Beefeater Gin Seville oranges, whole juniper berries and other natural botanicals for a full 24 hours prior to distillation. This long process allows for a full extraction of flavour from the botanicals, capturing a wide range of volatile oils. The distillation itself takes around eight hours to complete, overseen by master distiller Desmond Payne – with the spirit then taken to Scotland where it is blended and bottled at 40% ABV. 47% ABV is common in the USA. A super premium version of Beefeater was launched in Syon House on 30 October 2009. Beefeater '24' with its additional botanicals of Chinese Green
Beefeater Gin angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges and lemon peel) to create the full-bodied and robust flavour so distinct in this gin. As the James Burrough's Company went into rapid expansion, there was a requirement to increase distilling capacity and in 1908 a new larger Beefeater distillery was built in Lambeth. The Beefeater production moved in 1958 to Kennington, London. English still manufacturer John Dore was commissioned to create a new larger set of copper stills mimicking those of the former Chelsea Distillery. In February, 2013, Pernod Ricard announced that the company would begin construction