God save the Gin

According to the new EU Spirits Definition Regulation (20th may 2008), the relevant definitions of the various types of Gin are as follows:-

Gin
(a) Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).
(b) The minimum alcoholic strength by volume of gin shall be 37,5 %.
(c) Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive shall be used for the production of gin so that the taste is predominantly that of juniper.

Distilled gin
(a) Distilled gin is:
(i) a juniper-flavoured spirit drink produced exclusively by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality with an initial alcoholic strength of at least 96 % vol. in stills traditionally used for gin, in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant, or
(ii) the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; natural and/or nature-identical flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin.
(b) The minimum alcoholic strength by volume of distilled gin shall be 37.5 %.
(c) Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin.

London gin
(a) London gin is a type of distilled gin:
(i) obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used,
(ii) the resultant distillate of which contains at least 70 % alcohol by vol.,
(iii) where any further ethyl alcohol of agricultural origin is added it must be consistent with the characteristics listed in Annex I(1), but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol,
(iv) which does not contain added sweetening exceeding 0.1 gram of sugars per litre of the final product nor colorants,
(v) which does not contain any other added ingredients other than water.
(b) The minimum alcoholic strength by volume of London gin shall be 37.5 %.
(c) The term London gin may be supplemented by the term "dry".