Sipsmith London Dry Gin uses ten botanicals. It is quite clear that its manufacturing includes a distillation process. Dry Gin. 6. Dry gin is a distilled gin which has no more than 0,1 gramms of sugar per litre in the final product. The palate is smooth with dry juniper, orange and lemon zest, the juniper taste becomes stronger, before merging with the other botanicals. The term was meant to differentiate from Hollands Gin (known also as Genever) and to indicate that the gin wasn’t sweet, but dry. London Dry Gin The one that is most familiar as “gin” and most widely available is a style called London Dry Gin. Nor are there any artificial flavors or colors. It’s aptly called the same name. Some would also describe the term dry as being “crisp” or “clean” if that helps. I find the nose to be honey with juniper and a fruity freshness. Sometimes called London Dry Gin, this gin type can only be produced in a certain fashion and has nothing to do with London being the origin of the gin. Terms like Dry or London Dry Gin were used to … London dry gin, the world’s most popular gin type, is rarely made in London (only one distiller remains in the city) and is dry only in the sense that it lacks sugar to make it sweet. Plymouth Gin differs from London Dry Gin in that it’s slightly less dry – likely due to the higher concentration of root ingredients. A word on London Dry Gin: Confusingly, a gin needn’t be distilled in London, or in Britain for that matter, to be called a London Dry Gin. Using a neutral alcohol and more subtle botanicals, London Dry Gin lets the pungent juniper take the lead and provide the dry bite for which gin is known. Plymouth Gin: Best for a Martini. Common brands include Tanqueray and Gordon’s. Behind the introduction of this firewater, the credit goes to Charles Tanqueray. So the spirit was being made using dangerous methods, making it almost undrinkable. Unlike London Dry Gin, which can be found in plenty of variations across the planet, there’s only one brand that sells Plymouth Gin. London gin production had reached 10 million gallons, and there were over 7,000 gin shops. This is why it has given the name London dry. In the 1700s, there was a gin craze that made the industry very popular, but regulations were very low. This liquor has a lot of history behind it. First, London Dry Gin does not include much, if any, sugar. In reality, few gins of any type are currently produced in the city of London. As far as London Dry Gin goes, it’s actually more style terminology than anything else. In the early days, gins that were sweetened with sugar for more palatable taste were called Old Tom. Gin was first produced in Holland for medicinal purposes around 1650 by a Dutch doctor, Franciscus de la Boe. The finish is dry … London Gin. It is also called the London dry gin. Why is it called London dry gin? 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