{"id":6488,"date":"2017-05-19T08:00:33","date_gmt":"2017-05-19T14:00:33","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=6488"},"modified":"2017-06-02T12:40:20","modified_gmt":"2017-06-02T18:40:20","slug":"fbn-beyond-juniper-new-gin-generation-germany","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/6488\/fbn-beyond-juniper-new-gin-generation-germany\/","title":{"rendered":"Beyond the Juniper: A New Gin Generation in Germany"},"content":{"rendered":"<figure id=\"attachment_6490\" class=\"thumbnail wp-caption alignright\" style=\"width: 300px\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6490 size-medium\" src=\"https:\/\/ulprospector.ul.com\/media\/2017\/05\/31461073_600400-1-300x200.jpg\" alt=\"The use of botanicals opens the Gin spirit category to a wide field of ingredients in addition to juniper berries. Learn more from expert Martin Haug in the Knowledge Center.\" width=\"300\" height=\"200\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2017\/05\/31461073_600400-1-300x200.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2017\/05\/31461073_600400-1.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption class=\"caption wp-caption-text\">Copyright: <a href=\"https:\/\/www.123rf.com\/profile_handmadepictures\">handmadepictures \/ 123RF Stock Photo<\/a><\/figcaption><\/figure>\n<h3><strong>Legislative Background:<\/strong><\/h3>\n<p>Regulation (EC) No 110\/2008<sup>1<\/sup> on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks defines Gin as follows:<\/p>\n<ul>\n<li>Gin is a juniper-flavored spirit drink produced by flavoring neutral ethyl alcohol with juniper berries.<\/li>\n<li>Flavoring substances shall be used for the production of Gin so that the taste is predominantly that of juniper.<\/li>\n<li>Distilled Gin is a juniper-flavored spirit drink produced exclusively by redistilling ethyl alcohol in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals provided that the juniper taste is predominant.<\/li>\n<li>Gin obtained simply by adding essences or flavorings to ethyl alcohol of agricultural origin is not distilled gin.<\/li>\n<li>The minimum alcoholic strength by volume of gin shall be 37, 5 %Vol.<\/li>\n<\/ul>\n<p>In summary, the regulation points out that, while the juniper taste must be predominant, other botanicals can also be added to create a lot of different flavor directions.<\/p>\n<p>Other spirits categories have a much more limited choice for raw materials. That is why Gin is a spirit drink of choice for creators of innovative smell and taste sensations.<\/p>\n<h3><strong>New gin generation: botanicals<\/strong><\/h3>\n<p>The use of botanicals opens this spirit category to a wide field of ingredients in addition to juniper berries. Classic choices are:<\/p>\n<ul>\n<li>coriander<\/li>\n<li>angelic root<\/li>\n<li>orange<\/li>\n<li>lemon peel<\/li>\n<\/ul>\n<p>The new generation of gin distillers use infusions of exotic botanicals to distinguish their products from traditional Gin. These infusions include:<\/p>\n<ul>\n<li>hops<\/li>\n<li>hay flowers<\/li>\n<li>fennel<\/li>\n<li>lavender<\/li>\n<li>aromatic pepper<\/li>\n<li>grapefruit<\/li>\n<li>coconut<\/li>\n<li>geranium<\/li>\n<\/ul>\n<h3><strong>New Gin generation in Germany<\/strong><\/h3>\n<p>The Table below gives an overview about the most famous new Gin brands in Germany and botanicals used.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"127\"><strong>Brand Name<\/strong><\/td>\n<td width=\"337\"><strong>Special Botanicals<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Bavaria Dry Gin<sup>2<\/sup><\/td>\n<td width=\"337\">angelica root, hop flowers, coriander, ginger, lavender<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Bavaria Gin<sup>3<\/sup><\/td>\n<td width=\"337\">hops, fennel seeds, hay blossoms<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Boar Gin<sup>4<\/sup><\/td>\n<td width=\"337\">truffle, botanicals<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">The Duke<sup>5<\/sup><\/td>\n<td width=\"337\">lavender, ginger root, hop blossom, malt<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Feel Munich Dry Gin<sup>6<\/sup><\/td>\n<td width=\"337\">blueberries, aroniaberries, lavender; organic, vegan ingredients<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Krater Noster<sup>7<\/sup><\/td>\n<td width=\"337\">rhubarb root, pears<\/td>\n<\/tr>\n<tr>\n<td width=\"127\">Monkey 47<sup>8<\/sup><\/td>\n<td width=\"337\">spice sprouts, robinia blossoms, rosehip peels, cube pepper, coriander, paradise grains, muscat, allspice, cardamom, cloves, muscat, almond, ginger, cassia bark, ceylon cinnamon, licorice, calamus root, lavender, violet, rose, hedgehog, bramble rose, blackberry blossom, lemon balm, seed of the angelica, Lemon Bowl, chamomile, sage, black currant, whitethorn and cranberry, flowers of wild honeysuckle<sup>9<\/sup><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><em>Examples of new Gin brands in Germany<\/em><\/p>\n<p>All of these crafted products put a strong claim on regional roots\/origin. Manufacturers use traditional copper stills for their distillation.<\/p>\n<p>Next to juniper, botanicals play a central role in the sensory profile of the products. Some of them use even organic raw materials.<\/p>\n<p>All of the products are in the upper price segment and most of them have an alcohol content of 40%Vol or more.<\/p>\n<p>To prepare the famous and popular Gin Tonic cocktail based on these special Gins, many recommend special Tonic water,<sup>10<\/sup> like Fever Tree, Thomas Henry, Aqua Monaco and others.