Style & Law

London Dry Gin is not a protected designation of origin, but a production method. The EU Spirits Regulation of 2019 requires that anything labeled 'London Gin' be produced solely through distillation. After that, nothing may be added except water, alcohol of the same quality, and at most 0.1 grams of sugar per liter. That's why Gordon's and Tanqueray, though distilled in Fife, may be sold as London Dry Gin.

Hendrick's falls outside this stricter category, and deliberately so. Rose and cucumber are added only after distillation. That means the gin no longer meets the rule for London Gin; it falls under the broader category of 'distilled gin.' Still, the basic rule for any gin remains the same: at least 37.5 percent alcohol by volume, and the juniper flavor must clearly stand in the foreground.

Edinburgh Gin stands closer again to the classic style. Many botanicals are distilled together, and only water is added afterward to bring it down to strength. These bottles, too, often carry the London Dry designation, even though the distillery has never been any closer to London than to the Scottish coast.

Genever, the Dutch forerunner of gin, is a separately protected designation, reserved for producers in the Netherlands, Belgium, and parts of France and Germany. Scottish distilleries aren't allowed to use the name, even if they were to use a similar malt wine. Old Tom, the sweetened intermediate style from the 19th century, plays hardly any role at the three major houses of this region.

Three brands, two categories, one rule that applies to all: without a clear juniper flavor, nothing may call itself gin, no matter how large or small the still.