Welcome to the intricate world of gin, a spirit celebrated for its versatility and rich history!
Here we take on the often dry topic of gin’s legal classifications, particularly in the European Union. We’ll explore the nuanced differences between the three legally protected types of gin: London Dry Gin, Distilled Gin, and Gin.
Although the legal definitions of gin in the United States and the European Union are essentially similar, the devil, as they say, lies in the details. While they might be thin – there are gin rules that distillers and brands follow, and for those in the industry they are worth understanding.
Three regulated terms of Gin
As any seasoned gin drinker knows, the world of gin is a beautifully complex one, filled with distinctive styles that cater to a broad range of palates.
While we’ve covered the sub-styles like Old Tom, Navy Strength and others elsewhere on the site, there are only three legally protected types of gin terms. London Dry Gin, Distilled Gin, and Gin.
It’s this simple trio of terms, under which sit a myriad of accepted stylistic groupings, that’s been at the heart of gin’s success. And issues…
On the positive side, it’s allowed for a broad interpretation of what gin can be, which has enabled producers to be creative and connect with drinkers all over the world through innovative flavours and ideas.
On a negative side, it has meant that it’s hard to now accurately surmise where gin’s border stops and, say, flavoured vodka, starts.
Gin
At its most simple, gin doesn’t have to even be distilled. It can simply be an infusion of juniper (real or essence) into a neutral spirit.
Gins that are made in this way are known as compound gins. While some view Compound Gin as a lower-quality product due to its lack of re-distillation, that’s not necessarily true. There’s a beauty in having the raw form of the ingredients on display, especially the slight bitterness to the juniper too.
For those who are distilling it, it’s still a useful term. This legally protected category that acts as the fail-safe term to use to describe all gin products should they not comply with the rules for Distilled Gin or London Dry Gin. For example, many flavoured gins wouldn’t comply with being a Distilled Gin as they use juices and more, thus they just write gin on the label.
It’s not a free for all however. Any product that has Gin on the label must comply by these rules, copied verbatim here, from EU Laws.
(a) Gin is a juniper-flavoured spirit drink produced by flavouring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).
(b) The minimum alcoholic strength by volume of gin shall be 37,5 %.
(c) Only flavouring substances or flavouring preparations or both shall be used for the production of gin so that the taste is predominantly that of juniper.
(d) The term ‘gin’ may be supplemented by the term ‘dry’ if it does not contain added sweetening exceeding 0,1 grams of sweetening products per litre of the final product, expressed as invert sugar.
Distilled Gin & London Dry Gin rules
Held as the gold standard for all gins, London Dry Gin is loved by many for its crisp, often classic, and unadulterated flavour profile.
Contrary to what you might think, the name doesn’t refer to a geographic origin but to a specific method of distillation. This term indicates a stringent production process that requires high-quality ethyl alcohol and prohibits the addition of artificial flavourings or botanicals post-distillation. (see London Dry Gin article for more)
Much like its London Dry counterpart, Distilled Gin is made via a similar re-distillation process. However, here’s where the paths diverge – post-distillation, some flavourings (both natural and artificial within reason) can be added.
This flexibility gives Distilled Gin a broad flavour palette and can range of production techniques used to make it.
So what does this mean in layman’s terms? If you make distilled gin, and want to further infuse it – it’s Distilled Gin, not London Dry. If you make loads of different botanical distillates and blend them together, that’s Distilled Gin, not London Dry.
A note on the base spirit…
Over the years, there are many gins that use lesser distilled base spirits as the start point of their gin.
The rationale that is made by those who doing this is that only Distilled or London Dry Gin needs such a high grade neutral spirit that has been produced to 96% ABV. This is false and an excuse that has been de-bunked on many occasions. (We have an article on Base Spirit for more details if curious).
All three gin classifications state that products need to use ethyl alcohol of agricultural origin. For those of us based in Europe, or producers looking to sell products here – you can’t simply steep a brandy with juniper and call it Gin.
Ethyl alcohol of agricultural origin is defined elsewhere in the regs. It states that it is a liquid which “has no detectable taste other than that of the raw materials used in its production” and “its minimum alcoholic strength by volume is 96,0 %”.
The confusion and where this misunderstanding stemmed from was based on a decision made by EU legislators to re-include the abv in the Distilled Gin descriptions as a direct reminder of the needs that must be met.
