On food and cooking the science and lore of the kitchen ( PDFDrive ) 1444

lasttime,toaminimumof37.5%alcohol,
alongwithjuniperberriesandotherspices
andherbs,whosearomaticmoleculesendup
inthefinalgin.
English-style,or“dry”gin,beginswith
neutral96%alcoholproducedfromgrainor
molassesbyotherdistilleries.Thisflavorless
liquidisthendilutedwithwaterand
redistilledinapotwithjuniperandother
flavorings.Juniperisrequiredfortheproduct
tobecalledgin,andmostginsalsocontain
coriander.Theotheringredientsmayinclude
citruspeelandagreatvarietyofspices.This
distillateisdilutedbeforebottlingto37.5to
47%alcohol.
Theprimaryaromasingincomefromthe
terpenearomatics(p.390)inthespicesand
herbs,especiallynotesofpine,citrus,flowers,
andwood(pinene,limonene,linalool,
myrcene).Dutchginisgenerallyenjoyedon
itsown,whilebeginninginthe1890s,English
drygininspiredmanycocktailsandtallmixed


drinks,includingthemartini,gimlet,andgin
andtonic.
Rums Rum got its start in the early 17th
centuryasaby-productofsugarmakinginthe
West Indies. Yeasts and other microbes
readily grew in the leftover molasses and
washwaters,theyeastsproducingalcoholand

the bacteria all kinds of aromatic substances,
many of them not pleasant. From this mixed
material,primitivedistillationequipmentand
methods produced a strong, harsh liquid that
was given mainly to slaves and sailors, and
traded to Africa for more slaves. Controlled
fermentations and improvements in distilling
technology brought more drinkable rums in
the18thand19thcenturies.
Therearenowtwodistinctstylesofrum.
Themodernlightstyleismadebyfermenting
amolassessolutionwithapureyeastculture
for12–20hours,thendistillingittoabout
95%alcoholinacontinuousstill,agingitfor