The journey of our gin

Our way

From selecting the very finest botanicals from each harvest to checking flavours and aromas by hand and nose, there’s a fine art to distilling gin the Hayman way.

Our gins are all made by hand to individual and original recipes in our traditional copper pot still “Marjorie” (named after Christopher’s mother), who lives in a small English town to the north east of London. They’re then blended and bottled at the same location, which means we can personally ensure that each and every bottle meets Hayman standards.

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Selecting the botanicals

Selecting the botanicals

Selecting the botanicals

Botanicals are herbs and spices which give gin its unique character and flavours. We carefully source and select only the finest botanicals from all over the world.

Each of our gins is made using a classic blend of 10 botanicals in different measures, depending on the style:



Juniper berries are the key ingredient, and we source ours from Macedonia and Bulgaria. They’re highly aromatic, with “pine notes” which distinguishes gin from other spirits. 


Our coriander seeds come from Bulgaria, adding a citrus note with a rich spicy and peppery finish. 

Lemon peel

Sourced from Spain, lemon peel gives the crisp and zesty citrus characteristics to gin. 

Orange peel

Our orange peel from southern Spain adds a sweetness as well as fresh crisp notes. 

Angelica root

From Belgium or France, angelica root helps balance all the other botanicals and gives our gin its earthy dry quality. 


Cinnamon from Madagascar brings a sweet spiciness to our gins. 

Cassia bark

Cassia bark from China is from the same family as Cinnamon but its more delicate flavour adds a light warmth and sweetness. 

Orris root

Orris root is the root of the Iris flower. It adds delicate floral notes and binds the other botanicals together, and ours comes from Italy. 


Liquorice root powder from Sri Lanka gives deep warm and sweet flavours, whilst also neutralising any bitterness from the other botanicals. 


Our nutmeg is sourced from India and adds a lingering peppery finish. 


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Timing is key when making our gin, because the flavours and aromas from the botanicals in the pot still are released at different stages.

Our distilling team must constantly check both the nose and taste throughout to achieve the desired blend, which takes great skill.

We begin by putting the English wheat spirit into our copper pot and adding the botanicals. Then we wait. Steeping the botanicals for a full day is important as it allows all of the flavours and aromas to be released fully.

Our copper pot still is then heated until vapour rises up through the condenser where it changes back into a liquid called the “distillate”. We never use the first and last parts of the distillate, the heads and tails. Instead, to make our gin we carefully separate away the middle, known as the heart, as it contains the perfect blend of flavours and aromas.

Blending and bottling

Blending and bottling 

Blending and bottling

Once distilled the gin is left to settle for several days, allowing time for the flavours to gently blend and create the taste profile.

The gin distillate is then ready to be blended to the correct strength and bottled for you to enjoy.