This traditional English cider pear will grow vigorously when young and, although biennial tending, it crops heavily on its good years. Its habit is somewhat spreading and it is resistant to scab and canker. Gin is used exclusively in cider production; it is not suitable for fresh eating.

The fruit is small and globular with a skin that is green, flushed orange, and slightly russeted around the stem and calyx. The flesh contains some stone cells around the core. Gin keeps well for a perry pear, and it can be milled up to three weeks after harvest. The juice contains moderate tannins and acids. (From Brooks and Olmo: acidity 0.42, tannins 0.15, specific gravity 1.052; higher concentration of citric acid than other perry pears (>.3%).)

The Gin pear is among those perry pears that are named after alcoholic spirits, possibly to indicate the potency of the cider it produces.