Caveat Emptor - accept no substitute ! (Gordon's Special Dry London Gin)

Member Name: sidneygee

Product:	Gordon's Special Dry London Gin
Date:	27/03/01 (825 review reads)
Rating:

Advantages: Consistent flavour (mostly !)

Disadvantages: Now lower strength

A little bit more 'inside information', from my experience working as a Public Analyst below, but let us start at the beginning.

Heather and I drink 'mainly' wine (for our 'stomachs' sake' - well, anyway, that's our excuse), but there is always an occasion when a 'stiff' G&T is essential and a bottle of 'Gordon's' is always in the house as part of our 'staple diet'.

At one time, Gin was Heather's favourite tipple, to the extent that my (very welcome) present every Mother's Day was a 'case of ruin' - 6 bottles of Gordon's Gin still in the box. Caused Mother-in-Law (very sweet lady but staunch Methodist) to frown deeply if she witnessed the presentation of my 'token of affection'.

Indeed, when Heather fell pregnant with our first daughter (born March 1978), the previous June when her pregnancy was in its very early (and un-detected stage), we went to Menorca for a holiday, and she really 'pigged out' on the products of the local Gin distilleries. This seemed not to doo her pregnancy any harm, and the resultant No 1 daughter no harm at all (although she also is now a G&T enthusiast). Admittedly our rate of consumption has fallen in recent years, but our favourite Gin is still 'Gordon's'.

I canna put ma finger on the reason why Gordon's Gin is so much better, but professional colleagues who work for the producers (United Distillers) have indicated that very careful quality control that goes into the selection of the Juniper Berries that are used to make the essences that are then used to make the gin. However, perhaps we should go back further, to the first principles of Gin production

HOW GIN IS MADE

I apologise for getting 'all technical'.

All alcoholic beverages require an initial fermentation process whereby starches are changed into sugars, and the sugars are then fermented t
o produce ethyl alcohol (or 'ethanol' as it is sometimes called.) by the action of yeast.

Now those of you who have studied A level chemistry recently will probably tell me that there is 'new chemical nomenclature' and the precious fluid has yet another name, but Shucks! - get real, the generic term 'alcohol' is usually what people use.

This fermentation process itself will not produce alcohol contents in excess of 14% maximum, so that that beverages with higher alcohol contents must use a process of distillation to 'concentrate' the alcohol.

Now for a short lesson in physical chemistry. Water boils at 100 C and ethyl alcohol boils at 78.5 C. Thus, if you boil a mixture of water and alcohol, the alcohol boils off first. If the vapour that is produced from the initial boilings is cooled to form a liquid, then this liquid will be higher in alcohol than the original fluid being boiled. The equipment which accomplishes this marvellous process is called a 'still', and there are many different designs

(Assuming you are still awake) Whisky, Whiskey, Brandy and Rum and all made by a distillation process, following a fermentation process, using stills of traditional designs, that produce beverages with particular, desirable, and unique organoleptic characteristics. The reason for this variation in character and flavour is because other chemicals (esters, aldehydes and other alcohols) apart from ethyl alcohol are produced by the fermentation process and these are dependent on the source of the sugars (malted grain, grain, grapes or molasses) and the distillation process. It is the balance of these other chemical compounds (the 'congeners') that give the individual 'spirit' flavour.

With vodka and 'silent' spirit, the fermentation process is controlled to produce ethyl alcohol of high purity, so that the distillation process produces ethyl alcohol and very l
ittle else in the way of 'congeners'. Incidentally, it is the 'congeners'. that are the main cause of 'hang-overs'. (WAKE UP AT THE BACK THERE !).

Gin is produced by flavouring alcohol with a mixture of vegetable extracts, the principle being Juniper Berries. However, it is not generally appreciated that there are two types of Gin.

The original 'Gin', was produced in the 17th century in Holland by a Professor of Medicine, Fanciscus Sylvius of the University of Leiden. He was investigating the best way of using juniper berries extract as a medicine, and found that distilling the ripe berries with alcohol gave a pleasant-tasting drink that also gave the desired effect of juniper berries - diuretic effect so that the kidneys 'passed water' more easily (an essential process of 'recuperation').

Sylvius called it 'Genever' (so-called from the French for Juniper - 'genievre'), shortened to 'Gin' by the British soldiers who 'discovered' it when fighting in the 'low countries and it became very popular in England, in the 18/19th century.

The traditional Geneva method of production is still used in Holland and gives a 'sweeter' product. That produced in the UK and in the USA is 'drier' in character and is produced by mixing alcohol with extract of the Juniper Berries, with other plant extracts.

Right, now for an anecdote, and a plea for my former 'profession'.

Those who have read my opinions on whiskys and how I gained my expertise will recall my wonderful job as a Public Analyst. Well, one of the joys of being a Public Analyst is the examination of items of food stuffs and drinks bought by members of the public which are contaminated, or sour, or mouldy, or just 'not what they thought it was going to be. People with such problems should not send them back to the producer, but make the complaint &
#39;official' and refer them to their local authority. A telephone call is usually all that is necessary, then someone will call and collect the 'offending' item.

