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Gin Styles

a glass of wine

London dry

London Dry, originating in England but produced all over the world, is what most people think of when they think of gin—and it's what you typically get in a G&T or martini. You know the stuff: Beefeater, Tanqueray, Bombay Sapphire. Juniper, as in the Christmas-tree flavored berry often found in certain Bath and Body Works products, mellows out when distilled. Some London Dry gins steep fresh citrus peels or dried peels before distillation and that gives them a bright, citrus flavor—and why a twist of lemon really does magic in a martini, bringing all of that out even more. What's termed a 'dry gin' means there's no added (artificial) flavoring, the flavors are all natural from the botanical, plus no added sweeteners. If the gin has sweetness, it's more than likely it contained a botanical like licorice.


Plymouth

Plymouth gin is technically a style of gin, but only one distillery produces it and it's one of the oldest recorded distilleries in the U.K Plymouth was special because it was named in the Savoy Cocktail Book, and it was in 23 gin recipes in the book. It was one of the most significant cocktail books in the world and still is to this day. Flavor-wise, it's drier than London Dry and more citrus forward, and you might get a spicier finish from their blend of seven botanicals: juniper, coriander seed (adds acidity), dried sweet orange peels, cardamom, Angelica root, and Orris root. Because of those roots, the gin has a bit of an earthy feel, and it's a little bit softer in juniper. It has a nice kind of oily texture, which works fantastic in things like martinis and negronis, anything that has a slightly bitter flavor. 


Old Tom Gin

Less juniper than London Dry, flavored with licorice. Old Tom gins are actually more akin to Dutch genever in flavor, and in turn are lighter, maltier, softer and more approachable. Most Old Tom gin has added sugar, making it a sweeter gin. Sugar was added in times of antiquity to cover up volatile flavors and scents from being home magin, thus making the gins more palatable. 


New World Japanese

Most Japanese gins are produced with rice, barley, corn or neutral grains. But more modern styles are being developed and are including things such as sweet potatoes (used to make sochu) and sugarcane. Japanese style gins are gentler and more mild than their British counterparts. Local botanicals and citrus are used in the distillation process producing a more citrus forward and savory style of gin. Green tea, sodachi, sansho peppers, and yuzu are ingredients that are used. Most Japanese gins are very soft on juniper notes. Most japanese distilleries studied how to make whiskey before introducing gin to their line up.