Plymouth Gin gin, purportedly due to a higher than usual proportion of root ingredients, which bring a more 'earthy' feel to the gin as well as a softened juniper flavour. There is also a 'navy strength' variety which is 57% ABV (100° English proof), being the traditional strength demanded by the British Royal Navy. <ref name="http://www.plymouthgin.com"></ref> A 47% ABV (94 U.S. proof) version is distributed worldwide. Plymouth also produces a sloe gin, but has discontinued its Fruit cups and Damson liqueur. Gin, originally being a relatively cheap alcoholic beverage, was bought by the poor and caused considerable social problems, illustrated by the
Off-flavour Off-flavour Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organisms. Off-flavours are a recurring issue in drinking water supply and many food products. Water bodies are often affected by geosmin and 2-methylisoborneol, affecting the flavour of water for drinking and of fish growing in that water. Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine. Cows grazing on weeds such as wild garlic can produce a ‘weedy’ off-flavour in