Gin: The Premium Selection at Infinivin

Gin has seen a genuine resurgence in recent years, driven by distilleries that craft their botanical recipes with the same care a winemaker puts into a blend. The category has grown well beyond the bar-shelf gin and tonic, with Mediterranean, Japanese and mountain styles that stand clearly apart from one another. Infinivin has selected gins known for their quality, equally suited to cocktails or sipping neat.

How Is Gin Made?

Gin is a spirit made by distilling a neutral alcohol flavoured mainly with juniper berries, the only ingredient regulations require for a spirit to carry the name. Around this shared base, each distillery builds its own list of botanicals: coriander, citrus, angelica, liquorice, local herbs or rarer spices. ABV typically falls between 37.5% and 47%, with some bolder bottlings going higher.

The classic process starts with a neutral alcohol, usually grain-based, in which the botanicals steep before a second distillation in a copper still. Some distilleries infuse all the botanicals together in the still, while others distil each one separately before blending, a longer method that allows finer control over each individual aroma.

The Main Styles of Gin

London Dry remains the historic benchmark. It requires that all flavouring come solely from distillation, with nothing added afterwards, giving a dry, precise profile built around juniper and citrus. The more contemporary style, often called "New Western" or craft-distillery gin, allows more freedom: local or unexpected botanicals take precedence over juniper, producing profiles that lean more floral, fruity or spiced.

Mediterranean gin has carved out its own category, led by distilleries working with olive, rosemary or southern citrus. Japanese gin, a more recent arrival on the Western market, builds around botanicals like yuzu or tea, with an approach defined by precision and balance. Mountain gin, meanwhile, plays on alpine botanicals such as génépi and pure spring water for a fresher, more herbaceous profile.

The Selection

The cellar highlights several complementary profiles. Gin Gigi en Provence, distilled with the expertise of the Bercloux distillery, captures the herbs of the Maures massif: rosemary, olive oil and lemon zest come together for a sun-soaked Mediterranean profile. Gin Monkey 47, from Germany's Black Forest, stands out for its blend of 47 botanicals, delivering a dense aromatic complexity prized by bartenders worldwide.

Gin Etsu, distilled in Hokkaido, Japan, draws on mountain spring water and botanicals like yuzu for a refined, briny profile that's picked up multiple awards at the Gin Masters. Gin du Mont Blanc, made at the foot of the massif by a Scottish distiller based in Savoie, blends juniper, coriander and génépi for a smooth, floral style. Gin Engine, produced in Italy's Piedmont region, draws on the tradition of Rosolio for a delicate profile of sage and lemon. Gin Blackwoods, distilled in the Shetland Islands, rounds things out with a floral, spiced, oily profile whose balance is closer to an aged whisky than a classic gin.

How to Choose a Gin

The right choice mainly comes down to how it'll be used. For a classic gin and tonic, a dry, juniper-forward London Dry is a safe bet, since its structure holds up well against dilution and the tonic's bitterness. For a more elaborate tasting or a signature cocktail, gins built on more distinctive botanicals, like Mediterranean or Japanese styles, bring more depth and character.

A useful tip for buyers less familiar with the category: the number of botanicals listed on the label isn't always a mark of quality. A gin built from three or four well-balanced botanicals can turn out more refined than a blend of twenty poorly dosed ingredients. Where the water comes from, the quality of the base alcohol and the distillery's expertise matter just as much as the botanical list itself.

Gin prices vary widely depending on how it's made. A craft distillery producing small batches will naturally charge more than a mass-market brand, though that doesn't automatically mean better flavour. It's worth relying on the distillery's reputation and, where possible, tasting notes from others before investing in a premium bottle.

How to Serve and Enjoy Gin

Serving it as a gin and tonic remains the most common approach: plenty of ice to slow down dilution, a good-quality tonic poured slowly down the side of the glass to preserve the bubbles, and a garnish chosen to echo the gin's botanicals rather than picked at random. A Mediterranean gin pairs well with an orange twist or an olive, a Japanese gin with yuzu or lime zest, a more classic gin with a lemon twist or a sprig of rosemary.

For sipping neat, the way one might enjoy any characterful spirit, serving it at room temperature or slightly chilled in a tulip glass brings out more of its aromatic complexity. A few drops of water can open up the aromas on the denser bottlings, much as it would with a brandy or a whisky.

How to Store Gin

A bottle of gin is best stored upright, at room temperature, away from direct light. Its high alcohol content naturally protects it from spoiling: an unopened bottle keeps indefinitely, and an opened one holds its quality for several years without noticeable change. Unlike wine, gin doesn't keep evolving once bottled, so it can be stored without worrying about timing.

Frequently Asked Questions

What's the difference between London Dry gin and regular gin?

London Dry requires that all flavouring come solely from distillation, with nothing added afterwards, unlike some other gins that may include flavourings or colouring added after distillation. It's a production method, not a geographical origin: a London Dry gin can be made anywhere in the world.

What's the alcohol content of gin?

Most gins sit between 37.5% and 47% ABV, with a few stronger bottlings going higher.

Does gin have to contain juniper?

Yes, it's the only ingredient regulations require for a spirit to be called gin. Every other botanical is left entirely up to the distiller.

How do you choose the right tonic to pair with a gin?

A classic, lightly sweetened tonic works well with dry, juniper-forward gins, while a more aromatic tonic (citrus, herbs) suits gins that are already rich in botanicals, so as not to overload the aromatic profile.