Gin Styles Explained: London Dry, Plymouth, Old Tom, Navy Strength, and the Modern Ones

All gin is, at its base, a neutral spirit redistilled with juniper berries and other botanicals. That's the legal definition: it has to have juniper as the dominant flavour. Everything else . what other botanicals, how they're added, how strong it ends up, what region it's from . is variation, and the variation matters more than the rule.

London Dry

The dominant modern style. Tanqueray, Beefeater, Bombay Sapphire, and most "standard" gins are London Dry. The name doesn't mean it's made in London . it's a production style. The botanicals (juniper, coriander, angelica, orris root, citrus peel, sometimes a few others) are distilled together with neutral spirit, with no added sugar or flavouring after distillation.

The result is a crisp, dry, juniper-forward gin. Sharp on the first sip, citrus on the finish. The default choice for Martinis, Negronis, Aviations, and most classic cocktails.

If you only buy one gin, buy a London Dry. It's the most versatile.

Plymouth

Made only in Plymouth, England. Used to have a protected origin designation. Slightly less dry than London Dry, slightly more earthy, with a stronger root character from the orris and angelica. The brand Plymouth Gin is one of the oldest continually-operating gin distilleries.

Use case: classic cocktails where you want a slightly softer profile than London Dry. Excellent in a Martini if you find Tanqueray too sharp.

Old Tom

The 18th-century style. Slightly sweetened gin, originally to mask the harshness of poorly-distilled spirit. Made a comeback during the cocktail revival when people started rebuilding pre-Prohibition recipes that called for it.

Use case: the Martinez (the cocktail that the Martini probably evolved from), Tom Collinses with historical accuracy, Ramos Gin Fizzes. A Tom Collins made with Old Tom is sweeter and more old-fashioned than one made with London Dry.

If you've never tried it: Hayman's Old Tom is the most widely-available version. Worth a bottle for the historical curiosity alone.

Navy Strength

57% ABV (114 proof) gin, the strength at which gunpowder will still ignite if doused with the spirit. The historical reason: British Royal Navy ships carried both gin and gunpowder, and a leaky gin barrel that soaked the gunpowder would render it useless . unless the gin was strong enough to keep the powder burnable.

The flavour: the same botanical profile as the distillery's standard gin, but at higher proof. Everything is louder. Use less of it in a cocktail.

Use case: when you want gin to dominate a citrus-heavy drink. A Navy Strength Tom Collins or Bee's Knees holds up better when there's lots of lemon to compete with.

Contemporary / "New Western" gins

The fastest-growing category. Gins where juniper is present but not the dominant note; other botanicals (cucumber, rose, lavender, citrus, savoury herbs) lead instead. Hendrick's (cucumber and rose) is the gateway. Monkey 47 (47 botanicals, intensely complex), Roku (Japanese botanicals), and many small-batch distillers worldwide are in this category.

Use case: drinking neat with tonic, where the botanicals can be tasted. Most "specialty gins" are best in simple highballs (gin + tonic + a deliberate garnish) rather than complex cocktails. The complexity of the gin and the complexity of a cocktail tend to fight each other.

Our preference: we keep a London Dry for cocktails and a contemporary gin or two for G&Ts and quiet drinkers who want something specific.

Genever (Dutch gin)

The ancestor. Gin originated in the Netherlands as jenever . a malt-spirit-based juniper drink, much heavier and more whiskey-like than modern gin. Still made; still drunk in the Netherlands and Belgium. The flavour is malty, slightly sweet, with juniper less dominant.

Use case: classic American cocktails that originally called for "Holland gin" before London Dry existed. Some Manhattans, some collinses. We rarely use it but enjoy when someone asks.

Sloe gin (and other gin liqueurs)

Not technically a gin . a gin-based liqueur. Sloe gin is gin infused with sloe berries (the tart fruit of the blackthorn bush) and sugar. Sweet, deep red, low ABV (around 25%).

Use case: the Sloe Gin Fizz, the Charlie Chaplin cocktail. Or just drunk neat in winter.

Malaysian and regional gins

The local craft scene is growing. There are now small-batch gin distillers in the Klang Valley using local botanicals . pandan, kaffir lime leaf, lemongrass, torch ginger, sometimes more unusual things. Worth seeking out if you're in town for a while. We rotate a few of these into our bar.

Quality varies. A small-batch gin can be exceptional or rough; ask for a taste before committing to a whole bottle. The best Malaysian gins integrate local botanicals into a balanced London Dry profile; the worst lean too hard on the novelty botanicals and lose the juniper structure that makes it gin in the first place.

How to pick

A short decision tree:

Making a Martini, Negroni, or any spirit-forward classic: London Dry. Tanqueray or Beefeater is the safe bet.
Making a citrus-heavy sour or fizz at strength: Navy Strength if you can find it; otherwise London Dry.
Making a gin and tonic for someone who'll actually taste it: a contemporary gin with a deliberate garnish (Hendrick's with cucumber, a botanical gin with grapefruit zest, a local Malaysian gin with kaffir lime leaf).
Making a Martinez or historic recipe: Old Tom.
Drinking neat with a friend who likes spirits: a complex contemporary gin or a genever, served small and at room temperature.

If you'd like to try a couple side by side at the bar, ask. We're usually pouring three or four gins on any given night and we'll happily build a small flight.

Frequently asked questions

What are the main styles of gin?

London Dry (the dominant modern style, crisp and juniper-forward), Plymouth (slightly earthier and softer), Old Tom (the 18th-century sweetened style), Navy Strength (57 per cent ABV), contemporary or New Western (non-traditional botanicals like cucumber, rose, savoury herbs), Genever (the Dutch malt-spirit ancestor), and sloe gin (a gin-based liqueur). Each behaves differently in cocktails.

Which gin style should I buy if I only buy one?

A London Dry. It is the most versatile across classic cocktails (Martini, Negroni, Aviation, G&T) and supports almost any modifier. Tanqueray or Beefeater is the safe bet; Plymouth works if you find Tanqueray too sharp. Save the contemporary New Western gins for G&Ts and quiet sipping; their complexity tends to fight elaborate cocktails rather than complement them.

Can I substitute Old Tom for London Dry in a Tom Collins?

Yes, and the result is closer to the historical version. Old Tom is a slightly sweetened gin, the style that the Tom Collins was originally built on. The drink reads softer, more old-fashioned, and slightly sweeter than the modern London Dry version. Pull back the simple syrup by about a quarter if you want to balance for the extra sweetness already in the gin.

What is Navy Strength gin used for?

Navy Strength gin is 57 per cent ABV (114 proof), historically the strength at which gunpowder still ignites when soaked. In cocktails it gives you the same botanical profile as the distillery's standard gin but louder. Use less of it (40 to 45ml instead of 60ml) in citrus-heavy drinks where gin needs to compete with lots of lemon or lime. Plymouth Navy Strength is the easiest to find.

Where can I try a gin flight in PJ?

Ask for a gin flight at Dissolved Solids (43-1 Jalan SS20/11 Damansara Kim) or Soluble Solids (50-1 Jalan SS2/24): three contrasting styles, 15ml each, RM 45. We can build a flight that covers London Dry, contemporary, and Navy Strength, or one that walks you through Malaysian craft gins. Message Dissolved Solids on WhatsApp +60 11-4008 7607 or Soluble Solids on +60 11-1682 8651.