There are several methods of producing Gin but the European Community Regulation which governs spirit drinks defines only two. First, and by far the more important, is 'distilled gin' (of which London Gin and Plymouth Gin are recognised as types) which is produced in the traditional method, described below.
Secondly, gin can be produced without redistilling simply by flavouring suitable alcohol with natural flavouring substances which give a predominant taste of juniper: this method is known technically as 'compounding. The finest base for this 'neutral' spirit is either grain (normally barley and maize) or molasses. This type of production can be likened to this of flavoured vodka
The flavouring ingredients are at the core of Gin production; they are all natural and are referred to as 'botanicals'. The type and quantity of each producer's botanicals vary according to their own closely guarded recipes; all are carefully selected and tested for purity and quality. All gins include juniper as an ingredient: other botanicals used are coriander, angelica, orange peel, lemon peel, cardomom, cinnamon, grains of paradise, cubeb berries and nutmeg. Typically a fine gin contains six to ten botanicals.
Sloe Gin is a sweetened style of Gin made by infusing sloes (the fruit of the blackthorn) in Gin. Plymouth Gin is a style that by law can only be produced in Plymouth, England. It is distinctly sweeter than London Dry Gin.
No.3 is the London Dry Gin distilled to a proprietary recipe of Berry Bros. & Rudd, London’s oldest wine and spirit merchant. The name No.3 refers to the address in St James’s Street, London: our home since 1698.
No.3 was created to be the last word in gin for a Dry Martini - try Duke's classic recipe here.