We have this sweetened form called Old Tom…and then finally we have London dry style. We’ve got the whole William Hogarth ‘Gin Lane’ period, where basically people that are used to drinking beer and ale across England start drinking genever in copious amounts. It’s always going to be based in grains, but how that grain is distilled is what changes. Usually it was sweetened, but still made on a pot still and based in grains. “They start calling it ‘gin,’ which obviously comes from genever. “So then we have what becomes the first sort of English gin,” says spirits historian Al Culliton, who also runs an online program for home bartenders called Al’s Cocktail Club.
The king began encouraging his new countrymen to produce a version of his home spirit. When a Dutchman, William of Orange, took the English throne in 1688, all things Dutch came into fashion. Genever made its way to England during the 80 Years’ War, and it was dubbed “Dutch Courage” because it was given to soldiers to steady their nerves before battle. This malty precursor tasted more like a young whiskey than the clear spirit we know today, but it laid the groundwork for several hundred years of innovation. And genever itself has been making a comeback. Juniper is still the most prominent botanical in today’s gins, though some distillers have gotten more creative with the flavoring in recent years. It all began with a distilled beverage flavored with juniper called genever, the first record of which comes from the Netherlands in 1552. Gin as we know it today is a far cry from its roots, which are firmly planted in Dutch, not British, soil. Perhaps better than ever.īut first, a quick history lesson. And now, at the dawn of the second Roaring ’20s, it’s back again. It’s been demonized and celebrated, made secretly in dubious bathtubs and proudly in shining copper stills.
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Gin has experienced a series of meteoric rises and a few steep falls from grace. Luckily, in the 200-plus years since that terrible waste, locals have changed their tune a bit. “The proscribed liquor blazed to heaven amidst the discharge of cannon and the applause of fifteen thousand citizens met to show their love for independence, and to burn gin that had paid tribute to England,” wrote historian John Thomas Scharf. The spirit was so tied to the British identity that, in 1808, as tensions rose leading up to the War of 1812, Baltimoreans even staged their own version of the Boston Tea Party, burning 720 gallons of that other beloved British beverage at Hampstead Hill. Suntory’s sales strategist said, “We want to propose ways to drink wine for a variety of occasions.For better or for worse, when we think of gin, we often conjure images from across the pond, from the moralists who condemned a lawless, drunken London to the precision of James Bond’s Vesper martini. Wine consumption nationwide has been increasing steadily since 2012 as low-priced wines from Chile and other countries began garnering more market share. Lemon, which is also popular in chuhai shochu highballs, is slated to be used more frequently in the wine market.
Sangria, which is made by putting fresh fruits in wine, is said to be popular with people in their 20s and 30s across the country who are newcomers to wine. will be offering a limited-release lemon-flavored sangria starting on June 29. While Suntory usually releases two or three types of limited-release wine every summer, this year the company will release five summer flavors in order to target more consumers. will release a sour lemon sparkling wine on Tuesday, part of its expanded lineup of summer wines amid an uptick in at-home drinking as people have been refraining from going out.Īccording to Suntory, sales of over-the-counter wine for home consumption increased by 7% last year from the year before. Suntory’s sparkling wine Moment D’or Ice Lemon
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