🍸 London gin

If you have ever bought a “London dry gin”, this is the label rule behind it. London gin is the strictest type of distilled gin in the EU: its aroma comes only from distilling ethyl alcohol of agricultural origin in the presence of all the natural botanicals, with no colourings and almost no sugar. It is category 22 of Regulation (EU) 2019/787, with a minimum strength of 37.5% ABV.

The rules for the alcohol are tighter than usual: methanol may not exceed 5 g per hectolitre of 100% vol. alcohol, whereas Article 5 allows up to 30 g for ethyl alcohol of agricultural origin. The resulting distillate must contain at least 70% alcohol by volume. Any alcohol added after distillation must meet the same methanol limit.

London gin may not be coloured, and added sweetening may not exceed 0.1 g per litre of the finished product, expressed as invert sugar. It may contain nothing besides alcohol, the distilled botanicals, sweetening within that limit and water. So post-distillation flavourings, allowed in distilled gin, are banned here.

The name is not tied to the city: the regulation describes only a production method and mentions no place. The word “dry” may be added to or included in the name, which gives London dry gin. In the US, 27 CFR § 5.144 likewise reserves “London” for gin made by original distillation or redistillation, bottled at 40% ABV (80 proof) or more.

Why it matters to you. “London” on a label guarantees the method: no colourings, no flavourings after distillation and no noticeable sugar. If a gin is coloured or tastes sweet, under EU rules it is no longer London gin. The name says nothing about where it was made. Remember the WHO advice: no amount of alcohol is safe.