Holland Gin, characterized by its high flavor intensity derived mostly from juniper berries and cereal grains (corn, rye, barley malt), is produced by immersing the botanical mixture directly into the grain mash peior to distillation or be extracting the essential oils from the botanical mixture with the heavy distillate (high wines) from a fermented mash of grain, consisting of corn, rye, and barley malt. As a consequence, the flavors produced during fermentation become flavor components of the final product.

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