Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1992


Describes the nature of gin and how it got its name, the history of gin from its creation for use as a medicine, its rise in popularity and how this created a major social problem through to its current regained respectability, the range of botanicals used in its production with the sources of the major ingredients. Explains its production, describing the gin still operation and the subsequent dilution and blending, the range of different types of gins available throughout the world, including both “true” gins and other beverages known as gin.



Hughes, N. (1992), "Gin", Nutrition & Food Science, Vol. 92 No. 4, pp. 14-16.

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Copyright © 1992, MCB UP Limited

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