Gin is an entire cosmos in itself. An overwhelming variety of tastes, different methods and even more recipes.

For a start I was preparing a gin via maceration. Grain spirit extracts the flavours from the botanicals. Then distilling the spirit gives the gin.

Here is my recipe for Egon Gin.

The botanicals:

  • 12 g juniper berry/cone  (Juniperis communis)
  • 12 g coriander seeds (Coriandrum sativum)
  • 12 g cucumber slices (Cucumis sativus)
  • 3 g angelica root (Angelica archangelica)
  • 3 g rose petals (Rosa x centifolia)
  • 2 g cubeb pepper (Piper cubeba)
  • 1×4 cm slice orange peel
  • 1×4 cm slice lemon peel
  • 0.5 g caraway (Carum carvi)

Transfer all botanicals into 1 liter jar. Top up the jar with grain spirit of 35 to 40 % ABV. I am using Doppelkorn at 38 % ABV. Close tightly and let stand in the dark for 5 to 7 days at room temperature.

Filtrate macerate to remove the botanicals. I was using a coffee filter. Dilute macerate down to 10 % ABV. Distill using the microstill. Adjust final ABV to meet 42%.

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