structural:summarization, structural:scholar_edition
Canada

According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper berries or a mixture of more than one such redistilled food products. The Canadian Food and Drug Regulation recognises gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate the US definitions. Whereas a more detailed regulation is provided for Holland gin or genever, no distinction is made between compounded gin and distilled gin. Either compounded or distilled gin can be labelled as Dry Gin or London Dry Gin if it does not contain any sweetening agents. For Genever and Gin, they shall not contain more than two percent sweetening agents.