What is called “dry gin” means that it has no added (artificial) flavors, all flavors are natural from botanical ingredients, according to our gin guide, as well as without added sweeteners. If gin is sweet, it is more than likely to contain a botanical such as licorice. Whether Distilled or London Dry, both gins will make an excellent cocktail or a delicious Gin Tonic. However, it's helpful to remember a few key points when creating the perfect mix.
As you might suspect, London Dry gin was first formulated in England, but is now made worldwide. It's the most popular type of gin and probably the kind you have in your liquor store right now. For example, if you make gin and tonics with Beefeater, Tanqueray or Bombay Sapphire, you're drinking London Dry gin. The term dry refers to the fact that there is no added sugar, and each of the botanical flavors (including juniper) comes from natural sources.
What makes it unique? London Dry Gin has a strong juniper flavor, which is the berry used because of its characteristic flavor. It's also packed with fresh citrus notes. That's why a touch of lemon really brings out the citrus elements of a Martini. Dried gins are known for not having artificial flavors like sweeteners.
It is a very natural presentation of gin. What makes it unique? A greater amount of licorice is used in Old Tom gin, making it sweeter than standard gin. However, the sweetness will not resemble the exact flavor of licorice. It has a stronger flavor than London Dry gin and is ideal for mixed beverages (especially those with bitter qualities) and cocktails that were created before the Prohibition Era.
What makes it unique? In this case, Genever gin does not have a predominant juniper flavor. It is more malty than the other types. Common ingredients include ginger, cloves, caraway and nutmeg. There will be no citrus notes in dry gin from Plymouth and London.
The final product is richer than Old Tom and is considered by many to be the best version for mixing beverages. What makes it unique? Think about London dry gin on steroids. It's intense and many distillers strive to create a balance between its flavors and its high alcohol level. Most will say it's the same as in dry London, but it will put hair on your chest.
Unlike its counterpart London Dry Gin, which can be distilled anywhere in the world, Plymouth gin is incredibly restricted to this southern port city, which is 190 miles from London. London gin cannot contain added sweeteners greater than 0.1 g (0.0035 oz) of sugars per liter of final product, colorants or any added ingredient other than water. Gin obtained simply by adding essences or aromas to agricultural ethanol is not distilled gin. The name gin is a shortened form of the oldest English word genever, related to the French word genièvre and the Dutch word jenever.
Gin originated as a medicinal liquor made by monks and alchemists from all over Europe, particularly in southern Italy (Salerno), Flanders and the Netherlands, to provide vital water from grape and grain distillates. Popular botanical or flavoring ingredients for gin, in addition to the required juniper, usually include citrus elements, such as lemon peel and bitter orange, as well as a combination of other spices, which may include anise, angelica root and seed, lily root, cardamom, pine needles and cones, licorice root, cinnamon, almond, cubes, savory, lime peel, grapefruit peel, dragon's eye (longan), saffron, baobab, incense, coriander, grains of paradise, nutmeg, cassia bark or others. Today, gin is produced in different ways from a wide range of herbal ingredients, giving rise to a number of different styles and brands. Although the acid itself is not distilled, it imparts the additional scent of diethyl ether to the resulting gin.
Although this development had occurred since the beginning of the 17th century, gin became widespread after the Glorious Revolution of 1688 led by William of Orange and subsequent restrictions on the import of French brandy. Once distilled, gin is infused with juniper berries and other botanical ingredients (usually dried herbs, roots, flowers and citrus peels) before being distilled a second time, giving it its distinctive pine and herbaceous flavor. Sweet gin has been flavored with sugar during production, so it tastes sweeter than dry gin and goes well with mixers such as sparkling water or lemonade. As the name suggests, dry gin is usually served with tonic water and lime to balance its hardness, while sweet gin has been flavored with sugar during production, making it taste sweeter.
And despite the name, London Dry Gin is simply a style and doesn't need to be made in England's capital. The oude (old) style of jenever continued to be very popular throughout the 19th century, where it was known as gin from Holland or Geneva in popular pre-prohibition American waiter guides. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavoring agent. .
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