Part of the considering process involves laying in some raw ingredients, and gin is one of them. For the last couple of years I've used Bombay London dry, it comes in a clear bottle, has fewer botanicals than its sister, and has been on special offer in Sainsbury's at just the right time (around £16 a litre which compares well with supermarket own labels).
Whatever culinary purpose you're putting alcohol to, the one basic rule to follow is this; never use something you wouldn't drink by itself. I have nothing particular against supermarket gins (Aldi's gets particularly good reviews, when I get a chance I'll try it) but I wouldn't buy them to make a G&T when there are so many other interesting things around, and for the time and trouble it takes to make a sloe or damson gin I don't see the point of skimping on ingredients. For me a grain gin is preferable. If it is a grain gin it will generally state it on the label because it's a selling point, cheap gin is often made from a molasses base - just like rum - and the botanicals will possibly be added in the form of concentrates. There's nothing wrong with any of that but it's like the difference between the cheapest tea bags and good quality loose leaf tea...
It may also be that you want gin infusions for cocktails (lavender flavoured gin is particularly good), or to splash into the damson jam, or to give an edge to a sauce - same rule, only use something you'd ordinarily be happy to drink (maybe not the best gin, but still something you genuinely like).
And then, modest gin in hand, it's time to sit back and browse for inspiration whilst drinking a toast to the end of summer and preparing to meet autumn with equinamity.