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
Off-flavour Off-flavour Off-flavours or off-flavors (see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organisms. Off-flavours are a recurring issue in drinking water supply and many food products. Water bodies are often affected by geosmin and 2-methylisoborneol, affecting the flavour of water for drinking and of fish growing in that water. Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine. Cows grazing on weeds such as wild garlic can produce a ‘weedy’ off-flavour in