London Dry Gin
London Dry Gin: the juniper-forward style that defines gin — born in London's distilleries, perfected in the copper pot still, and the backbone of the Martini and the G&T.
What it is
London Dry Gin: the juniper-forward style that defines gin — born in London's distilleries, perfected in the copper pot still, and the backbone of the Martini and the G&T. Origins: Dutch genever met London's stills in the 17th century; after the Gin Craze, distillers like those of Plymouth and London refined the dry style in the 1800s. Made from: neutral grain spirit redistilled with juniper, coriander, angelica, orris and citrus peels. How it's made: 1) Macerate botanicals in spirit. 2) Redistil in copper pot stills. 3) By law, nothing but water is added after. Served: in a gin and tonic with ice and citrus, or a dry Martini. Flavor: piney juniper, citrus, spice — crisp and dry. Strength: at least 37.5%, usually 40-47%. Culture: 'London dry' is a method, not a place — but London's distilleries wrote it. See also: Pimm's Cup, English Ale.
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