Dry Gin

What is dry gin?

In English, dry means dry. It is also used in spirits as the opposite of sweet or sweet. So it is fair to say that when it comes to juniper brandy, dry gin is the exact opposite of sweet Old Tom Gin. Does dry gin now stand for dryness only? This question can be answered with no, even if this is its most striking common feature with London dry gin and is thus one of its most striking characteristics. Since the two product categories share more than just the term dry, it makes more sense to look at the two in parallel. In both cases, for example, it is very important to add only small amounts of sugar. In theory, adding sugar is even forbidden, although this prohibition is rather loosely followed. That is why it is quite possible to find a low sugar content of 0.1 to 0.5 grams per litre in some varieties. Furthermore, both spirits must be distilled at least twice.

Characteristic features of a dry gin

In most cases a distilled gin is a gin which is distilled. On the other hand, not every agricultural ethyl alcohol distillate is automatically a dry gin. In addition, dry gin is produced without sugar or by using it very moderately and the distillate is enriched with so-called botanicals. Botanicals include vegetable substances of all kinds. Starting with roots, spices and herbs to flowers and fruits. The only component that is prescribed is the juniper berry, which is the most abundant and also gives the distillate its name. Coriander is also a significant component.

In contrast to London Dry Gin, the botanicals do not necessarily all have to be used together. This allows the flavouring to take place gradually. For example, some producers distil the juniper separately or divide it into herbal and fruit components. It has also become common practice to macerate the botanicals and soak them separately in alcohol before distilling them together. Dry gin is also allowed to undergo three or more distillation processes and to use as many or fewer ingredients from all over the world as desired. This gives Dry Gin great scope in terms of both taste and aroma and provides a lot of variety.

Another difference between London Dry Gin and Dry Gin is that the latter allows the addition of nature-identical flavourings. In addition, dry gin may be provided with colourings, which allows it to develop a very individual fascination. Gin in exciting shades such as pink, blue or green brings colour and life to the bar and creates interesting possibilities for long drinks and cocktails.

Dry Gin is particularly suitable for the preparation of alcoholic mixed drinks such as the world-famous Gin Tonic. This also applies to London Dry Gin, but it is also enjoyed pure. The alcohol content of dry gin must be at least 37.5%. Internationally, varieties with an alcohol content of at least 40% are very popular, without reaching the end of the line. Because there are also varieties with increased drinking strength and an alcohol content of up to 60 or 70 % to be discovered. Different distillation methods and distillation apparatuses are permitted, including pot still and patent still.

Dry Gin - taste and aroma

The name says it all, Dry Gin inspires with its dryness. If anything, there is only a tiny hint of sweetness. Depending on the botanicals used and the accuracy of distillation, Dry Gin develops a spicy, fruity, finely tart, herbal or flowery aroma. Sometimes it appears stronger and spicier than fine. In any case, the predominant aroma in gin is that of juniper.Depending on the selected product, Dry Gin can be enjoyed pure, as a gin tonic or in sophisticated mixed drinks. As is often the case with gin, the brand products of renowned manufacturers are the first choice in terms of quality and excellence.

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