London Dry Gin
Emerged after the column still arrived in the 1830s, enabling clean neutral spirit that didn't require sweetening to mask congeners. Defined as a production method (not a place), it became the global commercial standard, supplanting older sweetened styles and establishing gin's modern identity.
Flavor Profile
Juniper-dominant with piney, resinous, slightly peppery lead note. Citrus brightness (lemon and orange peel), coriander's lemony warmth, angelica's dry earthiness. Defining quality is dryness — clean, no residual sweetness, no oily richness, no malty body. Finishes crisp and bright.
Key Producers
9 botanicals, 24-hour maceration, calibration standard for the category
4 botanicals (juniper, coriander, angelica, liquorice), recipe unchanged since 1830, bold juniper-forward
300-liter copper pot still, one-shot method, more texture than Beefeater
9 botanicals from 8 countries including jasmine, 15-hour maceration, designed around cocktail performance
Recipe from 1769 unchanged, best-selling gin globally, reliable and consistent