Although gin has been on the rise in recent years, it is still a little-known spirit. We like its powerful fruity and herbaceous aromas, its freshness and its vivacity…but did you know that there are many styles? Discover their specificities and their production methods.
The London Gin
This is the purest form of gin. The magic of the botanicals operates from the first distillation. Once this stage is passed, no addition of flavoring or coloring is allowed. The only ingredient that can be included is sugar, when there is none, it is a London Dry Gin. Note also that they can be elaborated anywhere, the mention “London” does not correspond to a geographical origin but to a singular style, even if it is the English who invented it.
The Compound Gin
It is simply a neutral alcohol flavored with a gin flavor concentrate, which is called “cold compounding” in English. These are usually natural or artificial juniper berry essences. There is therefore only one distillation. They are often associated with low quality gins, yet passionate distillers have made an art of it, making their own essences and carrying out a meticulous assembly.
The Distilled Gin
It is derived from the distillation of a neutral alcohol with botanicals. It is possible to add extracts and aromas to accentuate these flavors before bottling.
The Yellow Gin
Immediately recognizable by its golden color and delicately woody scents, it has a historical origin. In the beginning, for better preservation and practical reasons, gin was transported in barrels. Upon arrival, the tasting was so surprising that it led to experimentation. This style disappeared for a while but came back to the forefront thanks to daring producers.
The Old Tom Gin
This ancestor of the London Gin is characterized by an addition of sugar which brings a singular sweetness to it. Round and fat in the mouth, it is often associated with an ageing in barrels for even more complexity.
The Sloe Gin
It is not really a spirit, but a gin-based liqueur infused with sloes. It has a stunning purple color and it is not uncommon for it to be aged in oak barrels. Its sweetness allows it to be tasted alone but it is also very interesting in cocktail.
