Flavoured gin, also known as compound gin, is one of the styles officially recognised by the 2008 European regulation. It's a category that in recent years has seen a strong revival, thanks to its production flexibility and growing interest in unusual, creative aromas. But how does it differ from distilled versions like London Dry or Distilled Gin? Let's find out.
When did flavoured gin originate?
Compound gin is actually one of the oldest forms of gin. In the 18th and 19th centuries, when distillation was expensive and not always accessible, many producers used a simpler method: they added botanical essences or infusions directly to neutral alcohol, without redistilling. This kind of gin was often rudimentary and of variable quality, but it enjoyed great popular success for its affordability.
In more recent years, with the evolution of mixology and the demand for more innovative products, compound gin has been reappraised and raised to high quality levels, becoming a perfectly legitimate and much-appreciated category.
How is a flavoured gin made?
Unlike London Dry and Distilled Gin, flavoured gin is not redistilled with the botanicals. Instead, the botanical essences — often in the form of extracts, infusions or natural aromas — are added directly to the neutral alcohol.
This technique allows greater creative freedom in the choice of botanicals, which can include:
- Fresh or dried fruits (e.g. strawberry, blackberry, pomegranate)
- Unusual spices
- Flowers and aromatic herbs
- Citrus and candied peels
Many flavoured gins also feature distinctive colours (pink, purple, golden), due to the addition of natural ingredients or plant infusions. The European regulation permits the production of flavoured gins, provided the dominant ingredient remains juniper.
What sets it apart from London Dry and distilled gin
Flavoured gin clearly distinguishes itself from London Dry and Distilled Gin:
- No redistillation with the botanicals: the essences are added cold, after the neutral alcohol has been created.
- More immediate, recognisable aromas: the flavours are often more fruity, floral or spiced, with less complexity than distilled gins.
- Variable colour and sweetness: some compound gins may contain sugars and natural colourings (within the permitted limits), unlike London Dry, which must be completely dry and clear.
- Stylistic freedom: it allows greater experimentation, making it the most "creative" gin on the market.
How to use it
Flavoured gin is particularly suited to those seeking a more modern, accessible approach to gin, often softer and less pungent than a classic London Dry:
- Perfect for light, summery cocktails, such as fruity gin and tonics or spritz-style cocktails.
- Ideal for aperitifs or for anyone approaching the world of gin for the first time, thanks to its sweetness and inviting aromas.
- Widely used in creative mixology and in pairings with fruit juices, syrups or flavoured tonics.
An example of a Mediterranean gin with a fresh, recognisable aromatic profile is GIN NIRO, the artisanal Zibibbo gin, where Sicilian botanicals define a citrusy, distinctive character.
