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Sloe, Old Tom, Navy Strength: Your Guide to Unlocking Gin’s Diverse Styles
- The Liquor Librarian
- Apr 28
- 13 min read
Gin often gets painted with a broad brush, usually evoking the crisp, juniper-forward character of a classic London Dry. Think Tanqueray or Beefeater, which are stalwarts for a reason. But limiting gin to just that one profile is like saying all whiskey tastes like Jack Daniel’s. There’s a whole fascinating history and spectrum of flavors waiting beyond the usual suspects. If you’ve ever felt curious about those less-common bottles on the shelf, like the deep crimson Sloe Gins, the historically intriguing Old Toms, or the powerfully proofed Navy Strengths, you’re in the right place.
Understanding these distinct styles isn’t just trivia. It’s about unlocking new cocktail possibilities and appreciating the spirit’s rich evolution. Let’s explore three key gin variations that offer unique tastes and stories, and figure out when and why you might want them in your glass or on your home bar shelf.
Key Takeaways
Sloe Gin: A sweet, fruity, low-ABV (15-30%) gin-based liqueur made by steeping sloe berries (tart, plum-like fruit) in gin with sugar. Best used in a Sloe Gin Fizz, neat, or as a modifier.
Old Tom Gin: A historically significant style, slightly sweeter and softer than London Dry Gin. It bridges the gap between Dutch Genever and modern dry gins. Essential for classic cocktails like the Martinez and the original Tom Collins.
Navy Strength Gin: Defined by its high proof (at least 57% ABV / 114 US proof). It delivers an intense, concentrated flavor profile of the base gin’s botanicals. Ideal for cocktails where the gin needs to stand out, like potent G&Ts or Negronis.
Beyond London Dry: Exploring these styles reveals gin’s versatility and rich history beyond the common juniper-forward profile.
Table of Contents
Sloe Gin: The Fruity, Liqueur-Like Cousin
Right off the bat, let’s clear something up: Sloe Gin isn’t technically gin in the same way London Dry is. It’s more accurately classified as a gin-based liqueur. This distinction is crucial for understanding its flavor and how to use it.
What Exactly Is Sloe Gin?
Sloe Gin is made by macerating (steeping) sloe berries in gin, with sugar added to balance the berries’ intense tartness and help extract flavor. Sloe berries aren’t sweet little blueberries. They’re the fruit of the blackthorn bush (Prunus spinosa), small, dark purple drupes that are incredibly astringent and tart on their own. Think of them as tiny, wild relatives of the plum.
The process is relatively simple. Ripe sloe berries are traditionally picked after the first frost (which helps split the skins), pricked, and then steeped in gin with sugar for several months. The mixture is agitated periodically, then strained and bottled. The result is a reddish-purple liqueur, typically bottled between 15% and 30% ABV, significantly lower than standard gin (which must be at least 37.5% ABV in the EU, 40% in the US).
A Berry British History
Sloe Gin is deeply rooted in British countryside tradition, particularly in England. For centuries, people have foraged for sloe berries in hedgerows during the autumn. Making sloe gin at home was, and still is, a common practice. It served as a way to preserve the harvest and create a warming tipple for the cold winter months. It often featured in hip flasks during countryside pursuits like shooting or hiking.
Its origins likely lie in using cheap gin to make the intensely tart sloe berries palatable. The added sugar was essential. Over time, it evolved from a rustic homemade infusion into a commercially produced category, though the homemade tradition remains strong. Unlike the sometimes checkered past of early gin production, sloe gin carries connotations of rural charm and seasonal ritual.
Tasting Notes: Sweet, Tart, and Jammy
Forget the bracing juniper hit of a London Dry. Sloe Gin leads with fruit. Expect flavors reminiscent of:
Plums and Cherries: Rich, dark fruit notes are dominant.
Tartness: A distinct sour edge from the sloe berries balances the sweetness. Good sloe gin isn’t cloying.
