Ultimate Dry Gin Guide ｜ 18 Best Bottles & Easy Ways to Drink

What is dry gin ?

Production Method and Region

Dry gin’s defining production method is straightforward: a neutral spirit is distilled to at least 96% ABV using continuous distillation, then redistilled with juniper-led botanicals in a traditional gin still. Production spans much of Europe, with Britain, the Netherlands, and Germany as its historic centers, though distillers worldwide now craft their own versions.

What sets gin apart is the freedom each distillery has in choosing its botanical mix beyond juniper — a freedom that lets local climate and regional ingredients shine through. Japanese distillers, for instance, often reach for gyokuro tea, yuzu, or sansho pepper, giving their gin a distinctly local character rooted in the land it comes from.

History and Origin

Dry gin traces its roots to 17th-century Netherlands, where a juniper-flavored spirit called jenever was originally developed for medicinal use. Gin’s rise in England is closely tied to 1688, when the Dutch-born William of Orange took the English throne; heavy taxes on French brandy and encouragement of domestic distilling helped gin spread rapidly across the country.

By the early 18th century, London was in the grip of the so-called Gin Craze, a period of explosive consumption that, despite its social costs, cemented gin’s place as England’s defining national spirit — a status it has held, in various forms, ever since.

How It’s Enjoyed and Used

Dry gin forms the backbone of classic cocktails loved worldwide, from the Gin and Tonic to the Martini. Its clean, neutral base lets botanical aromas shine, making it satisfying even with something as simple as tonic water or soda. It works beautifully as a light pre-dinner aperitif, and its aromatic character also lends itself well to flavoring dishes and desserts.

Tasting it neat first is a great way to get to know a bottle’s specific botanical profile before deciding how best to mix it — a small ritual that genuinely deepens the experience of building your own gin cocktail.

18 Recommended Dry Gins | 3 Classic and Classic Selections

Comparison Chart of Top 3 Classic and Classic Options

Category	Beefeater	Tanqueray	Gordon’s
Main Botanicals	Juniper, orange & lemon peel, coriander	Juniper, coriander, angelica root, licorice	Juniper, coriander, angelica root, citrus peel
Flavor	Balanced, citrus-forward juniper	Bold, dry, juniper-led	Crisp, juniper with bright citrus
Character	The original London Dry standard	Minimalist, intense juniper punch	World’s best-selling London Dry
Detail	Beefeater	Tanqueray	Gordon’s

Beefeater

The gin that taught the world what “London Dry” means.

・Brand Origin ｜ United Kingdom, London

  Aroma, Flavor & Characteristics  

Poured into a glass, Beefeater releases a bold, unmistakably juniper-forward aroma, layered with the warm citrus of Seville orange and lemon peel. Its taste opens crisp and dry, with juniper leading the way before coriander and a touch of licorice round things out underneath. What sets it apart is the citrus balance: the orange and lemon peel don’t just add brightness, they genuinely soften the gin’s dry edge, making it approachable even for those newer to gin.

That citrus-forward character is exactly why I’d recommend reaching for lemon rather than lime when building a Gin and Tonic with Beefeater — the shared citrus note ties the whole drink together far more naturally. It’s a gin that rewards simple serves, letting its own balance do the work rather than needing a heavy garnish to shine.

  Origin and History  

Beefeater’s story begins in 1863, when James Burrough, a trained pharmacist, purchased a small distillery on Cale Street in London’s Chelsea district. Drawing on his background in chemistry, Burrough spent years experimenting with botanical blends before settling on the recipe still used today, first recorded in a company book from 1895.

The name honors the Yeomen Warders of the Tower of London — nicknamed “Beefeaters” for centuries — a fitting tribute to British tradition. What makes Beefeater genuinely distinctive among major gin brands is that production has never left London; the distillery has simply relocated within the city over the decades, from Chelsea to Lambeth and finally to its current home in Kennington. It’s one of the only globally recognized premium gins that can still honestly claim to be made in London itself.

  Production Method and What Sets It Apart  

Beefeater’s defining trait is its 24-hour steeping process: all nine botanicals — juniper, Seville orange peel, lemon peel, coriander seed, angelica root and seed, orris root, licorice root, and almond — are left to macerate in neutral grain spirit for a full day before distillation in traditional copper pot stills. That extended steeping time is what gives Beefeater its notably full-bodied, well-rounded character compared to gins that skip or shorten this stage.

Where some modern craft gins build their identity around unusual, boundary-pushing botanicals, Beefeater sticks to a classic formula many credit with helping define the London Dry style itself. I’d call it the gin equivalent of a well-tailored suit — it doesn’t chase trends, and that’s precisely its strength. For anyone building their first home bar, it’s a genuinely reliable place to start.

Tanqueray

Gin, stripped down to what actually matters.

・Brand Origin ｜ United Kingdom

  Aroma, Flavor & Characteristics  

Poured into a glass, Tanqueray delivers a crisp, unmistakably clean aroma with juniper leading the charge from the first sniff. The taste follows through sharp and dry, with a distinctly juniper-forward punch that leaves little room for sweetness to intrude. This is a gin built for gin drinkers who actually want to taste the gin — its assertive character shines brightest in simple, spirit-forward cocktails rather than anything overly fruity or elaborate.

I’d genuinely recommend Tanqueray to anyone who finds most gins too soft or floral. Its clarity and bite make it a natural fit for a classic Martini or a straightforward Gin and Tonic, where there’s nowhere for the flavor to hide — and nowhere it needs to.

  Origin and History  

Tanqueray’s story begins in 1830, when Charles Tanqueray, the son of a Bedfordshire clergyman, chose science over the family pulpit and partnered with his brother Edward to found the Bloomsbury Distillery in London. Charles spent years refining his gin recipe, driven by an ambition to rival established names of the day.

