Types of Gin
Fruit Gins - Popular flavours of fruit gins are Sloe, Damson and Blackthorn. Fruit gins are distilled gins with the addition of said fruit being steeped in the spirit, often for up to four weeks.
London Dry Gin - London Dry Gin is HRS that has been distilled with botanicals. The only thing that can further added to a London Dry Gin is water. Generally speaking London Dry Gins will have a pronounced Juniper hit.
Old Tom - Old Tom Gin is generally described as the conduit between the Dutch Genever style and London Dry. Old Tom can mistakenly be simply referred to as ‘gin with sugar added to it’. This is certainly not the case and although some sugar may be added, typically the gin has perceived sweetness through the addition of sweeter botanicals.
Cold Compounded -Cold Compounded gin is simply HRS with the addition sf (often) artificial flavourings contributing to its flavor profile. These flavours will generally diminish in time once the bottle has been opened.
Cold Distilled - Cold Distilled gins are distilled at much lower temperatures than traditional methods. These styles of gin are said to improve the integrity of softer botanicals and not cook them in the distillation process.
Navy Strength - A higher alcohol content gin at 57% ABV, named so if gunpowder was to spill on it, at this strength, the powder would still light. A throwback to the days when gin and gunpowder were stored side by side on board ships.
New World - New World Gin is quite abroad and imprecise category. New World gins are often referred to as gins which include juniper (not in great quantities) and promote the use of more peculiar coloquial botanicals to that particular country or region.
Gin’s history and later emergence owes its success to some unlikely elements, including its Dutch neighbors to the West, some legislation to reduce its production, and a newfound consumer demand for bitterness and stronger flavours in drinks.