Gin - London vs. Dutch Gin

The perennially creative Dutch are known for many things – windmills, cheese, and don’t forget wooden shoes – but one of their most famous inventions, gin, is often overlooked. 

When gin was created in Holland in the mid-17th century, it was due to much nobler intent: to treat stomach and liver problems. But when distilled alcohols began to skyrocket in popularity – mostly because hard alcohol was far less prone to spoil during shipment than wine – gin quickly moved from behind the pharmacy counter to the bar shelf.  Because of this gin gained instant popularity in England and became a staple in mixed drinks. By the early 18th century, gin was the primary reason for the introduction of England’s prohibition: gin was safer to drink (and much more enjoyable) than water and public drunkenness became rampant.

The word “gin” comes from the French word for juniper fruit; gin’s staple ingredient. Curiously, however, despite leveraging this same ingredient during the production process, Dutch and English gins differ substantially.  

The English version, usually referred to as London Dry Gin, aims for a more subtle flavour, primarily for use in cocktails. The neutral taste comes from the base of grains used during distillation – perfect for a classic gin and tonic or a dry martini.

The Dutch, however, strive for a more tasty creation. Dutch gin uses a malted barley base to highlight the juniper’s flavour and is often aged in wooden casks – a process that gives it a slight resemblance to whisky.

The “original” gin is usually less powerful, but much more flavourful than its English cousin, and is best enjoyed straight up or chilled over ice.