Gin Classification (Overview)

This overview summarizes gin categories and methods for consistent taxonomy and editorial use. Linked articles cover each main style with details and examples.

Axes of Classification

• Base & rectification: neutral spirit (often grain) at high purity.
• Botanical extraction: distilled (steep or vapor) vs compounded (no redistillation).
• Juniper prominence: traditional juniper‑forward vs contemporary balanced.
• Sweetness & additions: dry limits (e.g., London Dry), Old Tom sweetness, liqueur class (e.g., sloe gin).
• ABV band: standard 37.5–40%+; navy strength ~57%.

Primary Families

• London Dry (EU “London Gin”)

  • All flavor from distillation with natural botanicals; juniper predominant; minimal sweetening; no coloring.
  • See: London Dry Gin

• Distilled vs Compound Gin

  • Distilled gin extracts flavor by redistillation; compound gin uses maceration/infusion and blending.
  • See: Distilled & Compound Gin

• Old Tom Gin

  • Lightly sweetened historic style; rounder palate.
  • See: Old Tom Gin

• Navy Strength Gin

  • Elevated ABV (~57%); intensified botanical expression.
  • See: Navy Strength Gin

• Contemporary / New Western

  • Juniper present but not dominant; expressive regional botanicals.
  • See: Contemporary Gin

• Barrel‑Aged/Reserve Gin

  • Gin rested/aged in cask; stylistic variant.
  • See: Barrel‑Aged Gin

• Genever (Jenever)

  • Juniper‑flavored malt‑wine spirit; protected traditional styles.
  • See: Genever

• Sloe Gin (Liqueur)

  • Sloe berry maceration and sweetening; liqueur strength.
  • See: Sloe Gin

• Plymouth Gin (Geographical Style)

  • Historic geographical style; now mainly a single‑brand expression.
  • See: Plymouth Gin