The brand survived a direct hit during the Blitz in World War II, which destroyed most of the original distillery — remarkably, one still, nicknamed “Old Tom,” survived and was relocated to Scotland, where it remains in use today. That resilience is part of what makes Tanqueray’s 200-year legacy genuinely compelling.

  Production Method and What Sets It Apart  

Tanqueray’s defining trait is restraint: rather than layering in a long list of botanicals, the recipe relies on just four — juniper, coriander, angelica root, and licorice — distilled together to produce a sharp, direct flavor with nothing to dilute the juniper’s presence. The spirit is distilled four times for exceptional smoothness before these botanicals are added during the final distillation.

Where many modern gins compete by adding more and more unusual ingredients, Tanqueray proves that fewer, well-chosen botanicals can deliver more clarity, not less. Even its bottle reflects that same purposeful design — the rounded green glass is deliberately shaped after a classic three-part cocktail shaker, a nod to the brand’s deep roots in cocktail culture.

Gordon

The everyday gin, fit for a queen.

・Brand Origin ｜ United Kingdom

  Aroma, Flavor & Characteristics  

Poured into a glass, Gordon’s offers a fresh, juniper-forward aroma with just enough citrus brightness to keep things lively. On the palate, it’s dry without being harsh, with a slightly rustic, herbaceous edge that some drinkers describe as its signature character. What stands out most is the balance: it never leans too far toward any single note, which is exactly why it works across such a wide range of cocktails, from a straightforward Gin and Tonic to something more elaborate.

I’ve always found Gordon’s to be a genuinely dependable house pour — the kind of bottle that quietly earns its keep behind any bar. It’s no coincidence this is reportedly the gin Queen Elizabeth II favored in her own daily cocktail; it’s a gin built for everyday enjoyment rather than special occasions alone.

  Origin and History  

Photo ｜ Southwark London

Gordon’s traces its roots to 1769, when Alexander Gordon, a Londoner of Scots descent, opened his first distillery in the Southwark area of London. His recipe stood out at the time for skipping the sweetening common in other gins of the era, making Gordon’s one of the earliest examples of what we now call a “dry” gin.

Over two and a half centuries, Gordon’s has grown into the world’s best-selling London Dry gin, a title it holds to this day. Its royal connection adds another layer of prestige: Queen Elizabeth II reportedly favored Gordon’s specifically, using it in her daily Dubonnet and gin cocktail — a habit confirmed by her own former royal chef.

  Production Method and What Sets It Apart  

Gordon’s is triple-distilled, using a recipe centered on juniper berries alongside coriander seed, angelica root, licorice, orris root, and citrus peel. The exact proportions have remained a closely guarded secret since 1769, a level of consistency that’s rare for a brand operating at this scale.

Compared to more assertive, juniper-heavy gins like Tanqueray, or richly layered ones like Beefeater, Gordon’s sits comfortably in the middle — approachable, versatile, and consistently good value. It’s less about making a bold statement and more about being the gin you can always reach for, whatever the cocktail calls for.

18 Recommended Dry Gins | Premium & Refined Gins

Comparison Chart of 3 Premium, High-Quality Bottles

Category	Bombay Sapphire	Citadelle	Saigon Baigur
Main Botanicals	Juniper, lemon peel, coriander, angelica root, grains of paradise, cubeb berries	Juniper, orange peel, coriander, angelica root (19 botanicals, progressively infused)	Juniper, Buddha’s hand citrus, lotus flower, lemongrass, black pepper
Flavor	Clean citrus, balanced juniper	Complex, evolving citrus with warm spice	Soft, complex; citrus and juniper with lively spice
Character	The versatile, all-purpose classic	Elegant and refined, French craftsmanship	Vietnam’s first premium dry gin, bold and adventurous
Detail	Bombay Sapphire	Citadelle	Saigon Baigur

Bombay Sapphire

The gin that made “light and refined” a category of its own.

・Brand Origin ｜ United Kingdom

  Aroma, Flavor & Characteristics  

Poured into a glass, Bombay Sapphire releases a sweet, gentle aroma led by bright lemon and classic juniper, with a whisper of licorice underneath. The taste follows through light and smooth, letting citrus take the lead while juniper provides just enough backbone to keep things grounded — never sharp, never heavy.

That easy-drinking lightness is exactly why Bombay Sapphire has built such a loyal following over the decades. I’ve always thought of it as the gin equivalent of a reliable friend: it never overwhelms, plays well with almost anything you mix it with, and makes a genuinely refreshing Gin and Tonic on even the hottest day. If you’re newer to gin, or simply prefer a gentler citrus-forward style, this is a bottle worth having on hand.

  Origin and History  

Bombay Sapphire’s story traces back to 1761, when Thomas Dakin first developed a gin recipe in Warrington, England, using an innovative vapor-based distillation method rather than the direct boiling common at the time. That recipe eventually passed down through generations before wine merchant Allan Subin relaunched it in 1986 as a lighter, more refined premium gin under the Bombay Sapphire name.

The name itself carries a double meaning: it nods to gin’s enormous popularity in India during the era of British rule, while also honoring the Star of Bombay, a magnificent 182-carat sapphire gemstone. Today, the gin is distilled at Laverstoke Mill in Hampshire, a site with a milling history stretching back over a thousand years — a striking pairing of ancient heritage and modern innovation.

