Introduction: Gin Regulation in the European Union
Gin is one of the most iconic spirits in the world, appreciated for its versatility and the aromatic complexity provided by juniper berries and a wide range of botanicals. However, behind its apparent simplicity lies a set of regulations that govern its production, classification, and labeling.
In the European Union, the rules on gin are set by the Spirit and Drink Regulation (EU) No. 2019/787 of 17/04/2019, which defines the criteria for distinguishing the different types of gin, specifying the permitted production methods, the role of juniper, and the limits for the use of flavorings, additives, and sugars.
It must start from a base alcohol of agricultural origin, with a minimum alcoholic strength of 96% vol., where juniper is the predominant flavor and must be bottled at a minimum alcoholic strength of 37.5% vol.
It should be noted that these guidelines apply to the European Union, while other parts of the world may adopt different regulations, although with some common features.
Gin
| Characteristics | Gin is the juniper-flavored spirit drink obtained by flavoring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.). |
|---|---|
| Minimum ABV | 37.5% vol. |
| Permitted flavorings | Only flavoring substances or flavoring preparations may be used in the production of gin, so that the taste of juniper is predominant. |
| Notes (Dry Gin) | The term «gin» may be supplemented by the term «dry» if the spirit drink contains no more than 0.1 grams of sweeteners per liter of final product, expressed as invert sugar. |
Distilled Gin
| Production method |
The juniper-flavored spirit drink obtained exclusively by distilling ethyl alcohol of agricultural origin with an initial alcoholic strength of at least 96% vol., in the presence of juniper berries (Juniperus communis L.) and other natural plant materials, provided that the taste of juniper is predominant; or |
|---|---|
| Minimum ABV | 37.5% vol. |
| Notes |
Gin obtained solely by adding essences or flavorings to ethyl alcohol of agricultural origin is not distilled gin. The term «distilled gin» may include or be supplemented by the term «dry» if the spirit drink contains no more than 0.1 grams of sweeteners per liter of final product, expressed as invert sugar. |
London Gin
| Type |
London gin is a distilled gin that meets the following requirements: |
|---|---|
| Distillation strength | It has an alcoholic strength equal to or greater than 70% vol. |
| Additional ingredients | Only water; no colorants, no sweeteners > 0.1 g/l. |
| Final minimum ABV | 37.5% vol. |
| Notes | The term London gin may include or be supplemented by the term «dry». |
Juniper-Flavored Spirit Drink
| Production method | The juniper-flavored spirit drink is obtained by flavoring ethyl alcohol of agricultural origin or cereal spirit or cereal distillate, or a combination of these products, with juniper berries (Juniperus communis L. or Juniperus oxicedris L.). |
|---|---|
| Minimum ABV | 30% vol. |
| Complementary flavors | Other flavoring substances, flavoring preparations, plants with aromatic properties or parts thereof, or a combination of these elements may be used to complement the juniper berries, but the organoleptic characteristics of juniper must be perceptible, although sometimes attenuated. |
| Notes | It may be legally labeled as "Wacholder" or "genebra". |
Sloe Gin
| Production method | Sloe gin is a liqueur obtained by macerating sloes in gin, with possible addition of sloe juice. |
|---|---|
| Minimum ABV | 25% vol. |
| Permitted flavorings | Only natural flavoring substances and flavoring preparations may be used in the production of sloe gin. |
| Labeling | The legal name may be supplemented with the term "liqueur". |