Gin infusions

All of my vodka infusion experiments were actually just part of the learning curve to get to these few tests.  First, it must be pointed out that one spirit may not taste exactly the same as another spirit.  Just because something is called whiskey doesn't mean it will taste the same as another bottle of so-called whiskey.  There are differences in brands of alcohol as much as there are differences in brands of kleenex.  Therefore, I needed to decide what gin to use in my ultimate recipe (coming later).  The least expensive brand of gin in my liquor store of choice is Skol; the name of choice (because James Bond mentions it in Casino Royale) is Gordon's.  I purchased both for comparison.

The Gordon's has a quite pronounced juniper taste.  It is unmistakable and very present.  As I have said before, it is like drinking a Christmas tree.  The Gordon's is also a smoother drink.  The Skol, on the other hand, has a much subtler juniper note; and the alcohol flavoring is so heavy that it actually makes me shudder.  Just like combining chocolates with wines, I have to figure out which one will best suit my secret ingredient.

Here are the Skol pictures (infused and strained, respectively).  The first thing I was happy to see is how clear the Skol is after the straining.  My ultimate recipe requires color play, so having a clear gin is a welcome result.  As for the taste, I have to say that the secret ingredient almost completely eliminated the taste of the Skol. There was very little juniper, if any at all, and the alcohol was much smoother and did not cause shuddering.  The flavoring itself is light but noticeable, more so than the juniper.  All in all, this is an acceptable and usable result.

I forgot to take a picture of the Gordon's infusion, but here is a picture of it strained.  Looking at the two gins side-by-side, the Gordon's looks a little clearer.  Maybe that is just me.  Either way, the Gordon's definitely presented a more complex taste profile.  One can definitely taste both the flavor ingredient and the juniper, although it, too, was made much more subtle.  In fact, there is a definite juniper aftertaste lingering.  It would be interesting to see if that stays when I assemble the ultimate recipe, which it appears I am now able to attempt.  Well, not NOW now, but now as in no longer impeded from continuing, most likely this weekend.  I already have one hell of a case of heartburn from all those drinks.

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