The history of gin

The history of gin began in the 17th century. During this period, genever was produced in Schiedam and other cities in Holland and Flanders. This spirit is considered the precursor to gin.

The origin of gin in the 17th century

In the Netherlands, spirits were already being produced on a large scale in the 16th century, under the conditions of the time. And as brisk trade with the East Indies gained momentum during the same period, it was no great leap to spirits and liqueurs infused with exotic spices and fruits. It was during this time, therefore, that Genever also originated. A grain spirit infused with spices and herbs. The most important ingredient was always juniper.

Juniper means Juniperus in Latin, which in turn became Jenever in Dutch. This is how the distillate got its name. Genever was originally produced for medicinal purposes. However, those seeking liquid relief from their pain soon noticed the other mood-lifting effects of the potent medicine. Of course, the euphoric effect remained no secret, and the popularity of Genever grew strongly. Through the extensive trading relationships of the Dutch, the spirit also became known in other corners of the world at the time.

England and Gin

As English soldiers supported the Dutch in the 80 Years“ War against the Habsburgs, they too learned to appreciate Genever. Due to its morale-boosting effect, the juniper spirit quickly earned the nickname ”Dutch Courage". But that wasn't the extent of the English and Genever's connection. When William III of Orange ascended the English throne in 1689, he brought his Genever with him on his journey across the Channel. Around 1700, Gin finally received its current name. In England, Dutch Genever became Gin.

The Gin Craze – England nearly goes to ruin because of gin

But the spirit gradually developed into a problem. Many households and taverns produced their own gin and sold it for a pittance. Furthermore, William increased import duties on foreign spirits and wines. The beer tax was raised, and soon even for the poorest, easily produced gin was the cheapest alcoholic beverage.

This led to a veritable gin hysteria. Many English people drank vast quantities of gin, forgetting all duties and responsibilities in the process. Society threatened to break apart. Many suffered from health problems due to the consequences of alcohol abuse. Mortality rates increased rapidly. The authorities were aware of the situation and attempted to counteract it with laws and regulations. However, they only succeeded to a limited extent and extremely slowly. Until around 1760, the English drank masses of cheap spirits daily.

London Dry Gin is produced

Eventually, poor harvests and half-hearted efforts actually led to success, and gin began to be produced and consumed in smaller quantities. Due to regulations, the few remaining licensed producers were compelled to manufacture better qualities. Out of necessity, some gentlemen made a virtue of it and created the gin category “London Dry Gin.” Among them were names like Gordon’s, Finsbury, Boodle’s, Thomas Dakin, Tanqueray, and many others. A cleanly distilled, unsweetened gin was born, to which nothing could be added after distillation. This allowed gin to make its way into the upper classes of England. As London Dry Gin, it became the drink of the rich and distinguished.

Gin is reinventing itself

This dry style, which originated in London, dominated the gin world for a good 200 years. Until 20 years ago, gin drinkers had little choice. They could almost exclusively enjoy London Dry Gin. That changed in 1999 when Hendrick's Gin from Scotland brought a completely new approach to the gin world, thus rewriting the history of gin. Suddenly, juniper was no longer the focus. In the emerging “New Western Style,” other ingredients played a larger role. Since then, roses, cucumbers, Japanese yuzus, and seaweed have been in demand. This is still the case today. The variety of newly created gins belong to this group.