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Check out this gin fun facts and trivia! Who knew gin had so much history and was used for so many different things!

You don’t have to be a mixologist to understand the allure of gin. It’s perfect for warm afternoons spent outside, and just as good for cozy ones next to the fire. This dynamic drink is suitable for anyone’s taste, and it has been for centuries. 

But it’s not just the spirit’s complex and diverse flavor profile that makes it so gin-tresting! Here are a few fun facts about gin that you probably didn’t know. 

Medicinal Ori-Gins 

Before gin formed part of many a beloved cocktail, it was used to treat a variety of ailments. In the 17th century, a Dutch professor of medicine, Franciscus Sylvius, distilled juniper berries with other spirits to create a cheap medicine. The result was gin, which was then prescribed for kidney ailments, gout, and gallstones. 

It’s not just the spirit that has its origins in medicine, but also its famous cocktail pairing: gin and tonic! In fact, many of the mixers that we pair with alcohol have medicinal origins, including soda water and ginger ale.

Gin was first mixed with tonic during the British colonial period in India. A Scottish doctor, George Cleghorn, discovered that the quinine in tonic was effective against malaria. Because tonic water is quite bitter, people began adding gin and then lemon and lime to create what we now know as the classic gin and tonic. 

So, next time you’re drinking gin and tonic, you can tell your friends it’s medicinal! 

From Medicine To ‘Mothers Ruin’ 

The medicinal purpose of gin soon turned into something more menacing as the spirit grew in popularity. 

British soldiers were first introduced to gin during the Dutch War of Independence. Fighting on the side of the Dutch, the soldiers encountered the spirit in Antwerp while battling the Spanish. Traveling British soldiers then brought the spirit home with them, where it became a favorite amongst the working class. 

At the time of its introduction, levies on French brandy had been increasing due to ongoing hostilities between the British and the French; making gin a cheaper option. 

The low-cost and high potency of the drink led to its excessive consumption in 18th-century England, with hefty social consequences. This period became known as the ‘Gin Craze’.  

The craze led to the British parliament passing acts specifically designed to control the consumption of gin. It had caused the greatest public concern compared to any other alcohol and was thus dubbed ‘mothers ruin’. 

A Spirit Of Many Names

What’s in a name? That which we call gin, by any other name, would taste as sweet. 

It’s true, gin has taken on many names in its long lifetime. The spirit was first called ‘genever’ after the Dutch word for juniper, which is the key botanical used in the drink. It’s also called ‘juniper juice’ as a result. 

Interestingly, the juniper berry is not a real berry, but is a type of seed cone with fleshy scales that gives the appearance of a berry. 

‘Bathtub gin’ refers to homemade gin during the prohibition in the United States in the early 1900s. The gin was in a bottle so tall that it had to be filled in a bathtub rather than in a sink! Today, there is a brand of gin still called bathtub gin! 

Dutch Courage 

It’s also thanks to gin that we have the phrase ‘Dutch courage’. 

When fighting in the Dutch War of Independence, British soldiers would consume gin before the battle. They found that the spirit helped to calm their nerves and began referring to the consumption of gin as ‘Dutch courage’. 

The British fascination with gin led them to make their own version of genever, which they shortened to what we know today as ‘gin’. 

Gin Comes In Many Varieties 

Gin is a broad category of spirits, encompassing many different styles and types. Each has its own unique flavor profile and characteristics.  

Some of the more popular types of gin include:

• London Dry: No other gin has as strong juniper notes as London Dry gin. The flavor profile consists of citrus zest, candied angelica stalk, and licorice. London Dry gin creates a classic base for every gin cocktail. 
• Old Tom: This gin is also flavored with juniper. What makes it stand out is its light, malty, and soft flavor profile. Old Tom is sweeter and less botanical than most other gins. 
• Plymouth: This gin has a long, spicy, and fruity finish with hints of tangy juniper oil, coriander seed, and pepper. Plymouth is a subtle gin without the usual bitter botanicals and is similar to London dry gin. 
• Genever: The original form of gin, Genver is malty and tastes like a blend between gin and light scotch whisky. Genever is aromatic and smooth. It’s still popular in parts of the Netherlands, Belgium, France, and Germany. 

Gin Is Made From Botanicals

Juniper berries, coriander, angelica root, and citrus peels are common botanicals used in gin. They’re what gives the drink its unique flavor and aroma. The botanicals infuse into the spirit to release their flavors.  

Some gins include more unusual botanicals, like cucumber, rose petals, elderflowers, and lavenders. Many qualified bartenders also use their drinks knowledge to make their own botanical-infused gins or gin-based drinks using  herbs, flowers, spices or fruit. 

Gin Is A Food-Friendly Spirit 

Red wine with cured meats and white wine with prawns are common food and alcohol pairings. But it’s rare to find a good food and spirit pairing. 

The versatility of gin makes it a better spirit than vodka or bourbon to pair with food. The distillation of gin can suit any herb and can therefore easily align with dishes that match its flavor profile. The flavors found in gin also get closer to food than any other spirit. 

