Beefeater London Dry Gin

Beefeater is the gin that defined London Dry, and it's the only major international gin still distilled in the heart of London. James Burrough, a pharmacist, bought the Chelsea Distillery on Cale Street in 1863 for £400 and set about perfecting a bold, full-flavored recipe he named for the Yeomen Warders who have guarded the Tower of London for centuries. That nine-botanical recipe, written down in 1895, hasn't changed: juniper, Seville orange peel, lemon peel, coriander seed, angelica root and seed, orris root, licorice, and almond, steeped a full 24 hours in grain spirit before a slow seven-hour distillation in steam-heated copper pot stills at the Kennington distillery — the method a small handful of houses still bother with. Honest note for longtime fans: the US bottling was 47% for decades, dropped to 44% in late 2020, and now sits at 40% ABV, in line with the rest of the world. Expect pine-forward juniper with a touch of citrus zest on the nose, opening into a crisp, dry palate of juniper, bright Seville orange, lemon, coriander spice, and a whisper of licorice, finishing long and clean. It was named Best Gin at the 2013 San Francisco World Spirits Competition and claims the title of the world's most awarded gin. The Gin Is In sums it up: among the finest gins of the nineteenth century that we're still drinking today, and a go-to that works in nearly everything — the Martini, the G&T, the Negroni, the Tom Collins. The benchmark.

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