The berries of the juniper tree usually require two years to mature. Many methods are employed for flavoring. The rawest and what is regarded as adulterated gin, is simply neutral spirit flavored with oil of juniper. A very close imitation of the real liquor is made in this way. As gin is not usually aged, being made of neutral spirit, the white, colorless liquor made artifically is easily passed off for the genuine. In the original way of making gin the berries were ground and mixed with the malt with the mash at the time of fermentation. In this way the flavoring essence was introduced at the very time of manufacture and the volatile products were secured during the subsequent distillations. This is probably the best method of manufacture.

Distillation

If a very pure spirit is not used in the manufacture of gin, or if it be made by original fermentation in presence of the flavoring matter, more than one distillation is required to produce a fine article. Gin should not have any other flavoring matters than those derived from the juniper berry. In the mash originally fermented, however, all the congeners which give to a distilled liquor its character are present in more or less abundance. To remove these a second and even a third rectification is often necessary. Gin presumably is made of barley. Other cereals are introduced, however, but barley malt is the usual material by which the starch is converted. Wheat is considered a fine grain for producing some of the highest grades of gin. Rye is also used quite extensively. In this country the neutral spirit from which gin is made is derived chiefly from Indian corn.