Overview: In 2026, the global gin industry has shifted significantly, with Asian producers securing top honors over traditional hubs like the US, UK, or Europe. The 2026 International Wine & Spirit Competition awarded its highest accolades to distilleries located in Japan, Taiwan, and Laos across three distinct categories.
The Full Story
Three specific brands claimed victory within the competition’s judged categories: classic gin, contemporary gin, and flavored gin. Ohoro from Niseko Distillery in Japan took the title for classic gin, while Lao Gin produced by Lao Distilling Company won for contemporary gin. Dried Smoked Longan Gin from Nong Distillery in Taiwan was named the best flavored gin. These victories mark a departure from historical excellence found in traditional regions, highlighting a new era of production where Asian distilleries lead the genre.
The 2026 International Wine & Spirit Competition judged three gin categories to determine flavor profiles. The classic gin category is judged by standards of a London dry gin, the most popular style. Ohoro is a classic gin with juniper-forward, citrus notes made with local Japanese botanicals: Japanese mint, sweet gale, juniper, coriander, angelica, licorice, chamomile, orris root, and five citrus fruits. Contemporary gin is unique for its experimental techniques and the use of non-traditional botanicals. The contemporary Lao Gin is rice-based with peels of mandarin and pomelo, lemongrass, ginger, pandan, and makrut lime. As for the top flavored gin, Dried Smoked Longan Gin is also rice-based and is distilled with juniper and longan, infused with wood-fired roasted longan to create its unique, smoky flavor profile with notes of cedar and honeyed berries.
Production & Profile
Technical specifications reveal distinct approaches to botanical infusion and base spirits. Ohoro presents a juniper-forward profile utilizing Japanese botanicals including mint, sweet gale, coriander, angelica, licorice, chamomile, orris root, and five citrus fruits. Lao Gin is rice-based and features mandarin and pomelo peels, lemongrass, ginger, pandan, and makrut lime. Dried Smoked Longan Gin is also rice-based and distilled with juniper and longan, infused with wood-fired roasted longan to create smoky cedar and honeyed berry notes.
Brand & Industry History
The development of gin is rooted in European history, especially Dutch history. The spirit can trace its roots back to a juniper-based medicinal drink produced in the 11th century. A few hundred years later, a beverage called jenever was invented in the Netherlands. Gin as we know it today then became popular during the Gin Craze of 1700s England, when unlicensed distilleries began making the stuff en masse to supply a widespread desire for cheap spirits. The fact that Asian producers have overtaken Europe as the best in the genre can be attributed to a shift in drinking sensibilities, the global dissemination of craft distilleries, and the production patterns of the second Gin Craze, which is said to have started in 2008.
What This Means
In making Asian gin, distillers often use local botanicals to express regional heritage. These styles of gin are becoming popular in the West among people who are curious about alternative gin flavors. The rise is attributed to the craft distillery movement and rising bar culture in Asia. Gin producers in Asia have earned widespread acclaim in direct correspondence with the rising popularity of bar culture and craft cocktails.
Consumer Takeaway
This release offers drinkers access to unique flavors derived from local botanicals that express regional heritage. The shift indicates a broader impact on the wine and spirits industry driven by the craft movement and desire for local flavors.
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