The making of Beefeater London Dry Gin begins with the production of the alcohol, made from only the choicest maize, harvested at the height of its maturity, and carefully blended with selected strains of barley to produce a pure grain spirit, which gives Beefeater its uniquely clean taste. Botanicals are then added -- juniper berries from Italy; coriander seeds from Romania, Russia and Bulgaria; orange and lemon peels from Spain; Angelica root and seed from Flanders; as well as other secret ingredients known only to the Burrough family. Beefeater steeps its gin longer than any other gin-maker, infusing the spirit and botanicals together to produce a fully rounded flavor. During the distillation process each of the botanical flavors is released at a different stage. A distilled gin must, according to the law, be distilled in a gin still in the presence of botanicals or other natural ingredients, of which the dominant ingredient must be juniper berries. Beefeater has won the Gold Medal from the San Francisco World Spirits Competition in 2003 and was named #1 Gin by The New York Times.
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Weekend Special: A great intro to the red wine of Italy's deep south
