METHOD OF PRODUCTION OF BITTER LIQUOR-GIN Russian patent published in 2002 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: aromatic alcohols are prepared separately from a mixture of spice-aromatic raw including the following components: ginger, tormentil roots, noble laurel leaves, nutmeg, common wormwood leaves and flowering stem tips, common caraway fruits, dill and juniper cypress cones. The prepared aromatic alcohols are blended with alcoholic solutions (1: 10) of tangerine and juniper essential oils, 65.8% sugar syrup and rectified ethyl alcohol "Ekstra" and water to obtain the proof value 45%. After addition of each component the blend is stirred periodically and before filtration finally followed by filtration. Components of liquor are used in the following ratio, l per 1000 dal of ready product: juniper cypress cones aromatic alcohol, 320-340; spice-aromatic raw mixture aromatic alcohol, 31-32; tangerine essential oil alcoholic solution (1:10), 0.7-0.8; juniper essential oil alcoholic solution (1:10), 0.4-0.6; 65.8% sugar syrup, 57-58; rectified ethyl alcohol "Ekstra" and water, the balance to obtain proof value 45%. The combination of procedures of method and quantitative ratio of components ensures to obtain bitter liquor-gin of high quality with very pleasant taste on the background of juniper taste and aroma almond tint. EFFECT: improved method of production, expanded assortment of bitter liquor-gins. 3 tbl, 3 ex