Gin is a spirit flavored with juniper and other botanicals. Shop London dry gin from Tanqueray, Beefeater and Bombay Sapphire, plus Empress 1908, Hendrick’s, Monkey 47 and the best gin for a gin and tonic or a negroni.
The gin brands people search for most, from classic London dry to modern botanical gins.
London dry with four botanicals: juniper, coriander, angelica and licorice. 94.6 proof.
Butterfly pea blossom and Empress Hotel black tea give it an indigo color.
Ten botanicals, including lemon peel and grains of paradise.
Juniper, mint, lime, fir, almond and kombu kelp from the California coast.
London dry is juniper-forward and dry: Tanqueray, Beefeater and Bombay Sapphire. Modern gins lean on other botanicals, like Hendrick’s$34.99 with cucumber and rose, or Monkey 47$61.99, made with 47 botanicals in Germany’s Black Forest. Old Tom gin$38.99 is sweeter. Sloe gin, like Fords Sloe Gin$28.99, is a liqueur made with sloe berries.
A gin and tonic is 2 oz gin, 4 oz tonic and a lime wedge over ice; a juniper-heavy London dry like Beefeater$17.99 stands up to the tonic. A negroni is equal parts gin, Campari and sweet vermouth, best with a London dry like Tanqueray$24.99. A gin fizz is gin, lemon juice and sugar shaken, then topped with soda. For a gimlet, shake gin with lime and simple syrup. A gin mule swaps vodka for gin with ginger beer and lime.
Gin starts as a neutral spirit, then gets its flavor from botanicals, with juniper leading. Coriander, angelica, citrus peel and licorice are common supporting notes. London dry means all the flavor comes from distillation, with nothing added afterward. Gin is usually bottled stronger than vodka, between 80 and 95 proof.
London Dry gin, despite its geographic name, is a production standard rather than a protected origin designation. It requires that all botanicals be added during distillation, with no artificial flavors or colors and minimal sugar content allowed. This method produces a clean, dry spirit where juniper and supporting botanicals are in sharp focus. The style originated in England during the 19th century when column stills enabled the production of higher-proof, more neutral base spirits, allowing botanical flavors to shine without competing against heavy grain character.
Plymouth gin holds Protected Geographical Indication status and must be produced in Plymouth, England. Historically, it featured a slightly sweeter, more earthy profile than London Dry, though modern production has narrowed the distinction. Old Tom gin represents a sweeter, fuller-bodied style popular in the 19th century, often sweetened with sugar or licorice. Contemporary gin, sometimes called New Western or New American, takes a more liberal approach to botanical balance, often featuring juniper as a supporting rather than dominant note. These gins emphasize unusual botanicals like rose, cucumber, tea, or regional flora, reflecting modern distillers' experimental approach to the category.
Juniper berries provide gin's signature piney, resinous backbone, but the spirit's complexity comes from the interplay of supporting botanicals. Coriander seed adds citrus and spice notes, while angelica root and orris root contribute earthy, floral undertones and help bind other flavors together. Citrus peels—lemon, orange, grapefruit—provide brightness and lift. Cardamom, grains of paradise, and cubeb berries add warm spice, while more unusual additions like lavender, rose petals, or cucumber create distinctive regional signatures.
The selection and proportion of botanicals define a distillery's house style. Some producers use fewer than ten botanicals, allowing each to be clearly perceived. Others employ twenty or more ingredients, creating layered complexity where individual elements are harder to isolate. Distillers often separate botanicals into groups based on their extraction characteristics: hardy spices and roots may be macerated in the base spirit before distillation, while delicate florals and citrus are suspended in vapor baskets to extract volatile aromatics without harsh oils. This technical approach to botanical balance distinguishes serious gin production from simple flavoring.
When evaluating gin, start by assessing juniper presence. In traditional London Dry expressions, juniper should be immediately apparent on the nose and palate, with a piney, slightly resinous quality. Supporting botanicals should be distinct but balanced, not overwhelming the juniper core. Contemporary gins may present juniper more subtly, with other botanicals taking lead roles—this is a stylistic choice rather than a flaw, but the juniper should still be perceptible to qualify as gin under most regulations.
