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Gin categories are very general, as this description is an art and matter of personal taste, not a science.

The definitions of gin are also wide. The following definitions cover the main gin types and I have used these on this site to describe the “style”.

The Americans have complicated things even more by the use of the term to define “Character” - New Western is used for many of the new style gins - gins with a shift away from the usually overabundant focus on Juniper, (Juniper Led) to the supporting botanicals which give the gins their character & flavour. Gins in this category are largely categorised as “Contemporary” on this site.

London Dry Gin

No treatment or additions after distillation, except as laid down by EU legislation. Restricted sugar content (hence ‘dry’ description). Using largely traditional botanicals.

Contemporary Gin

Use of traditional and non-traditional botanicals either in distillation or, as to elements, added post distillation (e.g. Hendrick’s)

Old Tom Gin

Distilled with traditional botanicals, but can be sweetened post distillation.

Cask Gin

Gin which is either Cask rested or Cask Conditioned.

Sloe Gin

Gin infused with sloe by maceration. This is the only Gin which doesn’t need to have a predominant Juniper flavour.

All of the above are distilled products.

The following are not distilled gins and, as such, are not recongised by the Gin Guild:

Macerated Gins (Hot or Cold)

– i.e. Not distilled – botanicals etc. added to a base spirit, based on methods adopted for ‘bathtub gins’ of the US prohibition era.

Compound Gin

Mixing of a pre distilled botanical (s) and/or Macerated botanicals/herbs/syrups with a base spirit.

European Union & Gin

EU Gin Definitions

All gins are made with ethyl alcohol alcohol flavoured with juniper berries (juniperus communis) and other flavourings. The ethyl alcohol used must be distilled to the minimum standards stated in the EU Spirit Drink Regulations. In all types of gin, the predominant flavour of must be juniper, and they must have a minimum retail strength of 37.5% abv.

There are three definitions of gin:

Gin

Distilled Gin

London Gin.

Gin

This made from:

a.     suitable ethyl alcohol and flavourings.

b.     The ethyl alcohol does not have to be re-distilled.

c.     The flavouring can be either approved natural or artificial flavourings.

d.     The flavourings can be simply mixed together with the ethyl alcohol to form the gin (compounded).

e.     There is no restriction on the addition of other approved additives such as sweetening.

f.     Water is added to reduce the gin's strength to the desired retail level, but not below 37.5% abv.

g.     There is no restriction on the colouring of gin with an approved colouring.

Distilled gin

Distilled gin is made in a traditional still by:

a.     redistilling neutral alcohol in the presence of natural flavourings.

b.     There is no minimum strength laid down for the resultant distillate.

c.     After distillation, further ethyl alcohol of the same composition may be added.

d.     Additional flavourings may be added after distillation and these can be either natural or artificial flavourings.

e.     The distillate can be further changed by the addition of other approved additives since there is no prohibition on their use in the definition.

f.     Water may be added to reduce the strength to the desired retail level.

g.     There is no restriction on the colouring of distilled gin with approved colourings.

London Gin

London Gin, the quintessential British drink, has been recognised as a special quality beverage by the European Union.

The new EU definition for London Gin was passed into EU law on 20 February 2008 as part of the revised EU Spirit Drink Regulations. These list the definition of London Distilled Gin for the first time. London Gin is the premium gin product and the definition will help maintain its high standards of production and protect the drink from counterfeit products.

London Gin is made in a traditional still by re-distilling ethyl alcohol in the presence of all natural flavourings used.

a.     The ethyl alcohol used to distil London Gin must be of a higher quality than the standard laid down for ethyl alcohol. The methanol level in the ethyl alcohol must not exceed a maximum of 5 grams per hectolitre of 100% vol. alcohol.

b.     The flavourings used must all be approved natural flavourings and they must impart the flavour during the distillation process.

c.     The use of artificial flavourings is not permitted.

d.     The resultant distillate must have a minimum strength of 70% abv.

e.     No flavourings can be added after distillation.

f.     Further ethyl alcohol may be added after distillation provided it is of the same standard.

g.     A small amount of sweetening may be added after distillation provided the sugars do not exceed 0.1 grams/litre of finished product (the sugar is not discernible and is added to some products purely for brand protection purposes).

h.     The only other substance that may be added is water.

i.     London Gin cannot be coloured.

Traditional Classification of Gin by Process

Genever: The old original product that started the huge interest in Gin, produced with a mash of grains a bit like Whiskey is. There are two main types of Genever around; Oude and Jonge meaning old and young. Oude has a stronger flavour of malt due to simpler distillation techniques back in the days and the final product has a much darker colour than Jonge. Jonge is kind of the opposite. Produced with finer distillation and therefore comes out lighter in both colour and flavour.
Both types can be aged or un-aged in barrels.

Compound Gin: Also known as “Bathtub Gin” as it can technically be made in a bathtub. The technique used for this type of Gin is very simple. All you do is leave a neutral spirit (technically vodka) in a huge pot with a variation of botanicals and always Juniper berries which will then infuse over time.

Distilled Gin: Grain mash is distilled to produce a neutral spirit, then infused with juniper berries and botanicals and redistilled. Alcohol and flavourings may be added after distillation and the end product may be coloured and sweetened.

London Dry Gin: Differs from distilled Gin by infusing during the distillation process and no colours or flavouring can be added after the process except water or ethyl alcohol. London Dry must have at least 70% ABV straight after distillation but is usually watered down to around 40%.