My Visit to London’s Iconic Gin Distillery
When people ask me what makes gin so special, I often answer with one word: botanicals. But after visiting the Beefeater Distillery in London, I realized it’s much more than that. It’s the way history, tradition, and craftsmanship all come together to create something that tastes both timeless and modern.
Beefeater isn’t just another gin brand. It’s a true London story, dating back to 1863, when James Burrough crafted the original recipe. Today, the recipe is still the same, making it one of the few gins in the world with such consistency and authenticity.
A Brief History of Beefeater
James Burrough, born in 1834, started his journey in Chelsea after buying a small distillery. At first, he experimented with brandy and vodka, but it didn’t take long before gin became his focus. In 1863, he perfected a recipe that has stood the test of time.
By 1950, the distillery moved to its current site in London. Walking inside, you can feel how much care has gone into keeping tradition alive while adapting to modern production methods. Today, Beefeater produces 45 million liters of alcohol every year, making it one of the world’s best-known gins.
What is London Dry Gin?
London Dry Gin isn’t about location, it’s about a production style.
Must be distilled with all natural botanicals.
No artificial flavors or colors can be added after distillation.
The base spirit must be neutral and at least 96% ABV before redistilling with botanicals.
Result: a crisp, clean, juniper-forward gin.
The Base Spirit and the Stills
At the heart of every gin lies a neutral spirit. Beefeater uses a wheat-based neutral alcohol, sourced from the north of England. This spirit is the blank canvas onto which all the botanical flavors are painted.
The distillery operates with two large copper stills:
Still 1: 9,205 liters
Still 2: 9,228 liters
The first still produces spirit at 83% ABV, while the second—with the help of rectification—brings it up to a clean 96% ABV. These stills have been in continuous use since 2005, and they play a central role in creating Beefeater’s signature style: clean, crisp, and full of botanical character.
The Secret of the Botanicals
Beefeater’s identity lies in its botanicals. The distillery stores them under carefully controlled conditions: 62% humidityand preserved in 11.2% ABV alcohol to maintain freshness. This ensures that when they meet the neutral spirit, they release the purest and brightest aromas possible.
Here’s where Beefeater’s story really becomes global:
Juniper Berries: The soul of gin. Beefeater sources them mainly from Italy (Tuscany, 5–6 regions) and Macedonia. Around 80,000 pounds are purchased each year, harvested in September, then aged for two years to soften and balance the flavor.
Coriander Seeds: Uniquely, Beefeater chooses coriander from Bulgaria and Romania instead of Asia. Why? Because they give a citrus-forward aroma that lifts the gin. Coriander also adds spice and freshness.
Orange Peel: From Seville, bought continuously since 1860, adding sweetness and brightness.
Lemon Peel: Once from Seville, now sourced from Egypt. Fresh, zesty, and sharp.
Angelica Root: From Belgium, delivering dry and earthy notes. It balances the gin and keeps you coming back for another sip.
Angelica Seeds: Contribute subtle floral aromas, especially when crushed.
Orris Root: From Italy, deeply floral and aromatic. It takes five years to dry, which explains why it’s so expensive.
Liquorice Root: From China, adding a woody, bittersweet note. Fun fact: it’s 25 times sweeter than sugar.
Almonds: For complexity, soft spice, and marzipan-like smoothness.
And one more famous detail: Master Distiller Desmond Payne, one of the most respected names in the gin world, once said: “Lime is a crime.” For Beefeater, lime is never part of the profile—it’s all about citrus from orange and lemon.
The Role of Botanicals in Gin
Every botanical has a purpose in the balance:
Juniper = backbone, piney freshness
Citrus (orange & lemon peel) = brightness and zest
Coriander = spice and citrus lift
Angelica = dryness and structure
Orris root = floral depth, perfume-like quality
Liquorice = sweetness and roundness
Almond = nutty complexity
This is why gin can taste so different across brands—the recipe is the soul.
Tradition Meets Modern Craft
What struck me most during my visit is how Beefeater balances tradition with modernity. The recipe has not changed for more than 150 years, but the processes are carefully managed to suit today’s scale and precision.
Beefeater remains the only international gin still actually distilled in London, staying true to its roots. The distillery is more than a production site; it’s a museum of London Dry Gin itself, with guided tours showing how much patience and care goes into each drop.
How Beefeater Gin Is Made (Step by Step)
Neutral Wheat Spirit arrives from the north of England.
Botanicals are steeped in the spirit for 24 hours.
The spirit and botanicals are heated in the copper stills.
The vapors rise, carrying botanical oils and flavors.
The vapors condense into liquid spirit.
Spirit is collected at high strength (96% ABV).
Dilution with pure water brings it down to bottling strength (40–47% depending on expression).
Visiting the distillery taught me that gin isn’t just about what’s in the glass. It’s about where it comes from, how it’s made, and the people who keep the tradition alive. Each botanical is chosen for a reason, sourced from across the world, and treated with respect before it ever touches the stills.
That’s why Beefeater gin has such a distinctive style: bold juniper, bright citrus, balanced earthiness, and a dry finish that makes you want another sip.
Standing in front of those copper stills, smelling the botanicals, and hearing the stories of James Burrough and Desmond Payne made me appreciate Beefeater in a whole new way.
Next time you pour yourself a Beefeater & Tonic, remember: you’re not just tasting gin. You’re tasting over 150 years of London history, global ingredients, and the spirit of a city that never lets go of tradition.
