Lance Carson
Gin is a juniper-flavoured spirit, with the Canadian Food and Drug Regulation recognising gin under three different definitions: Genever, Gin, and London or Dry Gin. The predominant flavour in London gin must be juniper, and it may not contain added sweeteners, colourants, or any added ingredients other than water. While many gins contain various botanicals, including citrus, florals, and almonds, there are a few gins that do not contain any traces of citrus. These include Death's Door, Boodles, Barr Hill, Tanqueray’s standard London dry, Height of Arrows, and Xoriguer Gin de Mahon.
| Characteristics | Values |
|---|---|
| Gins without perfume | Barr Hill, Boodles, Death's Door, Tanqueray's London Dry, Height of Arrows, Xoriguer Gin de Mahon, Schlichte Steinhager |
| Ingredients | Barr Hill: juniper, honey, and a neutral grain base |
| Tanqueray's London Dry: juniper, coriander, liquorice, and angelica | |
| Height of Arrows: juniper, sea salt, and beeswax | |
| Xoriguer Gin de Mahon: juniper only | |
| Schlichte Steinhager: juniper | |
| Gins without citrus | Barr Hill, Boodles, Death's Door, Tanqueray's London Dry, Height of Arrows, Xoriguer Gin de Mahon |
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What You'll Learn
- Gins that don't contain perfume are often defined by their juniper flavouring
- Gins that don't contain perfume can include other ingredients like honey, coriander, liquorice, angelica, sea salt and beeswax
- London gin is obtained exclusively from ethanol of agricultural origin and has a maximum methanol content of 5g per hectolitre of 100% ABV equivalent
- The predominant flavour of London gin must be juniper, and it may not contain added sweeteners, colourants, or any added ingredients other than water
- In the 18th century, gin was often flavoured with turpentine to generate resinous woody notes in addition to juniper
Gins that don't contain perfume are often defined by their juniper flavouring
Gin is often defined by its juniper flavouring. In fact, the term ''London gin' is used to describe gin that has juniper as its predominant flavour. The earliest gins were juniper-flavoured, produced by redistilling a fermented grain mash with botanicals to extract the aromatic compounds.
Juniper berries are a spice used in a variety of culinary dishes, but they are best known for being the primary flavouring in gin. They give gin its characteristic taste and fragrance.
Some gins that are defined by their juniper flavouring include Barr Hill, which uses only juniper and honey, and Height of Arrows, which contains juniper, sea salt and beeswax. Xoriguer Gin de Mahon is another gin that features juniper as its only flavouring. Schlichte Steinhager is also recommended for those seeking a juniper-forward gin.
While gin is often associated with its signature juniper flavour, it is worth noting that other botanicals and ingredients are commonly used to create unique gin profiles. For example, Tanqueray's London Dry gin features juniper alongside coriander, liquorice and angelica.
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Gins that don't contain perfume can include other ingredients like honey, coriander, liquorice, angelica, sea salt and beeswax
Gin is a juniper-flavoured spirit, and while some gins may contain perfume, many do not. Gins that don't contain perfume can include a variety of other interesting ingredients, such as honey, coriander, liquorice, angelica, sea salt, and beeswax.
In the 18th century, gin was often flavoured with turpentine to generate resinous woody notes in addition to the juniper. In the 20th century, Old Tom gin, a softer, sweeter style of gin, often containing sugar, became popular.
Today, gin producers continue to experiment with different ingredients to create unique flavour profiles. For example, some modern gins incorporate oysters, adding a delicate salinity that pairs well with tonic and a slice of cucumber. Others include ingredients like honey, which can add a subtle sweetness, or chilli, which can give the gin a bold, spicy kick.
Some gins are infused with hand-harvested seaweed, giving them an umami-rich, maritime flavour. These gins are designed to complement seafood and are excellent when used in a dirty martini. Another unique gin is made with blueberries and rhubarb, resulting in a delicious gin and tonic.
While gin typically contains juniper, which is its predominant flavour, many gins today feature innovative and unusual ingredients, creating a diverse range of flavour profiles for consumers to explore.
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London gin is obtained exclusively from ethanol of agricultural origin and has a maximum methanol content of 5g per hectolitre of 100% ABV equivalent
London gin is a distilled gin obtained exclusively from ethanol of agricultural origin. It has a maximum methanol content of 5 grams per hectolitre of 100% ABV equivalent. The flavour of London gin is introduced exclusively through the distillation of ethanol in the presence of all the natural plant materials used. This process must be carried out in traditional stills, and the resultant distillate must contain at least 70% ABV.
London gin is subject to strict regulations. For instance, it may not contain added sweeteners exceeding 0.1 grams of sugars per litre of the final product. It also may not contain colourants or any added ingredients other than water. The predominant flavour must be juniper.
