From Angelica Root to Monkey 47 – Explore the fascinating A–M of the gin world.
Gin is more than just juniper and tonic. With a history that spans centuries and a present that's as vibrant as ever, the world of gin is bursting with variety—from traditional styles to boundary-pushing botanicals. In this two-part series, we explore the A–Z of gin, starting with A to M. Whether you're a casual sipper or an avid enthusiast, there's something here to expand your gin vocabulary.
A – Angelica Root
A cornerstone botanical in many gin recipes, angelica root provides earthy, herbal, and slightly bitter notes. It acts as a fixative, binding other flavors together, and is often paired with juniper, coriander, and citrus.
B – Beefeater
A classic London Dry Gin and a staple in bars around the world. Beefeater is juniper-forward with a crisp, citrus backbone—ideal for a G&T or a gin martini. It's one of the few major gins still distilled in London.
C – Contemporary Gin
This refers to modern gins that play down juniper in favor of bold botanicals like lavender, cucumber, or fruit infusions. Brands like Hendrick’s and Monkey 47 fall under this umbrella, redefining what gin can taste like.
D – Distilled Gin
Not all gins are made the same way. Distilled gin is created by redistilling neutral spirit with natural botanicals. This contrasts with compound gin, where flavors are simply mixed in without redistillation.
E – Elephant Gin
A premium craft gin inspired by Africa and committed to wildlife conservation. It combines traditional botanicals with African ingredients like baobab and buchu, creating a citrusy and floral profile with a cause.
F – Fynbos Botanicals
Native to South Africa, fynbos plants (like rooibos and honeybush) are increasingly used in gins to add floral, herbal, and spicy notes. Brands like Inverroche Gin have built a signature style around them.
G – Genever
The ancestor of modern gin, Genever (or Jenever) is a Dutch spirit with a maltier base, often aged and more whiskey-like in character. It’s protected by EU law and comes in two main styles: jonge (young) and oude (old).
H – Hendrick’s
Perhaps the most well-known modern gin, Hendrick’s introduced cucumber and rose as key botanicals, shifting the gin landscape. It’s a perfect example of how creative flavor profiles can win over new gin fans.
I – Islay-Inspired Gin
Islay, known for peated whisky, is also home to gins like The Botanist, made by Bruichladdich. These gins often incorporate local herbs and flowers, offering a terroir-driven experience that echoes the island’s rugged character.
J – Juniper
The legal defining feature of gin. Without juniper berries, it’s not gin. Juniper adds piney, resinous, and peppery notes—creating the classic flavor we associate with the spirit. It grows wild in many parts of Europe.
K – Ki No Bi
A Japanese craft gin made in Kyoto using local botanicals like yuzu, green tea, and sansho pepper. Ki No Bi shows how gin is being reinterpreted globally, with regional ingredients shaping unique flavor profiles.
L – London Dry Gin
A style, not a location. London Dry is defined by how it’s made: all flavors must be derived during distillation with no added sweeteners. The result is usually a clean, juniper-led spirit. Think Tanqueray, Bombay Sapphire, or Sipsmith.
M – Monkey 47
This German gin contains a whopping 47 botanicals, including lingonberries and spruce tips. It’s complex, aromatic, and has become a cult favorite among gin connoisseurs. An icon of the contemporary craft movement.
Conclusion
Gin's world is wonderfully wide—from classic roots to experimental highs. A–M reveals just how varied and global this spirit has become. Join us in Part 2 as we continue with N to Z, exploring more styles, brands, and botanicals that shape the ever-evolving world of gin.