Gin Definitions

To help you better understand the different definitions, labels and regulations, European law has defined gin as follows:
 

Gin

      1. (a) Gin is a juniper flavored spirit drink produced by flavoring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).
      2. (b) the minimum alcoholic strength by volume of Gln is 37.5%.
      3. (c) only natural flavoring substances and / or identical to nature as defined in Article 1 (2) (b) (i) of Directive 88/388 / EEC and / or flavoring preparations defined in Article 1 (2) (c) of said directive are used for the production of Gin so that the taste is mainly that of juniper.

      Distilled gin

        1. (a) Distilled gin is:
        2. (i) a juniper-flavored spirit drink produced exclusively by a redistiller of ethyl alcohol of agricultural origin of suitable quality, with an initial alcoholic strength of at least 96% vol. in stills traditionally used for Gin, in the presence of juniper berries (Juniperus communis L.) and other natural plants provided that the taste of juniper is predominant, or
        3. (ii) the mixture of the product of the distillation and ethyl alcohol of agricultural origin having the same composition, the same purity and the same alcoholic strength; natural and / or nature-identical flavoring substances and / or flavoring preparations, as specified in category 20 (c), can also be used to flavor the Gin distillation.
        1. (b) the minimum alcoholic strength by volume of the Gl distillation is 37.5%.
        2. (c) Gin obtained simply by adding essences or flavors to ethyl alcohol of agricultural origin is not distilled Gin.

        London Gin

        1. (a) London Gin is a type of distilled gin:
          1. (i) obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100% vol. alcohol, the flavor of which is introduced exclusively by redistillation in traditional ethyl alcohol stills in the presence of all the natural plant materials used,
          2. (II) the resulting distillate contains at least 70% alcohol by volume,
          3. (iii) when another ethyl alcohol of agricultural origin is added, it must comply with the characteristics listed in Annex I, point 1, but with a maximum methanol content of 5 grams per hectolitre of 100% vol. alcohol,
          4. (iv) which does not contain a sweetener with added 0.1 gram of sugars per liter of final product or colorings,
          5. (v) which does not contain any added ingredients other than water.
        2. (b) The minimum alcoholic strength by volume of London Gin is 37.5%.
        3. (c) The term London Gin may be supplemented by the term "Dry".

        Source: L 39/38 Official Journal of the European Union 13.2.2008