Almond/Marzipan: A subtle nutty note, often attributed to compounds leaching from the sloe berry stones during maceration.
Warm Spice (sometimes): Depending on the base gin and production, you might find hints of underlying botanicals or a gentle warmth.
Texture: Often slightly viscous or syrupy due to the sugar content.
Compared to standard gin, the juniper and classic botanical notes are usually muted, playing a supporting role to the fruit and sweetness. It’s a completely different beast.
How to Use Sloe Gin: Beyond the Fizz
While many standard gins shine in a simple Gin & Tonic (perhaps a modern Japanese gin like Roku with its six unique Japanese botanicals, or a classic like Tanqueray), Sloe Gin requires a different approach due to its sweetness and lower proof.
Sloe Gin Fizz: The quintessential sloe gin cocktail. It combines sloe gin, lemon juice, sugar (optional, depending on the sloe gin’s sweetness), and soda water. It’s bright, refreshing, and beautifully colored.
Neat or On the Rocks: A traditional way to enjoy it, especially as a winter warmer or digestif.
With Sparkling Wine: Top a measure of sloe gin with prosecco, cava, or champagne for a simple, festive drink sometimes called a Sloe Royale.
Charlie Chaplin: An equal parts mix of Sloe Gin, Apricot Brandy, and Lime Juice. A pre-Prohibition classic that’s tart and fruity.
In Hot Drinks: Add a splash to mulled wine or hot apple cider for extra fruitiness and warmth.
With Tonic (Carefully): A Sloe Gin & Tonic can work, but choose a less sweet tonic water (like Fever-Tree Refreshingly Light) and adjust the ratio, perhaps using more sloe gin than you would standard gin. Garnish with citrus or berries.
Avoid using it as a 1:1 substitute for standard gin in classics like the Martini or Negroni. The sweetness and flavor profile just won’t work. Think of it as a modifier or a base for specific, often fruit-forward or lighter-bodied cocktails.
Stocking Your Bar: Is Sloe Gin Worth the Space?
If you enjoy fruity liqueurs or are looking to make specific classic cocktails like the Sloe Gin Fizz, then yes. It adds a unique flavor profile that’s hard to replicate. It’s particularly nice to have around during fall and winter. However, if your home bar focuses primarily on spirit-forward classics or you have limited space, it might be less essential than versatile workhorses. Think of a solid bourbon (say, Maker’s Mark for wheated smoothness or a reliable Jim Beam Black for rye spice) or a go-to tequila (like Hornitos Plata for mixing).
Consider brands like Plymouth Sloe Gin (a classic for a reason), Hayman’s Sloe Gin, or Sipsmith Sloe Gin. Some craft distilleries also produce excellent seasonal versions. It’s a fun addition, but perhaps not a foundational spirit unless you have a particular fondness for its unique character.
Old Tom Gin: Bridging the Gap Between Genever and Dry
Moving back towards “true” gin, we encounter Old Tom. This style represents a fascinating historical waypoint in gin’s evolution. It sits somewhere between the malty, rich character of Dutch Genever and the crisp, juniper-dominant London Dry style that eventually took over.
Defining the Elusive Old Tom
Historically, Old Tom Gin was simply the prevalent style of gin in 18th and early 19th century England. Distillation techniques weren’t as refined as they are today, often resulting in a harsher spirit. To make it more palatable, distillers often added sweetening agents, typically sugar or sometimes licorice root, and employed robust botanical profiles. Some Old Toms may have also spent brief periods in wood, intentionally or not, adding another layer of complexity.
The key characteristic, therefore, is a perceptible sweetness and often a softer, rounder mouthfeel compared to London Dry. However, modern interpretations vary. Some producers aim for historical accuracy with noticeable sweetness. Others offer a drier style that’s simply less intensely juniper-forward than a London Dry, perhaps with a richer botanical mix or slight viscosity. There’s no strict legal definition like London Dry, leading to some variation in the category.