  Production Method and What Sets It Apart  

Bombay Sapphire’s defining trait is its vapor infusion process, using Carterhead stills where ten botanicals — including juniper, lemon peel, coriander, angelica root, licorice, and grains of paradise — are suspended in perforated copper baskets above the spirit rather than boiled directly in it. As the alcohol vapor rises through the botanicals, it gently captures their aromas without extracting the harsher, more bitter compounds that direct boiling can bring out.

That gentler extraction is precisely what gives Bombay Sapphire its signature lightness compared to many traditional London Dry gins. Where brands like Tanqueray lean into bold, direct juniper intensity, Bombay Sapphire proves that a softer touch can be just as compelling — a technique so influential it’s often credited with sparking the modern premium gin movement altogether.

Citadelle

French cognac craftsmanship, poured into a gin.

・Brand Origin ｜ France, Cognac

  Aroma, Flavor & Characteristics  

Poured into a glass, Citadelle opens with bright citrus and juniper, followed by warm spice notes of nutmeg and a touch of cinnamon that build gradually rather than all at once. The taste is layered and evolving — juniper leads early on, before spice and a subtle sweetness round things out toward a long, aromatic finish.

What genuinely sets Citadelle apart is how well it plays with other ingredients; that gentle sweetness and spice complexity make it remarkably versatile behind the bar. I’d recommend it to anyone who wants a gin sophisticated enough to sip thoughtfully, yet flexible enough to anchor a wide range of cocktails without ever fighting the other flavors in the glass.

  Origin and History  

Citadelle’s story begins in the historic Cognac region of France, home to Maison Ferrand, a house that still produces cognac to this day. In 1996, founder Alexandre Gabriel set out to revive a nearly forgotten style of French gin, drawing inspiration from a 1775 recipe once distilled at the citadel of Dunkirk under royal authorization from Louis XVI.

After years of research through old archives and gin-making traditions across northern France, Gabriel brought that history back to life using his own cognac stills — a rare move at the time, since gin production had all but disappeared from French spirit-making. That revival is exactly why Citadelle is often credited as a pioneer of the modern craft gin movement.

  Production Method and What Sets It Apart  

Citadelle’s signature trait is its patented “progressive infusion” process: rather than macerating all 19 botanicals together at once, each one is infused separately at its own optimal alcohol strength and timing, then distilled together in traditional Charentais copper pot stills over an open flame — a technique borrowed directly from cognac production.

Where most gins add botanicals in a single maceration step, this staged approach lets each ingredient’s character come through with real precision, rather than one dominant note overpowering the rest. It’s a level of technical care more commonly associated with cognac-making than gin, and it shows in the glass — layered, balanced, and genuinely distinctive among French gins.

Saigon baigur

Vietnam, distilled into a bottle of gin.

・Brand Origin ｜ Vietnam, Ho Chi Minh City

  Aroma, Flavor & Characteristics  

Poured into a glass, Saigon Baigur opens with a genuinely unusual aroma for a gin — fragrant citrus and floral notes mingle with fresh juniper before a distinctive warmth from Vietnamese spice comes through. The taste follows a bold, adventurous arc: dragon fruit lends a delicate tropical sweetness up front, while bird’s eye chili adds a subtle, lingering heat that builds gradually rather than hitting all at once.

I’ve genuinely never tasted another gin quite like it — the interplay between fruit sweetness and chili warmth is something you simply won’t find in a European bottle. If you’re someone who’s tried most of the classic gins and is craving a genuinely new experience, this is exactly the kind of bottle worth seeking out.

  Origin and History  

Saigon Baigur takes its name from the city where it’s distilled: Saigon, the former name of what is now Ho Chi Minh City. Before it was known as Saigon, the area is believed to have been home to an early settlement called Baigaur — one of the earliest names historically associated with this stretch of the Mekong Delta, long before Vietnamese, Khmer, and later French rule reshaped the region and its names.

Distilled in Ho Chi Minh City itself, Saigon Baigur stands as one of the country’s first premium dry gins, built around a genuine desire to capture Vietnam’s diverse culinary identity — from its markets to its back alleys — in a single bottle.

  Production Method and What Sets It Apart  

Saigon Baigur is distilled in copper pot stills using a base of four classic gin botanicals — juniper, angelica root, coriander seed, and citrus peel — combined with twelve distinctly Vietnamese ingredients, including dragon fruit, lemongrass, black cardamom, Saigon cinnamon, and bird’s eye chili, along with a vapor infusion of lotus flower.

Where most gins build their identity around European herbs and citrus, Saigon Baigur draws directly from Vietnam’s own spice markets, giving it a flavor profile genuinely unlike anything else on the shelf. It’s proof that gin’s classic four-botanical foundation can support an entirely new regional identity, without losing what makes a gin a gin in the first place.

18 Recommended Dry Gins | Terroir-Driven, Regional Gins

Comparison Chart of 3 Selections to Experience Terroir

Category	The botanist	Isle of harris	Mare
Main Botanicals	Juniper + 22 hand-foraged Islay botanicals (heather, mint, thyme, etc.)	Juniper, sugar kelp, coriander, angelica root	Arbequina olive, rosemary, thyme, basil, citrus
Flavor	Floral, herbal, gentle pine and juniper	Fresh, briny sea air with a distinct kelp note	Mediterranean, herbaceous with rosemary and olive
Character	Islay’s “thinking person’s gin” — complex and layered	A rare seaweed-infused gin, distinctly coastal Scottish	Savory, food-friendly gin unlike any London Dry
Detail	The botanist	Isle of harris	Mare

The botanist

A whisky island’s quiet answer to gin.

・Brand Origin ｜ Islay, Scotland

  Aroma, Flavor & Characteristics  

Poured into a glass, The Botanist opens with a light, gentle juniper aroma, quickly joined by soft floral and herbal notes that feel almost like walking through a wild Scottish meadow. The taste follows a similar path: juniper leads without ever dominating, while layers of citrus, mint, and delicate flower petals unfold gradually, finishing clean and dry with barely a hint of astringency.

