The term “London Dry” is actually a designation for 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 made anywhere in the world. There is a beautiful gin inside this distinctive green bottle with its red wax seal.
The fresh and dry style of Tanqueray is the reference point for a dry London gin without any citrus in the botanical ingredients. It is a standard against which all other gins are compared and contrasted and is also sold at a reasonable price. Tanqueray London Dry gin is bottled at a slightly higher concentration than most gins, which makes the flavor profile. Depending on the market in which it is sold, you'll find it bottled with an alcohol content of 43.1 percent to 47.3 percent (86.2 to 94.6 degrees).
You can mix this gin with any cocktail and it won't get lost. It's the perfect choice for mixing a balanced drink. This NA gin has no carbohydrates, sugar or calories, and is completely vegan. It's an excellent substitute for any London dry gin you normally enjoy, with a juniper-based blend of botanical ingredients that gives it a classic flavor.
You can use this gin in any cocktail that requires it, from a gin and tonic to a martini and a gimlet. The market has a lot of different options for NA gin, but this is definitely one to try. 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. It was at the forefront of the New Western Gin movement, with a softer juniper profile and gins that are often made by hand in small batches. The best part is that whether you're a traditionalist with your gin, you prefer the more contemporary participants in the category, or you think there's a time and a place for both of you, there are more great examples than ever to enjoy.
In a previous story here at Distiller, Brown described the category of London dry gin as “a spirit drink with juniper, backed by citrus fruits, that is extraordinarily complex but balanced. If you ever run into them, buy a bottle of Tanqueray Malacca or their version of an Old Tom gin. To do this, add endrines and sugar to a bottle of gin, seal it and place it in the dishwasher for 2 and a half hours at about 50°C. It is distilled from neutral grain alcohol with a 100 percent rye base, an unusual start in the gin market.
While London Dry continues its reign as the best-selling and most recognizable gin style, its cousin, Plymouth gin, has quickly gained ground as a go-to option. With more and more new and exciting craft distillers on the market, there are plenty of non-London varieties of dry gin to sample. Beefeater's nine-ingredient botanical recipe includes juniper, Seville orange, lily and lemon peel, creating an easy-to-drink gin that works well in any cocktail. According to Sam, it tends to be sweeter, since during the 18th century Gin Craze era, they used to add a lot of sugar or honey to disguise the poor quality gin they used.
Its blue bottle has a charm that will attract your attention, although the gin itself isn't blue, see Magellan Gin for that. Today there are many distilleries that produce American gin, from artisanal distillers waiting for their whiskey to age to larger operations trying to create gin with local botanical ingredients. In the NoMad, they use it in a Tom Collins because it helps reduce real citrus fruits to a lower level in the traditionally sweet lemon drink. Royal Dock is their marine-strength gin, and fans of blackweed gin will be thrilled to hear that Hayman's version of the liquor is one of the best.
The consistent, and most important, element is that juniper is substantially reduced compared to dry gins in London. The Negroni is another classic gin cocktail and one that deserves a tasty and fragrant gin that can withstand the bitterness of Campari and the sweetness of vermouth. . .