The Tom Cat and the Gin Craze: A Storied Past
Old Tom Gin is inextricably linked with England’s infamous “Gin Craze” of the 18th century. Gin was cheap, potent, and consumed in vast quantities, leading to widespread social problems. Various Gin Acts attempted, largely unsuccessfully, to curb consumption.
The name “Old Tom” itself is shrouded in legend. The most popular story involves clandestine gin shops attempting to bypass strict licensing laws. A wooden plaque shaped like a black cat (an “Old Tom”) would be mounted outside a house. Passersby wanting a discreet shot of gin would whisper the password through a slot, place a coin in the cat’s paw, and the bartender inside would dispense a measure of gin through a lead pipe concealed behind the wall, flowing out under the paw. Captain Dudley Bradstreet famously claimed to have originated this ingenious, if illicit, system in his memoirs.
As distillation technology improved in the 19th century, cleaner, drier spirits became possible and fashionable. The London Dry style emerged and eventually eclipsed Old Tom, which faded into relative obscurity by the mid-20th century. Thankfully, the cocktail renaissance of the early 2000s saw bartenders and historians digging into old recipes. This led to a demand for this missing ingredient and prompted brands to revive the style.
Tasting Notes: Softer, Rounder, Gently Sweet
Compared to a standard London Dry, Old Tom Gin typically offers:
Noticeable Sweetness: This is the defining feature, though the level varies. It shouldn’t be syrupy like sloe gin, but rather a gentle sweetness that rounds the edges.
Softer Juniper: Juniper is usually present but less dominant than in London Dry.
Prominent Citrus and Spice: Botanicals like lemon peel, coriander, or cardamom might feel more forward.
Viscous Texture: Often has a slightly heavier, oilier mouthfeel.
Malt Hints (Sometimes): Particularly in historically inspired versions or barrel-aged styles (like Ransom or Barr Hill Tom Cat), you might detect subtle grainy or malty notes reminiscent of Genever.
Think of it as gin with the sharp edges smoothed off, making it approachable and integrating differently in cocktails.
Classic Cocktails for an Old Tom
The revival of Old Tom was driven by the realization that many classic 19th-century cocktails originally called for this sweeter style, not London Dry. Using Old Tom in these recipes can be revelatory.
Tom Collins: The namesake cocktail! Originally made with Old Tom gin, lemon juice, sugar, and carbonated water. Using Old Tom provides a richer base than London Dry.
Martinez: A precursor to the Martini, typically calling for Old Tom gin, sweet vermouth, maraschino liqueur, and bitters. Old Tom’s sweetness balances the vermouth and liqueur beautifully. Using London Dry can make it too sharp.
Ramos Gin Fizz: This famously complex New Orleans classic (gin, lemon, lime, egg white, sugar, cream, orange flower water, soda) benefits from the weight and subtle sweetness of Old Tom.
Casino: A less common classic combining Old Tom gin, maraschino liqueur, lemon juice, and orange bitters.
Basically, any cocktail recipe from the late 19th or early 20th century that simply calls for “gin” might well have intended Old Tom. It also works well in simple preparations like a Gin & Tonic if you prefer a slightly less biting version.
Stocking Your Bar: Resurrecting History
If you’re serious about exploring classic cocktails, particularly those from the pre-Prohibition era, having a bottle of Old Tom gin is almost essential. It allows you to make drinks like the Martinez and Tom Collins as they were originally conceived. Brands like Hayman’s Old Tom offer a benchmark style, while Ransom Old Tom provides a fascinating barrel-aged perspective.
For the average home bartender focused on modern classics or simple mixers, it might be less critical than a versatile London Dry or a contemporary gin. But if you appreciate cocktail history or enjoy a slightly softer gin profile, Old Tom is a worthwhile addition that unlocks a specific and important category of drinks. It’s a step beyond the basics, showcasing gin’s historical depth.
Navy Strength Gin: High Proof, High Intensity
Our final style isn’t defined by sweetness or unique ingredients, but by pure potency. Navy Strength gin is all about high alcohol content and the resulting intensity of flavor.
