Types of Gin Explained

Every gin starts as a neutral spirit flavored with juniper, but the category stretches from sharp, piney London dry to softly sweetened Old Tom and floral bottles where juniper barely leads. Picking the right one changes a Martini or a Tom Collins as much as the vermouth or the citrus does.

This guide walks through the main styles, explains what the label terms actually guarantee, and matches each style to the drinks it suits. It also covers genever and sloe gin, two bottles that share the name but behave very differently in a glass.

What makes a spirit gin

Gin is a neutral spirit, usually from grain, flavored with juniper berries and other botanicals such as coriander seed, angelica root, orris root, citrus peel and cassia. In the United States it must be bottled at no less than 40 percent ABV; in the European Union the minimum is 37.5 percent.

Distillers add the botanicals either by redistilling the spirit with them, which gives distilled gin, or by blending flavorings into the base, sometimes called compound gin. Distillation tends to produce a cleaner, more integrated flavor, and the better-known styles all rely on it.

London dry

London dry describes how the gin is made, not where. The botanicals must go in during distillation, and afterward only water, neutral spirit and a very small amount of sweetener may be added. No colorings or flavorings come in later. The result is usually crisp and juniper-forward with citrus and spice behind it.

This is the default gin for a Dry Martini, Gimlet, Negroni, Gin and Tonic and most sours. If a recipe just says gin and gives no other cue, a classic London dry is the safe pick.

Plymouth and other softer dry styles

Plymouth gin is made in Plymouth, England, and is known for an earthier, rounder profile with less aggressive juniper than many London drys. Some older drink recipes ask for it by name, and its gentle juniper suits citrus-light, stirred drinks.

Plenty of other dry gins sit in this gentler zone. If a London dry tastes too piney for you in a stirred drink, a softer bottle can make a Martini feel smoother without changing the recipe.

Old Tom

Old Tom gin is the bridge between genever and London dry. Modern bottlings vary: some are lightly sweetened, some get their roundness from botanicals such as licorice root, and a few are rested in barrels. They taste fuller and less sharp than dry gin.

Use Old Tom where historical recipes call for it, especially the Martinez and the Tom Collins. In a Ramos Gin Fizz or a Clover Club it adds body. If you substitute dry gin, consider a barspoon more syrup to compensate.

Contemporary and new-western gins

Many newer gins dial juniper back and highlight other botanicals: cucumber and rose, yuzu, lavender, seaweed, tea or local herbs. They can be lovely in a simple gin and tonic or a highball where their character shows clearly.

In tight classic specs these gins can unbalance a drink. A floral gin in a Negroni can vanish under Campari, and a citrus-heavy gin in a Martini with orange bitters can taste one-note. Taste the gin neat first and pair it with mixers that support its loudest botanical.

• Floral gins: try with elderflower tonic or in an Aviation
• Citrus-led gins: try in a Gimlet or a Tom Collins
• Herbal or savory gins: try in a Gin Basil Smash or with Mediterranean tonic

Navy strength, genever and sloe gin

Navy strength gin is bottled around 57 percent ABV. It tastes more intense, so a Gimlet or Southside made with it stays vivid even after shaking. Pour it with care: at that strength, 45 ml holds noticeably more alcohol than a standard gin pour.

Genever is the Dutch and Belgian forerunner of gin, built on malt wine, so it tastes bready and whiskey-like. Treat it more like a whiskey in an Old Fashioned template. Sloe gin is a liqueur made by steeping sloe berries in gin with sugar; it is sweet, red and usually lower in alcohol, and it is not a substitute for gin in a dry drink.

Common questions

Which gin is best for a Martini?

A classic London dry is the traditional choice and gives a clean, crisp drink. If you prefer something softer, try a Plymouth-style gin. Very floral or citrus-heavy gins can work but tend to dominate the vermouth.

Is Old Tom gin sweet?

Many are slightly sweet, but the sweetness is modest compared with a liqueur. Some bottlings get their roundness from botanicals or barrel rest instead of sugar. Taste a little neat to see where a given bottle sits.

Can I use sloe gin instead of gin?

Not in most recipes. Sloe gin is a sweet berry liqueur, so swapping it for gin in a Gimlet or Negroni makes the drink sugary and lowers the alcohol. Use it in recipes written for it, such as a Sloe Gin Fizz.