Origins of Jenever

G in gets its name from the Dutch word for juniper, which is genever, also commonly known in Afrikaans as Jenever. Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis). Gin originated as a medicinal liquor made by Benedictine monks and alchemists across Europe, particularly in southern Italy (Salerno), Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains, traced backed to the 11th century. 

These monks used a swan-necked alembic still. The monks used it to distill sharp, fiery, alcoholic tonics, one of which was distilled from wine infused with juniper berries. They were making medicines, hence the juniper. As a medicinal herb, juniper had been an essential part of doctors' kits for centuries: the Romans burned juniper branches for purification, and medieval plague doctors stuffed the beaks of their ghoulish masks with juniper to protect them from the Black Death. Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures and cramps. These were a popular cure-all, though some thought these tonic wines to be a little too popular, and consumed for enjoyment rather than medicinal purposes.  It then became an object of commerce in the spirits industry. It is important to remember that, at the beginning of the 18th Century, choosing alcohol over plain water was a healthy choice. While that might baffle modern sensibilities, it was very much the case. Plain drinking water was often unclean, especially in cities. Meanwhile, distilled alcohols were filtered much better. 

Gin emerged in England and became widespread after the William of Orange–led 1688 Glorious Revolution and subsequent import restrictions on French brandy. Gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit flavours or often a combination. It is commonly consumed mixed with tonic water in a gin and tonic. Gin is also often used as a base spirit to produce flavoured, gin-based liqueurs, for example sloe gin, traditionally produced by the addition of fruit, flavourings and sugar.