What Makes Gin “Navy Strength”?
Navy Strength gin is defined by its minimum alcohol by volume (ABV). To qualify, it must be bottled at at least 57% ABV. This is equivalent to 100 proof in the old British system, which translates to roughly 114 proof in the US system.
This high proof isn’t just for show. It fundamentally changes how the gin interacts in a drink and how its flavors are perceived. The higher alcohol concentration acts as a powerful solvent, extracting more aromatic compounds from the botanicals during distillation and delivering them more intensely on the palate.
It’s important to note that Navy Strength refers only to the proof. The base botanical recipe might be the same as the distillery’s standard-strength gin, or it might be tweaked slightly to better suit the higher ABV. The flavor profile will still reflect the distiller’s style (juniper-forward, citrusy, spicy, floral), but everything will be amplified.
Gunpowder, Rations, and the Royal Navy
The name and the specific proof point have a practical origin story tied to the British Royal Navy. From the 18th century onwards, sailors were entitled to a daily ration (‘tot’) of spirit, initially rum, but gin became increasingly common, especially for officers. Large quantities of gin were stored onboard warships in wooden casks, often alongside the gunpowder barrels in the hold.
There was a crucial concern: if a cask of spirit leaked and soaked the gunpowder, would the powder still ignite when needed? Through rudimentary testing, it was discovered that if the spirit was at least 100 proof (by the British Sikes scale, approx. 57% ABV), the soaked gunpowder would still light. Anything lower, and the water content would render the powder useless. Thus, “proof” spirit became the standard minimum strength demanded by the Navy to ensure the spirit’s quality and, more importantly, the fleet’s combat readiness. This “Navy Strength” guaranteed potency and practicality.
Tasting Notes: Bold, Concentrated, Powerful
Compared to standard-strength gins (typically 40-47% ABV), Navy Strength offers:
Amplified Aromas: The nose is significantly more intense. Botanicals leap out of the glass.
Concentrated Flavor: Juniper, citrus, spice, whatever the gin’s focus, tastes richer and more pronounced. You might notice subtle botanical notes that are harder to detect at lower proofs.
Increased Heat: There’s an undeniable alcoholic warmth, but well-crafted Navy Strength gins integrate this heat smoothly, avoiding harshness.
Textural Intensity: Often has a fuller, more viscous mouthfeel due to the higher concentration of oils and alcohol.
Longer Finish: The flavors tend to linger on the palate.
It’s like listening to the same song but with the volume turned up and the equalizer adjusted to emphasize every instrument. You’re getting a less diluted, more direct expression of the gin’s botanical DNA. This intensity might be compared to the difference between a standard Maker’s Mark and its Cask Strength counterpart, or a regular Jim Beam versus a high-octane Booker’s Small Batch Bourbon. The core character is there, but amplified significantly.
Cocktail Applications: When You Need Punch
Navy Strength gin isn’t just for sipping neat (though some enthusiasts enjoy it that way, perhaps with a splash of water). Its high proof makes it incredibly effective in cocktails where you want the gin’s character to shine through assertively, even when mixed with other strong ingredients.
Gin & Tonic: Requires less gin volume for the same botanical impact, making for a crisper, less diluted G&T. Be mindful of the potency!
Negroni: Stands up boldly to the bitter Campari and sweet vermouth, ensuring the gin isn’t lost.
Gimlet: Creates a sharp, intense version where the lime and gin are in high definition.
Last Word: Cuts through the Chartreuse and maraschino liqueur, maintaining the gin’s presence in this complex classic.
Martini: Makes for a very potent and flavorful Martini. Use high-quality vermouth and stir well for adequate dilution.
Essentially, use Navy Strength when you don’t want the gin to get bullied by other ingredients, or when you simply want a more intense gin experience. A little goes a long way. If you’re aiming for subtlety or a very clean spirit profile in a cocktail where the base should be more neutral, perhaps a high-quality vodka like Haku or Ketel One would be a better choice. But for botanical power, Navy Strength delivers.
