Now, American gins are here to encourage the juniper naysayers to give this diverse category a second chance. Photo from Martin Miller's Gin. What is London Dry gin? What does be home and dry expression mean? The term dry martini originally described a martini made with white vermouth, which tends to be drier than other types of vermouth. Distilled gin is made by redistilling white grain spirit and raw cane sugar which has been flavoured with juniper berries. London Dry Gin is a hugely popular drink all over the world. However, GI Status is onerous and requires highly specific technical files that specify the process down to an exact process. Here’s everything you need to know about the gin you already drink. Again dry means that a gin is (for the most part) unsweetened. It's often considered the benchmark that defines gin. Gin, especially London Dry Gin, is incredibly natural. It’s perhaps one of the greatest misunderstandings about the term. London Gin is codified in the European Union spirits regulations; however, in the United States the terms specified by the TTB are a bit more inclusive and don’t use the word “London.”, “Spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials and bottled at not less than 40% alcohol by volume (80 proof)” [source]. The Details on Distillation Ethanol boils at 78.2° C. And water naturally does so at 100° C. Methanol tastes and smells exactly like regular ethanol. Again, I find it fascinating that the vague term “plant” is included. This means that unscrupulous distillers (again, particularly in the 18th and 19th centuries) might add some of the methanol to their ethanol to increase their yield. To be a little flashy with facts, back in the day, London Dry Gin specifications were to guarantee of quality of the spirit and to ensure the gin you were drinking didn’t have methanol in it. The most heard-of production method for gin is to distill the natural botanicals – such as juniper, coriander, citrus peel, cinnamon, almond or liquorice – with neutral grain alcohol. Gin has never been uncontroversial. However, there are no improvements. Find out more about your favourites and discover new gins with concise reviews, including key information about each gin, where and how it is distilled, and comments and tasting notes from our panel of gin industry experts. In essence though, the current legislation is a de facto encoding of the term “London Dry Gin” without having to appeal for a more prestigious protection that would likely have resulted in many “London Dry Gins” losing the ability to use the term. So a dry … This clause was present in the 2009 guidelines as well; however, it is not clear to what extent this will be enforced, given its rarity. So there we have it – London Dry Gin is merely a process and has zero to do with the flavour or where it comes from. The grain spirits were often rough, and often were sweetened or otherwise adulterated to make them palatable. London dry gin is the best-known and most widely produced style of gin in the world today. Why would that be allowed? There are, however, 13 gins that have a ‘geographical indication’. This is a juniper-forward, very dry gin. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Further the “exclusively through” clause means that Portobello Road’s Directors Cut Pechuga-style London Dry Gin would no longer be afforded the “London” designation. Gins were being distilled from all sorts of grains, some wholesome, some were destined to be waste. It is simply a method of production, not a Geographic Indicator. Learn more. The London Gin designation adds some additional quality focused regulations. (London dry gin does not, in fact, have to be made in London.) Gin is defined under 20.c: “Only flavoring substances or flavoring preparations or both shall be used for the production of gin so that the taste is predominantly that of juniper.”, Distilled gin refines it under 21.a.i: “in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals, provided that the juniper taste is predominant.”, London Gin inherits both of these clauses and refines it further to exclude any gin which adds flavors after distillation. No flavorings or additives are allowed to be waste as barley, corn or rye evaluate flavor using apparatus. Falls into the Dry gin, especially London Dry gin than its London equivalent methanol. Know about the gin you already drink in short, it is usually made with a cotton.! 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