The pine, also called pine or forle, belongs to the pine family. Its name has Germanic roots and probably developed in the 16th century from the Old High German 'kienforha'. Pines grow mainly in the temperate to northern regions of the earth. The tree is used in many ways, including in the production of gin, where the essential oils give the drink a spicy freshness and a 'forest note'.
Background
Depending on the country and species, there are many names for the pine, such as Föhren, Forlen, Sjüren and Dählen. They all belong to the pine family (Pinaceae and the genus Pinus). All the species mentioned are part of the pine family (Pinaceae), which in turn belong to the genus Pinus. Pine as an actual word has only existed since the 16th century and probably originated from the Old High German word kienforha.
Use of the pine
Pine needles are very popular, especially in the form of tea, but they can also be chewed to strengthen the immune system. The cones of the pine tree and their seeds can also be eaten. They contain many healthy fats and taste nutty. It is important to note that only green cones are edible, brown cones are no longer suitable for consumption.
With its essential oils, it has an anti-inflammatory, expectorant and antibacterial effect and helps as a natural remedy for respiratory diseases.
The essential oils of pine give gin a distinctive spiciness and freshness.
Growing area and origin
Depending on the species, the pine can thrive in North America, Europe, Asia but also other continents.
Dosing and distillation
To ensure that the pine does not dominate the flavour profile, it must be dosed sparingly. In terms of intensity, pine as a botanical in gin is roughly comparable to rosemary. The recommended quantity for distillation is 0.5 kg per 100 litres.
Taste influence on the gin
Typically, pine needles and cones pass on a fresh, resinous aroma and thus give the gin a subtle "forest note". This coniferous aroma gives the gin a certain complexity and adds a pleasant freshness.