Stocking Your Bar: For the Gin Assertive
Navy Strength gin is definitely more of a specialist item. If you’re a true gin lover who appreciates bold flavors and wants to make cocktails with extra backbone, it’s a fantastic addition. Plymouth Navy Strength is the benchmark, carrying the historical weight, while brands like Perry’s Tot Navy Strength (from New York Distilling Co.) or Leopold Bros. Navy Strength offer excellent American craft options.
For the casual drinker or someone just starting their home bar, it’s probably not the first gin to buy. Its intensity can be overwhelming if you’re not expecting it, and its use cases are slightly more specific. Master your standard London Dry or contemporary gin first, then explore Navy Strength if you crave more power and concentration.
Comparing the Styles: Key Differences Summarized
Understanding the core differences helps clarify when to reach for each bottle. Sloe Gin stands apart as a gin-based liqueur, not a traditional gin. Its base is gin infused with sloe berries and sugar, resulting in a low ABV (15-30%), high sweetness, and a dominant fruity flavor profile recalling plums and tart berries. Its primary historical root is British foraging and preserving, and its key use is in cocktails like the Sloe Gin Fizz or enjoyed neat.
Old Tom Gin, conversely, is a historical style of gin itself. It’s typically lightly sweetened compared to London Dry, offering a rounder botanical character. It maintains a standard gin ABV (40% or higher). Originating in 18th and 19th century England during the Gin Craze, it’s essential for historical cocktails like the Tom Collins and Martinez, offering a bridge between older genever and modern dry styles.
Navy Strength Gin is defined purely by its high proof, clocking in at 57% ABV or more. While technically dry unless the base gin recipe includes sweeteners, its defining characteristic is the amplified intensity of the gin’s existing botanical profile. Its origins lie in the practical requirements of the British Royal Navy. Navy Strength excels in cocktails requiring a potent gin presence, like assertive G&Ts or Negronis, where its concentrated flavor can shine through other ingredients.
Expanding Your Gin Horizons: Which Style Is Right for You?
So, you’ve navigated the nuances of Sloe, Old Tom, and Navy Strength gin. Which one(s) deserve a place on your shelf?
Choose Sloe Gin if: You enjoy fruity liqueurs, want to make authentic Sloe Gin Fizzes, or appreciate a sweet, warming tipple, especially in colder months. It’s a departure from typical gin, offering a distinct flavour profile for specific uses.
Choose Old Tom Gin if: You’re fascinated by cocktail history, want to accurately recreate classics like the Martinez or the original Tom Collins, or simply prefer a gin profile that’s softer and less juniper-aggressive than London Dry. It bridges a gap and offers a different kind of balance.
Choose Navy Strength Gin if: You’re a gin enthusiast who craves intensity, wants your gin to stand up forcefully in cocktails like Negronis or potent G&Ts, and appreciate the concentrated expression of botanicals that high proof delivers.
Of course, none of these replace the need for a versatile “everyday” gin. That might be a classic London Dry like Beefeater, a more contemporary botanical blend like Hendrick’s or Roku Gin, or even a clean, crisp vodka like Haku if that’s your preferred base for simple mixed drinks. Think of building a home bar like stocking a kitchen. You need your staples first: the reliable workhorse bourbon like Maker’s Mark, a good tequila like Hornitos Reposado, your go-to gin or vodka. Then, you add the specialty ingredients like Sloe Gin, Old Tom, or Navy Strength to expand your repertoire and tackle specific recipes.
Exploring these styles is a reminder that gin is far from monolithic. It has a rich, varied past and a dynamic present. Understanding the difference between a sweet Sloe Gin Liqueur, a historically rounded Old Tom, and a powerfully proofed Navy Strength not only makes you a more informed drinker but also opens up a wider world of cocktail creativity. Don’t be afraid to step beyond the familiar juniper territory; there’s plenty more to discover. Cheers to exploration.
