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The famous recipe for Gilbey's Gin was born in nineteenth century England. It became such a popular gin throughout the world that a license to produce it in the United States was granted in 1938.

In making a fine London Dry Gin such as Gilbey’s, the fermentation process is similar to whiskey production. The fundamental difference is that the congeners, the natural taste elements that are so necessary to Bourbon and Scotch are absent.

Instead, gin's flavour is introduced to the alcohol when it is in a vaporous form and made to pass through a “filter” of juniper berries, herbs and spices.


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