🍸 Gin and juniper spirits

Gin is a juniper-flavoured spirit: ethyl alcohol of agricultural origin flavoured with juniper berries so that their taste predominates. In the EU gin has a minimum strength of 37.5 % vol.; the general juniper category 19 allows 30 %, while US rules require at least 40 % vol. for gin.

There are three levels: gin (spirit with flavourings), distilled gin (spirit of at least 96 % vol. distilled with juniper and botanicals) and London gin (flavour from distillation only, no colourings, sugar not above 0.1 g/l). The word “dry” is allowed with sugar up to 0.1 g/l. In London gin the distillate must contain at least 70 % vol., and the methanol in the spirit must not exceed 5 g/hl.

Other juniper drinks: sloe gin, a liqueur of sloes macerated in gin (category 35, from 25 %); Wacholder and genebra; genever, a protected name (Genièvre, Jenever, Genever) for Belgium, the Netherlands, northern France and part of Germany; Berenburg (category 43), Gin de Mahón, Spišská borovička and Steinhäger.

Genever is linked to Belgium and the Netherlands, borovička to Slovakia, Steinhäger to Germany, Gin de Mahón to Spain and Vilniaus Džinas to Lithuania.

Why it matters to you. The word “London” denotes a method of production, not a city. Gin made only by adding essences cannot be “distilled gin”. Colourings are forbidden in London gin. The juniper in the glass determines the taste, not the colour. WHO: no safe level of alcohol exists.

Other sections of this topic: Vodka and grain spirits; Caraway spirits and aquavit; Bitters and bitter spirits; Anise spirits; Liqueurs; Whisky; Mulled wine and fortified wines; How spirits are made. All sections are gathered on the “Spirits” page.