Dutch Gin or Jenever - Dutch Gin or Jenever represents the original incarnation of gin, and is a different product all together than the dry gins we know today. This Dutch product is made from both infused neutral spirits and varying percentages of malt wine yielding a pleasant cereal like flavor profile, a creamy mouth feel, and great depth of flavor. Jenevers are rarely found in cocktails, generally consumed neat, and come in a Jonge Style (made with a maximum of 15% Malt Wine), an Oude Style (made with a minimum of 15 % Malt Wine), and finally a rare breed and immensely rich style known as Korinwijn which is made with a minimum of 51% Malt Wine.
Old Tom Gin - Old Tom Gin represents gin’s second evolution and would probably have been something of a cross between the Dutch style and the dry gins that we know today. Old Tom Gins were made with the addition of sweeteners (usually sugar and/or orange flower water) to hide impurities imparted through poor distillation practices. This style went out of favor and became pretty much extinct after the advent of continuous distillation that led to the much favored London Dry style in the mid 19th century.
London Dry Gin - Nearly every gin on every back bar today falls into this category and is considered of the highest quality. Believe it or not, this gin can be produced anywhere in the world, and must be made using neutral spirit with a botanical flavor blend unquestionably dominated by its defining Juniper component, with the supporting botanicals generally playing an extreme secondary role. Examples included Beefeater, Boodles, Gordon’s, and Tanqueray.
Plymouth Dry Gin – Truly unique not only amongst gins, but spirits, in general, Plymouth gin is both a brand and style that carries its own Designation of Origin, meaning European law mandates it can only be made in Plymouth, England. The fact that Plymouth Gin is made from 100% wheat based neutral spirit, includes no bitter botanicals, and is softer, earthier, cleaner and slightly less junipery than its London dry counterparts, are all further recognizable points of differentiation.
New Western Dry Gin – This designation seems to have evolved over the past 8 years, as a result of efforts from both large brand houses and regional distillers in Europe and in the United States. In taking a good hard look at today’s rather loose definition of dry gin, these distillers realized a greater opportunity for artistic “flavor” freedom in this great spirit and are creating gins with a shift away from the usually overabundant focus on Juniper, to the supporting botanicals, allowing them to, “just about”, share center stage. And while the juniper must remain dominant in all dry gins to achieve definition, these gins are most certainly defined, not by the Juniper itself, but by the careful inclusion and balance of the supporting flavors, creating, what many experts believe to be, an entirely new designation of dry gin that deserves individual recognition.
Sloe Gin – A liqueur made by steeping wild sloe berries found in the hedgerows across the English Countryside in gin and sweetener.