There is something magically precise about gin. Gin is the result of a perfect chemical balance between alcohol and botanicals.
In recent years, we have witnessed a veritable renaissance of this spirit, but how many people really know the journey a juniper berry takes before it reaches your glass?
The history of gin is an incredible journey spanning centuries of medicine, wars, social upheavals and, ultimately, its rise to become the undisputed king of luxury mixology.
Contrary to popular belief, gin did not originate in England, but in the Netherlands in the mid-1600s.
The credit goes to a doctor and scientist, Dr Franciscus Sylvius, who was searching for a therapeutic and economical remedy to treat soldiers’ kidney and stomach ailments.
He took neutral alcohol and infused it with juniper berries (genever in Dutch, known for its diuretic properties).
The drink was so pleasant that the English soldiers, allies of the Dutch in the Thirty Years’ War, began drinking it before battle to give themselves courage.
They called it ‘Dutch Courage’.
English soldiers brought Genever back to their homeland, shortening its name to ‘gin’.
The real turning point came in 1689, when the Dutchman William of Orange ascended the English throne. To counter the economy of Catholic France, he banned the import of French spirits (such as Cognac) and liberalised the domestic production of gin.
It was chaos. In the first half of the 1700s, London was gripped by the ‘Gin Craze’.
The spirit cost less than beer or clean water. Anyone could produce it in their cellar, often cutting it with toxic substances such as turpentine or sulphuric acid. London was transformed into a run-down, alcohol-fuelled city, masterfully depicted by the artist William Hogarth in his famous print *Gin Lane*.
The government was forced to intervene with no fewer than eight Gin Acts to tax and regulate production, saving the population from collapse.
In 1800, the tide turned. With the Industrial Revolution and the invention of Coffey’s column still, it finally became possible to produce a pure, neutral spirit of the highest quality.
There was no longer any need to add sugar or heavy flavourings to mask the imperfections of the distillate (as was done with Old Tom).
And so the London Dry style was born: dry, crystal-clear and aristocratic. Gin redeemed its reputation, finding its way into the drawing rooms of the nobility and the official clubs of the British Empire.
In the 20th century, gin became the backbone of the first great era of cocktails, giving rise to timeless classics such as the Martini, the Negroni and the Gin and Tonic (created in the British colonies in India by combining gin with tonic water containing quinine, used to combat malaria).
Today we are experiencing the “New Gin Renaissance”: artisan distillers have broken free from the rigid conventions of the past, blending juniper with local and unusual botanicals.
From a medicine for soldiers to a signature spirit: every time you pour a drop of gin into your glass, you are sipping on four hundred years of real history.
Gin production is a precise art that transforms a neutral base spirit (usually made from grains) into a liquid bouquet.
At the heart of the process is the extraction of essential oils from the botanicals, which the master distillers achieve primarily through three techniques:
The botanicals are immersed directly in the liquid alcohol inside the still and left to rest before the fire is lit. The subsequent distillation extracts warm, intense and deep aromas.
The botanicals never come into contact with the liquid. They are placed in special baskets suspended at the top of the still. As the alcohol heats up and evaporates, the vapours pass through the basket, capturing only the most ethereal, fresh and floral nuances.
A cutting-edge technique that lowers the pressure inside the still, allowing the alcohol to boil at very low temperatures (even below 30°C). This prevents the botanicals from being ‘cooked’, preserving the intact freshness of delicate ingredients such as fresh fruit or basil.
The secret of blending: In each of these methods, the distiller’s skill lies in separating the ‘heads’ (the first vapours, which are too harsh) and the ‘tails’ (the last vapours, which are heavy and oily), retaining only the ‘heart’ – that is, the purest and most elegant fraction of the distillate.
Understanding gin means enjoying it more. And enjoying it more – let me tell you – completely transforms the experience of your next aperitif.
In the world of gin, there are specific production categories regulated by legislation governing distillation, particularly at European level. Understanding these differences is the first step towards realising what you are buying and, above all, what you are about to pour into your glass.
Here is the definitive guide to styles, from historical rigour to contemporary developments:
The king of rigour. It is the global benchmark for lovers of the ‘dry’ style. Contrary to popular belief, it does not have to be produced in London, but it must adhere to an extremely strict process:
The Rule: All natural botanicals must be distilled together with the base spirit in traditional stills.
