These two names carry more than just the location of where the gin was distilled; within them, they represent a philosophy of production, regional character and unique histories that set the two cities apart.
To the casual drinker, the distinction between a London Dry and an Edinburgh Dry may be subtle, but to us as producers, the distinctions are dramatic.
Gin itself, evolving from the Dutch jenever, arrived on British shores, starting with London’s 18th-century “Gin Craze”. It was not until 1860 that James Hayman became the first to create the sophisticated spirit we now call “London Dry”( Burrough’s, Olde Chelsey, Beefeater and Black Cat gins).
330 miles north of London, Edinburgh’s gin industry bloomed during the same time period, with jenever being imported through the Port of Leith, and gin being further distilled in 8 licensed distilleries, and hundreds of smaller illegal stills hidden around Edinburgh’s narrow, winding, cobbled streets.
While the gin in the 1800s is highly likely to have had its own characteristics, given the botanicals available a close walk from the city, it’s hard to ignore that the concept of “Edinburgh dry gin” may be a more recent invention.
What is Edinburgh Style Gin
If London Dry is defined by what you cannot do, Edinburgh’s defined by what you can do.
Edinburgh-style gin is a more modern invention, and has taken the rigorous production of London Dry, but elevated it with new contemporary ideas to fit the Scottish palate. Edinburgh gin has evolved into something more evocative, layered, and fundamentally tied to the city’s unique flora and history.
Edinburgh is a “city of shifting light, of changing skies, of sudden vistas. A city so beautiful it breaks the heart again and again.” (
Edinburgh style softens the aggressive juniper punch and employs local Scottish botanicals, which tell the story of the Scottish lowlands and coasts. It is iconic for its “roundness” – an almost tactile quality that mirrors the city’s own complex, ever-changing, misty character.
Edinburgh Gin Classic: The definitive “modern” dry, balancing traditional juniper with native Scottish pine buds, lavender, and mulberries for a smooth finish – edinburghgin.com
Lind & Lime: Distilled in Leith, this maritime-inspired gin is renowned for its striking wine-style bottle and its crisp, refreshing focus on lime and pink peppercorns – lindandlime.com
Height of Arrows: A minimalist masterpiece by Holyrood Distillery that uses only juniper, sea salt, and beeswax to create an oily, textured spirit inspired by Arthur’s Seat- holyrooddistillery.co.uk
Pickering’s 1947: Based on an original 1947 Bombay recipe, this spiced and intensely fragrant gin features sweet cinnamon, liquorice flavours with hits of cardamom, coriander, and cloves – pickeringsgin.com
Classic London Dry Gin
To bear the name, a gin must meet strict legal criteria. It must be distilled using a neutral spirit, natural botanicals, with no artificial flavours or colours added after the final distillation. Most importantly, it must not contain added sugar.
What identifies a “London dry gin” is its juniper-forward style, a crisp piney flavour, from Juniper and sometimes coriander seeds, elements of spice that are often lightened with citrus (lemon or orange peel). A classic London dry is constructed with those three core elements.
London Dry is also heavily influenced by Britain’s role in India, and the trade of spices and fruits has shaped gin completely. While the core elements remain the same, distillers have created unique gins by experimenting with the ratios of their botanicals; some lean heavily into spice, while others tend towards sharp citrussy flavours.
The tradition is somewhat fixed, which makes it different to an Edinburgh dry.
Some
Sipsmith London Dry: Often credited with starting the modern “gin-aissance,” this is a classic, rich, and balanced spirit distilled in copper pots- sipsmith.com
Tanqueray London Dry: A bartender’s favourite that uses just four perfectly balanced botanicals to achieve its iconic, sharp profile- tanqueray.com
Beefeater London Dry: A historic pillar of the category, distilled in the heart of London since 1820 with a vibrant citrus edge from Seville oranges – beefeatergin.com
Fords Gin: Purpose-built for cocktails, this gin uses a long 15-hour steeping process to create a versatile, robust “spine” for drinks – fordsgin.com
Edinburgh Dry Style Gin vs London Dry Gin
The defining factor for these elements in a London Dry is that their flavour must be “fixed” at the point of distillation. In an Edinburgh Dry style, you might find these same spices, but they are often softened or augmented by local “soft” spices like heather or pink peppercorn to create a more rounded, contemporary profile.
London gin is a fantastic baseline, but Edinburgh-style gins add that little something.
| Feature | London Dry (The Standard) | Edinburgh Dry (The Contemporary) |
| Primary Notes | Intense, “piney” Juniper & Coriander seeds. Baseline of deep spice. Sharp citrus notes. | More balanced Juniper with Floral/Pine layers. Softer, more subtle notes of spice. Sweeter & fruitier citrus notes. |
| Mouthfeel | Crisp, sharp, and “thin”. | Rounded, slightly creamy or “soft” mouthfeel. |
| Best Serve | A sharp G&T with Lemon or Lime. | A thoughtful G&T with Orange peel or a sprig of heather or Scottish pine. |
The Millstone – Edinburgh Gin
At Millstone, we respect the discipline of the London Dry method, but we believe in the “Remarkable” nature of our local surroundings. We treat our gin as a liquid map of Colinton, using the deliberate, slow-moving philosophy of the water mill to craft a spirit that has the technical purity of a London Dry, but the poetic heart of Edinburgh.
Our botanicals try to create an interesting take on both the London Dry, and Edinburgh style, making a delicious, balanced, soft gin that stands the test of time. From Punchy, Juniper, a twist on spice with Scottish-grown Bay, locally foraged Gorse, Elderflower, and beeswax.
We’ve tried to pay homage to the classic, but used the inspiration of our surroundings to create something as remarkable as the village it’s inspired by.