Beyond the Expected: Gin's Experimental Edge

Beyond the familiar categories of Classic, Contemporary and Flavoured gin lies a collection of experimental styles that reveal gin's evolving identity. At IWSC 2025, these niche categories - from heritage Old Tom to barrel-aged expressions and grape-based innovations - attracted smaller entry numbers but sparked the biggest debates among judges about authenticity, commercial viability and where gin's future lies.

Old Tom & Sloe Gin

Old Tom gin, the 18th-century "missing link" between Dutch genever and modern London Dry, received 14 entries, achieving 4 silvers and 10 bronzes. Judges remain cautious about the category: "Old Toms were consistently good, but there was little that truly stood out," observed Sarah Miller, drinks writer and IWSC judge. Australia led the Silver medal count with Kangaroo Island Distillery (93 points) and Ester Distilling (92 points), while Sweden's Hernö Old Tom Gin matched that score.

Sloe gin, the berry-infused liqueur, received 6 entries, with Australia bringing home silver for Dasher+Fisher (91 points) and Nine Circles Distillery (92 points). These results suggest renewed trade interest in heritage styles, particularly among bartenders seeking authenticity for classic cocktail programmes.

Wood-Finished and Cask-Aged Gins

Wood-finished and cask-aged gins proved the most contentious category, dividing judges on both quality and commercial logic. Wood-finished expressions earned one Gold, one Silver, and seven Bronze medals from 14 entries, while cask-aged gins achieved eight Silver and seven Bronze medals from 19 entries.

The scepticism was palpable. "Aged gin is sadly still a way to use up gin or replace other aged spirits," noted Emily Collins, spirits buyer at Enotria & Co. Sam Carter, Senior Brand Ambassador at Bombay Sapphire, observed producers "putting a failed gin into a barrel to try to correct or save it. Never good."

Yet standouts emerged. Cygnet 77 Oak Aged Gin from the UK earned Gold (96 points), while The Botanist Islay Cask Rested Gin secured Silver (92 points). Ivan Dixon noted the "Oceanic aged gin flight was surprisingly good - products were well made with bright botanical notes and well-managed wood."

Grape-Based Innovation

Perhaps the most intriguing development was grape-based gins, where distillers use grapes rather than grain as their base spirit. From six entries, five earned medals, led by The Secret Garden Distillery's Pinot Noir Gin (Gold, 95 points) from the UK. New Zealand's Roots Rosso Pinot Noir Gin (Silver, 90 points) and Australia's Naught Distilling Sangiovese Gin (Bronze, 88 points) demonstrated global interest in this wine-gin hybrid approach.

This technique, also seen in premium vodka production, adds aromatic complexity and softer mouthfeel while maintaining juniper's botanical leadership.

Commercial Reality Check

The challenge for these experimental styles lies in consumer adoption beyond the aficionado market. As Fabio Spinetti, Director of Bars at Rocco Forte Hotels, observed: "We've had years of gin innovation - crazy botanicals, gimmicks, you name it. But now I see a shift back to tradition, with a focus on high quality and craft."

For aged gins specifically, Keli Rivers, Senior Brand Ambassador at Sipsmith, offered practical advice: "When making a Rested Gin, understanding the product's journey from the eyes of the general consumer will help with repurchase. For trade use, think about how it fits into cocktail programs and beverage costing."

The IWSC results suggest these experimental categories serve a role as innovation laboratories where techniques and flavours can be tested before influencing mainstream gin production. As Dixon noted, the best examples showed "flavour definition, balance, and a true representation of their category."

For an industry seeking to balance tradition with innovation, these niche styles offer valuable lessons in craftsmanship.

Explore the full results for specialty gin categories below. The full set of IWSC results can be explored on our website.