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
Hendrick's Gin the 1960s by the former William Grant Life President, Charles Gordon. The two stills produce strikingly different styles of gin due to their different construction and methods of distillation. The pot still is generally referred to as the Bennett still. The still is quite small, which allows most of the botanical flavour characteristics to pass into the spirit. The still is filled with neutral spirit, and the botanical recipe added with some water. This is left to steep for 24 hours, which begins the process of extracting the flavour from the botanicals. The still is then heated by an external