🍸 Gin

Gin is a spirit drink made by flavouring ethyl alcohol of agricultural origin with berries of common juniper (Juniperus communis) so that juniper remains the dominant taste. In the European Union it is category 20 of Annex I to Regulation (EU) 2019/787, and its minimum strength is 37.5% vol.

The base of gin is ethyl alcohol of agricultural origin. Under Article 5, it has at least 96% vol. and no taste other than that of its raw material. Plain gin may be flavoured only with flavouring substances and flavouring preparations, chosen so that the taste stays predominantly juniper. So gin can be made without distilling alcohol with botanicals.

The word “dry” may be added to the name if added sweetening does not exceed 0.1 g per litre of the finished product, expressed as invert sugar. The general minimum for all EU spirit drinks is 15% vol., but gin's is higher. The US has its own standard, 27 CFR § 5.144: gin is bottled at no less than 40% vol., and juniper must also lead the flavour.

Gin is a special case of the broader category 19, juniper-flavoured spirit drinks from 30% vol., which also covers Wacholder, genebra and genever. Within gin itself, the regulation sets two stricter tiers: distilled gin (category 21) and London gin (category 22).

Why it matters to you. A plain “gin” on the label means the broadest of the three categories: the aroma may come from flavourings rather than distillation. If the method matters to you, look for “distilled” or “London”. “Dry” is about sugar, not strength. And remember: according to the WHO, there is no safe amount of alcohol.