Aux Arc Posted February 25, 2018 Share Posted February 25, 2018 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"? Link to comment Share on other sites More sharing options...
Silk City Distillers Posted February 25, 2018 Share Posted February 25, 2018 Is juniper the predominant botanical by weight? What's the percentage of juniper relative to the rest of the botanicals? How old was your juniper? Link to comment Share on other sites More sharing options...
Aux Arc Posted February 26, 2018 Author Share Posted February 26, 2018 Juniper was fresh and fragrant. 66 percent juniper 33percent other botanicals. Infused juniper overnight as well as in basket during run. Tasted juniper in heads and early hearts then other botanicals started coming through. Tastes good. Reminds me of Magellan, but is it gin? Link to comment Share on other sites More sharing options...
StL Distiller Posted March 16, 2018 Share Posted March 16, 2018 I agree with SCD. It has been explained to me that since "main characteristic flavor" is a fairly nebulous standard, using juniper as the primary botanical by weight should at least give you cover on your formula. I am personally of the belief that it's not gin if you cannot taste juniper. Link to comment Share on other sites More sharing options...
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