Ethyl alcohol of agricultural origin is used as the base. The definition is regulated by law and clarifies that only neutral alcohol from agricultural products (grain, potatoes, sugar beet, etc.) with a minimum alcohol content of 96% vol. may be used in production. 

The botanicals are then infused (macerated) in the base (the alcohol), which releases the aromatic substances. However, all kinds of other undesirable substances such as oils, bitter substances or colorants are also removed in the process. This is why almost all gins are distilled. Distillation takes place in three parts: The first part is called the head, the product of which is never used. The best quality and the finest taste are obtained in the middle part of the distillation, the heart. In the last part, the tail flows out of the still, where most of the essential oils and bitter substances are present. Part of it is often used together with the middle run. For Gentleman's Gin, we completely dispense with the tail, which is reflected in the taste and results in a very fine gin

Gin must have a minimum alcohol content of 37.5% vol. There are no upper limits. Most gins have an alcohol content of around 40% vol. One variant that you come across from time to time is Navy Strength Gin, which must have an alcohol content of at least 57% vol.

It depends on the type of gin: London Dry Gin must not contain any sugar. Other gins are not quite so strict; sugar is part of the concept with Old Tom Gin, for example.

Like all spirits, gin should be stored in a cool, dark place. Direct sunlight should be avoided, otherwise the alcohol will evaporate. Gin can be stored almost indefinitely as long as it remains sealed.

After opening, the gin should continue to be stored in a cool and dark place. Gin can also be stored in the refrigerator. Once the bottle has been opened, spirits deteriorate over time due to oxidation, just like wines. Due to the higher alcohol content, it takes longer for gin to age, but it should still be drunk within 6 to 8 months after opening.

Dry gin and London dry gin must have a perceptible juniper note. With Old Tom Gin or New Western Gin, the juniper may disappear in the background. However, if a gin tastes too strongly of strawberries or woodruff, you should ask yourself whether it is not rather a flavored vodka.

London Dry Gin, Dry Gin, Blended Gin, New Western Dry Gin, Old Tom, Sloe Gin and Compound Gin and Navy Strength Gin

The top class among gins is London Dry Gin. However, there are products of every variety that are superbly crafted and offer a wonderful drinking experience.

The "purity law" of gin applies here: by definition, labeling a gin as London Dry means that all botanicals are added before the distillation process. This means that nothing other than water may be added after distillation.

With blended gin, usually simply called dry gin, the individual flavorings can be mixed together after distillation. This allows errors and deviations to be corrected. London Dry Gin is the more complex production method, in which all botanicals are added before the distillation process and nothing else may be changed afterwards. With London Dry Gin, you have to know what you are doing right from the start and the work has to be much cleaner and more precise in order to achieve a reproducible result, whereas with Dry Gin you simply want to produce a gin that tastes dry. In dry gin, natural flavorings are often used in the lower price segment, which does not mean that these flavorings come from nature, but simply have to be nature-identical.

Just like the other gins, London Dry Gin can be enjoyed as a gin & tonic or in a cocktail. The higher quality standards in production result in a high-quality gin that can also be enjoyed neat.

Gin is traditionally drunk as a long drink or in cocktails. A long drink is understood to be gin mixed with a mixer or filler, usually in a ratio of 1:4 or 1:3 and served in a highball glass. The most famous long drink is the Gin&Tonic. Other well-known gin cocktails include the Negroni, Gin Fizz, Martinez, Tom Collins, French 75, Gimlet and, of course, the Basil Smash.

No, gin can also be combined with ginger beer, ginger ale, soda water or fruit juices as gin & juice or, if you want something a little more elaborate, as a cocktail. You can be experimental and replace the vodka with gin in most cocktail recipes. Just give it a try.

To taste gin, we drink it at room temperature, as this allows for a more honest judgment. In cocktails or as a gin & tonic, it is shaken over ice, the ice is left in the shaker or served with ice cubes in the glass. Make sure you use high-quality ice and the largest possible ice cubes, otherwise the drinks will water down too quickly and lose their flavor.

This was originally a marketing idea from Hendrick's Gin, which is now often imitated. However, all kinds of fruit and vegetables can be used as a garnish, but care should be taken to ensure that the aroma and taste match the drink. The scent should not be underestimated, as the nose has a major influence on perception. And of course the eye also drinks, so the garnish should be visually appealing. There are no limits to creativity.

A tumbler or highball is suitable for the classic gin & tonic. Recently, large wine glasses have also become popular.

Copper mugs are used for mules. The most prominent example is the Moscow Mule (a drink with vodka and ginger beer). However, mules can also be prepared with gin. The advantage of copper is that the drink retains its coldness for a very long time, which activates the bubbles of carbon dioxide in the ginger beer. This creates a more intense taste.

Pour 4cl of Gentleman's Gin into a tumbler. Then hold the glass at an angle and carefully pour an ice-cold tonic water (cool liquids bind the carbon dioxide better, so the tonic water doesn't splash when you open it) along the rim of the glass. This way, the least amount of carbon dioxide is lost - you can proceed in the same way as when pouring a wheat beer. Then carefully pour the ice cubes into the glass using ice tongs and add a slice of lime as a garnish. Cheers!