There’s loads of gins on the market, and we all have our favourites. No matter what inventive recipes come out next, we’re always a fan of a classic London Dry Gin – with plenty of depth and the classic hit of juniper. So, we asked the nice people at Whittaker’s to make a gin for us.
Named after the Norse name for the market town of Skipton which literally meant ‘Sheep Town’, this gin is a heady mix of Yorkshire-grown botanicals, such as bog mytle, hawthorne and bilberries – fused with a classic juniper berry taste and bottled at 48% for a fuller, down to earth taste.
Suggested tonic: Fever Tree Mediterranian
Garnish: Juniper and thyme
Serve: In a large glass, preferably in generous proportions!
Gin and gin types
The Perfect Serve
Click here to download our Gin garnishes and Fever Tree tonic guide - The Perfect Serve. We list (almost) all of our 500 gins and name a recommended garnish to make your G&T that bit more special.
Gin must be made from ethyl alcohol flavoured with botanicals – of which juniper mustbe the predominant flavour.
It must be bottled at a minimum of 37.5% ABV.
London Dry Gin is made in a traditional still by redistilling high grade ethyl alcohol with natural flavourings. After this distillation, it must be at a strength of 70% ABV.
Further ethyl alcohol may be added after distillation, but absolutely no artificial colours or sweetness are permitted.
Distilled gin is made by redistilling neutral alcohol with approved natural AND/OR artificial flavourings.
As with London Dry Gin, alcohol may be added after distilliation, but with Distilled Gin, more artificial colourings and sweetness may be added too.
Compound gin is made by a simple process of flavouring neutral spirits with essences or other natural flavourings – but without the redistillation process.
Because of this, it is not regarded as highly as gin which has been distilled.
Scottish gin has the same definitions as the other gins in our list, but as numbers are growing we’ve decided to categorise these separately as people often like to know where their gin comes from.
Many, but not all, Scottish gins may originate from a whisky distillery and often use a wide range of foraged botanicals which represent the geography of where they originate.
American gin differs slightly as is can be made ‘from the initial distillation (of grain) through the mashing (cooking) process’, redistillation, or by mixing neutral spirits – with juniper berries, other aromatics and extracts of them.
As with the gin we know and love, the main flavour must be juniper, however the minimum bottling strength is 40% ABV (or 80° proof in USA-speak).
Old Tom refers to an 18th Century Gin recipe – supposedly named after a cat which fell into a vat of spirit, or more likely after ‘Old Tom’ Chamberlain of Hodge’s Distillery.
Old Tom gin is sweetened, and can be described as a missing link between London Dry Gin and the sweet Dutch Jenevers.
In my youth, Sloe Gin could be made from taking a batch of sloe berries, picked from country-lane hedgerows, and soaking them in a plain gin – with plenty of sugar to help extract the juice from the berries.
The result over time was a lovely syrupy liqueur, perfect for cold winters days.
That can still be done, but these days distilleries are more likely to flavour neutral grain spirit and then bottle at ABV of over 25%.
Sloe Gin works so well, so why not Rhubarb and Ginger, or Raspberry, or Clementine or, yes, even Yorkshire Tea.
See Flavoured Gin above.What makes something a liquor? The ABV.
Gin, in it’s truest definition, is bottled at a minimum of 37.5% ABV. A liqueur however, is bottled at a lower ABV (low-20’s) and more often than not will contain added sugar.
Browse other spirits