The Ban: After distillation, absolutely nothing may be added except water (to lower the alcohol content) and a minimal amount of sugar (maximum 0.1 grams per litre). No artificial flavourings, no colourings.
On the Palate: Dry, clean, with juniper reigning supreme, often accompanied by citrus and spicy notes. It is the perfect choice for the ultimate Gin and Tonic or a textbook Martini.
Creative Freedom The term ‘Distilled’ offers the master distiller much greater freedom of action, and this is where many of the artisan gins on the market fall into the most innovative category.
The Rule: The heart of the spirit is produced in the same way as London Dry gin, but with one key difference: the producer may infuse or add flavourings – distilled separately – even after the main distillation.
The botanicals are immersed directly in the alcohol inside the still (maceration) and then distilled. This process extracts the essential oils in a deep and robust manner.
The Advantage: This technique allows for the preservation of extremely delicate botanicals (such as certain flower petals or fresh fruits) that would be destroyed by the heat of the still if distilled alongside the juniper.
On the palate: Extremely varied, fragrant and complex. Often, the term ‘Dry Gin’ simply indicates that the flavour profile leans towards the dry side, but with greater flexibility in production compared to London Dry.
This historical link serves as the bridge between the old spirits of the 1700s and modern London Dry.
History: In the past, imperfect distillation processes produced a harsh and unpleasant spirit. To make it drinkable, it was sweetened with sugar or liquorice.
Today: It is a slightly sweetened gin, smooth and well-rounded.
On the Palate: Less harsh than London Dry, with a velvety sweetness that envelops the juniper. It is the indispensable ingredient for classic cocktails such as the Tom Collins or the Martinez.
The Only Geographical Indication Unlike London Dry gin, this style is linked to a very specific geographical location. To bear this name, the gin must be distilled exclusively in the city of Plymouth, in the south-west of England (historically at the famous Black Friars Distillery).
Characteristics: Compared to London Dry gin, it has a slightly less dry profile, characterised by earthier notes (due to a generous use of orris root and angelica) and a distinct fruity smoothness.
The new frontier: This category has emerged in recent years to encompass ‘new generation’ gins (from the United States, Europe and Italy).
The Philosophy: Juniper takes a back seat. Whilst still required by law, it cedes the limelight to local or unusual botanicals: rare citrus fruits, herbs from the Mediterranean scrub, oriental spices or marine notes.
On the Palate: An unconventional aromatic explosion, designed for those seeking a unique sensory experience and keen to experiment with modern mixology.
If you’re looking for pure tradition, go for a London Dry. If you love complex aromas and stories of the region, a modern Distilled Gin is just what you need to add a new twist to your aperitif ritual.
The Master Distiller’s touch: knowing how to trim the ‘heads’ and ‘tails’ of the distillation, retaining only the ‘heart’ (the purest and most aromatic part), is what distinguishes a commercial gin from an artisanal masterpiece.
Whilst juniper is the backbone required by law, it is the other botanicals that weave the bespoke fabric of gin.
Coriander, angelica root and citrus peel form the classic base.
However, it is the introduction of unusual ingredients — wild herbs, exotic spices or flower petals — that creates a brand’s unmistakable signature.
The perfect gin is therefore the perfect balance between freshness and length.
An exceptional gin deserves to be treated with respect. Start with the right glass and ice that won’t melt in two minutes.
Here are the golden rules for enjoying it at its best:
• Neat:
A great gin should be enjoyed neat, at room temperature (around 18°C), in a tasting glass.
Only then will you be able to appreciate the layers of aromas: the top notes (citrus), the heart notes (juniper and spices) and the finish (roots and wood).
• The Perfect Gin and Tonic:
Use a wide-bowled glass to concentrate the aromas.
Fill it to the brim with crystal-clear ice; the more ice there is, the slower it melts, preventing the drink from becoming watered down. Choose a neutral, premium tonic: the tonic should complement the gin, not overpower it.
Gin is a chameleon; its inherent freshness means it suits different times of the day
• The Evolved Aperitif: The classic moment. The bitter note of juniper stimulates the appetite and cleanses the palate, preparing it for dinner.
