The term “London Dry” is actually a designation of quality. The base alcohol must be of the best quality, made only with natural flavors, without adding anything other than water (for dilution purposes) after the second distillation. London Dry gins are extracted from the still with a power of 70% and are sold at around 40%. Dyes or sweeteners cannot be added.
London Dry reflects a certain style and method of production. Despite the fact that this gin was created in London, the term is today a denomination of quality, rather than a determinant of origin. London Drys can be prepared anywhere in the world. Gin has less sugar and fewer calories than other liquors.
If you already consume alcohol, gin may be a slightly healthier option. They can cause the sugar content in your drink to skyrocket. Black Friars is currently the only distillery that produces Plymouth gin, while London Dry can technically be made anywhere in the world. And although Plymouth is considered to be a style of gin, it falls under the London Dry category, perhaps more like a cousin.
As Thrillist explains, “Plymouth is manufactured to the same requirements as London Dry, but it has a unique mild flavor that sets it apart. The consistent, and most important, element is that juniper is substantially reduced compared to dry gins in London. As a result, the new American gin gives drinkers a break from the pine bump in the face of traditional gins. In addition, with that juniper down a couple of steps, other botanical ingredients can, in turn, stand out instead.
This includes traditional gin peels, such as citrus peels, coriander, cardamom and angelica. But that also means that a wide range of more unique and innovative botanical ingredients can take center stage. Our best choice is the Sipsmith London Dry because it is of high quality and blends well in cocktails, making it particularly versatile. This is a return to the days when the British Navy sailed the seas with gin stored on board near gunpowder.
Even if you don't drink gin, you can probably picture the iconic round green bottle when you hear the word Tanqueray. Sipsmith may be relatively new to the gin category, but the London distillery is making some of the best you can find. The English monarchs allowed the production of gin without a license and imposed high taxes on imported alcohol, making it a cheap alternative adopted by the lower classes. But that protection ended when Pernod-Ricard, the conglomerate that owns the Plymouth Gin brand, now the only gin actually produced in Plymouth, decided not to renew the name.
A combination of delicate floral top notes and a palate of fresh tropical citrus fruits complements the seven traditional botanical ingredients used in gin, to create a rich and exotic flavor profile. So you can have a gin and try juniper and tell everyone at the bar that I'M REALLY TAKING NOTES ON JUNIPER. The cheerful hat-shaped cap on the Broker's bottle may seem silly, but the gin it contains is something serious. Ransom's Old Tom ages in wine barrels, so it takes on that caramel color, but some Old Tom gins are clear, like Hayman's.
While some online articles have defended the benefits of drinking gin because of the properties of juniper berries, from which gin is derived, there is no evidence to suggest that the antioxidants in juniper survive the fermentation process. This one is classic and assertive, with the creamy mouthfeel and the pine-like flavor on the face that are characteristic of old school gin. Different brands are creating their own version of historic gin, so there's some room for maneuver here, I just wish they would bring all the ads with cats. .