I’ve always thought The Botanist is proof that a gin doesn’t need to shout to be memorable — it’s the kind of bottle that rewards patience, revealing something new with each sip. It’s a genuinely good pick for anyone who finds classic juniper-heavy gins a bit too aggressive, and it makes an outstanding Martini for exactly that reason.

  Origin and History  

The Botanist comes from an unexpected source: Islay, the small Scottish island world-renowned for its smoky, peated whisky rather than gin. In 2010, the Bruichladdich Distillery, under the guidance of master distiller Jim McEwan, set out to create something entirely different — a gin built around the island’s own wild landscape.

The name honors two local botanists, Dr. Richard Gulliver and Mavis Gulliver, who spent years identifying 22 wild plants growing naturally across Islay’s hills, bogs, and shoreline, hand-foraging them from March through October for use in the gin. That deep, patient collaboration between distillers and botanists is exactly what gives The Botanist its identity — a gin genuinely born from the land it comes from, rather than a recipe imposed on it.

  Production Method and What Sets It Apart  

The Botanist’s defining trait is its two-stage infusion process. Nine classic gin botanicals are first macerated overnight in a base of wheat spirit and Islay spring water. Then, during the slow distillation that follows, alcohol vapor rises up through a basket packed with the 22 hand-foraged Islay botanicals, gently drawing out their delicate aromas without any harsh extraction.

Where most gins rely on a single distillation step for all their botanicals, this dual method lets robust classic flavors form a solid foundation while the more fragile floral and herbal notes layer on top with real precision. It’s a labor-intensive process — the wild botanicals alone take roughly seven months from harvest to bottle — but it’s exactly what makes The Botanist’s complexity possible.

Isle of harris

The sea, distilled.

・Brand Origin ｜ Harris Island, United Kingdom

  Aroma, Flavor & Characteristics  

Poured into a glass, Isle of Harris Gin opens with a classic hit of piney juniper, quickly followed by bright bitter orange and grapefruit. What genuinely sets it apart, though, is the first sip: a subtle sweetness arrives up front, courtesy of the sugar kelp seaweed woven throughout the recipe, before floral rose and herbal notes settle in alongside a distinctly briny, maritime depth.

I’ve never tasted another gin quite like this one — that combination of sweetness and savory sea character shouldn’t work on paper, yet somehow it does, beautifully. It’s a genuinely unforgettable choice for anyone who wants their Gin and Tonic to actually taste like the coastline it came from.

  Origin and History  

Isle of Harris Gin comes from one of the most remote corners of Scotland: the Isle of Harris, in the Outer Hebrides. Founder Anderson “Burr” Bakewell spent seven years pursuing a dream of capturing the island’s singular character in a bottle, worried that Harris’s shrinking population and fading way of life might otherwise be lost to the pull of the mainland. The distillery finally opened on September 24, 2015, in the small village of Tarbert.

Rather than reach for imported botanicals, the team turned to the island’s own moors, machair, and surrounding sea, eventually landing on sugar kelp — hand-harvested by local diver Lewis Mackenzie — as the gin’s signature ingredient. It’s a rare example of a spirit that’s genuinely inseparable from the specific place it comes from.

  Production Method and What Sets It Apart  

Isle of Harris Gin is distilled in a small copper still affectionately nicknamed “The Dottach,” using nine botanicals in total: juniper, coriander seeds, cubebs, cassia bark, angelica root, bitter orange peel, orris root, and licorice root, alongside the star ingredient — sustainably hand-harvested sugar kelp.

Where most gins lean entirely on land-grown botanicals, Isle of Harris draws directly from the sea itself, giving it a maritime character no other major gin can genuinely replicate. Even the bottle reflects that identity: its striking blue ridged glass, widely credited with helping spark the modern wave of distinctive gin packaging, is designed to capture the island’s elemental, coastal spirit. Every bottle even carries the distillery’s exact geographic coordinates as a mark of authenticity.

Mare

The Mediterranean, bottled savory side up.

・Brand Origin ｜ Spain, Costa Dorada

  Aroma, Flavor & Characteristics  

Poured into a glass, Gin Mare opens with a deep, herbaceous aroma — rosemary arrives first, followed by black olive and a subtle, tangy sea-salt note beneath a background of juniper. The taste is rich and savory rather than sweet: juniper and coriander lead briefly before giving way to rosemary, basil, and the unmistakable brininess of Arbequina olive, finishing long with lingering thyme and olive notes.

I’d genuinely call this the most food-friendly gin I’ve worked with behind the bar. It doesn’t try to be a dessert in a glass — it tastes like the Mediterranean table itself, and that makes it a natural match for olives, seafood, or a proper Martini rather than something sweet and fruity.

  Origin and History  

Gin Mare was born in 2007 in Vilanova i la Geltrú, a small fishing village on Spain’s Costa Daurada, not far from Barcelona. It was created by brothers Marc and Manuel Giró, grandsons of the founder behind GinMG, a well-established Spanish gin brand dating back to 1940 — meaning gin-making genuinely runs in the family.

The name itself comes from “Mare Nostrum,” Latin for “our sea,” the ancient Roman term for the Mediterranean — a fitting name for a gin built entirely around the region’s culinary identity. The distillery is housed in a converted 18th-century chapel, where a custom-built still continues to produce the gin to this day, blending old-world atmosphere with genuinely modern flavor innovation.

