanks, -t
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