Citrus fruits (lemons, oranges, limes, etc.) with over 1600 species are often used in gin production. Whole fruits or peels are used in the distillation process. Their fruity and fresh taste varies depending on the variety. Originally from East Asia, citrus plants are cultivated in warm regions worldwide. The dosage of 2-4 kg/100L, varies depending on the variety and desired intensity.
Background
As a plant genus, the citrus fruits comprise about 1600 species and are often used in gin production. Citrus fruits include lemons, oranges, grapefruits, limes, yuzu, clementines, mandarins, bitter orange, kumquats, satsumas and tangelos.
Use of citrus plant
Citrus plants are processed in many ways. Beyond pure consumption, they are made into juice and lemonade. They can be used for cooking and baking and the food industry creates additives and flavours from them. In addition, essential oils and fragrant scents are extracted from citrus fruits. Almost exclusively whole citrus fruits or the citrus peels (zests) are used in gin distillation. Depending on availability, fresh or dried produce is processed.
Growing area and origin
The origin of citrus plants is thought to be in East Asia. They were first mentioned around 2200 BC. The plant spread across the globe over the centuries and was bred, feralised and crossbred countless times. Citrus plants are cultivated in warm regions all over the world.
Dosing and distillation
Something like 2-4kg/100L of fruit or peel is used in gin production. However, the dosage depends strongly on the target intensity and the individual citrus fruit used. These values apply to 'normal' lemons or oranges. A fruit such as the feral curaçao bitter orange has significantly more essential oils per kilogram and is therefore much more intense in the finished gin.
Before use, the fresh fruits are cut into pieces or completely crushed. The dried fruits are supplied in already suitable sizes and are added directly to the maceration or aroma basket.
Taste influence on the gin
Each citrus fruit gives the gin a fruity, fresh taste. However, the different species differ greatly in their individual additional flavours:
| Lemon | very fresh, slightly bitter, slightly sweet | |
| Orange | sweet, very fruity | |
| Grapefruit | slightly to strongly bitter | |
| Limes | aromatic slightly sweet | |
| Yuzu | somewhat fresh, slightly bitter | |
| Clementines | very sweet, fruity Tangerines | sweet, fruity |
