brand profile
Coastal luxury The innovation continues for premium spirits brand Salcombe Gin
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nspired by the coastal vitality of Salcombe and its shipbuilding heritage for exotic trading routes, Salcombe Gin boasts an award-winning portfolio of premium gins, all of which are produced at its waterside distillery in the beautiful Devon town. The brand is the brainchild of Angus Lugsdin and Howard Davies, who met teaching sailing more than 20 years ago. “I have a long-standing interest in distillation and a love of fine spirits, so over a G&T in a local bar, I suggested the idea of starting a distillery to Howard, and the rest, as they say, is history,” says Angus. “Together, we decided that Salcombe and gin were a match made in heaven and set off with the idea to craft the finest white spirit in the world.” To create the gin, naturally soft Dartmoor water and high-quality signature botanicals – namely juniper, coriander seed and Mediterranean organic unwaxed citrus fruits – are added to a English wheat base spirit and distilled in Provident, Salcombe’s 450 litre copper pot still, which stands proud behind glass doors at the distillery for all to see whilst enjoying a Salcombe & Tonic in the tasting bar overlooking the estuary. “Every drop of Salcombe Gin is distilled with unrivalled passion, care and attention to detail,” states Angus. The different expressions are inspired by and named after the Salcombe Fruit Schooners that brought exotic goods, fruits and spices from the Azores, West Indies and Mediterranean into Devon in the nineteenth century, each offering its own unique story and flavour profile. The flagship spirit is ‘Start Point’, a classic citrus-led London Dry gin with floral aromas and flavours, warming spice and peppery
Howard Davies and Angus Lugsdin
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heat derived from the likes of chamomile, cinnamon bark, liquorice and cubeb berries. Following its successful debut in 2016, the brand went on to introduce the Salcombe Gin Voyager series, a collection of limited edition gins developed in collaboration with world-renowned chefs and winemakers. The range comprises ‘Guiding Star’, ‘Arabella’, ‘Mischief’ and ‘Island Queen’, the individual results of partnerships with iconic port producer Niepoort and celebrated chefs Michael Caines MBE, Mark Hix MBE and Monica Galetti. The latest release is ‘Rosé Sainte Marie’. Named after the Sainte Marie lighthouse which marks the Southern entrance to the Old Port of Marseille, the stunning pale pink gin is a celebration of adventure, colour, freshness and joy; capturing the vibrant spirit of the Mediterranean coast with fragrant notes of fresh lemon peel and Provence herbs, complemented by sweet red fruit, orange blossom, lavender, lemon verbena and white pepper. All Salcombe Gin expressions are developed to be enjoyed on their own, in a Martini or in a G&T – the “holy trinity”, Angus calls it. For the festive season, the team have created the Christmas Comet, a cocktail blending ‘Rosé Sainte Marie’ with Chambord, lemon juice, vanilla, Angostura bitters, raspberries and soda. “We love continuing to innovate and elevate,” explains Angus. “We have two Voyager Series releases planned for next year with two different but equally amazing wineries in France. We will also be introducing
further limited edition cask-finished gins, experimenting with Colheita single vintage tawny ports pipes and Moscatel, Sauternes and old American oak fino sherry casks.”
Christmas Comet 35ml Salcombe Gin ‘Rosé Sainte Marie’ 15ml Chambord 15ml Lemon juice 15ml Vanilla sugar syrup Angostura bitters 3 Raspberries Fever-Tree soda water In a Boston shaker, muddle together the raspberries with ‘Rosé Sainte Marie’, Chambord, lemon juice, vanilla sugar syrup and a dash of Angostura bitters. Fill with ice and shake for ten seconds. Double strain the mixture into a champagne flute, top up with soda water and garnish with a twist of lemon peel.