Dry or aromatic? A gin for every palate

Gin is a much-loved spirit that in recent years, thanks to its strong and distinctive character and aromatic bouquet, has become a star of the international mixology scene, though few may know its long and controversial history. The ancestor of gin is Jenever, a fermented grain spirit infused with sugar and botanicals, created in 1658 and initially used for medicinal purposes. In truth, juniper spirits and liqueurs were also widely used medicinally in Italy, but it was in late 1600s England that gin, often of very poor quality, experienced a true boom, so much so that it was branded as the culprit behind alcoholism among the poorest sections of the population. For this reason, in 1751 King George II was forced to pass the Gin Act to ban its sale in unlicensed premises. Meanwhile, in 1742 Alexander Gordon had opened the first legal distillery right in London, giving rise to London Dry, the most widespread style of gin today. Equally curious, and once again rooted in medicine, is the story of one of gin’s most famous pairings, tonic water: British soldiers stationed in India began mixing this spirit with sugar, water and a few slices of lemon to soften the bitter taste of quinine water, commonly used as an antimalarial. On this note, Winston Churchill famously declared: ‘Gin&Tonic has saved more Englishmen than all the doctors of the Empire’.

Dry or aromatic gin?

History aside, back to the present. Modern gin is governed by strict parameters: it must derive from agricultural ethyl alcohol distilled from high-quality grain fermentation, using only natural flavourings, with a predominant juniper flavour and an alcohol content of at least 37.5 ABV. The dry style is crystal-clear with a bold, punchy bouquet, making it the favourite among spirit connoisseurs who enjoy intense flavours and steer clear of sweet or overly scented drinks. The term ‘dry’ refers less to texture and more to the lack of added sugar and botanicals that might alter the original spirit alongside juniper. Thanks to this uncompromising character and its clean, lingering finish that never overwhelms, dry gin is ideal served neat or as the base for classic cocktails. Here, citrus fruits such as lemon, lime and grapefruit—or cucumber—work brilliantly, enhancing freshness with a tart edge. For food pairings, cocktails made with dry gin shine alongside rich dishes such as red meat, roasts, charcuterie, aged cheeses, fried food and rich sauces.

Then there is the softer, more aromatic variety, crafted by infusing botanicals such as citrus, pepper, liquorice and spices alongside juniper, yielding a more fragrant and naturally sweeter profile. Favoured by newcomers to spirits and those who lean towards fruity, gentle and silky notes, this style comes into its own in milder weather, especially in spring. The botanicals in these gins inspire innovative, imaginative combinations, balancing delicate essences that suit smooth, fragrant long drinks. Softer gin and its cocktails pair seamlessly with light pasta dishes, fish, white meats, vegetable sides and spoon desserts. A prime example of a floral, rounded palate with a bold, contemporary edge is Bulldog London Dry Gin. This modern take on the classic London gin stands out thanks to a blend of 12 fine botanicals, sourced worldwide, including lavender, coriander, iris, liquorice, white poppy and angelica. The result is an exclusive mix with a bold, distinctive character that remains smooth and approachable, with clear juniper notes balanced by the botanicals. Housed in an iconic, striking dark bottle, it also makes a great gift idea for friends and family.