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Beckett's London Dry Gin: The Only Gin Distilled Exclusively with English Juniper from Box Hill, Surrey

Beckett's London Dry Gin: The Only Gin Distilled Exclusively with English Juniper from Box Hill, Surrey

7 /10
EDITOR
Distillery: Beckett's Gin
ABV: 40% ABV
Price: £35

Tasting Notes

Nose

Elegant and aromatic — citrus and freshly cut grass, the English juniper providing a character distinct from Macedonian or Italian berries

Palate

Creamy texture — spicy coriander balanced with zesty lime and sweet orange, smooth full-bodied juniper, the Box Hill berries providing the backbone, mint adding a subtle cooling quality

Finish

Slightly cool mint aftertaste — clean and refreshing, the English juniper's character persisting, a gin that tastes most like gin according to fans

First Impressions

Beckett's makes a bold claim: the only gin distilled with exclusively native English juniper berries, handpicked from Box Hill in Surrey — one of the last places where wild juniper still grows in England. Six complementary botanicals: the Surrey juniper, riverside mint from Kingston-upon-Thames, lime, orris root, sweet orange peel, and coriander. This is a gin of English provenance from berry to bottle.

Tasting

Six botanicals. The nose is elegant and aromatic — citrus and freshly cut grass, the English juniper distinct from imported berries. On the palate at 40%, creamy texture with spicy coriander, zesty lime, sweet orange, and smooth juniper. The Box Hill berries provide the backbone. The finish has a slightly cool mint aftertaste — clean and refreshing.

The Bottom Line

Beckett's earns a 7 — the English juniper from Box Hill is the genuine article, and it tastes different from the Macedonian or Italian berries that most gins use. One fan noted 'it's the Beckett's that tastes and smells most like gin' — and for a Martini, that is the highest compliment. Best in a dry Martini where the English juniper speaks. At £35, terroir-driven English gin from the Surrey Hills.

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Edward Forwood
Edward Forwood
Senior Gin Reviewer

Edward has spent two decades judging spirits at competitions from the IWSC to the San Francisco World Spirits Competition, developing a palate that prizes balance above novelty. A holder of the WSET D...

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