Differences GIN varieties

There are several differences in botanicals, alcohols and storage in relation to the various types of GIN. Among others, there is the Dry GIN, the London Dry GIN, the New Western Dry GIN and other GINs mentioned below. Here are the most common ones in my opinion.

Dry GIN

In the case of dry GIN, it must first of all be ensured that it has been distilled twice and that the flavour reflects a clear juniper note in the foreground. No additional sugar or sweetener may be added during production.

Botanicals may be added to dry gin at any time during distillation, which is not the case with London Dry GIN. Synthetic flavourings may also be used.

As long as the juniper is at the forefront of the flavour, the master distiller can play with the botanicals however he likes. This makes these GINs very varied and interesting.

London Dry GIN

There are stricter regulations for London Dry GIN than for Dry GIN. On the one hand, it is strictly stipulated how much alcohol content the "ethanol may have, and on the other hand, when the botanicals may be added. Distilling the alcohol several times also differs from dry GIN.

The alcohol content of the ethanol must be exactly 95 per cent; the botanicals may only be added at the beginning of the distillation process and no flavourings or sugar may be added. The noticeable flavour of juniper, which makes a London Dry GIN, is also important.

New Western Dry GIN

While the Dry GIN and London Dry GIN always have juniper as the dominant note in the GIN, the New Western Dry GIN stands up to it with all its might. In this GIN, other botanicals now also come to the fore, although the juniper note always remains. Otherwise it would no longer be a GIN.

Sloe GIN

This gin is a liqueur made from a selected GIN and the so-called sloe berry. In addition to sloe gin, it is also known as sloe liqueur or sloe fire. The fruit is obtained from blackthorn, a stone fruit related to plums. The GIN liqueur was heavily promoted in the 1970s - 1980s and has a light red colour.

Old Tom GIN 

This GIN dates back to the 18th century and is practically the "original GIN" of the English at that time. The cheap alcohol, to which the botanicals and sugar were then added, resulted in a very inferior GIN. Old Tom GIN is clearly distinguishable from dry gin due to its higher sugar content. The GIN got its name from the pubs of the time (when the serving and production of GIN was strict and regulated), which had a figure in the shape of a black cat on the front of the building. Anyone who put a gold coin in the figure often received GIN directly from it - "OLD TOM GIN to go". Black cat in English = "Old Tomcat", hence the name.

Reserve/Aged GIN

This type of GIN is no different from the others in terms of the production process. It is only the storage that makes it so special, as it is stored in wooden barrels. There are no specifications as to which wood the barrel must be made of, nor how long the gin must be stored in it.