Editing Gin (section)

==Legal definition==

===Geographical indication ===
{{see also  | Geographical indication }}

Some legal classifications ([[Geographical indications and traditional specialities in the European Union|protected denomination of origin]]) define gin as only originating from specific geographical areas without any further restrictions (e.g. [[Plymouth gin]] (PGI now lapsed), [[Jenever|Ostfriesischer Korngenever]], [[borovička|Slovenská borovička]], [[brinjevec|Kraški Brinjevec]], etc.), while other common descriptors refer to classic styles that are culturally recognised, but not legally defined (e.g. [[Old Tom gin]]). [[Sloe gin]] is also worth mentioning, as although technically a gin-based [[liqueur]], it is unique in that the EU spirit drink regulations stipulate the colloquial term "sloe gin" can legally be used without the "liqueur" suffix when certain production criteria are met.<ref>{{Cite web |last= |first= |date=April 2024 |title=Guidance on Labelling Gin Liqueurs and Spirit Drinks |url=https://www.theginguild.com/guidance-for-members/guidance-on-labelling-gin-liqueurs-and-spirit-drinks/ |access-date=2025-03-09 |website=The Gin Guild |language=en-GB}}</ref>

===Canada ===

According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper berries or a mixture of more than one such redistilled food products.<ref>{{cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-30.html#h-56|title=Consolidated federal laws of canada, Food and Drug Regulations|first=Legislative Services|last=Branch|website=laws.justice.gc.ca|date=2 March 2022 }}</ref> The Canadian Food and Drug Regulation recognises gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate the US definitions. Whereas a more detailed regulation is provided for Holland gin or genever, no distinction is made between compounded gin and distilled gin. Either compounded or distilled gin can be labelled as Dry Gin or London Dry Gin if it does not contain any [[Sugar|sweetening agents.]]<ref name="Canada Food and Drug Regulations">{{cite web|title=Food and Drug Regulations (C.R.C., c. 870)|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-30.html#h-56|website=Justice Laws Website – Canada|publisher=Government of Canada|access-date=21 July 2017}}</ref><ref name="Canada Food and Drug Regulations (C.R.C., c. 870, B.18.001)">{{cite web |title=Canada Food and Drug Regulations (C.R.C., c. 870, B.18.001) |url=https://laws-lois.justice.gc.ca/eng/regulations/c.r.c.,_c._870/page-44.html#h-573502 |website=Justice Laws Website – Canada |publisher=Government of Canada |access-date=20 December 2021}}</ref> For Genever and Gin, they shall not contain more than two percent [[Sugar|sweetening agents]].<ref name="Canada Food and Drug Regulations" /><ref name="Canada Food and Drug Regulations (C.R.C., c. 870, B.18.001)" />

=== European Union ===

Although many different styles of gin have evolved, it is legally differentiated into four categories in the European Union, as follows.<ref name="ReferenceA">{{citation |title=E.U. Definitions of Categories of Alcoholic Beverages 2019/787, M(b) |year=2019 |url=https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32019R0787}}</ref>

==== Juniper-flavoured spirit drink ====

Juniper-flavoured spirit drinks include the earliest class of gin, which is produced by [[pot still|pot distilling]] a fermented grain mash to moderate strength, ''e.g.'', 68% ABV, and then redistilling it with botanicals to extract the aromatic compounds. It must be bottled at a minimum of 30% ABV. Juniper-flavoured spirit-drinks may also be sold under the names [[Wacholder]] or Ginebra.

==== Gin ====

Gin is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper. Minimum bottled strength is 37.5% ABV.

==== Distilled gin ====

Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the [[azeotrope]] of water and [[ethanol]]), in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained simply by adding essences or flavourings to ethanol of agricultural origin is not distilled gin. Minimum bottled strength is 37.5% ABV.

==== London gin ====
{{anchor| Dry | Dry gin | Dry Gin | London gin | London Gin | London dry gin | London Dry gin | London Dry Gin}}
London gin is obtained exclusively from ethanol of agricultural origin with a maximum [[methanol]] content of {{cvt|5|g}} per hectolitre of 100% ABV equivalent, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV. London gin may not contain added sweetening exceeding {{cvt|0.1|g}} of sugars per litre of the final product, nor colourants, nor any added ingredients other than water. The predominant flavour must be juniper. The term ''London gin'' may be supplemented by the term ''dry''. Minimum bottled strength is 37.5% ABV.

Although London gin is the strictest of distilled gin categories, it is not a geographical designation.<ref>{{Cite web |last=Gleed |first=Pal |date=2024-07-12 |title=The Gin Guild's Gin Navigator - Gin Explained |url=https://www.theginguild.com/guidance-for-members/gin-navigator/ |access-date=2025-01-09 |website=The Gin Guild |language=en-GB}}</ref>

===United States===

In the United States of America, "gin" is defined as an alcoholic beverage of no less than 40% ABV (80 [[proof (alcohol)|proof]]) that possesses the characteristic flavour of juniper berries. Gin produced only through the redistillation of botanicals can be further distinguished and marketed as "distilled gin".<ref name="ReferenceB">{{citation |title=Definitions ("Standards of Identity") for Distilled Spirits, Title 27 of the U.S. Code of Federal Regulations, Chapter 1, Part 5, Section 5.22 ,(c) Class 3 |url=http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&rgn=div5&view=text&node=27:1.0.1.1.3&idno=27}}</ref>