EU Regulations for Distilled Gin
Any product that has both the words Distilled and Gin on the label must comply by these rules, copied verbatim here, from EU Laws.
(a) Distilled gin is one of the following:
(i) a juniper-flavoured spirit drink produced exclusively by distilling ethyl alcohol of agricultural origin with an initial alcoholic strength of at least 96 % vol. in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals, provided that the juniper taste is predominant;
(ii) the combination of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; flavouring substances or flavouring preparations as specified in point (c) of category 20 or both may also be used to flavour distilled gin.
(b) The minimum alcoholic strength by volume of distilled gin shall be 37,5 %.
(c) Gin produced simply by adding essences or flavourings to ethyl alcohol of agricultural origin shall not be considered distilled gin.
(d) The term ‘distilled gin’ may be supplemented by or incorporate the term ‘dry’ if it does not contain added sweetening exceeding 0,1 grams of sweetening products per litre of the final product, expressed as invert sugar.
EU Regulations for London Dry Gin
Any product that has the words London Dry Gin on the label must comply by these rules, copied verbatim here, from EU Laws.
(a) London gin is distilled gin which meets the following requirements:
(i) it is produced exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, the flavour of which is imparted exclusively through the distillation of ethyl alcohol of agricultural origin in the presence of all the natural plant materials used;
(ii) the resulting distillate contains at least 70 % alcohol by vol.;
(iii) any further ethyl alcohol of agricultural origin that is added shall comply with the requirements laid down in Article 5 but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol;
(iv) it is not coloured;
(v) it is not sweetened in excess of 0,1 grams of sweetening products per litre of the final product, expressed as invert sugar;
(vi) it does not contain any other ingredients than the ingredients referred to in points (i), (iii) and (v), and water.
(b) The minimum alcoholic strength by volume of London gin shall be 37,5 %.
(c) The term ‘London gin’ may be supplemented by or incorporate the term ‘dry’.
Rules in the US and elsewhere
European rules around gin remain the most advanced globally. Which is worrying, as they are only a page long – covering all three terms permissible…
In the US, the rules for gin are far more simple. You can find more in the BAM as follows:
“[a spirit] 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).” (4-5)
Interesting points to note are the increased minimum ABV, and the lack of specificity over the species of juniper berry. Juniperus communis remains the most common type used in American distillation; however, it is not required by law.
Australian legislation is almost laughable, and is currently set by Food Standards Australia New Zealand. It simply states that gin must be 37% ABV or higher and taste of gin. In their words – “a potable alcoholic distillate, including whisky, brandy, rum, gin, vodka and tequila, produced by distillation of fermented liquor derived from food sources, so as to have the taste, aroma and other characteristics generally attributable to that particular spirit; “.
As a result, most Oceania based producers try to adhere to what is stated in EU or US rules.
Defining predominance remains the biggest issue in all rules
The notion of juniper predominance and the lack of legal clarity have long posed complex identity issues for gin.
Both the US and EU laws refrain from explicitly clarifying what they mean by ‘main characteristic’ (USA), or ‘predominant characteristic’ (EU).
In current legislation, there’s an absence of stipulated weights per Litre, or the percentage of the botanical bill, or the amount of alpha pinene (juniper’s primary flavour compound) found in tests that could implemented post distillation. While it’s easy to understand why it’s difficult – there are no objective metrics by which one can test ‘predominance’. There is no juniper police either…
This lack of clarity has allowed the category to soar. To evolve. To meet ever evolving consumer desires. Distillers have used this leeway to explore a new universe of flavours. Others have created gins that remain rooted in the tradition of juniper prominence while only subtly introducing fresh, innovative tastes.
This is hugely positive and something to be proud about. However, it’s been a double-edged sword for the category.
It has pushed the boundaries between maintaining the integrity of gin and its historic roots and expanding its horizons further than ever. Is it possible to accurately define gin anymore other than stating it’s a botanical spirit?
The question that isn’t asked often enough either, is if it should be up to legislators to define it, or the responsibility of trade bodies. After all, the laws are the minimum standard and often years behind market trends, not the definition of best practice…
Only one thing is certain, that gin will continue to evolve and morph. So, don’t be surprised if the rules change in years to come to adapt to the new landscape and better reflect what’s really going on.