  Production Method and What Sets It Apart  

Gin Mare’s defining trait is its four signature botanicals, each sourced from a different Mediterranean country: Arbequina olives from Catalonia, Spain — the only olive variety in the world with Protected Denomination of Origin status — alongside rosemary from Greece, thyme from Turkey, and basil from Italy, joined by citrus peels and classic juniper and coriander.

Rather than macerating everything together, each botanical is macerated and distilled entirely separately, with citrus peels left to steep for 40 days compared to just 12 hours for the rest, before all nine distillates are carefully blended. Because the acidity of the Arbequina olive shifts naturally from year to year, no two batches of Gin Mare taste quite the same — a level of variation most gin brands actively avoid, but one that gives this bottle real character.

18 Recommended Dry Gins | Craft Gin Pioneers

Craft Gin Pioneers Comparison Chart

Category	Sipsmith	Bathtnb gin	Koval
Main Botanicals	Juniper, coriander, angelica, orange & lemon peel, cinnamon	Juniper, coriander, orange peel, cinnamon, cloves, cardamom	Juniper, angelica, coriander, grains of paradise, rose hip
Flavor	Fresh juniper, floral meadow, zesty citrus	Juniper, citrus, cardamom, cinnamon	Juniper, wildflowers, soft floral notes
Character	Classic London Dry. Small-batch, smooth and balanced. Great in a Martini or G&T	Cold-compounded (infused). Warm spice, slightly golden color, rounded mouthfeel	Organic and kosher, made in Chicago. Dry and floral, with a peppery finish
Detail	Sipsmith	Bathtnb gin	Koval

Sipsmith

The Modern Classic of London Dry

・Brand Origin ｜ nited Kingdom, London

  Aroma, Flavor & Characteristics  

Sipsmith London Dry Gin opens with fresh, pine-like juniper, softened by floral notes that recall a summer meadow. It tastes clean and dry, with bright lemon and orange peel and a hint of cinnamon. Because the citrus is lively and the spice subtle, the juniper shines without feeling heavy. As a bartender, I find it well balanced: bold enough for a Martini, friendly enough for a Gin & Tonic.

  Origin and History  

Sipsmith was founded in 2009 in Hammersmith, West London, by childhood friends Sam Galsworthy and Fairfax Hall, with master distiller Jared Brown.

It was London’s first new copper pot distillery in nearly 200 years, since 1820. The friends had no distilling background, yet sold their homes to fund their first still, Prudence. That leap of faith is credited with sparking London’s craft gin revival.

  Production Method and What Sets It Apart  

Sipsmith is distilled in small batches in a handmade German copper pot still, which removes impurities. Ten global botanicals, such as Macedonian juniper and Seville orange, steep in the spirit for about 12 hours before distilling.

Some gins are made as a concentrate and stretched with neutral spirit later, but Sipsmith is a “one-shot” gin, diluted only with water. I taste that care in its clarity.

Bathtnb gin

Spice-Forward, Golden, Full of Character

・Brand Origin ｜ United Kingdom, Tonbridge

  Aroma, Flavor & Characteristics  

Bathtub Gin opens with bold juniper and warm orange peel, followed by cardamom, cassia (a cinnamon relative) and clove. It feels creamy and rounded on the palate, with a spicy, lingering finish.

It is a warm, spice-forward gin rather than a light, floral one, tinted pale gold by its botanicals. As a bartender, I love it in a Negroni or a Gin & Tonic, where the spices add instant depth.

  Origin and History  

The name comes from Prohibition-era America, when bootleggers flavored cheap grain alcohol to hide its harsh taste. Whether it was mixed in bathtubs or topped up from a bathtub tap, since bottles were too tall for the sink, is still debated.

The modern Bathtub Gin was created in 2011 by the friends behind Master of Malt in Kent, who wanted a bolder gin. They kept the name but made it with care.

  Production Method and What Sets It Apart  

Bathtub Gin combines distillation with cold compounding, which means infusing. A base gin is first distilled in a copper pot still with ten botanicals. Part of it is then infused for at least a week with six more: juniper, orange peel, cardamom, cloves, coriander and cassia.

The producer calls this “double infused.” Unlike gins made by distillation alone, it gains bolder spice and a golden hue.

Koval

Chicago’s Floral, Organic Craft Gin

・Brand Origin ｜ United States, Chicago

  Aroma, Flavor & Characteristics  

KOVAL Dry Gin greets you with juniper and wildflowers, then turns dry, bright and lively on the palate. Golden citrus and a touch of white pepper weave through a round, floral body.

Since its 13 botanicals are a closely guarded secret, every sip feels like a small discovery. As a bartender, I love it in a Gin & Tonic with a grapefruit twist, where its floral side really shines.

  Origin and History  

KOVAL was founded in 2008 in Chicago by Robert and Sonat Birnecker, who left academic careers to start a distillery. They say it was the city’s first since the mid-1800s.

The name has a lovely story. In Yiddish, “koval” means blacksmith and also someone who forges ahead, a nod to Sonat’s great-grandfather, who moved from Vienna to Chicago. Best known for its whiskeys, KOVAL also makes gin and liqueurs.

  Production Method and What Sets It Apart  

KOVAL makes everything from scratch, milling organic grain and distilling on site in Chicago. Many gins begin with purchased neutral spirit, but KOVAL makes its own, giving it full control over the base.

Its dry gin is then flavored with 13 “woodland” botanicals, including juniper, angelica root, coriander, grains of paradise and rose hip. It is also certified organic and kosher, which sets it apart.

