Haymans 1820 Gin Liqueur (700ml)


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Haymans 1820 Gin Liqueur (700ml)

$84.99 Bottle
  • ABV 40%

Christopher and James Hayman are direct descendents of James Burrough, who founded Beefeater Gin in 1820.

James Hayman's aim has always been to represent the whole Gin family – not just the dry style of gin. He believes this is now covered with maybe one or two exceptions. The Hayman's portfolio includes Sloe Gin, London Dry Gin, Old Tom Gin, Fruit Gin, Wood Aged Gin and they're preparing to introduce a Navy gin soon (but not under the Hayman label).

...And now this. Hayman's 1820 is the world's first gin liqueur distilled to a specific gin recipe in a traditional pot still and then blended into a liqueur. Which has some Gin enthusiasts confused. If the Haymans 1820 were truly a gin liqueur, then wouldn't Old Tom (a sweet version of the London Dry) be the first or at least its predecessor?
Is the claim that 1820 is the first Gin liqueur a marketing farce? If not, what's the difference between the Old Tom and the 1820, aside from the botanical mix? James Hayman clarifies the matter here:

"A Gin Liqueur was a concept first developed by the NPD team at James Burrough/Beefeater Gin in the 1980s whilst it was still family owned. It was aimed at looking at how else gin can be served/used. It wasn't created to make it easier to make a Tom Collins or to generally be used in cocktails, but to have a Gin that could be served in a similar manner to Drambuie, Grand Marnier etc. In an old James Burrough recipe book a recipe for a drink called Sir Walt's Cordial/Liqueur was discovered. It was a blend of 32 botanicals, flavours and essences including many botanicals you find in Gin, which had originially been developed by Sir Walter Raleigh. The Gin liqueur idea developed partly from this. The Gin Liqueur was never launched by Beefeater as the business was sold in 1987.

My Father bought part of the company back and retained one of the NPD team. Having liked the Gin Liqueur concept it was always his intention to launch it, which we did in 2004. The key to the recipe is the mix and balance of botanicals in relation to adding sugar of a high content. As far as we are concerned this had not been done before. A liqueur by definition has over 100 grams of sugar per litre of alcohol."

We're told 1820 offers a smooth, clean and refreshing citrus aroma with a hint of herbal essence and orange. Hayman's recommend to keep this simple - over ice, soda and with garnishes of citrus. 40% Alc./Vol.

No tasting notes available.