Gin is defined by a single, non-negotiable rule: it must taste predominantly of juniper. Everything else — the other botanicals, the base spirit, the distillation method — is variable. That single constraint has produced more stylistic diversity than almost any other spirit category.
"Gin is, at its heart, a flavored spirit. The flavoring is juniper. If it doesn't taste like juniper, call it something else."
— David Broom, Spirits WriterA Short History
Gin traces its ancestry to jenever, the Dutch malt-wine spirit redistilled with juniper and botanicals. By the early 1700s, cheap domestic gin had triggered the Gin Craze — a genuine London public-health catastrophe that ended with the Gin Act of 1751. What emerged was London Dry: juniper-forward, clean, consistent. Starting around 2000, a global craft revival reached past juniper toward local and unusual botanicals worldwide.
The Styles
London Dry
No sweetener added post-distillation. No artificial flavors. Juniper must dominate. Despite the name, it can be made anywhere. The default for classic cocktails: Martini, Negroni, Tom Collins.
Plymouth Gin
A geographic indication — only Black Friars Distillery in Plymouth may produce it. Slightly earthier and fuller-bodied than London Dry. Particularly harmonious in spirit-forward drinks.
Contemporary / New Western
Juniper present but not dominant. Cucumber-forward, floral, fruit-heavy, or intensely botanical expressions. Innovative but variable in quality — and hard to place in classic recipes.
Bottle Guide
Six bottles, six tiers — evaluated for mixing utility.
47 botanicals from the Black Forest. Floral, herbal, and citrus-forward simultaneously. A gin for drinking as much as mixing.
Four botanicals done perfectly: juniper, coriander, angelica, licorice. The benchmark London Dry. Performs flawlessly in every classic application.
Softer and earthier than London Dry, with a rounder mouthfeel. Excellent in a Martini, equally good in a G&T.
No citrus peel in the botanical bill — unusual and significant. Clean juniper with nutmeg and rosemary. Brilliant in stirred cocktails.
Douglas fir, coastal sage, bay laurel, California juniper. Smells like a Northern California forest after rain. Needs a dry Martini to let it speak.
Butterfly pea flower turns it purple, then pink with acid. The visual trick drives sales. Pleasant but mild — priced like a premium, performs like a mid-shelf.