18 Recommended Dry Gins | Bold & Unconventional Gins

Three Unique and Original Flavors A Comparison Chart

Category	Monkey 47	Hendrick’s	Opihr
Main Botanicals	Juniper, lingonberry, spruce shoots, pomelo, elderflower (47 in total)	Rose petal, cucumber, juniper, coriander, chamomile, elderflower, citrus peel	Juniper, cardamom, black pepper, cubeb pepper, ginger, coriander, orange peel
Flavor	Bold juniper, fresh citrus, flowers and forest herbs	Rose petal, cool cucumber, fresh juniper, citrus zest	Sweet cardamom, warm ginger, peppery spice
Character	Made in Germany’s Black Forest. Complex and layered, 47% ABV	Scottish gin with a floral, refreshing twist. Smooth and easy to enjoy with tonic	Inspired by the Spice Route. Bold and warming. Great with ginger ale
Detail	Monkey 47	Hendrick’s	Opihr

Monkey 47

47 Botanicals, One Black Forest Legend

・Brand Origin ｜ Germany, Black Forest

  Aroma, Flavor & Characteristics  

Monkey 47 Schwarzwald Dry Gin greets you with bold juniper and fresh citrus, layered with flowers and forest herbs. It is aromatic, yet the finish stays dry and lively, with a gentle peppery warmth.

With so many botanicals, every sip reveals something new: tart lingonberry one moment, spruce the next. As a bartender, I love it in a Gin & Tonic or a Martini, where its complexity has room to shine.

  Origin and History  

It begins with a charming legend. According to the brand, RAF Wing Commander Montgomery “Monty” Collins was posted to Berlin after World War II, helped rebuild the city zoo, and sponsored a monkey named Max.

In 1951, he moved to the Black Forest and opened a guesthouse, “Zum wilden Affen” (The Wild Monkey). Today’s gin was created by Alexander Stein and distiller Christoph Keller, and launched in 2010.

  Production Method and What Sets It Apart  

Monkey 47 uses 47 botanicals, about a third from the Black Forest, including lingonberries, spruce shoots and elderflower. Many are used fresh rather than dried, and the lingonberries are macerated for 30 days before distilling.

After distillation, the gin rests about 100 days in clay vessels, then is blended with soft spring water. The “47” also matches its 47% ABV, a neat double meaning.

Hendrick’s

Rose, Cucumber, and Proudly Unusual

・Brand Origin ｜ United Kingdom, Scotland

  Aroma, Flavor & Characteristics  

Hendrick’s opens with fresh juniper and citrus, then softly turns to rose petal and cool cucumber. The cucumber adds a hint of green freshness, like the skin of a just-cut slice.

On the palate it is silky and rounded, with real body for such a refreshing gin. As a bartender, I find a simple Gin & Tonic with a cucumber slice becomes something special with it.

  Origin and History  

Created in 1999 by William Grant & Sons in Girvan, Scotland, Hendrick’s was conceived by Master Distiller Lesley Gracie. The story goes that a whisky distiller, sipping gin with a cucumber sandwich among roses, dreamed of a gin to match.

The name honors a gardener called Hendrick, who tended roses. It reached the US in 2000, the UK in 2003, and has won several San Francisco World Spirits Competition medals.

  Production Method and What Sets It Apart  

Hendrick’s uses two very different stills. A Bennett pot still from 1860 gives a rich, bold spirit, while a rare Carter-Head still from 1948 uses vapor to capture lighter, floral notes. The two are blended.

Bulgarian rose and cucumber essences are added after distillation, setting it apart from classic juniper-led London Dry gins. Its label even says it is “not for everyone,” a confident wink.

Opihr

A Spice Route Adventure in a Glass

・Brand Origin ｜ United Kingdom, Warrington

  Aroma, Flavor & Characteristics  

Open a bottle of Opihr and sweet, fragrant cardamom greets you first, joined by warm ginger and a zesty citrus lift. On the palate, the spice comes forward, with a touch of orange sweetness and a finish of cracked black pepper.

The bold spices stay lively thanks to the fresh citrus. As a bartender, I recommend a Gin & Tonic with an orange peel twist: it is a wonderfully different take on a classic.

  Origin and History  

Opihr launched in the UK in October 2013, created by Master Distiller Joanne Moore at G&J Distillers in Warrington, England. She has said she drew inspiration from the Orient and its busy spice markets.

The name comes from Ophir, a legendary port said to have sent King Solomon gold, sandalwood and even peacocks. Today, spices from India, Morocco and beyond echo that far-off trade.

  Production Method and What Sets It Apart  

Opihr is made by G&J Distillers, a Warrington distillery that has made gin since 1761. Hand-picked spices such as cubeb berries, black pepper and cardamom are infused in high-quality grain spirit.

Despite its exotic character, Opihr is a London Dry gin, made in the classic way. Unlike most London Dry gins, which lean on juniper and citrus, its cardamom and pepper take center stage.

18 Recommended Dry Gins | Japanese Craft Gin

Japanese Craft Gin Comparison Chart

Category	Kinobi	Roku	Sakurao
Main Botanicals	Juniper, yuzu, gyokuro tea, sansho pepper, bamboo leaves, ginger (11 in total)	Sakura flower and leaf, sencha and gyokuro tea, sansho pepper, yuzu peel, juniper (14 in total)	Lemon, oranges, yuzu, hinoki cypress, green tea, red shiso, ginger, juniper
Flavor	Fresh yuzu, sweet green tea, a hint of sansho pepper	Cherry blossom and green tea, floral and lightly sweet	Bright citrus with a hint of hinoki and juniper
Character	Made in Kyoto with a rice spirit base. Botanicals are distilled in groups, then blended. Citrus-forward with a peppery finish	Suntory’s gin, with one botanical for each season. Silky and smooth, with a gentle peppery finish	Made in Hiroshima by a 100-year-old sake maker. Nine local botanicals. Citrus first, then ginger and green tea
Detail	Kinobi	Roku	Sakurao

Kinobi

The Beauty of the Seasons, Distilled in Kyoto

・Brand Origin ｜ Japan, Kyoto

  Aroma, Flavor & Characteristics  

Ki No Bi opens with a fresh, bright aroma of yuzu, followed by a gentle sweetness from gyokuro green tea and a thread of sansho pepper. On the palate, citrus leads, and the finish is clean and dry with a light ginger warmth.

