Gin is a distilled alcoholic beverage that derives its predominant flavor from juniper berries. It is made by distilling a neutral grain spirit with juniper and a variety of other botanicals, such as coriander, citrus peel, and angelica root. Originally developed as an herbal medicine, gin evolved into a widely popular spirit with numerous distinct regional and historical styles.

Genever

'Genever' is Dutch for Juniper. It can only be made in Holland or Belgium. Two or more distillates are blended to make Genever: a corn/wheat/rye malt wine that is similar to whiskey, and a juniper infused distillate. Although Genever is not gin, it is the precursor to it. It tastes somewhere between gin and whiskey.

It has two versions: young (jonge) < 15% malt wine / 10g sugar and old (oude) > 15% wine and < 20g sugar.

London Dry Gin

Can be made anywhere. The base spirit must be agricultural and distilled to 96% alcohol initially, which limits the amount of Methanol (a poison formerly used to increase yield). Only water and 0.1 grams or less of sweetening agent can be added to London Dry gin after distillation. No coloring or flavoring can be added. It tends to be more Juniper forward.

Old Tom Gin

Appeared after Genever and before London Dry Gin. It has no agreed upon definition but is generally sweeter than London Dry but less than Genever.

Plymouth Gin

Must be made in Plymouth, England. Considered slightly sweeter than London Dry. Uses more roots and less juniper than London dry resulting in an earthier flavor.

Navy Strength Gin

Minimum 57% ABV. The legend is that the Royal Navy stored gin and rum near gunpowder on its ships. The high proof allowed the powder to still work if the gin spilled, although this story is disputed.

Sloe Gin

British Liqueur made with gin and sloes, a tart fruit from Blackthorns. It has a minimum 15% ABV. Sloe berries are steeped in gin, resulting in a herbal, tart, mildly sweet gin.

Other Gins