Is Any major brand Gin (London dry) low FODMAP?

Yes — a plain London dry gin is low-FODMAP. London dry is the strictest common gin style: all of its flavor must come from juniper and other botanicals distilled with a neutral spirit, and essentially nothing can be added afterward — sweetening is capped at a token 0.1 grams per liter. Botanicals like juniper, coriander, citrus peel, and angelica contribute aromatic oils, not fermentable carbohydrates, and the grain fructans in the base mash are left behind at distillation. The FODMAP risk in a gin drink almost always comes from the glass it lands in. Most US tonic waters are sweetened with high-fructose corn syrup, an excess-fructose source, and a standard gin and tonic delivers several ounces of it. Flavored, 'pink,' and sloe gins are different products entirely — they are sweetened and fruited after distillation and should be checked label by label. And as with every drink in this category, alcohol itself is a gut irritant independent of FODMAPs: it can speed motility and aggravate a sensitive gut even when the drink's carbohydrate math is clean. Order the gin with soda water and fresh lime, or with a cane-sugar tonic, and the spirit itself is a low-FODMAP choice.

📏 Standard pour is 1.5 oz (44 ml). In a gin and tonic, the tonic is the variable: many US tonics use high-fructose corn syrup, so soda water with lime or a cane-sugar tonic is the lower-FODMAP build. Sloe, pink, and flavored gins are sweetened after distillation — read those labels as separate products.