Three things I’ve learned about…Non-London Dry Gin

Ready for Gin & Tonic season?  The April 2012 issue of Wine Enthusiast magazine will include (among other things) my review column on Non London Dry Style Gin!  You can pick up a copy at the newsstand, or view it in digital format on Zinio.  Here’s what I learned:

1. New gins are coming to market in leaps and bounds. Long after I’d filed my review copy, I still continued to hear about new and intriguing gins, and eventually persuaded WE’s editors to run a story on “New Generation Gins.” Now…will we find enough drinkers to consume all of these gins? I’m skeptical, since the gin market runs far behind vodka, whiskey, and many other spirits in terms of market share. But its devotees are passionate, including the mixology community, so I’m hopeful.

2. Those damn botanicals again. As with other gin categories, botanicals (those natural “flavorings” like herbs and spices) figured into the mix. My favorite finding: Edinburgh Gin includes milk thistle among its botanicals. This is the same botanical that Elana Effrat, aka @theboozemuse, advised me to take before Tales of the Cocktail last year. As a hangover preventative! Nothing like having a hangover cure in your booze, is there?

3. There’s a fine line between gins considered “London Dry” and not. When I covered London Dry style gin last year, the first order of business was to figure out what the heck “London Dry style” meant. Essentially, it boiled down to juniper as the dominant botanical — and that was what differentiated it from the sweeter Old Tom style, the stronger-flavored Plymouth style, flavored/infused gins, aged “golden gins,” and Dutch genevers/jenevers.  

But really, where is the line of demarcation? A number of the Non London Dry gins still had a good dose of juniper, though overall they were more full-bodied, robust, and in some cases sweeter than traditional London Drys.

If you have a favorite gin (or gin cocktail!) I’d love to hear about it. Personally, I made a lot of Fitty-Fitty martinis (half gin, half dry vermouth…”50/50,” get it?) after the gin review sessions.

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