Herb and spice kit "Gin"

Herb kits for infusions


Gin. Dry and strong alcoholic beverage appeared in the 17th century in the Netherlands. One of the revolutions made it popular in England from where it further became wide spread all over the world.

The kit of herbs and spices "Magarich" includes juniper berries, star anise, clove, coriander, black pepper (in corns), bayberry (in corns), liquorice, orange peel, lemon peel, hyssop, cultivated angelica root, nutmeg, dried ginger.

How to cook gin: pour juniper berries and the herbs kit into two bowls and fill them with a half liter of double distillation hooch or 65-70% alcohol. Infuse for 10 days and then filter. Place juniper berries into a distillation still. Mix infusions, water them to 25-30% and distil with berries. Water the obtained distillate to 45-47%. If any suspended materials are in the beverage, leave it for 7-10 days to precipitate, then filter one more time.

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