Gin Styles
ALL OF WHICH CAN BE FOUND IN OUR HOME LIQUOR SHELVES ;)
Gin is loosely defined as a spirit with a predominant juniper taste or characteristic flavors of juniper berries. Depending on who you ask, there are 4-8 styles of gin.
London Dry
The term “London Dry” doesn’t refer to taste, rather the process of how the gin is made. Contrary to popular belief it doesn’t need to be made in London, or England for that matter. In fact, London Dry gins are crafted on every continent except Antarctica.
Examples: Tanqueray, Bombay, Brokers, and Beefeater.
A few rules when crafting a London Dry gin:
The base spirit must be distilled to 96% ABV - This helps ensure a clean alcohol with little/no flavor beyond the alcohol.
Flavors must be natural - Juniper and other natural botanicals are added only during distillation. Common botanicals include coriander, cardamom, angelica root, anise, cassia bark and citrus peel.
No additional flavors - All flavoring must occur during distillation. The distiller cannot add flavors after distillation is complete.
“Dry” means no added sugar - The gin must not contain more than .01 grams of sugar per liter of alcohol.
Must be clear - A little redundant here as distillation is naturally clear. So if you see a liquor of any color, you know it was added after distillation.
Plymouth
Plymouth is a brand that’s also its own style. Just as Champagne is only produced in France and Tequila in Mexico, Plymouth gin is only made in Plymouth, England. It’s less dry and more herbal than a classic London Dry.
Genever
Genever actually predates gin. It’s produced only in Belgium or Holland by combining a rye, corn, or wheat based malt wine with a juniper infused distillate. The result is a full bodied spirit that’s more whiskey than a classic gin.
Modern example: Bols Genever
Old Tom
Once all the craze in 19th century England, Old Tom gin has seen a resurgence in the last decade. There aren’t many rules to produce this gin. Some have a malt base, others are barrel aged, but most are slightly sweetened with sugar. The Tom Collins cocktail was originally mixed with Old Tom gin.
Examples: Hayman’s and Ransom Old Tom Gin
New America or “Western Style”
In this style of gin, less emphasis is placed on the juniper vs. other botanicals (sometimes non-traditional botanicals). Hendrick’s Gin is the most well-known drink in this style category. Infused with cucumber and rose, Hendrick’s is largely credited with starting the craft gin revolution.
Sloe Gin
Not a gin, but a gin liqueur made from gin and sloe (a small stone fruit similar to a plum). It’s red in color, slightly sweet, and has a berry taste.
Barrel-Aged Gin
Not technically a style, but created by taking a gin of any style and aging it in either a previously used whiskey or wine barrel. The result is a complex spirit that can be sipped or added to your favorite cocktail for a new flavor profile.
Example: FEW Barrel-Aged Gin (aged in rye and bourbon barrels)
Navy Strength
Not so much a style, more a stronger version of the original. Typically bottled at 57% vs 40% (ABV). As it’s name subtly hints at, navy strength gin was born out of necessity by the British Royal Navy. While sailing around the world, it was problematic for the sailors when one of the many barrels of gin they had on board would bust and soak the gunpowder, rendering it useless for quite some time. The solution to this was to raise the ABV of the alcohol to the point of flammability so that even if spilled on gunpowder, it could still be lit!