At 45.7% ABV, its flavors are vivid, and it also shines in a very dry Martini. As a bartender, I love it over ice, where the yuzu and sansho unfold slowly.

  Origin and History  

Ki No Bi comes from The Kyoto Distillery, Japan’s first distillery dedicated to gin, founded in 2014 by Noriko Kakuda Croll, David Croll and Marcin Miller. All three came from the whisky world.

They chose Kyoto, a city famous for its craftsmanship, and launched Ki No Bi, meaning “the beauty of the seasons,” in 2016. That year, it was named Most Innovative Spirits Launch by The Spirits Business.

  Production Method and What Sets It Apart  

Ki No Bi starts from a rice spirit, rather than the grain spirit used by most gins. Its botanicals are sorted into six groups, such as citrus, tea and spice, and each group is distilled separately, then blended with soft Fushimi water.

Head distiller Alex Davies has said they first tested 50 to 60 ingredients, but the gin tasted too classic, so they narrowed it to a handful of core Japanese flavors.

Roku

Six Botanicals, Four Seasons of Japan

・Brand Origin ｜ Japan, Osaka

  Aroma, Flavor & Characteristics  

Roku opens with the soft floral scent of cherry blossom and fresh green tea, with bright yuzu shining through. It feels silky and rounded, with a gentle sweetness from the sakura and tea.

The finish is dry and clean, with a pleasant tingle of sansho pepper. As a bartender, I recommend a Gin & Tonic with a slice of fresh ginger: it is elegant, refreshing and easy to love.

  Origin and History  

Roku comes from Suntory, the company Shinjiro Torii founded in Osaka in 1899. Suntory made its first gin, Hermes Dry Gin, in 1936, so Roku draws on more than a century of distilling experience.

Launched in Japan in 2017, Roku means “six,” for its six Japanese botanicals, harvested in their seasons. It is now sold in about 60 countries, and roughly 90% of its sales come from overseas.

  Production Method and What Sets It Apart  

Roku is made at Suntory’s spirits and liqueur workshop in Osaka. Six Japanese botanicals, sakura flower, sakura leaf, sencha, gyokuro, sansho pepper and yuzu peel, join eight classic gin botanicals.

What sets it apart is that each botanical is distilled separately, using the pot still that suits it best, then blended. Even the six-sided bottle carries engravings of the six botanicals.

Sakurao

A Classic Dry Gin with a Taste of Hiroshima

・Brand Origin ｜ Japan, Hiroshima

  Aroma, Flavor & Characteristics  

Sakurao Gin Original opens with bright citrus, from lemon and yuzu to oranges, with a hint of hinoki cypress. On the palate, the citrus softens into warm ginger and green tea, and juniper lingers in a long finish.

It is a classic dry gin at heart, with a gentle sweetness like lemon and mandarin zest. As a bartender, I love it with tonic and a lemon wedge: it tastes like a sunny citrus grove.

  Origin and History  

Sakurao Gin comes from Sakurao Brewery & Distillery, formerly Chugoku Jozo, a Hiroshima sake maker founded in 1918. It is based in Hatsukaichi, where the area’s name, Sakurao, inspired the brand, and it also makes Togouchi whisky.

In 2018, its 100th year, it launched Sakurao Gin Original as its first gin. That same year, it won a gold medal at the Los Angeles International Spirits Competition.

  Production Method and What Sets It Apart  

Sakurao Original uses 14 botanicals, nine of them grown in Hiroshima, such as lemon, yuzu, hinoki cypress and ginger. Imported juniper and coriander give it a classic gin backbone.

It is distilled in a German-made copper hybrid still that steeps botanicals in spirit and also extracts flavor with vapor. For a bolder local twist, the limited edition adds Hiroshima oyster shells to 17 all-local botanicals.

Extra Chapter | Old Tom Gin

About Old Tom Gin

Old Tom is a lightly sweetened gin, rounder than London Dry but drier than Dutch genever. Its sweetness comes from sugar or sweet botanicals like liquorice.

It was popular in 18th- and 19th-century England. Its name is said to come from black cat signs on pubs, where coins bought a shot of gin. Dry gin took over, but Hayman’s revived it in 2007.

It is a friendly gateway into gin, great in a Martinez or Tom Collins.

Old Tom Gin Comparison Chart

Category	Haymans	Jinx
Main Botanicals	Juniper, coriander, orange and lemon peel, cassia, cinnamon, nutmeg, angelica, orris root, liquorice (10 in total)	Juniper, sweet and bitter orange peel, lemon peel, coriander, angelica, liquorice, grains of paradise (8 in total)
Flavor	Piney juniper, orange zest, liquorice, warm cinnamon spice	Fragrant sweet and bitter orange
Character	Revived in 2007 from a Victorian-era family recipe. Lightly sweetened with sugar. Rich, round and juniper-forward. Great in a Martinez or Tom Collins	London-distilled, with a black cat on the label. Extra orange peel and light sweetness. Easy to drink
Detail	Haymans	Jinx

Haymans

The Old Tom That Brought a Classic Back

・Brand Origin ｜ United Kingdom, London

  Aroma, Flavor & Characteristics  

Hayman’s Old Tom opens with piney juniper and bright orange zest, followed by liquorice and a warm hint of cinnamon. It feels silky and rounded, with just enough sweetness to be soft.

If you like London Dry but wish for a little more softness, this is the gin I would reach for. As a bartender, I love it in a Martinez or Tom Collins, where its gentle sweetness lets me use less sugar.

  Origin and History  

The Hayman family has distilled in London since 1863, when pharmacist James Burrough, the man behind Beefeater Gin, bought a small distillery in Chelsea. Ironically, while Old Tom was the fashion, Burrough was busy perfecting drier London Dry gin.

By the 2000s, Old Tom was hard to find. In 2007, at bartenders’ request, the family revived a Victorian recipe and brought it back.

  Production Method and What Sets It Apart  

Hayman’s uses the same ten botanicals as its other gins, including juniper, citrus peel, cassia, cinnamon and nutmeg, but in bolder amounts. A little sugar is then added for a light, soft sweetness.

The gin is made over two days, steeped on day one and distilled on day two in small copper pot stills, one named Marjorie. Today it is made at the family’s distillery in Balham, London.

Jinx

Old Tom with an Orange Twist

・Brand Origin ｜ United Kingdom, London

  Aroma, Flavor & Characteristics  

Jinx Old Tom Gin greets you with a bold, fragrant orange aroma, from both sweet and bitter orange peel. On the palate, the sweetness is light and understated, so it tastes fresh and easy to drink.

It is an Old Tom with a citrus twist, not just a sweetened dry gin. As a bartender, I love it in a Gin & Tonic with an orange slice: the citrus shines and the sweetness stays gentle.

  Origin and History  

Jinx is distilled in London and comes from a London wine and spirits merchant founded in the 1990s, according to its Japanese importer. Its label shows a black cat named Jinx against London streets.

The cat is no accident. In the 1800s, Old Tom was famous for its black cat, and Joseph Boord registered a cat-and-barrel trademark in 1849. Jinx carries on that tradition with a playful name.

  Production Method and What Sets It Apart  

Jinx uses eight botanicals: juniper, coriander, angelica, liquorice, lemon peel, grains of paradise, and both sweet and bitter orange peel. It has more orange peel than a typical gin, for a citrus character.

Many Old Toms are essentially a dry gin with added sweetness. Jinx takes a different route, putting bright orange front and center at 43% ABV. It is a fresh choice for anyone new to Old Tom.

Delicious ways to drink and variations

On the Rocks or Neat

Serve gin well chilled, at about 5-10°C, over one large ice cube, which melts slowly so the gin stays cold without turning watery. Gin at 37.5% ABV or more will not freeze, so chilling the bottle in a home freezer is safe.

Add lemon or orange peel, or a few drops of water to soften the alcohol. As a bartender, I love bold gins like Monkey 47 this way.

Avoid small ice, which dilutes fast.

Highballs with Soda, Tonic and Ginger Ale

Three mixers work best:

• Tonic water — 1 part gin to 2-3 parts tonic. Its bitterness suits juniper, and its sugar softens alcohol.
• Soda water — Sugar-free, so botanicals stay clear. Add lime for a Gin Rickey.
• Ginger ale — Ginger and juniper are natural partners. Try it with Opihr.

Garnish to match the botanicals, like cucumber for Hendrick’s. Use plenty of ice and fresh, cold mixer, and stir once.

Classic Cocktails

Try a Dry Martini: stir 75 ml gin and 15 ml dry vermouth with ice for 30 seconds, then strain into a chilled glass. Stirring keeps it clear and silky. I love Ki No Bi with a lemon twist.

A Negroni is equal parts gin, Campari and sweet vermouth, stirred over a large cube with orange peel.

Refrigerate opened vermouth and use it within six weeks, or it tastes flat. Negronis are as strong as Martinis.

Food and Desserts

Dry gin’s juniper and citrus suit seafood. Try gin-cured salmon with dill and lemon, or a few drops of gin on oysters. For dessert, a grapefruit gin granita works, since gin’s acidity lifts sweetness.

Alcohol lingers: about 70% remains in uncooked dishes, 40% after a 15-minute simmer, so avoid serving children or pregnant guests. Use previously frozen salmon, since curing does not kill parasites.

Dry Gin FAQ 5 Common Questions

1・What is dry gin ?

Dry gin is unsweetened gin. Its flavor comes from juniper and other botanicals, and almost no sugar is added. Under EU rules, gin can be called “dry” with no more than 0.1 grams of sugar per liter. So “dry” means not sweet, not spicy.

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2・Does London Dry gin have to be made in London ?

No. London Dry describes a production style, not a place. Under EU rules, all flavor must come from distilling the botanicals, and only water and a trace of sugar may be added afterward. So it can be made anywhere, and the strict method makes it typically crisp.

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3・What is the difference between gin and vodka ?

Both are clear spirits, but gin must taste mainly of juniper, while vodka is made to be neutral. Gin is flavored with botanicals such as juniper, citrus peel and coriander. That is why a Vodka Tonic tastes mostly of tonic, while a Gin and Tonic tastes of gin.

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4・What does gin taste like ?

Gin tastes piney and fresh from juniper, with citrus, herbs and spice on top. London Dry styles are crisp, while newer gins can be floral or fruity. As a bartender, I suggest beginners start with a Gin and Tonic, since tonic’s sweetness and fizz soften the alcohol.

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5・Is gin low in calories ?

Plain gin has about 97 calories per 1.5 oz (44 ml) shot at 40% ABV, with zero sugar or carbs, because distillation removes them. Regular tonic changes the picture: a Gin and Tonic can reach roughly 120 to 190 calories. I stick to soda for a lighter drink.