Gin

Gin is a spirit whose predominant flavor is derived from juniper berries (Junipers communis). Whereas several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re-distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S. Definitions (?Standards of Identity?) for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3E.U. Definitions of Categories of Alcoholic Beverages 110/2008, M(b)

There are several distinct styles of gin, with the most common style today being London dry gin - a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive.E.U. Definitions of Categories of Alcoholic Beverages 110/2008, M(b)

Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovenská borovi?ka, etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin).