🍸 Distilled gin

Distilled gin is a type of gin produced solely by redistilling ethyl alcohol of agricultural origin with an initial strength of at least 96% vol. in the presence of common juniper berries and other natural botanicals, with juniper as the dominant taste. It is category 21 of Regulation (EU) 2019/787, minimum strength 37.5% vol.

The regulation allows two forms of this drink. The first is simply the distillate of alcohol and botanicals. The second is a mix of that distillate with ethyl alcohol of agricultural origin of the same composition, purity and strength. Flavouring substances or preparations permitted for ordinary category 20 gin may also be added.

The key limit is spelled out separately: gin made by simply adding essences or flavourings to alcohol is not distilled gin. So the word “distilled” on a label guarantees that the botanicals went through the still together with the alcohol, rather than being added afterwards.

The word “dry” may be added to or included in the name if added sweetening does not exceed 0.1 g per litre of the finished product, expressed as invert sugar. A stricter type is London gin (category 22). In the US, 27 CFR § 5.144 likewise reserves “distilled” for gin made by original distillation or redistillation.

Why it matters to you. If a bottle just says “gin”, its aroma may come from flavourings. “Distilled gin” means distillation with botanicals, but flavourings may still be added afterwards, so it is not yet London gin. Compare the legal name on the label, not the colour or shape of the bottle. The WHO reminds us that no amount of alcohol is safe.