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Originally made in London, this is a neutral spirit flavored with juniper and other botanicals. In the US, the minimum ABV is 40%; in the EU, it is 37.5%. Only water, neutral grain spirit and a small amount of sugar can be added, with no artificial flavors or colors.

This style of gin takes a neutral spirit and then adds juniper berries and other natural flavorings before it is re-distilled. After distillation, additional flavors (both artificial or natural) and sweeteners may be added. The juniper flavor should be prominent.

A gin flavored, either naturally or artificially, with the dominant flavor(s) listed on the label. This selection of gins has broadened significantly in recent years, as companies experiment with ever more unusual flavors and infusions.

Also referred to as "Contemporary", "New Western", "New Wave" and "New American", this category of gin is not legally defined. In general, it does contain juniper, but other botanicals are also utilized, often reflecting those grown in the region the gin is produced.

An over-proof version of London Dry gin originally used by the British Royal Navy because it wouldn’t prevent gunpowder from igniting when damp with gin. It generally has an intense yet smooth taste, making it perfect for cocktails.

This style of gin has its origins in 18th Century England, but is not legally defined. In general, it is mildly sweet and not focused on juniper. It falls between London Dry Gin and Genever in terms of sweetness and is popular on the craft cocktail scene.

As the name suggests, this style of gin spends time (usually not more than a few months) being aged in wooden barrels, which gives it a deep flavor and color. There is no legal definition for this style.

This style of gin originates from the Netherlands, Belgium and certain areas of France and Germany. It uses malt-wine as its base, infused with juniper berries. Aging is not required, but allowed.

A gin-based liqueur flavored with sloe berries, which are common in England. Traditionally made by soaking sloes in gin and sugar to extract the flavor, sloe gin must be at least 25% ABV by EU regulations, making it an ideal digestif.

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