Edible and Audible

The vast majority of gin consumed in this country today and for essentially the last 100 years or so falls under the category of London Dry – Tanqueray, Beefeater, Bombay are the most popular and recognizable. This popularity can be directly attributable to the fact that a London Dry is generally the go-to gin for some of the more popular gin-based drinks, the Gin and Tonic and Martini, as the crispness from the juniper and citrus plays nicely with the flavors of tonic water and vermouth alike. Plymouth gin, a classic gin hailing from Plymouth, England and a category all on it’s own, is regaining some traction in the U.S. at more high-end drinking establishments as its smoothness and higher proportion of citrus notes make it as good in a Martini as it is in a sour or other citrus-based cocktail (don’t waste it in a Gin and Tonic, though, it can’t stand up to the an ingredient as powerful as tonic water). There are a whole crop of new boutique-style gins earning some popularity, but the vast majority of these are variations, albeit occasionally some highly creative ones, of a London Dry or Plymouth-style gin.