It’s hard to think of a city people associate with gin more than London. Many know of the ‘Gin Craze’ that occured in the first half of the 18th century, others regard England’s capital to be both the birthplace and mecca of juniper-based joy and anyone who has even a cursory knowledge of gin will have surely heard of the classification: London dry gin.
However, there are plenty who are unaware of what the definition of London dry gin actually is, and how much strict legislation is in place to protect its authentic classification. To understand both these aspects, we have to start at the beginning.
For much of its early history gin was generally made so crudely that botanicals with sweetening properties, or sometimes even the addition of sugar or honey post distillation, were necessary to make it palatable. However, when the Coffey still was introduced in 1832, distillers were able to obtain a consistent neutral spirit that could be made into an unsweetened gin of quality.
This new style quickly gained popularity and was dubbed ‘dry gin’. Before long the term ‘London dry gin’ began to be used, as most producers were based in London.
It’s modern definition is much more rigid, and is a quality designation. London dry gin doesn’t have to be made in London, in fact it doesn’t even have to be made in England. A series of EU regulations put in place in February 2008 instead dictate that a London dry gin must be made with base spirit that was agriquality sourced and distilled to a completely neutral spirit of 96% ABV, before it is distilled again to at least 70% ABV.
Furthermore, the minimum strength it can be watered down to is 37.5% ABV and no artificial ingredients can be added. London dry gin regulation also states that only a tiny amount of sweetener is permitted and no flavour or colour is to be added after distillation. The legislation dictates that the predominant flavour must be juniper berries and any additional flavors must be sourced through the distillation of ‘natural plant materials’. Post distillation, only water and a trivial quantity of sugar are allowed.
The term London Dry is ultimately a slightly complex but useful distinction. In the variable, experimental world of gin, having a regulated category does not prohibit innovation, but instead acts as a context that consumers can rely upon to guarantee that they are receiving a spirit with the profile and character they enjoy.