Message 14735 of 22774 in Behind the Bar

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While I agree that there is no such thing as "bruising" Gin, how cold a liquid 
is DOES have an effect on its flavor. This is especially true with Gin and 
Vermouth since they're both aromatic. Each of those herbs is filled with 
complex oils and chemicals, each of which have characteristics that show 
themselves more and less at different temperatures.

Generally speaking, as you go farther down in temperature, nuances and flavors 
of the gin and vermouth become less pronounced. On the flipside, if you go up 
in temperature more of the flavors come out, including the less desirable 
ones. This is all because as chemicals hit higher temperatures they become 
more reactive and their particles move through the air faster. Conversely at 
lower temperatures chemicals are less reactive, move slower, and disperse less.

Your nose and tastebuds are all about identifying and reacting with chemicals 
to form a flavor profile. Less reactive = less taste. Now all of this is very 
subtle in many instances, but it is certanly a very real factor.

The argument for stirring gin and vermouth is that a light stir will only give 
the liquids a slight chill thus not loosing much of their respective 
character. Shaking on the other hand often takes the temperature lower and 
flavors become less pronounced. As always, everyone's method of shaking is 
different from anyone else's. You may stir alot and get an ice cold drink, or 
shake gently and get a mild chill. 

None of this, though, is really bruising the gin or vermouth as all the 
flavors return with increase in temperature. This is essentially the same 
thinknig behind the serving temps of Cognac, wine, champagne, etc.

So from a bartending/mixology standpoint, you may think, "oh whatever, I'll 
shake." However from a culinary, flavor, and science aspect (which is where 
Brown is coming from) the argument is perfectly sound.

Additionally in the tin vs. glass department, there's some science there too. 
Metals, such as aluminum and stainless steel are reactive materials. They heat 
up fast, they cool fast, and are very subject to chemicals. Because of this 
food stored for a long time in aluminum or steel can take on a "metal taste".

Glass, crystal, and all the glass-like substances used in bar/bakeware are 
fairly non-reactive, and while not always the best insulators, they conduct 
heat much less than metal. Glass is more of a container that is just "there" 
and has little to no effect on what's contained inside.

Rubbish you say? There are so many checmicals in cooked foods, and equally as 
many , if not more in all that goes into flavoring gin, whiskey, cognac, 
vermouth, and all other spirits that have flavor nuances. Many of these 
chemicals still haven't even been identifyed or named--that's how many there 
are. Somethings bound to react and have an effect on the flavor. Whether or 
not one can notice it is all a matter of personal taste.

"But it's only in the tin for 10 seconds at best." I know its a short time, 
but to some purists with pronounced taste buds any metal taste is too much 
metal taste.

Cheers from your friendly neighborhod devil's advocate!

-NBX

-- 
“I had never tasted anything so cool and clean. They made me feel civilized.” 
-Ernest Hemingway, of a Martini