Different Styles of Gins
Gin can be made in different ways, but not all gins are treated equally. Regulations set out three main categories: Compounded (Cold Compounded) Gin, Distilled Gin, and London Dry Gin. There are also special rules for Sloe Gin, flavoured gins, and even how single-shot vs. multi-shot production works. I will explain to you below what the main differences are between those.
Compounded (Cold Compounded) Gin
Compounded gin is made by flavouring neutral alcohol with juniper and other botanicals, without redistilling it. This is the cheapest way to make gin, as no distillation is needed.
Historically, many cheap brands used this method, especially during the Prohibition era in the US, when bootleggers wanted a quick product.
Today, it still exists, sometimes marketed as “handcrafted” or “locally produced,” especially in tourist spots. But legally, these products can only be called “gin”, not “distilled gin” or “London Dry”.
The flavour is usually weaker and fades quickly once the bottle is opened. Think of it like making tea with cold water instead of boiling water: technically tea, but lacking depth.
The Gin Guild does not recognise compounded gin for membership, because its mission is to promote excellence in distillation.
Distilled Gin
Distilled gin is a step up. It is made by redistilling neutral spirit (96% ABV or higher) in the presence of juniper (Juniperus communis L.) and other natural botanicals.
After distillation, flavourings can still be added, unlike London Dry.
Minimum strength: 37.5% ABV.
The result has more depth, richer flavour, and better stability than compounded gin.
London Dry Gin
London Dry Gin is the strictest category, not about geography (it can be made anywhere), but about method.
Flavour must come entirely from the distillation process. No flavours or colourings can be added after. Only water (and sometimes neutral spirit of the same purity) can be added post-distillation.
Must start with spirit distilled to 96% ABV or higher, then redistilled with juniper and botanicals.
Juniper must still be the dominant flavour.
Minimum strength: 37.5% ABV.
London Dry is seen as the pinnacle of gin making because it leaves no shortcuts — the distiller’s skill decides the final flavour. That said, not every London Dry gin is automatically “better”; quality still depends on the recipe and execution.
Sloe Gin and Gin Liqueurs
Sloe gin is an exception. It is not technically gin but a gin-based liqueur made by macerating sloes in gin.
Minimum strength: 25% ABV.
Only natural flavourings are allowed.
Other fruit liqueurs (like rhubarb or strawberry) must be labelled as “X Gin Liqueur,” not just “gin.”
By law, liqueurs must have at least 100g of sugar per litre and minimum 15% ABV.
Single-Shot vs. Multi-Shot Production
Two different methods are used to scale gin production:
Single-Shot – Once the botanicals are distilled, the concentrated spirit is only diluted with water to bottling strength.
Multi-Shot – More botanicals are used to make a stronger concentrate, which is then diluted with neutral spirit and water. This allows larger volumes to be made.
Both methods can produce the same quality if done well. Blind tastings usually cannot tell the difference. Multi-shot simply makes scaling production easier for bigger brands.
Flavoured Gin
Flavoured gins are growing fast. These products must still meet the gin definition: juniper must be the core flavour and the ABV must be at least 37.5%.
Since flavours are usually added after distillation, these products fall into the Distilled Gin category (not London Dry).
If the flavour additions completely mask juniper, then the product should not be called gin; it must be labelled honestly, like “Rhubarb Gin Liqueur.”
Non-Alcoholic and Low-Alcohol “Gin”
Legally, there is no such thing as “non-alcoholic gin,” just as there is no such thing as “non-alcoholic whisky.”
Gin, by definition, must be at least 37.5% ABV.
Non-alcoholic or low-alcohol alternatives are fine, but they cannot use the word “gin” in their name or marketing, even with terms like “gin style” or “gin type.”
In a nutshell
Gin is tightly regulated, but within those rules lies creativity.
Compounded gin is the simplest but weakest.
Distilled gin allows more flexibility.
London Dry is the purest form, showcasing the distiller’s skill.
Sloe gin and flavoured gins sit in their own categories.
And non-alcoholic drinks may taste like gin, but they can’t legally be called gin.
In the end, the regulations protect the spirit’s identity. But it’s the craft of the distiller that turns those rules into a gin worth drinking.
