This distillation takes place in Bloomsbury, London. In the 1700s, there was a gin craze that made the industry very popular, but regulations were very low. Common brands include Tanqueray and Gordon’s. The term “dry” denotes a gin that is the opposite of sweet. It’s aptly called the same name. The ‘Gin Craze’ led to the nickname ‘Opium of the people’ after a rise in crime, death rates and prostitution. Sipsmith London Dry Gin uses ten botanicals. The palate is smooth with dry juniper, orange and lemon zest, the juniper taste becomes stronger, before merging with the other botanicals. Nor are there any artificial flavors or colors. Why is it called London dry gin? Terms like Dry or London Dry Gin were used to … Dry gin is a distilled gin which has no more than 0,1 gramms of sugar per litre in the final product. First, London Dry Gin does not include much, if any, sugar. Plymouth gin London Dry Gin The one that is most familiar as “gin” and most widely available is a style called London Dry Gin. London Gin. It is also called the London dry gin. 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. 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. In reality, few gins of any type are currently produced in the city of London. The finish is dry … I find the nose to be honey with juniper and a fruity freshness. It is simply a method of production, not a Geographic Indicator. Dry Gin. This liquor has a lot of history behind it. So the spirit was being made using dangerous methods, making it almost undrinkable. 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. Gin was first produced in Holland for medicinal purposes around 1650 by a Dutch doctor, Franciscus de la Boe. 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. It is quite clear that its manufacturing includes a distillation process. Some would also describe the term dry as being “crisp” or “clean” if that helps. 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. Plymouth Gin: Best for a Martini. 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