Gin aus Tirol

Macho Destillerie, Nauders, Tirol, Ă–sterreich

London Dry Gin


The London Dry Gin is arguably the best known and most popular variety of gin. Even if the name suggests, the London Dry Gin is not made in London, but only has its origin there. Compared to all other gin varieties, the London Dry Gin is also the variety with the strictest requirements in terms of production.

The biggest difference to the dry gin is the purity requirement, which is prescribed by law here, so that a gin can be called London Dry. No artificial flavors may be added during the distillation. In addition, the London Dry Gin almost always has a very distinctive juniper note.

In addition, the ethyl alcohol used must have an agricultural origin and a pure alcohol content of at least 95%. Another difference to the dry gin is the flavoring of the gin. With a London Dry Gin, the botanicals may only be added collected at the start of the distillation process, while they may be added with a Dry Gin at any time.

Taste profile of a London Dry Gin

Examples of London Dry Gin: Tanqueray, Bombay Sapphire & Elephant Gin

As with dry gin, juniper also plays a key role in London dry gin. The London Dry Gin gets its character from the addition of botanicals, which can range from fruity citrus fruits to spicy herbs. Each manufacturer has his own recipe here, which is why it is difficult to define a classic taste.

If you look at classics such as Bombay Sapphire, Tanqueray or Gordon’s Gin, it is mainly botanicals such as citrus, angelica root, coriander or cubeb pepper that determine the aroma.

Many of the younger gins increasingly rely on exotic botanicals such as the Elephant Gin, which has been flavored with apple, African wormwood, baobab fruit, buchu leaves, lion tail, cassia bark, devil's claw and allspice berries. Another good example is the 5 continents London Dry Gin, which is based on Australian eucalyptus, American mate and Australian cactus, among others.

Production of London Dry Gin

The production of London Dry Gin is subject to strict guidelines. Only those who meet these can call their gin a "London Dry Gin":

Multiple distillation of the ethyl alcohol, as is the case with dry or distilled gin.
Use of ethyl alcohol of agricultural origin
The finished gin must have an alcohol content of at least 37.5% alcohol volume
Botanicals only added at the beginning of the distillation
No artificial additives and sugar

The flavoring of the gin can be done in different ways and is up to the preferences of the manufacturer. Whether maceration, perculation or digestion is not important for the designation as London Dry Gin.