Far more than a geographical indicator (which it isn’t), the term “London Dry Gin” is a testament to a meticulous distilling process that creates quality gins produced through time-honoured techniques.
London Dry stands steadfast in the world of gin, a beacon of traditional craftsmanship. It forms the backbone of many beloved cocktails, from the classic Martini to the ever-refreshing Gin and Tonic.
Let’s go into what it is all about and a few of the rules for how it is made in layman’s terms…
What makes London Dry different from other types of gin?
London Dry is known for its strict distillation process. All the flavours must be introduced during distillation. No artificial flavours or colours can be added after distillation. Nothing can be infused in. It can’t be barrel aged.
All of the action happens in the still. And that makes it challenging to make a great version!
Does London Dry Gin taste dry?
London Dry is, for all intent and purposes, a sugar-free gin.
The term is there because it is forbidden to add any meaningful amount of sweeteners post-distillation. This doesn’t mean it’s necessarily all are, but the vast majority are. If a producer wanted to make a sweeter London Dry Gin, it must originate solely from the botanicals themselves during distillation. This is possible through the use of liquorice for example. While technically possible – no one really does this as it would defy any logic of using the term…
The flavour profile of London Dry is typically crisp and juniper-forward, often with citrus upfront and spice notes on the finish. (see our article on Classic vs Contemporary for more if curious)
Does it need to be a certain strength?
According to EU regulations, London Dry Gin must be bottled at a minimum of 37.5% ABV. There are also minimum ABV’s the distiller needs to meet during production before they cut it to bottling strength too.
Are all clear gins London Dry?
Not all clear gins are London Dry.
The term “London Dry” refers to a specific method of distillation and a set of regulations. There are many styles of gin which are clear but don’t conform to London Dry rules.
For example they could be made in a certain way that didn’t match the production requirements (e.g. by using a concentrated essence extracted via Co2 Gas, or another technique). Alternatively, they could be infusing other flavours post distillation that are not visible to the eye, adding sweeteners or simply be using a base spirit that didn’t reach the criteria set.
Martin Miller’s, Hendrick’s and many other gins do not conform to the term and yet are crystal clear in appearance.
Is London Dry Gin made only in London?
Just to repeat, despite the name, London Dry Gin does not have to be made in London. The name is a reference to the style and process of distillation, not the location, nor the flavour.
So, what are the formal rules, in legalese, for all to see?
The following regulations have been put in place to protect the integrity of London Dry Gin, keeping it true to its roots and preventing the market from being flooded with imitation products. They were first created in 2008, re-certified in 2019, and the current version is the 2021 version – EU 2021 / 1465.
(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’.
Process creates profiles
And that’s the lowdown on London Dry! The article clarifies that despite its name, the term is not defined by geography but by a stringent production process. This ensures a high-quality spirit with no artificial flavours or colours added post-distillation.
All of these rules have an impact on the types of flavours likely to be produced. However, as you can see, there are no laws that force any more classicism or junipery’ness (inventing a word there!) than any other style of gin. London dry as a style is not about juniper predominance.
It’s about process. The profiles of the gins made using it follow as a direct result of it.
