Types of Gin and How to be Ginerous
Back in my younger days, I had a fun reputation as the guy who would always spend way too much money buying other people drinks—okay fine, it wasn’t so much my younger days as much as it was like just last week. But still, I had a knack for offering to pick up the tab when I was a touch under the influence. Over time, my friends coined a new term for this behavior, a term that stemmed from my love of gin: ginerosity. Ginerosity is that warm, fuzzy feeling when the alcohol has kicked in, and all of the sudden, money is no issue and that boujie bottle of champs seems like a completely reasonable purchase for the evening. So, in honor of the fuel that keeps that ginerosity engine running, let's talk about that beautiful beast we call gin and how to use it for your own ginerous tendencies (or gindencies… let's be real, gin puns are low hanging fruit).
Let's start with the basics. There are 5 types of gin…kind of.
Depending on which country you're in and who you are talking to, you might hear that there are anywhere between 3 and 7 types of gin. The US and Canada technically only recognize 3 types of gin, while other countries recognize more. Plus, some people include navy strength gin and sloe gin in their taxonomies (we'll mention those here too), while others don't. Whether you think of it as a taxonomy of 3, 5, 7 or something else, what's important to know is that different gins are more or less suited for different cocktails.
For instance, I've grown quite fond of using Bombay Saphire for my martinis with a twist, but Beefeater for my martinis with an olive. Likewise, I much more prefer to use Plymouth gin for my Ramos gin fizz, and Aviation or Hendricks for my gin and tonics. And, if I'm just going to enjoy a glass of gin neat like an animal, I'll probably use an old tom gin or genever. Of course, with any drink, it's dealer's choice, but each type of gin has a unique flavor profile that can make a big difference for your cocktails.
Genever: The OG (Original Gin)
Gin's origins can be traced back to early 1600s, when someone had the brilliant idea of taking malt wine and trying to make it even stronger. The finished product was a malt wine spirit that was over 50% alcohol and too disgusting to drink (though, I'd like to think I could rally for it). In any case, in a last-ditch attempt to save the drink, a Dutch chemist added juniper berries to the process, and voila - the world was blessed with genever. Genever is still made today and can be found in most liquor stores, but the historic drink serves as the starting point for understanding most of the other types of gin we drink today.
Genever and the Many Types of Gin
I tend to think of gin as a taxonomy of 5:
Let's start with the basics. There are 5 types of gin…kind of.
Depending on which country you're in and who you are talking to, you might hear that there are anywhere between 3 and 7 types of gin. The US and Canada technically only recognize 3 types of gin, while other countries recognize more. Plus, some people include navy strength gin and sloe gin in their taxonomies (we'll mention those here too), while others don't. Whether you think of it as a taxonomy of 3, 5, 7 or something else, what's important to know is that different gins are more or less suited for different cocktails.
For instance, I've grown quite fond of using Bombay Saphire for my martinis with a twist, but Beefeater for my martinis with an olive. Likewise, I much more prefer to use Plymouth gin for my Ramos gin fizz, and Aviation or Hendricks for my gin and tonics. And, if I'm just going to enjoy a glass of gin neat like an animal, I'll probably use an old tom gin or genever. Of course, with any drink, it's dealer's choice, but each type of gin has a unique flavor profile that can make a big difference for your cocktails.
Genever: The OG (Original Gin)
Gin's origins can be traced back to early 1600s, when someone had the brilliant idea of taking malt wine and trying to make it even stronger. The finished product was a malt wine spirit that was over 50% alcohol and too disgusting to drink (though, I'd like to think I could rally for it). In any case, in a last-ditch attempt to save the drink, a Dutch chemist added juniper berries to the process, and voila - the world was blessed with genever. Genever is still made today and can be found in most liquor stores, but the historic drink serves as the starting point for understanding most of the other types of gin we drink today.
Genever and the Many Types of Gin
I tend to think of gin as a taxonomy of 5:
- Genever: The original gin, made from combining malt wine with juniper berries, can now be found in two variations. Old genever uses the same malt wine content that was used historically, while young genever is made with less malt wine and usually has more nuttier notes. Preferred cocktail: Genever Negroni
- London Dry Gin: London dry gin is probably the most common type of gin used. Similar to vodka, London dry gin is made from wheat or grains, but what differentiates this gin from vodka is the addition of botanicals in the distillation process, specifically Juniper. Preferred cocktail: Martini
- Contemporary or American Gin: London dry gin is slightly different from contemporary or American gin in that the latter is distilled with botanicals and then subsequently enhanced with either additional botanical notes, flavoring, or sugar. For example, Hendricks gin (which is my spirit animal) is a contemporary gin enhanced with cucumber notes after it is first distilled. Preferred cocktail: Hendricks Gin and Tonic
- Old Tom Gin: Old Tom Gin is sometimes thought of as the link between London dry gin and old genever because it is not too dry but also not too sweet. This gin usually comes with a rounder and sweeter taste. As legend has it, this gin got its unique flavor from being aged in barrels as it was prepared and shipped during prohibitionist times when London dry gin production was driven underground. However, not all modern day old tom gins are aged in barrels; some simply have additional sugar and flavors added. Preferred cocktail: Old Tom Old Fashioned
- Plymouth Gin: This one is interesting because it's technically not a type of gin but rather a specific location in which this gin is exclusively made. The Black Friars Distillery of Plymouth, England is the only distillery in Plymouth and produces this unique recipe that is often described as being a bit thicker, earthier, and less dry than a typical London dry gin. Preferred cocktail: Ramos Gin Fizz
- Navy Strength Gin: This type of gin simply has more alcohol content than other gins, specifically 57% alcohol content. In the 1800s, navy sailors would carry their gin in barrels next to their barrels of gunpowder. When things got rocky out at sea, then, the gin would at times spill over onto the gunpowder barrels, ruining the gunpowder (and also the gin, more importantly). But, with alcohol, you can do some amazing things… By increasing the alcohol content of the gin to 57%, you can actually spill the gin on the gunpowder and still end up using the gin. Amazing, right? Preferred cocktail: Navy Strength Last Word
- Sloe Gin: Sloe gin is technically a gin-based liqueur, which means it has a higher sugar content than most liquor spirits. Technically, sloe gin is gin seeped in sloe berries, giving it a sweeter taste at a lower alcohol content. Preferred cocktail: Charlie Chaplin
