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🥃 Beefeater

Brand or distillery ✔ Checked: 11.2026 · sources: 4 Updated:

London dry gin made by James Burrough from 1863; nine botanicals, about 24 hours of steeping; owned by Pernod Ricard since 2005. Base is 40% ABV (80 proof), Beefeater 24 is 45%.

Beefeater is a London dry gin brand made by James Burrough from 1863 and now produced by Pernod Ricard. The gin uses nine botanicals, including juniper, angelica and Seville orange, steeped in spirit for about 24 hours before distillation. Base is 40% ABV (80 proof), and Beefeater 24 is 45% (90 proof).

James Burrough bought a distillery in Chelsea in 1862 or 1863 (sources differ) and began making his own gin in 1863. The name Beefeater appears in the accounts of 1876. In 1908 production moved to Lambeth, and in 1958 to Kennington in London. Until 1987 the brand stayed in the Burrough family, and then it was owned by Whitbread and Allied Domecq. Since 2005 the owner has been Pernod Ricard.

The nine botanicals are juniper, angelica root and seed, coriander, liquorice, almond, orris root, Seville orange and lemon peel. They are steeped for about 24 hours. Beefeater 24 appeared in 2009: green tea (sencha) and grapefruit were added to the recipe. In the US the strength of the brand was lowered from 47 to 44 and then to 40%.

The story that Burrough was a pharmacist was not found in any confirmed source and is not used here.

Why this matters to you. Beefeater Base and Beefeater 24 differ in strength: 40 and 45% ABV. Version 24 has extra botanicals, and the strength has varied from country to country. Check the ABV on the label. The WHO reminds us: there is no safe amount of alcohol.

Facts

Year founded1863, James Burrough (London); disputed – 1862; the name Beefeater – from 1876
Legal basisReg. (EU) 2019/787, Annex I (gin, min. 37.5% ABV)
EU category22 – London gin (numbering as in b8)
Raw material9 botanicals: juniper, angelica (root and seed), coriander, liquorice, almond, orris root, Seville orange, lemon peel
Distillation methodsteeped in spirit for about 24 hours before distillation
Alcohol (% vol.)40% ABV (Base); 45% (Beefeater 24)
then🥃Pernod Ricardcontains🍷Ethanolaffects🍷Alcohol and healthaffects🍷Drunk drivingtradition🧑‍🤝‍🧑Britishkind of🍸Gin and juniper s…kind of🍸Gin→🌍Western Europesimilar🍸London ginsimilar🍸Distilled ginsimilar🥃Gordon'ssimilar🥃Tanqueraysimilar🥃Bombay Sapphiresimilar🥃Hendrick'ssimilar🥃Bombay Sapphire G…🥃towardia.com
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How it connects to Spirits

🥃 Beefeater → kind of → 🍸 Gin and juniper spirits → kind of → 🥃 Spirits

Frequently asked questions

Was Beefeater's strength lowered in the US?

In the US the strength of the brand was lowered from 47 to 44 and then to 40%.

Where is Beefeater made in London?

Production moved to Lambeth in 1908 and to Kennington in 1958.

When did the name Beefeater first appear?

In the accounts of 1876.

How many botanicals does it use?

Nine: juniper, angelica root and seed, coriander, liquorice, almond, orris root, Seville orange and lemon peel.

Who owns Beefeater?

Pernod Ricard, since 2005.

What to read next

  • 🍷 Alcohol and health — Alcohol in any drink is harmful in large amounts, and the risks grow with the quantity.
  • 🍷 Ethanol — The alcohol formed during fermentation that makes you drunk.
  • 🌍 Western Europe — France, the Netherlands, Britain, Ireland, Belgium and Luxembourg: a mild, moist climate, pastures and hundreds of cheeses such as Roquefort, Camembert, Gouda and Cheddar.
  • 🧑‍🤝‍🧑 British — People of Great Britain; their protected West Country Cheddar matures for at least 9 months, and tea is drunk with milk.
  • 🍸 London gin — London gin is the EU's strictest distilled gin: aroma from distillation only, no colourings, up to 0.1 g/l of sugar, at least 37.5% ABV (40% / 80 proof in the US). “London” is a method, not a place.

Similar

🥃 Bombay Sapphire · 🥃 Gordon's · 🥃 Tanqueray · 🥃 Hendrick's · 🥃 Pimm's · 🥃 Royal Salute

⚠️ Spirit drinks contain alcohol and are for adults only. Alcohol harms health. Do not drink during pregnancy or before driving; check the label for ingredients and possible allergens.

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