Such complaints are dealt with initially by Trading Standards Officers or Environmental Health Officers (sometimes referred to as 'mermaids' and 'rat-catchers', respectively by many former public analysts, but I'll draw a veil over the reasons for those appelations). Where the complaint is required to be examined or analysed by an 'expert', these complaint items are referred to the Public Analyst, under the process of the Food Safety Act 1990.

It was whilst carrying out my duties as Public Analyst of the Orkney Isles, that I received a strange complaint as regards a 1 litre bottle of Gordon's Gin.

I collected the bottle from the plane that runs from Orkney to Edinburgh and took it back to the Laboratory. The alcoholic strength was determined first, and found to be 40.1% alcohol, by volume (this was in the days before the scandalous reduction in alcoholic strength made by the production company, down to 37.5%).

As usual, I conducted the organoleptic examination personally. The flavour was soooo intense ! I had a comparison bottle of Gordon's Gin bought and it was analysed alongside the complaint sample, using a technique called Gas-Liquid Chromatography, whereby the volatile constituents of a liquid or gas are separated to provide a 'finger-print' of the liquid under investigation.

Not only do you get a 'finger-print' trace on the chart paper that issues from the machine, but also an estimate of relative quantities of the volatile components. It turned out that the complaint Gin had 12 times as much of the Gordon's Gin flavouring in it as it should have done. The Distillers Company Ltd were contacted and they were aware of the problem but they had thought that they had recalled all
affected shipments. One case of 12 bottles had apparently slipped through and gone to Orkney. All had been sold, but this was the first complaint received. To assist in our 'investigations' a further 2 x 1 litre bottles were sent to me (personally) by the company.

Now I really 'liked' this 'stronger' stuff and so did Heather......

A year or so before this, I had acquired an old-fashioned Gordon's Gin bottle, labelled "26 2/3 fluid ounces ...... 70 degrees proof", and with the old - fashioned metal cap with the side lever. This was how Gordon's Gin was sold in the 1950's.

I proceed to top this bottle up with the 'Super-Gin' and then, for several years 'kidded' all our G&T set that "Gordon's Gin just ain't wot it used to be - just taste this stuff as it was sold in the 1950's" (lol).

Certainly convinced a number of them !! Side -effects ? well, I doo recall having to visit the 'big' boy's room (Yup, boasting again !) more often after 1 or 2 two 'large' ones.


In early 1990's, I became involved with the Moscsow State University and the Vernadski Institute in Moscow. This resulted in two lovely trips to Moscow, once when Gorbachov still in power, and the next when Yeltsin had started in power. I also 'hosting' visits from 'Russian Nuclear Experts' to Edinburgh (Nazderovia Comrade !! - meaning 'Cheers !' in Russian).

Met a great and brave man, Vadim Karpov, who became personal friend (awarded 'Hero of Soviet Union' accolade because of work done at Chernobyl, from which he developed cancer and eventually died in 1996).

Vadim was a great fan of the Queen Mother, and had noted that she was a gin lover. Bought him his first (very large) neat Gordons' at the (newly opened) Scandic Crown Hotel in Edinburgh in 1990. He adored it !!

Took him se
veral bottles on visits. Vadim would mix it with herbs and other berries to make a 'more diuretic' concoction which he believed would relieve the effects of his radiation-induced cancers. Lived 3 years longer than doctors predicted.

'Heroes of the Soviet Union' are held in very high regard. Awarded a glorious-looking medal and insignia which all Russians recognise and respect.

Was surprised to see him wear full Medal and ribbon during a visit to St Petersberg for me to meet some other officials of the Vernadski Institute.

Saw it's power when he (literally) knocked at the door of the Kirov Theatre, flashed Medal pinned to jacket, and 'demanded' tickets for him and his 'guests' to see whatever performance was on.

Was immediately 'bowed' in to manager's office. Unfortunately, no performances scheduled for that day, but we were allowed to sit in 'Tsar's Box' for one hour to watch Kirov Opera rehearse 'Othello' opera production. Absolute Magic Moment of life!!


Now, to get back to the title of my opinion.

Because Gordon's Gin is the brand leader and more expensive than some of the 'own label' gins available on the supermarket shelves, there is a great temptation for a licensee to substitute a lesser brand in a Gordon's Gin bottle on the optic. After all, many wouldn't notice...

Similar attempts at fraud are not unknown with 'Smirnoff' Vodka and 'The Famous Grouse' Whisky. However, there are a variety of techniques used by Public Analysts that can prove whether or not the correct brand is being dispensed. Thus. if you are in your favourite bar (or any 'lesser' establishment) and you feel that you have not been served with the genuine article as on display, please contact the Trading Standards Department or Environmental Health Department of your local Council. They will investi
gate, take samples, and submit them and comparison samples to their local Public Analyst and the 'genuineness' or otherwise established.

You will also help save Public Analysts from being put out on the streets. At the end of March, the Public Analysts Laboratory in Hull closed down and a valuable local service was lost.

Gin Strength

The most disappointing aspect of Gordons Gin is its strength. It was 40% ABV, and is higher (43% or 47%) abroad, but here on the home market a miserly 37.5%ABV.

Now, my palate can tell when the stuff is neat, and when mixed in certain cocktails. The home market stuff just doesna quite 'cut the mustard' as well as the imported stuff.

All done for profit (less duty to pay, so bigger profits for UDV) - NO Price REDUCTION. Rotten capitalsts......

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