Two or more distillates are blended to make Genever. A corn/wheat/rye malt wine that is similar to whiskey and a juniper infused distillate.
Although Genever is not gin, it is the precursor to it
Has two versions : young (jonge) < 15% malt wine / 10g sugar and old (oude) > 15% wine and < 20g sugar.
Tastes somewhere between gin and whiskey
London Dry Gin
Can be made anywhere
Only water and 0.1 grams or less of sweetening agent can be added to London Dry gin after distillation
No coloring or flavoring can be added
Base spirit must be agricultural and distilled to 96% alcohol, initially
Limits the amount of Methanol (a poison formally used to increae yield)
Tends to be more Juniper forward
Old Tom Gin
Appeared after Genever and before London Dry Gin
Has no agreed upon definition but genereally sweeter than London Dry but less than Genever
Plymoth Gin
Must be made in Plymoth, England
Considered slightly sweeter than London Dry
Uses more roots, less juniper than London dry resulting in an earthier flavor
Navy Strength Gin
Minumum 57% ABV
The legend is that the Royal Navy stored gin and rum near gunpowder on its ships. The high proof allowed the powder to still work if the gin spilled, although this story is disupted.
Sloe Gin
British Liquer made with gin and sloes, a tart fruit from Blackthorns
Minimus 15% ABV
Sloe berries are steeped in gin, resulting in a herbal tart mildy sweet gin.
Other Gins
Pink gin is infused with red and pink fruits, herbs, and spices e.g. strawberry, red current, rose petals
Bathtub gin has all botanicals added through maceration rather than distillation
Holland-style gin takes after Genever
Borovička is a Slovak spirit flavored with juniper