Proof is a significant variable. Most gins are bottled between 80 and 94 proof, with higher-proof expressions offering more intense botanical flavor and better performance in cocktails where dilution occurs. Navy Strength gins, typically bottled at 114 proof or higher, deliver concentrated botanical character and historical authenticity—the term originates from British Royal Navy requirements that spirits be provable as genuine even after gunpowder contamination. For mixing, higher-proof gins maintain flavor presence when combined with tonic, vermouth, or citrus. For sipping, lower-proof expressions may offer more approachable balance, though this is largely a matter of preference and context.
While gin can be produced anywhere, certain regions have developed distinctive approaches. English distilleries, particularly in London, maintain close ties to traditional London Dry methods, producing gins with clear juniper focus and restrained botanical complexity. Scotland has emerged as a significant gin producer, with distilleries often incorporating local botanicals like heather, thistle, or Scottish juniper. Spanish gin production has grown dramatically, with producers favoring Mediterranean botanicals like olive, citrus, and herbs, often presented in ornate bottles marketed for premium service.
American craft distilleries have embraced gin as a category that allows for immediate revenue while whiskey ages, but many have developed serious gin programs featuring regional botanicals. West Coast producers incorporate Douglas fir, sage, or citrus reflecting local terroir. Midwestern distillers use grain neutral spirits from local sources, sometimes emphasizing the base spirit's character alongside botanicals. This regional variation, combined with the category's technical accessibility and rapid production cycle, has made gin a focal point for craft distilling innovation, though quality varies widely and established producers still dominate the category in terms of technique and consistency.
Within the broader spirits landscape, gin occupies a unique position as a flavored neutral spirit that relies on botanical complexity rather than barrel aging or base material character. Unlike whiskey, which develops flavor through grain selection, fermentation, distillation cuts, and wood maturation, gin achieves complexity through botanical selection and infusion technique. This makes it more comparable to vodka in production method, though gin's requirement for perceptible botanical flavor places it in a distinct category. The spirit's clear, unaged nature also aligns it with white rum and blanco tequila, though gin's botanical focus versus terroir-driven agave or sugarcane character creates different flavor expectations.
Gin's cocktail versatility has ensured its relevance through changing drinking trends. The martini, Negroni, gin and tonic, and Tom Collins are foundational cocktails that have remained in constant rotation since their creation, providing a stable market for quality gin regardless of spirits fashion. This differs from categories like Cognac, which have experienced more cyclical popularity. The recent gin renaissance, driven by craft distilling and premium tonic waters, has elevated the category beyond its mid-20th-century image, though it remains to be seen whether contemporary high-proof, botanically complex expressions will achieve the lasting market presence of established London Dry producers.
Good gin brands to start with: for a classic London dry, Tanqueray and Beefeater. For something floral, Hendrick’s or Empress 1908. Monkey 47 is a favorite for sipping and martinis.
A juniper-forward London dry like Beefeater, Tanqueray or Bombay Sapphire. Hendrick’s with cucumber is a softer option.
A London dry gin. Tanqueray and Beefeater have the juniper to balance Campari and sweet vermouth.
A style, not a place. All the flavor comes from botanicals during distillation, and nothing but water is added afterward. It’s dry and juniper-forward.
A neutral grain spirit flavored with juniper berries and other botanicals like coriander, angelica, citrus peel and licorice.
Butterfly pea blossom gives it an indigo color, which turns pink when you add tonic or citrus.
Usually 40% to 47.5% ABV (80 to 95 proof). Tanqueray is 94.6 proof, Beefeater and Bombay Sapphire are 94, and Hendrick’s is 88.
Beefeater ($17.99) and Seagram’s Extra Dry ($13.99) are affordable gins that still make a great gin and tonic.
The gin and tonic, negroni, martini, gin fizz, gimlet, Tom Collins, French 75 and gin mule are the classic gin drinks.
London dry, modern or contemporary gin, Old Tom (sweeter), navy strength (higher proof) and sloe gin, a liqueur.
Both start as neutral spirits; gin is flavored with juniper and botanicals, while vodka is left clean.
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