Style & Law

EU Spirit Drinks Regulation 2019/787 requires every gin to hit at least 37.5% ABV with a clearly recognisable juniper character. For 'Distilled Gin,' the juniper must be distilled together with the spirit in a still, not added afterward. 'London Gin' follows stricter rules still: after distillation, only water and alcohol of equal quality may be added, sugar capped at 0.1 grams per litre, and no colouring allowed.

None of the three distilleries markets its gin as 'London Gin.' Sugar kelp from the Isle of Harris, rowan berry from Balmenach, or a whole basket of wild Islay herbs simply don't fit the lean, juniper-forward profile the name has historically implied. The method could technically qualify, but the character of the recipe aims somewhere else entirely. Instead, all three distilleries fall under the informal category of Contemporary Gin, a style with no fixed legal definition that deliberately puts new botanicals front and centre.

For comparison: Genever, the historic juniper spirit from the Netherlands, Belgium, and parts of France and Germany, is protected as a geographical indication and must be at least 30% ABV. It can't simply be labelled 'gin,' even though it's gin's direct ancestor. In Scotland, whether on Islay or in Speyside, no such protection applies. Here, it's the distillery's own recipe that counts, and nothing else.

Even the bottling strength is a style choice, not a rule. 41.8%, 45%, or 46% ABV all sit comfortably above the EU minimum. These figures come down purely to each distillery's taste, with no law dictating any particular number. Taste all three side by side, and you'll notice the difference on the palate, not on the label.