The Sweetest Gin Types
When seeking a sweeter gin, you are not limited to a single style but are exploring a variety of production methods and flavour profiles. The level of sweetness is determined by several factors, including the type of gin, the botanicals used, and whether sugar is added before or after distillation.
Old Tom Gin: The Historical Sweetener
Old Tom gin is often considered the original sweeter gin, a bridge between the malty Dutch Genever and the crisp London Dry style. Historically, it was sweetened to make rough, lower-quality distillates more palatable. Today's Old Tom gins are far more refined, with a noticeable sweetness that can come from added sugar, liquorice root, or other sweet botanicals. Some modern interpretations are even barrel-aged, which imparts additional sweet, caramel, and vanilla notes. This makes Old Tom an excellent choice for classic cocktails like the Tom Collins or Martinez, where its soft, rich character balances other ingredients.
Sloe Gin: The Fruit Liqueur
Technically a gin-based liqueur rather than a pure gin, Sloe gin is a significantly sweeter, fruit-forward option. It is made by steeping sloe berries, a small wild plum, in gin with added sugar for several months. The result is a rich, fruity, and slightly tart spirit with a deep red hue and a lower alcohol by volume (ABV). While not interchangeable with standard gin in all cocktails, Sloe gin is perfect for sipping neat or in drinks like the Sloe Gin Fizz.
Flavored Gins: Modern and Fruity
The modern gin market has seen a boom in flavoured gins, which often feature prominent fruit and floral notes with added sweeteners. These can range from berry-infused options like raspberry or strawberry to citrus-forward ones with added orange or grapefruit flavour. Many of these are sweetened with sugar after distillation, offering a deliberate and often pronounced sweetness that appeals to new gin drinkers. They are distinct from traditional gin and are ideal for refreshing, light cocktails.
Contemporary Gins with Sweet Botanicals
For those who prefer a less overtly sugary experience, many contemporary or 'New Western' gins achieve a softer, sweeter profile by using naturally sweet botanicals without adding sugar post-distillation. Ingredients like honey, vanilla, elderflower, or certain citrus fruits are used to balance the juniper and create a more approachable, aromatic spirit. Brands in this category focus on nuanced sweetness derived directly from the botanical blend.
What Makes a Gin Sweet?
The perception of sweetness in gin is influenced by two primary factors:
The Role of Botanicals
Certain botanicals naturally impart a sweet flavour or aroma during distillation. Licorice root, for example, is a classic botanical used in Old Tom gin to achieve a sweet profile without adding refined sugar. Spices like cinnamon or cassia bark can add warm, sweet notes, while some distillers use honey or other natural sweeteners in the botanical recipe. The specific combination and ratio of botanicals create the final balance of flavours, which is often a closely guarded secret for each distillery. For more on botanical influences, the Wine & Spirit Education Trust offers valuable insights.
Post-Distillation Additives
The most direct way to make a gin sweeter is to add a sweetening agent after distillation is complete. This is the defining characteristic of gin liqueurs like Sloe gin and many modern flavoured gins. In contrast, London Dry gin forbids the addition of any flavouring or sweetener after distillation, which is why it maintains its crisp, dry character. This practice of adding sweeteners after distillation provides distillers with greater control over the final sweetness level.
Sweeter vs. Drier Gin Comparison
| Feature | London Dry Gin | Old Tom Gin | Sloe Gin |
|---|---|---|---|
| Sweetness | Not sweet (dry) | Moderately sweet | Very sweet |
| Juniper Profile | Prominent and forward | Mellow and balanced | Background (subtle) |
| Botanicals | Traditionally bold and clear | Richer, often with liquorice | Infused with sloe berries |
| Added Sugar | Prohibited post-distillation | Often added post-distillation | Always added with fruit |
| ABV | Typically 40% or higher | Varies, similar to London Dry | Lower, usually 25-30% |
| Character | Crisp and clean | Soft and rounded | Fruity and tart |
| Best for | Classic martinis, G&Ts | Pre-Prohibition cocktails | Sipping, Sloe Gin Fizz |
Choosing the Right Gin for Your Palate
To find a gin that suits your taste, consider what you're looking for beyond the juniper flavour. The vast array of options means there is a sweet or semi-sweet gin for almost any preference:
- For a Historically Sweet Style: Choose an Old Tom gin. Its balanced sweetness makes it versatile for cocktails and a smooth sipper.
- For a Fruity, Liqueur-like Experience: Pick a Sloe gin. It's the most overtly sweet option, perfect for festive drinks or enjoyed on its own.
- For a Modern, Accessible Sweetness: Explore flavoured gins. If you like raspberry or orange, you will likely find a gin infused with those notes.
- For Nuanced, Botanical Sweetness: Look for contemporary gins that use sweeter botanicals like honey, vanilla, or elderflower to soften the juniper notes without adding sugar.
- For a Smooth, Citrusy Character: Try Plymouth gin. While not as sweet as Old Tom, its milder juniper and earthier botanicals create a noticeably softer, more approachable taste than London Dry.
Conclusion: Finding Your Sweet Spot
Ultimately, deciding which gin is sweeter requires exploring the different categories available. From the historically significant Old Tom, with its added sweetness and rich profile, to the fruity, liqueur-like Sloe gin, and the expansive world of modern flavoured gins, there is a spectrum of sweetness to discover. The driest option, London Dry, provides a useful benchmark. By considering production methods and botanical blends, you can confidently choose a gin that perfectly matches your desired level of sweetness for any occasion.
