IES20140188A2 - Alcoholic beverage - Google Patents
Alcoholic beverageInfo
- Publication number
- IES20140188A2 IES20140188A2 IES20140188A IES20140188A IES20140188A2 IE S20140188 A2 IES20140188 A2 IE S20140188A2 IE S20140188 A IES20140188 A IE S20140188A IE S20140188 A IES20140188 A IE S20140188A IE S20140188 A2 IES20140188 A2 IE S20140188A2
- Authority
- IE
- Ireland
- Prior art keywords
- juniper
- gin
- flavoured
- shamrock
- flavouring
- Prior art date
Links
- 235000013334 alcoholic beverage Nutrition 0.000 title description 5
- 235000008098 Oxalis acetosella Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 240000007930 Oxalis acetosella Species 0.000 claims description 11
- 241000219793 Trifolium Species 0.000 abstract description 4
- 244000126309 Trifolium dubium Species 0.000 abstract 1
- 241000721662 Juniperus Species 0.000 description 10
- 230000001476 alcoholic effect Effects 0.000 description 8
- 235000020071 rectified spirit Nutrition 0.000 description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 description 6
- 244000018436 Coriandrum sativum Species 0.000 description 5
- 235000002787 Coriandrum sativum Nutrition 0.000 description 5
- 244000061520 Angelica archangelica Species 0.000 description 4
- 241000205585 Aquilegia canadensis Species 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 240000005125 Myrtus communis Species 0.000 description 4
- 235000013418 Myrtus communis Nutrition 0.000 description 4
- 244000019194 Sorbus aucuparia Species 0.000 description 4
- 235000015724 Trifolium pratense Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013526 red clover Nutrition 0.000 description 4
- 235000005976 Citrus sinensis Nutrition 0.000 description 3
- 240000002319 Citrus sinensis Species 0.000 description 3
- 235000015164 Iris germanica var. florentina Nutrition 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 241000198694 Passiflora pallida Species 0.000 description 3
- 235000009790 Sorbus aucuparia Nutrition 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 244000227206 Aframomum melegueta Species 0.000 description 2
- 235000015752 Aframomum melegueta Nutrition 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000002045 Guettarda speciosa Species 0.000 description 2
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 description 2
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 240000003731 Piper cubeba Species 0.000 description 2
- 235000002711 Piper cubeba Nutrition 0.000 description 2
- 239000001857 aframomum melegueta rosc. k. schum. Substances 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 235000020072 grain neutral spirit Nutrition 0.000 description 2
- 244000023249 iris florentino Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000015265 Iris pallida Nutrition 0.000 description 1
- 244000050403 Iris x germanica Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000002493 Smilax officinalis Species 0.000 description 1
- 235000008981 Smilax officinalis Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000006414 serbal de cazadores Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A juniper-flavoured spirit drink, with additional flavouring, wherein the spirit drink is selected from gin, distilled gin or London gin and the additional flavouring is selected from shamrock or clover leaf.
Description
FIELD OF THE INVENTION [0001] The present invention relates to an alcoholic beverage and in particular to an alcoholic spirit.
BACKGROUND TO THE INVENTION [0002] A spirit drink is an alcoholic drink generally having a minimum alcoholic strength of 15% volume and may be produced in a number of ways. [0003] Direct production involves the distillation (with or without added flavourings) of naturally fermented products; by the maceration or similar processing of plant materials in ethyl alcohol of agricultural origin and/or distillates of agricultural origin, and/or spirit drinks; or by the addition of for example flavourings or sugars to ethyl alcohol of agricultural origin and/or to distillates of agricultural origin, and/or to spirit drinks; or by a combination of such methods.
[0004] Alternatively, production may be by the mixture of a spirit drink with one or more of other spirit drinks, ethyl alcohol of agricultural origin and/or distillates of agricultural origin, other alcoholic beverages, drinks, or a combination thereof.
