TASTE CATEGORIES:
Classic Gin
– Classic Gin should have a clean base spirit with a neutral flavour, which allows the distilled flavours of the botanicals to come through. The gin is juniper-forward and other common botanicals include angelica root, coriander seed, orris root, and citrus peel.
Compound Gin
Contemporary Style Gin
– Gins with flavour profiles where juniper is still discernible, but other flavours such as citrus, spice and floral notes are more prominent than in a traditional gin. Contemporary Gin is a catch-all term for gins described as “New-Wave”, “New Western”, “New American Dry”, etc.. Must be bottled at a minimum of 37.5% ABV.
Flavoured Gin
– Gin that has been flavoured with fruit or another botanicals, typically via infusion or maceration, and may be sweetened. Must be bottled at a minimum of 37.5% ABV.
Genever
– With subcategories including Jonge, Ould and Korenwijn. Must be produced according to EU regulation 110/2008.
London Dry Gin
– Juniper-forward, traditional-style gins made using the London Gin production technique: all flavours distilled, with only water and neutral spirit to be added after distillation. Must be bottled at a minimum of 37.5% ABV.
Matured Gin
– Gin that has been matured in or with wood, including barrels, chips or staves. Must be bottled at a minimum of 37.5% ABV.
Navy Gin
– Any gin bottled between 57% and 58% ABV.
Old Tom Gin
– Gin produced to replicate the historical style of Old Tom; either botanically intense, sugar-sweetened or botanically sweetened. Must be bottled at a minimum of 37.5% ABV.