Adam Cocker, Beefeater

From home brews to Beefeater: Adam Cocker’s spirited journey to Beefeater

Adam Cocker’s journey towards gin distillation began in 2005, when his travels to more than 20 vineyards and distilleries around the world sparked a fascination with fermentation and flavour.

Back in London the following year, that interest evolved into a hands-on passion for home brewing and winemaking. Adam even planted 50 vines on his allotment, and before long, his house was overflowing with demi-johns. “Not every experiment was a success,” he recalled. “Chon Coffee wine is definitely one to forget!”

A world of experience

Adam’s professional breakthrough into the world of gin distilling came in 2013 when he joined Thames Distillers. Renowned for its experimental approach and wide-ranging exploration of botanicals, it was a perfect match for his inquisitive nature and hands-on approach to flavour.

“Working there was like being inside the Wonka factory of the gin world,” Adam described, highlighting the unique position Thames holds in the industry, fostering a secretive yet profoundly innovative environment.

Under the tutelage of Charles Maxwell – an 11th-generation master distiller whose family’s craft spans almost three centuries – Adam perfected every step of the distillation process, from crafting to bottling

Transition to Beefeater

The transition from Thames, a boutique operation, to Beefeater, a globally recognised brand, marked a significant shift in scale and responsibility for Adam.

At Thames, he began working on Oxley gin, which uses a cold distillation process more akin to a laboratory setup than traditional distilling. A year later, he took on the responsibility of operating the pot stills, Tom Thumb and Thumbelina – gaining hands-on experience in everything from distillation to bottling.

The distillery’s collective knowledge, spanning nearly 300 years, provided him with a deep understanding of the intricacies of gin production on a smaller scale.

At Beefeater, the challenge is entirely different. The weekly output at Thames is equivalent to what Beefeater produces in a single day on just one of its seven stills.

With such high volumes, Adam’s role is now focused on preserving the consistency and quality of Beefeater Gin, ensuring that every batch maintains the brand’s signature profile.

“Having distilled over 150 different gin brands during my time at Thames, I now aspire to dedicate the rest of my career to one – becoming the custodian of Beefeater Gin,” he affirmed.

Legacy and innovation at Beefeater

For Adam, working at Beefeater is as much about preserving its rich heritage as it is about respecting the brand’s deep connection to London and guiding its future.

“Beefeater’s history is intertwined with that of London itself,” he reflected. “Since 1876, gin has been distilled in the heart of the city, and as someone born and bred here, that’s incredibly special to me. I consider it a real honour to continue that legacy.”

Beefeater remains one of the most historic names in gin, particularly London Dry Gin – the very style invented in the capital. “We’re the last holdout from the age of gentlemen distillers,” Adam said. “In almost 150 years, we’ve only ever had three distillery sites, all within four miles of each other. To put that into perspective, what we call ‘The New Distillery’ dates back to the 1960s.”

He explained that their rich heritage provides the team with a wealth of history to draw upon as they guide the brand creatively into the future. But it also comes with a clear responsibility – a focus on consistency and tradition that defines Adam’s role.

“It’s about maintaining the same flavour profile year after year and ensuring Beefeater remains one of the most respected gins in the world,” he said.

Following in the footsteps of industry legend Desmond Payne, Adam admits the role carries both pride and pressure. “It’s both daunting and hugely rewarding.

“Desmond and I still meet most days – he teaches me what to do, how to do it, and if I’ve changed something I shouldn’t have, he sets me straight over a Beefeater Dry G&T.”

Core principles and future outlook

Adam adheres strictly to several non-negotiables in distilling: starting with high-quality neutral grain spirit, selecting top-notch botanicals, and maintaining juniper’s predominance in the flavour profile.

Sustainability and responsibility are also central to Beefeater’s distilling process. “Botanicals are seasonal, and their flavour profiles can vary depending on weather and climate change. Ethical sourcing is vital – if we can’t go back to our suppliers year after year, we face significant challenges,” he said.

Reflecting on the wider industry, Adam acknowledged that the alcohol sector is navigating a challenging period. “The entire industry is facing some headwinds, which is unfortunate, but I believe it’s temporary,” he explained. “There has definitely been a shift – younger generations are less interested in alcohol than previous ones – but that’s also driving growth in the low and no-alcohol sector, which is bringing some really interesting new flavours. Trends tend to be cyclical, so I’m optimistic about the future of the industry.”

Adam welcomes the expansion of this sector – albeit with a smile. “Although I try to enjoy gin as much as is healthily possible, there’s a time and place for everything and everything should be taken in moderation,” he said. “The rise of low/no-alcohol options is a positive trend and growing at a terrific rate. Nonetheless, making gin is much more fun.”

The value of the Gin Guild

For Adam, the Gin Guild plays a vital role in supporting the future of the industry and nurturing collaboration. “Being part of the Guild is exciting – there aren’t many organisations that bring most of the trade together under one roof and really foster that sense of camaraderie,” he said.

“I know I could pick up the phone to almost anyone in the Guild and they’d help.” He continued, “What’s so important is that it allows the younger generation to learn directly from the older generation, which means those skills – those cherished techniques – are passed down.”

He added:

I love being part of the Guild and talking to other distillers about their gins. You can see how enthused people are – we really are in the business of making people happy.”

Personal touches

On a lighter note, Adam shares his personal preferences – a meticulously mixed Beefeater Dry Martini is his cocktail of choice. “The classics are classics for a reason,” he said. “For me, it’s a 6:1 gin to vermouth ratio, stirred, and served with three nocellara olives.”

When it comes to the perfect G&T, Adam takes a seasonal approach, tailoring his choice of Beefeater expression to suit the mood. “It depends on the season,” he explained. “For a G&T, it’s 1:3 gin to tonic, not too much ice, and a piece of lemon.”

In the summer, he reaches for Beefeater 24 or Beefeater Black for the citrus lift, while in winter, he favors Crown Jewel or Mondays Gin for their higher ABVs to keep you warm. And at all other times, you cannot beat Beefeater Dry.

A legacy in the making

Adam Cocker’s journey through the world of gin distillation reflects a blend of reverence for tradition and a keen eye for innovation – qualities that make his leadership at Beefeater not just a testament to his skills but a beacon for the brand’s future.

© The Gin Guild 2025