It is rare to order Gin neat, making it almost exclusively called for as a base spirit in cocktails. This classic mixing liquor is made by distilling with botanicals to impart flavor and aroma. The name came from the anglicization of Genever, a Dutch pronunciation of old French work for Juniper berries. Some modern interpretations may pair down on the use of the traditional botanicals, and other distillers prefer to forgo them all together in favor of alternative botanicals.



Plymouth is London Dry style that can only be produced on the English port of Plymouth. Dating back to 1793, the Plymouth style has a full-bodied texture that is slightly fruity with a very aromatic juniper berry profile.


At 58.8% alcohol by volume, this gin style packs quite a punch. It’s a sailor’s gin—possibly deriving its name from an 18th century law that required rations of this gin to be on board every ship of the British Navy. Its flavor profile is crisp and clean with hints of citrusy juniper, and the high alcohol content makes it a good choice for very flavorful and aromatic cocktails like the negroni.


It was originally produced in and around London but can now be crafted anywhere in the world. Production requires that the alcohol be redistilled in the presence of juniper berry and other natural botanicals. No other flavorings can be added post-redistillation. The style is light, dry, and crisp with a predominant juniper berry profile. Ideal for martinis and other cocktails, plus the classic gin & tonic.


Also called the New American Gin, this is a very young style that was introduced only in the 2000s. Unlike traditional gins, the New Western Dry is no longer juniper dominant. Instead, it concentrates on botanicals and other flavors. For example, Hendricks emphasizes its cucumber flavor, while the G-Vine gin is grape-forward.