The Guild only recognises gin styles produced by distilling ethyl alcohol in stills traditionally used for gin, in the presence of juniper berries and other botanicals – provided that the juniper taste is predominant.
Gin Guild Management
The strategy of the Guild is set by a Management Committee made up of representatives from the four largest UK gin distillers (Diageo, Grants, Bacardi and Chivas), with other Guild members and Liverymen from the Worshipful Company of Distillers.
The titular head of the Guild is the Grand Rectifier. The four largest distilling companies are represented by Founder Wardens. Other gin distillers are represented by Warden Rectifiers. Individual Guild members are known as Rectifiers.
Gin Guild Membership
Membership is open to all (subject to gin distillers and brand owners meeting the Gin Guild Gin specification).
Applications for membership of the Guild should be addressed to the Gin Guild Director General (see contact details).
Benefits of Gin Guild Membership
As detailed in the Guild objectives, membership will bring together Gin distillers and industry leaders involved in the production, promotion, distribution and consumption of Gin.
The Guild will annually arrange, co-host and/or facilitate access for Guild members to a programme of gin related events and celebrations.
Current details are available on request, but will include:
- Annual Gin tasting event
- Guild installation ceremonies (including an option for full members of Guild installation at the prestigious venue of the Mansion House, London, followed by a combined Banquet with the Worshipful Company of Distillers in the famous Egyptian Hall).
Gin Guild Promotion
The Gin Guild Website will be regularly up-dated and the Guild will produce a regular magazine covering both Guild events and gin articles.
Education and Development
The Guild will develop its links and encourage further education and research into gin, and will work with the London based Wine & Spirit Education Trust, the International Centre for Brewing & Distilling at Heriot-Watt University, Scotland, the Institute of Brewing and Distilling in London and the Distillation Department of Minnesota University, USA.