London Dry Gin Style

London dry gins tend to be high in alcohol 90 proof 45 percent alcohol by volume or abv with a characteristic citrus flavor.
London dry gin style. It is not sweetened in excess of 0 1 grams of sweetening products per liter of the final product expressed as invert sugar. All botanical flavor in a london dry gin must be imparted through distillation. While london dry isn t the only type of gin to feature the berry it is a hallmark of the variety. And despite the name london dry gin is simply a style and doesn t need to be made in england s capital.
I find the nose to be honey with juniper and a fruity freshness. The palate is smooth with dry juniper orange and lemon zest the juniper taste becomes stronger before merging with the other botanicals. London dry gin is the best known and most widely produced style of gin in the world today. Beefeater tanqueray bombay sapphire they re all london dry.
New american style gins tend to veer away from this classic citrusy piney flavor. This gin style is drier than some of the older types on this list old tom genever and features a balanced bouquet of juniper and. London dry gin the world s most popular gin type is rarely made in london only one distiller remains in the city and is dry only in the sense that it lacks sugar to make it sweet. This is a juniper forward very dry gin.
Swedish makers hernö adopt both the production methods and botanicals often associated with the london dry style but the addition of vanilla meadowsweet and nordic lingon berries mean that while the gin is very much a london dry by definition its taste is a new take on gin and one that doesn t fit the tag if one were using it to describe archetypal classic flavour profiles. It s often considered the benchmark that defines gin. It s been through a lot different owners a little thing. In fact it can be made anywhere in the world.
Its flowery and aromatic characteristics are a result of adding the botanicals during the second or third distillation. Sipsmith london dry gin uses ten botanicals.