The key ingredient in True English Gin. For an English Gin to earn its name, the predominant flavour has to be juniper (unlike many other world gin styles). If you break open a juniper berry and nose, you will get those real piney aromas that are classically associated with gin.
Although not a prerequisite, for us coriander seed is as important as juniper in creating a True English Gin. Ours are sourced from Bulgaria specifically for their high citrus notes and delicately peppery finish. They are a key element in creating the classic citrus-forward style for which our gins are renowned.
Angelica root has been at the heart of our family’s gin-making for over 150 years. Occasionally used in candied form by bakers and patissiers to decorate fine cakes and pastries, we use it to create the dry, slightly earthy finish associated with the True English Gin style.
Citrus peels are key botanicals for us in creating the citrus forward character for which a number of our gins are renowned. In line with traditional family practice, we use both lemon and orange peel: the lemon adding a zesty citrus characteristic.
Perfectly complementing the lemon zest and coriander, our orange peel provides a sweetness with underlying juicy, fresh notes.
Cinnamon brings a sweet spiciness to our gins and unmistakable warmth.
From the same family as Cinnamon, Cassia bark provides a more delicate flavour that also adds warmth. In creating classically balanced flavour traditionally associated with True English Gins both must be used sparingly.
The root of the Iris flower, the Orris Root powder is a key botanical in our gins. Like the world’s top perfumeries, we use Orris Root primarily as a fixative - to bind together the aromatic oils from the other botanicals and ensure the flavour stays fresh and vibrant over a longer period.
Uzbekistan / Azerbaijan
Liquorice root has a subtle sweetness and is much like the liquorice root sticks found in old sweet shops. Adding deep, warm sweet flavours Liquorice Root powder also neutralises any bitter characteristics from the other botanicals.
When creating a classically balanced True English Gin, our family has long believed it is important to look beyond aromas and flavours to also consider factors such as mouth-feel and texture. Nutmeg is used for all these reasons – contributing aromatic qualities on the nose, a lingering peppery finish and a rich satisfying mouth-feel.
Named after Christopher Hayman’s mother, Marjorie has been with us for a number of years and was recently reconditioned ahead of our move back to London.
Named after Christopher Hayman’s wife, and James and Miranda Hayman’s mother, Karin is our newest still.
The smallest of our copper stills, Miranda is named after Christopher’s daughter and fifth generation family member.
“I always enjoyed visiting Dad at the distillery when I was younger. The distinct smell of botanicals was so intense that it left a lasting impression – I always hoped that I might work in the family company one day.”
“The arrival of our first copper pot still, Marjorie, was a special moment. We named her after my grandmother who was the link to our family’s rich gin heritage and the twist and turns along the way.”
“I remember watching from the window as the wooden crates of gin were delivered to my parents’ house in the company van. My father’s favourite tipple was a Bronx gin cocktail.”
“Negronis by the shore on a warm evening at Marina Coricella. That elusive combination of time, place and serve where everything comes together... And the company wasn't bad either.”
Head of UK Sales
“For me a cold, crisp Hayman’s and Tonic takes me on a journey... To a roof top bar... a beach sunset... And then home to South West London.”
Head of International
“The first time I walked into the Hayman's distillery, with the wonderful aromas of the botanicals slowly steeping, is something I will never forget and still love to this day. It's just fabulous.”
“Huddling against a rock on top of a mountain in Wales and having a sip of Sloe Gin to warm up, as the mists came rolling in.”
“I remember heading out in Autumn as a 10-year-old boy with the family to walk the dog and pick sloe berries. There was always a magic around it, but it wasn’t until my later years that the sloe berry revealed its tasty self.”
“I will never forget the first Negroni, expertly created, that I had at the Distillery after my first week of working here. Rich, bitter and sweet, it was the perfect drink to end the week on. It also packed a punch…”
Key Account Manager, UK North
“I remember being told “When life gives you lemons, make a Tom Collins”. As well as being mildly amused at the time, it has stuck with me. Whenever I have one now, I am transported back to the first time I sipped this refreshingly simple drink.”
UK National Account Manager
“I remember sipping my mum’s gin and bitter lemon as a teenager when she wasn’t looking… Probably where I developed my taste for a Tom Collins these days.”
Sales Development Manager
“The opportunities with mixing gin are limitless. I truly fell in love with gin while stirring up my speciality English Tea cocktail – Chin Chin.”
“Early in my career I trained the team at le Gavroche, and found myself having to talk my culinary heroes - Michel Roux Jr and Monica Galetti - through the flavour profiles of Cassia Bark and Coriander Seed whilst sipping a crisp G&T.”