Hot Rod Spice Set for Bombay Sapphire Gin

Hot Rod Spice Set for Bombay Sapphire Gin

Spice Set for Bombay Sapphire Gin. The set is designed to produce 12-15 liters. gin by steam infusion or 5-8 l. gin by maceration (infusion) depending on the desired intensity of aromas.'

Unlike other “Bombays”, it contains Javanese pepper and Melegetian seeds from Africa. The bouquet is complex and bright, full of tart notes of juniper and citrus fruits, pleasantly audible shades of spices. The taste is quite smooth and balanced, fruity and incredibly fresh, almonds combined with seductive licorice sound sophisticated.

Preparing gin by infusion (maceration)

For everything you will need:

• 7-8 liters of distillate or rectified alcohol with a strength of 45-50%
  • 7-8 liters of distillate or rectified alcohol with a strength of 45-50%
  • Hot Rod spice set for Gin

  Preparation:

  First, prepare the tincture. We throw all the ingredients into a container, fill it with 7-8 liters of distillate or rectified alcohol with a strength of 45-50% and leave for about 10 - 14 days in a dark, warm place. Shake every day.

  After settling, the liquid is filtered and diluted with clean cold water to 30-35 degrees.

  The diluted tincture is poured into the distillation cube, the heating device is set to medium temperature. If you used a diluted good distillate or rectified product, it is enough to select the first 50 g of heads.

  The selection of the “heart” ends at 45% in the stream. It’s important not to miss a moment here - tails, even minimal ones, make homemade gin cloudy.

  We measure the strength of the resulting homemade drink and dilute it to 45 degrees. Remember, dilution below 42 degrees will completely destroy the citrus notes.

  The finished drink should rest for a week.

  Making gin using the steam infusion method using a gin basket (This method is recommended by Hot Rod)

  All you need is:

  • 20 liters of diluted distillate or rectified with a strength of 30%
  • Hot Rod spice set for Gin
  • Gin basket

  Preparation:

  1 Grind the spices in a mortar (or blender). It is enough to disrupt the integrity of the juniper berries. Do not over-grind the spices.

  2. Pour the thoroughly mixed spices into the gin basket.

  3. Fill the distillation cube with distillate or rectified water, previously diluted to a strength of 30%.

  4. We begin distillation at a low temperature so that our spices warm up gradually and evenly.

  5. During the distillation process, monitor the level of reflux in the gin basket. Do not allow phlegm to overflow back into the still. Drain the contents of the gin basket into the waste container using the drain tap at the bottom. This procedure may need to be repeated several times throughout the distillation.

  6. The first 20-50 ml of the resulting distillate should be collected in a separate container and set aside. These are the most bitter essential oils of juniper.

  7. The main fraction is selected until the degree in the stream drops to 50%.

  8. Excess tailings will cause the gin to become cloudy when diluted.

  9. Dilute our gin to 42-45 degrees.

  10. The finished drink should rest for a week.