Gin has exactly one legal requirement: juniper has to be the dominant flavor. Everything past that is up to the distiller, which is why the category runs from bone-dry London Dry to fruit-forward flavored expressions that barely taste related. Classic London Dry — Beefeater, Tanqueray, Sipsmith — leans hard on juniper, coriander, angelica, and citrus peel, distilled without added sweetening. Plymouth is softer and earthier, Old Tom lightly sweetened in the pre-Prohibition style, and genever (gin's Dutch ancestor) uses a malt wine base that drinks closer to a young whisky. Contemporary gins go further afield: cucumber and rose, Mediterranean olive and thyme, Indonesian spice, Japanese yuzu and green tea. Technique matters as much as botanicals — vapor infusion, vacuum distillation at low temperature, and separate distillation of each botanical before blending all produce genuinely different results from a single-pot maceration. Our gin selection spans traditional London Dry, barrel-aged and Old Tom expressions, small-batch craft distillers, and the more experimental end of the category. Whether you're building a proper Martini, a Negroni, or just a good gin and tonic, the base spirit matters more than most people assume.

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