Beefeater is named after the Yeoman Warders who guide visitors around the Tower of London, and it has been distilled in Kennington, south London, since 1958. James Burrough, the founder, started with a Chelsea distillery in 1862, and his own gin followed a year later. Desmond Payne has been master distiller since 1995 and was awarded an MBE in 2018 for fifty years of distilling.
The method is patient. The botanicals are steeped in wheat grain spirit for at least 24 hours before gentle steam heat is applied to the base of the pot still, and the distillation then runs for more than seven hours. Those botanicals include Tuscan juniper, Seville orange peel, Spanish lemon peel and Spanish bitter almonds. When competitors cut their strength to 37.5 per cent in the early 1990s, Beefeater stayed at 40.
The juniper and citrus make it a sound base for a Tom Collins or a dry martini. For something different, follow the distillers in Asia, where Beefeater with iced tea became their everyday drink. It makes a clean, tall glass for a warm afternoon.