<\/p>\n<p>Although experts have predicted a declining market for the new Gin generation in Germany, sales are still increasing and new creations will enter the market in 2017.<\/p>\n<p>The great flavors spectacular of Gin continues!<\/p>\n<h3><strong>References:<\/strong><\/h3>\n<ol>\n<li><a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/ALL\/?uri=CELEX%3A32008R0110\" target=\"_blank\" rel=\"noopener noreferrer\">Regulation (EC) No 110\/2008<\/a> [<a href=\"http:\/\/eur-lex.europa.eu\/LexUriServ\/LexUriServ.do?uri=OJ:L:2008:039:0016:0054:EN:PDF\" target=\"_blank\" rel=\"noopener noreferrer\">PDF<\/a>] on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks<\/li>\n<li><a href=\"http:\/\/brennerei-liebl.de\/hp475\/Gin.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Bavaria Dry Gin<\/a><\/li>\n<li><a href=\"https:\/\/www.lantenhammer-shop.de\/Bavarka-Gin-in-Geschenkdose-07l-46.html\" target=\"_blank\" rel=\"noopener noreferrer\">Bavaria Gin<\/a><\/li>\n<li><a href=\"https:\/\/boargin.de\/\" target=\"_blank\" rel=\"noopener noreferrer\">Boar Gin<\/a><\/li>\n<li><a href=\"https:\/\/theduke-gin.de\/\" target=\"_blank\" rel=\"noopener noreferrer\">The Duke<\/a><\/li>\n<li><a href=\"http:\/\/www.feel-gin.de\/home\/\" target=\"_blank\" rel=\"noopener noreferrer\">Feel Munich Dry Gin<\/a><\/li>\n<li><a href=\"http:\/\/www.eyeforspirits.com\/2016\/04\/26\/krater-noster-einer-der-besten-gins-2016\/\" target=\"_blank\" rel=\"noopener noreferrer\">Krater Noster<\/a><\/li>\n<li><a href=\"ttp:\/\/www.monkey47.com\/home.html\" target=\"_blank\" rel=\"noopener noreferrer\">Monkey 47 homepage<\/a><\/li>\n<li><a href=\"https:\/\/de.wikipedia.org\/wiki\/Monkey_47\" target=\"_blank\" rel=\"noopener noreferrer\">Monkey 47 Wikipedia page<\/a><\/li>\n<li><a href=\"http:\/\/ginspiration.de\/tonic-water\/\">http:\/\/ginspiration.de\/tonic-water\/<\/a><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Legislative Background: Regulation (EC) No 110\/20081 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks defines Gin as follows: Gin is a juniper-flavored spirit drink produced by flavoring neutral ethyl alcohol with juniper berries. &hellip; <a href=\"https:\/\/ulprospector.ul.com\/6488\/fbn-beyond-juniper-new-gin-generation-germany\/\">Continued<\/a><\/p>\n","protected":false},"author":25,"featured_media":6489,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[124],"ppma_author":[1259],"class_list":{"0":"post-6488","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-trends","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Botanical Gin generation: Innovations from Germany<\/title>\n<meta name=\"description\" content=\"The use of botanicals opens the Gin spirit category to a wide field of ingredients in addition to juniper berries. 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He received his Diploma and his Ph.D. at the University of Stuttgart-Hohenheim. His thesis was about apple juice processing and polyphenols. Dr. Haug is author of more than 60 publications in technical\/scientific journals and manuals. His primary focus is beverage development and formulation. He is a lecturer and organizer of symposia about current technical topics with regard to beverages and beverage ingredients. Dr. Haug is a member of several associations of the food industry. In the early 80s, he began his industrial career at the department of research at Milupa (Infant Formula). Martin owned leading management positions at Eckes-Granini, a leading manufacturer of fruit juice and spirits. In the mid 90s, he switched to the food ingredient sector. He was Business Manager Beverages Flavor European Region at DRAGOCO. Later on Martin was Technical Director non alcoholic Beverages at SYMRISE, EAME, Flavour and Nutrition. A very important step in his career has been the move to technical education and training of technical specialists and management in 2007. In 2009 he founded beverage-consult, a consulting company focusing on training and education of ingredient suppliers. The second branch of his business is customized beverage formulation for startup companies. Since 2012 Dr. Haug is lecturer for food technology at the University of Applied Sciences Niederrhein, Department of Nutritional Science. Martin has guided several bachelor and master theses and established lab facilities for beverage application and analysis. Since 2014 he is also involved in the education of craftsmen for fruit juice and distillation. Martin is a swabian inventor and hardworking creator with an extensive network within the food and ingredient sector.\u00a0He is flexible and insists: \u201cimpossible is not an option.\u201d His website: www.beverage-consult.com","sameAs":["http:\/\/www.beverage-consult.com"],"url":"https:\/\/ulprospector.ul.com\/author\/martin-ernst-haug\/"}]}},"authors":[{"term_id":1259,"user_id":25,"is_guest":0,"slug":"martin-ernst-haug","display_name":"Martin Ernst Haug","avatar_url":"https:\/\/ulprospector.ul.com\/media\/2017\/10\/Martin-Ernst-Haug_avatar_1508792976-96x96.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/6488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=6488"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/6488\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/6489"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=6488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=6488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=6488"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=6488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}