[0005] Gin is a juniper-flavoured spirit drink produced by flavouring ethyl alcohol of agricultural origin with juniper berries, and generally has a minimum alcoholic strength by volume of 37.5%. The term “gin” includes gin, distilled gin, and London gin, as defined herein. While all gins include juniper as an ingredient, other natural flavouring ingredients known as botanicals are commonly used, including, for example, coriander, angelica, orange peel, cardomon, cinnamon, grains of paradise, cubeb berries and nutmeg. Typically, six to ten botanicals may be included, but the predominant flavour is that of juniper.
IE 1 4 Ο 1 8 8 [0006] Recent years have seen a growing trend for flavoured spirits, including flavoured gins, with launches including gin with cucumber flavouring, and gin with elderflower flavouring.
SUMMARY OF THE INVENTION [0007] The present invention provides a juniper-flavoured spirit drink with additional flavouring.
DISCLOSURE OF THE INVENTION [0008] The present invention provides a juniper-flavoured spirit drink comprising an additional flavouring selected from shamrock flavouring and clover-leaf flavouring. The juniper-flavoured spirit is for example, gin, distilled gin, or London gin.
[0009] In the present context, gin” is as defined in REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008, i.e., it is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries, with a minimum alcoholic strength of 37.5%, and having only natural and/or nature-identical flavouring substances or flavouring preparations such that the taste is predominantly that of juniper.
[0010] In the present context, “distilled gin” is as defined in REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008, i.e., it is a juniper-flavoured spirit drink produced exclusively by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality with an initial alcoholic strength of at least 96 % vol., in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals provided that the juniper taste is predominant; or the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; it may be flavoured with natural and/or nature-identical flavouring substances and/or flavouring preparations, and a minimum alcoholic strength of 37.5%.
IE 1 4 0 1 8 8 [0011 ] In the present context, “London gin” is as defined in REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008, i.e., it is a type of distilled gin obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, whose flavour is introduced exclusively through the redistillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used;
the resultant distillate of which contains at least 70 % alcohol by vol.;
it does not contain added sweetening exceeding 0.1 gram of sugars per litre of the final product nor colorants; it does not contain any other added ingredients other than water; and it has a minimum alcoholic strength of 37.5 %.
[0012] The juniper-flavoured spirit drink of the present invention is distilled from grain-neutral spirit and preferably includes, in addition to juniper, other botanicals. A wide variety of botanicals may be used, including barks (for example, cassia; cinnamon), berries (for example, rowan, cubeb), citrus peels (for example, orange, lemon, grapefruit), drupes (for example, almond), fruits (for example, cucumber, peach), leaves (for example, flowers such as clove, iris, lavender, rose, red clover, honeysuckle, myrtle; tea such as sencha, green), roots (for example, angelica, iris, liquorice, orris, sarsaparilla) and seeds (for example, angelica, anise, cardomon, coriander, grains of paradise, nutmeg). Preferably up to ten botanicals are included in the juniper-flavoured spirit drink of the present invention. Preferred botanicals include coriander; angelica root; red clover flowers; cut myrtle leaves; honeysuckle flowers; rowan berries; sweet orange peel; orris root powder; and liquorice root powder. However the exact nature and combination of botanicals is highly variable and not crucial to the present invention, provided that juniper is a main ingredient.
[0013 ] Preferably in the juniper-flavoured spirit drink of the present invention, juniper will comprise approximately 60% of the total content of flavourings used. However the amount of juniper may vary, for example between 50% and 90%, or between 50% and 80%, or between 50% and 70%, for example from 55-65%, of the total content of flavourings used.
[0014] The amount of shamrock or clover leaf in the juniper-flavoured spirit drink of the present invention is preferably around 1% or the total content of flavourings used. However the amount of shamrock or clover leaf may vary and
IE 1 4 Ο 1 8 8
may be up to 5%, up to 4%, up to 3% up to 2% or up to 1.5% of the total content of flavourings used. Preferably the amount of shamrock or clover leaf is at least
0.1%, for example at least 0.5% of the total content of flavourings used.
