The United Kingdom produces mostly dry Gin, primarily from column stills. British gins tend to be high proof (90° or 45% ABV) and citrus-accented from the use of dried lemon and Seville orange peels in the mix of botanicals. British gins are usually combined into mixed drinks.

Holland and Belgium produce Genever, mostly from pot stills. Genevers are distilled at lower proof levels than English gins and are generally fuller in body. Many of these gins are aged for one to three years in oak casks. Some Genever producers now market fruit-flavored genevers, the best known being black currant. Dutch and Belgian genevers are usually chilled and served neat.

Germany produces a Genever-style Gin called Dornkaat in the North Sea coast region of Frisia. This spirit is lighter in body and more delicate in flavor than both Dutch Genever and English dry Gin. German Gin is usually served straight up and cold.

Spain produces a substantial amount of Gin, all of it in the London Dry style from column stills. Most of it is sold for mixing with cola.

The United States is the world’s largest Gin market. London Dry Gin accounts for the bulk of domestic Gin production, with most of it being produced in column stills. American Dry gins (often termed “soft” gins) tend to be lower proof (80° or 40% ABV) and less flavorful than their English counterparts (“hard” gins). This rule applies even to brands such as Gordon’s and Gilbey’s, which originated in England. America’s best-selling Gin, Seagram’s Extra Dry, is a rare cask-aged Dry Gin. Three months of aging in charred oak barrels gives the Gin a pale straw color and a smooth palate.

source: tastings.com