• The Contemplative After-Dinner Drink: A complex gin, perhaps slightly aged or with warm, spicy botanicals, is a perfect substitute for the classic after-dinner amaro or whisky, to be sipped slowly whilst chatting.
• The Gastronomic Pairing: Try a fragrant, dry gin and tonic paired with oily fish (such as salmon), fried dishes or blue cheeses. The contrast will surprise you.
If you fancy trying out different styles, here are some iconic bottles ready to take their place on your bar
• Sipsmith London Dry Gin: The benchmark for anyone wishing to understand what a true modern London Dry Gin is. Produced in London in small batches, it is austere, supremely elegant and perfect for a textbook Martini.
• Gin Raw Gastronomic Gin: A Spanish gem (from Barcelona) that embodies the contemporary spirit. Co-created with chefs and sommeliers, it uses low-temperature distillation to capture the freshest aromas of kaffir lime, cardamom and coriander. Ideal for gourmet cuisine.
• Gin Le Tribute: Elegant even in its square bottle, reminiscent of old-fashioned pharmacies. It is a vibrant, incredibly fresh dry gin, with pronounced notes of lemongrass and citrus.
• Da Hong Pao Gin (Bimber Distillery): For those seeking something out of the ordinary. An artisanal gin infused with one of the rarest and most expensive Chinese teas in the world (Da Hong Pao Oolong tea). Earthy, floral and incredibly complex.
• Harahorn Gin: From Norway, a gin with the scent of the Arctic forest, thanks to botanicals such as wild blueberries, rhubarb and seaweed.
The Marche region is currently experiencing a veritable golden age of artisanal distilling. The biodiversity nestled between the Apennines and the Adriatic Sea provides botanicals with a unique character. At Galli Enoteca, you’ll find the very best of the Marche region’s pride and joy
• Gin Leo Broccanera: Originating in the Marche hinterland (from the renowned Broccanera winery), this is a distilled gin of the very highest calibre. It combines the purity of juniper with distinct herbaceous and balsamic notes. It is the perfect choice for those seeking a regional Gin and Tonic that is, nonetheless, of the utmost elegance and structure.
• Gin Scriptorium & Tumultus Scriptorium: A fascinating project rooted in medieval history and the monastic herbal knowledge of the Marche region. The classic Scriptorium is a triumph of olfactory balance, whilst the Tumultus version pushes the boundaries towards a more complex and enveloping character. Perfect for sipping on its own or for adding an unrivalled aromatic boost to mixed drinks.
• Gin del Conero: A liquid snapshot of one of Italy’s most beautiful stretches of coastline. This gin (produced in the Numana area) captures the scents of the Mediterranean scrub that plunges into the Adriatic. Iodine notes, wild herbs and that characteristic savoury flavour make it the perfect companion for a summer aperitif or when paired with raw fish or fried dishes.
• JGin London Dry Gin: Proof that here in the Marche region we know how to interpret English rigour with that little bit extra.
JGin is the first London Dry gin produced in the Vallesina region, in Jesi to be precise. The botanicals are carefully selected, following organic supply chains as closely as possible. The main ones are: juniper, elderflower, rosehip, fig leaf and dandelion. Another distinctive feature is undoubtedly the inclusion of the Verdicchio leaf amongst the chosen botanicals. It gives the gin a sweet note, with subtle hints of white flowers and yellow or white-fleshed fruit.
• Gin Infinito Rosati (Qualis Superior): A poetic tribute to the Marche region. A refined gin, playing on floral and lingering aromas, ideal for those seeking a smooth, sinuous and deeply evocative sip.
The Sommelier’s tip: Buying products from the Marche region isn’t just about supporting the local area; it’s also about bringing unique botanicals (from Apennine juniper to the wild herbs of the Conero) into your glass – ingredients you won’t find in any mass-produced gin.
Now that you know the technique, the physics and the poetry behind a bottle of gin, you can no longer be satisfied with just any spirit.
Explore our gintastic selection: click here, choose your favourite style and order your bottle from Galli Enoteca to have it delivered to your door in time for the weekend!
The difference between a drink and a memorable experience lies entirely in the attention to detail and the quality of the ingredients.
Are you ready to take your next toast to the next level? Unleash your inner distiller: buy your favourite gin now and enjoy the perfect pairings in the comfort of your own home.
