London dry gin and its sweeter cousin Dutch Jenevre are clear spirits distilled from grains and flavored with juniper berries as well as a variety of botanicals(herbs, spices and other plant based products). Most commonly used botanicals are juniper berries, coriander, anise and citrus peels. Gin distillers may use upwards of 15 different botanicals to create their individual flavor of a specific gin. The exact recipe is a well-guarded secret!
London Dry Gin
The world’s most popular gin type is rarely made in London anymore. It’s dry in the sense that it lacks sugar. London Dry Gins tend to be high in alcohol (45% ABV) with aromas and flavors of citrus due to the addition of dried lemon and/or orange peels to the botanical mixture. (Bombay, Bombay Sapphire, Beefeater, Tanqueray, Tanqueray No. Ten)
Plymouth gin must be made in Plymouth (a city in southwest England). This wheat-based spirit is highly aromatic, slightly fruit-flavored and very dry. (Plymouth Gin)
All American made gins are in the London Dry style, but lower in alcohol than the British London Dry gin. (Barton, Burnett’s, Gilbey’s, Gordon’s, Seagram’s)
Holland gins or Dutch gins (jenevre) are still made primarily in Holland and Belgium. Holland gins are usually fuller bodied and lower in alcohol than other types of gin. (Damrak, Van Gogh, Boomsma)
Grain based, clear spirits, flavored with Botanicals!!…it’s no wonder we should look at Gin as the orginal flavored vodka!