Hayman's is London's original gin-distilling family, and the lineage is direct: in 1863, James Burrough bought a small distillery in Chelsea and created Beefeater, and five generations later his great-great-grandson Christopher Hayman — who joined the family business in 1969 — runs Hayman's alongside his children James and Miranda. After the family sold Beefeater in 1987, they kept distilling under their own name, and since 2018 everything has been made at their purpose-built distillery in Balham, South London, on stills named Marjorie and Karin after Christopher's mother and wife. The house method is what they call the two-day process: botanicals steeped in English wheat spirit for a full 24 hours before a slow distillation in traditional copper pot stills the next day, using the same core recipe of ten botanicals across the range. The lineup reads like a history of English gin. The London Dry is the benchmark. Old Tom, the lightly sweetened Victorian style, was a category Hayman's almost single-handedly revived when it relaunched in 2007. Royal Dock Navy Strength follows the family's 1863 recipe supplied to the Royal Navy at Deptford, bottled at gunpowder-proof 57%. Sloe Gin uses wild-foraged berries; Gently Rested spends three weeks in Scotch casks; Vibrant Citrus distills sun-dried kumquat, pomelo, Persian lime, and mandarin; Rare Cut carries the botanicals at higher strength. Even the low- and no-alcohol London Light and London 0% follow the same botanical bill. Classic, balanced, and unfailingly juniper-led — gin as the people who invented modern gin still make it.

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