Some mouthwatering gin and tonic food pairings include:

• Gin and Charcuterie: The herbal flavors found in gin pair well with charcuterie meats infused with herbs. Think fennel salami, duck prosciutto, and porchetta! 
• Gin and Cheese: Strongly flavored cheeses seasoned with herbs pair well with gin and tonics. 
• Gin and Nuts: The saltiness and fattiness of nuts go well with gin and tonic. Pick between peanuts, cashews, pistachio, hazelnuts, and almonds for a satisfying pairing. 

From a medicine to a war-time tonic, to a drink infused with some of nature’s best, gin hasn’t just stood the test of time. It’s flourished!

Looking for the perfect wines to serve with your perfect charcuterie board? Here is how to pair wine with charcuterie, along with tips for building the perfect charcuterie board. While this post is sponsored by Noble Citrus, my love for charcuterie and fantastic wine is my own.

There’s just something special about putting some of your favorite foods on a board. So simple, right? But oh so perfect! The best part about making a charcuterie board is that you can put just about whatever you want on it; from fresh fruit, vegetables, meats, cheeses, chocolates, seriously, the sky is the limit! And, of course, the perfect beverage to go with your charcuterie board is wine. Let’s be honest, wine is the perfect accompaniment to most meals and snacks in my opinion 😉

Charcuterie boards have become a staple at gatherings and events, providing a variety of delicious snacks and treats to mingle over while sipping on your favorite wines. Not only are snack boards visually appealing, but they offer a variety of flavors and textures that make them the perfect pairing with wine. Whether you’re hosting a small get-together or a large party, a charcuterie board is a great way to add some sophistication and amazing snacks to your event.

How to make a charcuterie board

Making a charcuterie board is simple and can be done with just a few ingredients. Start by selecting a variety of meats, cheeses, crackers, fruits, and nuts. Arrange them on a wooden board or platter in an attractive manner. Make sure to include a variety of textures and flavors, such as soft and creamy cheeses, crunchy crackers, and juicy fruits. You can add some greenery, such as basil or rosemary, to the board to add color and texture. Finally, arrange the items in an attractive and visually pleasing manner, leaving space between each item so they are easily accessible.

For this one, I arranged the fresh fruit (Juicy Crunch tangerines, Florida strawberries, and blueberries) to make a flower-type shape, it was super simple and just a matter of arranging them in a circle. You can watch me assemble it here on Instagram. After the fresh fruit was laid out, I added in the meats, cheeses, crackers, olives and chocolates. There was actually a pre-made charcuterie kit in the deli section at my local grocer that was on sale, so I grabbed that and just arranged it on my board in the way I thought was prettiest!

How to pair with charcuterie

Wine and charcuterie boards are a match made in heaven. When you have a variety of options on your charcuterie board, it can be hard to decide which wine to pair with your charcuterie board. Since the beautiful fresh fruit are the star of my snack board, I served Charles Krug Limited Release Chardonnay and Charles Krug Sauvignon Blanc.

I love Sauvignon Blanc, and I especially love it paired with this charcuterie board because the light to medium-bodied wine displays vibrant, finely balanced acidity with notes of lime and grapefruit on the nose and flavors of citrus and passionfruit on the palate. The wine was cold fermented slowly in stainless steel tanks to further its wonderfully aromatic bouquet and delicate flavor profile. Making it perfect to sip on while snacking on the tangerines and nibbling on the mild cheeses.

The Limited Release Chardonnay is crafted from pristine fruit, night-picked by hand, whole-cluster pressed, and aged in French oak. It displays a bright bouquet of lime and citrus blossom. Sur lies aging adds structure, a toasty creaminess and hints of minerality married with peach, lime and citrus notes preceding a long supple finish.

When selecting wine to pair with your board, consider the flavors and textures of the meats, cheeses, and accompaniments. A good rule of thumb is to pair wine with the strongest flavor on the board. For example, a bold red wine, such as a Cabernet Sauvignon, would pair well with strong-flavored meats. Sparkling wines, such as Champagne or Prosecco, are also a great option for charcuterie boards, as they offer a light and crisp taste that complements the flavors on the board.

Why I love adding tangerines to charcuterie boards

Tangerines are a great addition to charcuterie boards for several reasons. First, they add a pop of color and brightness to the board, making it look even more pretty. Second, they offer a sweet and tangy flavor that balances out the saltiness of the meats and cheeses. Third, they are a great source of vitamin C, which makes them a healthy addition to the board. Finally, Juicy Crunch tangerines are easy to peel and eat, making them a convenient snack for guests to enjoy.

Charcuterie boards are a great addition to any gathering. When selecting wine to pair with your board, consider the flavors and textures of the meats, cheeses, and accompaniments. When making a charcuterie board, don’t forget to include Juicy Crunch tangerines, as they add a pop of color, flavor, and health benefits to the board. And don’t forget the wine!

What is one of your favorite wine parings?

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