ARTICLE: What makes a London Dry Gin

So in the Scottish Gin Awards post, you'll have seen one of the biggest categories for London Dry Gin of the Year but if you've ever wondered what defines a London Dry Gin then fear not, Fifty Pounds Gin has the answer!


Firstly it doesn't mean that the gin has to be distilled in London! (although Fifty Pounds is)

The term “Dry Gin” came about with the invention of the Coffey still in the early 19th century.



Britain had been in the grip of a gin craze with most of the spirit being crudely – and dangerously – made and heavily flavoured to mask its lack of quality. The arrival of the Coffey still meant that it was possible to produce a more consistent, smoother gin that didn’t need lacing with sugar or honey and that became known as “Dry Gin”. Most of the producers were based in the capital, hence the addition of “London” to that moniker.

In summary: London Dry Gin must contain no artificial ingredients, be flavoured predominantly with juniper,  contain only a minute amount of sweetener and cannot have any flavour or colour added after distillation.

To read the full article, plus further links to a History of Gin and more, click through to the Fifty Pounds website

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