[0015] The juniper-flavoured spirit drink of the present invention may be made by conventional means well known to those skilled in the art.
EXAMPLES
The following flavour combinations were used in a juniper-flavoured spirit drink distilled using grain neutral spirit (all percentages by weight):
Example 1:
• Juniper 60% • Coriander 20% • Angelica root 10% • Red clover flowers 3% • Cut myrtle leaves 2% • Honeysuckle flowers 2% • Rowan berries 1 % • Sweet orange peel 1 % . Shamrock 1%
Example 2:
• Juniper 60% • Coriander 20% • Angelica root 10% • Red clover flowers 2%
Cut myrtle leaves 2%
Honeysuckle flowers 1 % • Rowan berries 1 % • Sweet orange peel 1%
Orris root powder 1 % • Liquorice root powder 1 % . Shamrock 1%
Claims (5)
1. A juniper-flavoured spirit drink comprising an additional flavouring selected from shamrock and clover-leaf.
2. A juniper-flavoured spirit drink as claimed in claim 1, selected from gin, distilled gin and London gin.
3. A juniper-flavoured spirit drink as claimed in claim 1 or claim 2, wherein the additional flavouring selected from shamrock and clover-leaf comprises up to 5% of the total content of flavourings used, and/or wherein the additional flavouring selected from shamrock and clover-leaf comprises at least 0.1% of the total content of flavourings used.
4. A juniper-flavoured spirit drink as claimed in any one of the preceding claims, wherein the additional flavouring selected from shamrock and clover-leaf comprises approximately 1% of the total content of flavourings used.
5. A juniper-flavoured spirit drink as claimed in any one of the preceding claims, wherein the additional flavouring is shamrock.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB201317123A GB2520238A (en) | 2013-09-26 | 2013-09-26 | Alcoholic beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IES20140188A2 true IES20140188A2 (en) | 2015-04-08 |
| IES86542B2 IES86542B2 (en) | 2015-06-03 |
Family
ID=49553477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IES20140188A IES86542B2 (en) | 2013-09-26 | 2014-08-01 | Alcoholic beverage |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2520238A (en) |
| IE (1) | IES86542B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2599964B2 (en) * | 2015-08-05 | 2017-07-07 | Juan Luis MÉNDEZ ROJO | Improved procedure for the preparation of an alcoholic beverage and product obtained |
| IT202100007685A1 (en) * | 2021-03-29 | 2022-09-29 | Chioccioli Altadonna Srl | GIN-BASED NON-ALCOHOLIC DRINK AND ITS PRODUCTION METHOD |
| IT202100023582A1 (en) * | 2021-09-15 | 2023-03-15 | Mirabella Giada | Juniper-flavoured alcoholic beverage flavored with Chondrachantus teedei red marine algae |
| ES2899688B2 (en) * | 2022-01-31 | 2022-08-02 | Herrera Val Zoraida Isabel | NATURAL ANTISEPTIC SOLUTION FOR ORAL HYGIENE AND PROCEDURE FOR OBTAINING THE SAME |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU962299A1 (en) * | 1981-03-12 | 1982-09-30 | Всесоюзный Научно-Исследовательский Институт Продуктов Брожения | Composition of bitters |
| BG60397B1 (en) * | 1992-08-21 | 1995-02-28 | Ангелина Иванова | Method for the preparation of juniper based alcoholic drink |
| RU2222584C1 (en) * | 2002-08-15 | 2004-01-27 | Закрытое акционерное общество "Регион - ЭМ" | Method for preparing balsam "stary simbirsk" |
-
2013
- 2013-09-26 GB GB201317123A patent/GB2520238A/en not_active Withdrawn
-
2014
- 2014-08-01 IE IES20140188A patent/IES86542B2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB2520238A (en) | 2015-05-20 |
| GB201317123D0 (en) | 2013-11-06 |
| IES86542B2 (en) | 2015-06-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |