tl5612 Posted September 9, 2012 Share Posted September 9, 2012 Hello I have read a lot of stuff from different gin producers, but most tend to agree that post production the gin needs a period of time for the flavour compounds/essential oils to bind together - before bottling. Around 4/5 weeks of resting has been suggested as an optimum by some. Others stir/mix the gin to speed up this process. For example, at Distillery 209 they mix their gin thoroughly, so it can be diluted and bottled after just 3 days. Firstly, does anyone know if they would literally do this manually? Secondly, any other thoughts on the process? Merci Link to comment Share on other sites More sharing options...
bluestar Posted September 11, 2012 Share Posted September 11, 2012 Gin we have made does clearly need a rest, and it tends to change both in tank and in bottle. In particular, the bitter, hot, or more earthy notes all tend to mellow with resting. I don't think significant mixing before bottling will do much for the resting, unless in the process they are oxygenating. Link to comment Share on other sites More sharing options...
Marc Posted September 15, 2012 Share Posted September 15, 2012 We usually bottle within a few days to a week after distilling. Our still-strength gin is mixed very well with dilution water just prior to bottling. We have noticed no real discernable flavor difference in aging/resting after that. Link to comment Share on other sites More sharing options...
bluestar Posted September 18, 2012 Share Posted September 18, 2012 We usually bottle within a few days to a week after distilling. Our still-strength gin is mixed very well with dilution water just prior to bottling. We have noticed no real discernable flavor difference in aging/resting after that. Marc, I don't know your botanical bill, but we have noticed the effect is associated with the root botanicals more than the leaf, seed, or fruit. Link to comment Share on other sites More sharing options...
Edwin Posted February 4, 2013 Share Posted February 4, 2013 My experience is that rest is very important to a gin or genever. In general about 70% of the taste potential can be found after a 3 days resting period. To fully develop at least 5 weeks are needed. Shaking and mixing will not improve the ageing process. Edwin. Link to comment Share on other sites More sharing options...
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