The term London gin may be supplemented by the term 'dry'. The minimum bottled strength is 37.5% ABV. Although London gin is the strictest of distilled gin categories, it is not a geographical designation.
The regulations surrounding London gin ensure that the spirit is of high quality and does not contain methanol. Historically, unscrupulous distillers would sometimes add methanol to their ethanol to increase their yield, as methanol and ethanol have similar boiling points and tastes. However, methanol is toxic, and the London Gin specifications guarantee that the spirit meets reasonable standards for methanol content.
The base spirit of London gin must be distilled in a column still and be completely neutral, with an initial alcoholic strength of at least 96% ABV. This neutral base is then redistilled in the presence of juniper berries and other botanicals. The gin basket method, where botanicals are suspended in a basket within the still, allows the hot alcoholic vapours to extract flavouring components. This method yields a lighter-flavoured gin compared to the older pot still method.
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The predominant flavour of London gin must be juniper, and it may not contain added sweeteners, colourants, or any added ingredients other than water
The core ingredients of gin are similar to those of perfume: alcohol and infused botanicals. However, perfumes are not assembled through distillation but by adding essences to alcohol. The predominant flavour of London gin must be juniper, and it may not contain added sweeteners, colourants, or any added ingredients other than water.
London gin, also known as London dry gin, is obtained exclusively from agricultural ethanol with a maximum methanol content of 5 g (0.18 oz) per hectolitre of 100% ABV equivalent. Its flavour is introduced through the re-distillation of ethanol in the presence of natural plant materials, resulting in a distillate of at least 70% ABV. The final product may not contain added sweeteners exceeding 0.1 g (0.0035 oz) of sugars per litre, nor colourants, nor any added ingredients other than water.
The term "London gin" is not a geographical designation, and it is the strictest of the distilled gin categories. While London gin must have juniper as its predominant flavour, other styles of gin may also be juniper-forward, including the earliest class of gin, which is produced by pot distilling a fermented grain mash and then redistilling it with botanicals to extract aromatic compounds. This juniper-flavoured spirit can also be sold under names such as Wacholder or Ginebra.
Some gin enthusiasts recommend specific brands that showcase juniper without added citrus notes, including Schlichte Steinhager, Barr Hill, Boodles, Tanqueray's London Dry, Height of Arrows, and Xoriguer Gin de Mahon. These gins offer a simpler flavour profile that highlights juniper while omitting citrus botanicals.
While the focus on juniper is essential for London gin, it is important to note that gin has evolved into various styles, and different ingredients or flavour profiles may be emphasised in other types of gin.
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In the 18th century, gin was often flavoured with turpentine to generate resinous woody notes in addition to juniper
Gin is a distilled alcoholic drink typically flavoured with juniper berries and other botanical ingredients. In the 18th century, gin was often flavoured with turpentine to generate resinous woody notes in addition to juniper. This was done to mask the otherwise off-putting flavour of the spirit. The practice of adding turpentine to gin is believed to have originated in the early 17th century when gin first emerged in England. The spirit was made more palatable by adding turpentine, which resulted in a "resinous woody" flavour.
Gin in the 18th century was also commonly distilled in the presence of sulphuric acid, which contributed an additional aroma of diethyl ether to the resulting spirit. This process made the gin sweeter and may have even added intoxicating or analgesic effects. The use of sulphuric acid and turpentine in gin was so common that "common gin" in 1913 was described by Webster's Dictionary as being "usually flavoured with turpentine".
The 18th century saw the rise of a style of gin called Old Tom gin, which was a softer, sweeter style of gin that often contained sugar. Old Tom gin was created in the early 19th century, enabled by the invention and development of the column still in 1826 and 1831. This style of gin eventually declined in popularity by the early 20th century.
During this time, gin was also used to mask the bitter flavour of quinine, the only effective anti-malarial compound available in tropical British colonies. By dissolving quinine in carbonated water, the cocktail of gin and tonic was created, although modern tonic water contains only a trace of quinine for flavouring.
While gin today is typically flavoured with juniper berries, herbs, spices, floral or fruit flavours, the spirit has a long history of creative flavour additions, including the use of turpentine in the 18th century to create unique resinous woody notes.
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Frequently asked questions
There is no definitive answer to this question as the definition of "perfume" in this context is vague. However, some gins are marketed as having no added sweeteners, colourants, or artificial ingredients, such as London gin.
Barr Hill gin uses only juniper and honey as its flavouring ingredients.
Some gins that do not contain citrus ingredients include Boodles, Barr Hill, Tanqueray's London Dry, Height of Arrows, and Xoriguer Gin de Mahon.
Old Tom gin is a classic style of gin that is culturally recognized but not legally defined.
Sloe gin is a unique type of gin that is technically a gin-based liqueur, but it can be legally called "sloe gin" without the "liqueur" suffix when certain production criteria are met.
