7 Types of Gin—Plus Which One Belongs in Your Favorite Mixed Drink, According to Experts

Gin is one of the most popular spirits, used in classic mixed drinks like a gin and tonic and as an ingredient in cocktails from a Negroni to a pink gin martini. You might assume that all gins are the same—after all, how many different types of gin can there be? But in fact, what used to be a fairly straightforward spirit made with distilled wheat or barley and juniper berries has now become a massive liquor category with numerous types and strengths. Here's how to better understand the nuances of gin and choose the right bottle for the drinks you enjoy.

What Is Gin?

Gin is an alcoholic beverage made by distilling a grain (usually barley or wheat) and then redistilling it, either by steeping or vapor infusion, with an added blend of botanicals, one of which must be juniper berries. Various herbs and spices can be added, and while all are aromatic, bitter, and dry, every gin has its precise recipe of grain and botanicals.

Types of Gin

For a spirit to be called gin, it must have a dominant flavor of juniper, but beyond that, there's a lot of leeway. "All gins are different based on the botanicals used in the distillation," says Sammi Katz, bartender and author of Cocktails in Color: A Spirited Guide to the Art and Joy of Drinkmaking. The most common styles include London Dry, Navy Strength, Plymouth, Genever, Old Tom, Aged, and New Western. "It is so region-specific and also versatile," says Marlon Rowley, head bartender at Virgin Hotels NYC's Everdene restaurant. "We use it in all types of drinks, from traditional fizzes and martinis to seasonal refreshers."

Gins can be herbal, spicy, floral, citrusy, or a combination, depending on the brand and ingredients.

London Dry Gin

London Dry gin lacks sweetness and is the most basic, made with only pure grain spirit and natural botanicals—no artificial flavors can be added.  "London Dry is by far the most popular style of gin (think Tanqueray, Beefeater, Bombay Sapphire)," says Katz. Other examples include Fords Gin, which blends nine botanicals, including coriander seeds and cassia, and Tulchan, crafted in Speyside, Scotland.

Flavor: Juniper berries lend a clean, herbaceous flavor with subtle notes of pine and citrus.

Best for: Classic cocktails, including a martini, gin and tonic, and gimlet.

Plymouth Gin

Plymouth gin used to rival London dry gin, and it refers to gins once produced in Plymouth, England. "Plymouth is a delicious type of gin, but there's only one brand that makes it, called Plymouth," says Katz, referring to the town's last remaining gin distillery.

Flavor: Drier and more citrusy than London dry; more roots in its botanical blend lend an earthy finish.

Best for: Try it in a Negroni, French 75, and Tom Collins.

Genever Gin

The European Union has established that a gin can only be called genever if it is produced in specific regions: Netherlands, Belgium, the Nord and Pas-de-Calais areas of France, or the North Rhine-Westphalia and Lower Saxony regions of Germany. Also known as Dutch gin, it dates back to 16th-century Holland and is made with a base of malted grains and botanicals.

Flavor: Genever is characterized by a malty taste somewhat like Scotch.

Best for: Drink it neat, add Angostura bitters, or pair it with vermouth and Campari.

Navy Strength

While most gins have around 40 percent ABV, navy strength has at least 57 percent ABV. Going back to the 18th century, the Royal British Navy stored kegs of rum and gin below deck near gunpowder. The spirits needed to be 57 percent minimum to ensure that if the liquids leaked, the gunpowder would still explode. Today, the high proof underscores the botanicals’ aroma and flavor. Examples include juniper-heavy Edinburgh Navy Strength Cannonball gin and North Carolina's citrusy Conniption Navy Strength gin.

Higher-proof gins can work well as the backbone of a multi-ingredient drink, like a gin mule. "If your cocktail has several strongly flavored ingredients, you can opt for a higher ABV gin since it will be able to stand up to the bold flavors accompanying it," says Katz.

Flavor: Piney on the palate, with lemon and peppery undertones.

Best for: Use it in citrusy drinks, including the gimlet, French 75, and corpse reviver.

Old Tom

"Genever and Old Tom are two old-school styles that have become more popular thanks to nerdy bartenders wanting to make authentic versions of some classic cocktails, like the Tom Collins and the Martinez," says Katz. Old Tom gin uses sweet botanicals like licorice or added sugar to make it fuller and sweeter, such as in Oregon's Aviation Old Tom Gin.  

Flavor: Citrusy, with spicy notes of cardamom and angelica, with a color that sometimes its malt base.

Best for: Great in a Tom Collins and a Martinez.

Aged

Aged gin is a caramel-colored gin that is matured in oak barrels, some of which likely once contained bourbon or Scotch. Examples include Heyman's Gently Rested from England, which is aged for three weeks in old Scotch whisky barrels.

Flavor: Smooth, with bourbon-like notes of oak and vanilla, and spices like cardamom and cinnamon.

Best for: Use it in a Martinez, an old fashioned, and a bee's knees.

New Western

"New Western or New Wave gins have an emphasis on other botanicals besides juniper," says Katz, pointing to brands like Aviation or Hendrick's. Flavorings or infusions, from yuzu to honey, are usually added in redistillation and are often driven by locally grown botanicals to give the gin a sense of terroir.

Flavor: Spicy and floral with a citrus finish.

Best for: Classics, including the martini, Negroni, gimlet, and gin rickey.

Rose Gin

A subset of New Western, rose gin, or pink gin, has become trendy in recent years. The blush hue can come from roses (as with Irish Glendalough Rose Gin), rosé wine (Mirabeau Riviera Dry Rosé Gin), or other fruit, including pink grapefruit or rhubarb.

Flavor: Sweeter and fruitier than other gins.

Best for: Try it in a greyhound or a gin fizz.

Choosing the Right Gin

When you're shopping for gin, it's important to think about what drink you'll be using it for. "Usage is the number one driver along with the region and the impact that the region has had on the botanical profile of the gin," says Rowley. There are thousands to explore, he says.