FFD High Spirits 2017-18

2017-18 Edition | www.gff.co.uk

A supplement to

HIGH SPIRITS PREMIUM DRINKS FOR SPECIALITY STORES

Discover more than 50 craft and premium brands of gin, whisky, rum and more

PLUS:: • ADULT SOFT DRINKS • PREMIUM MIXERS • COCKTAIL SNACKS PLUS In association with

BOOM, BOOM How long until we reach ‘peak gin’?

GIN GENIUS Grow your own in-store spirits specialists

TRY IT AND BUY IT Why tasting is key to selling £40-plus bottles

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WELCOME

For any new category to deliver this kind of spend in delis and farm shops is unprecedented

By Mick Whitworth

EDITORIAL DIRECTOR, FINE FOOD DIGEST

HAS ANY PREMIUM CATEGORY of food and drink emerged at such a rate as craft gins?

We’ve seen plenty come and go before, from rapeseed oil to posh popcorn, but in gin the sheer number of new producers – and the cash that has gone into their branding – must be a first.

After the bandwagon-jumping, of course, comes the cynicism, with both retailers and suppliers now starting to raise eyebrows as each new £40-plus brand hits the shelves.

But just look at that price-point. For a new category to deliver this kind of spend in delis and farm shops is again unprecedented.

The gross margin may not be quite as weighty as on a home-baked sausage roll, but who cares on a price ticket that size? It’s just massively encouraging to see shoppers willing to fork out that kind of money. And getting fun out of doing so.

And this is one high-end category that is doing great business across all speciality channels.

Fortnum & Mason wine & spirits buyer Jamie Waugh tells us the Piccadilly store now stocks well over 100 gins, and has seen their sales outstrip whisky for the first time.

And the story is similar at my own local farm shop, Millers, more humbly located on the A35 in East Devon. Here, co-owner Olivia Miller lists more than 30 gins, and sold £1,000-worth at a recent tasting.

I love the enthusiasm with which Millers has embraced this lucrative

category. Three different spirits fixtures include a big pine dresser, in pole impulse-buy position along the tills. It not only houses gins from Chase and a host of regional brands, but is dressed with fairy lights, old tin distillery signs, and even a dress-maker’s dummy wearing a “Gin is my tonic” apron.

What other category has inspired this kind of merchandising enthusiasm?

It has taken a former oil • OVERVIEW – p4 industry man, Rock • A-Z OF PREMIUM Rose gin SPIRITS – p9 maker Martin • TRAINING & Murray, to TASTINGS – p28 coin the • MIXERS & ADULT wonderful phrase SOFT DRINKS – p33 ‘peak gin’ for the • ROCKTAILS – p37 levelling• BAR & COCKTAIL out that must SNACKS – p39 eventually come. But even Murray tells us (see p4) that the summit is at least a couple of years away.

Meanwhile, many of those who started out with gin in the interests of cashflow will see their first whisky coming on stream soon – a fresh opportunity to educate and entice a now more knowledgeable consumer with a very different kind of spirit.

It’s an exciting prospect.

Inside

A-Z of charcuterie suppliers

Find a spirit supplier...

Avva Scottish Gin The Bath Gin Company Baytown BIRDS Black Cow Black Twist Boxer Gin Bramley and Gage Caorunn Gin Conker Spirits Copper Frog Distilling Copper Rivet Distillery The Cotswold Distilling Company The Dingle Distillery The Dyfi Distillery The Echlinville Distillery Eden Mill Elephant Gin Esker Spirits Forest Spirits Greensand Ridge The Garlic Farm Harrogate Distillery Haven Distillery Hepple Gin Jelley Distilleries Kalosa Spritz KOLD Cocktails Lux Vodka Manchester Gin Manchester Three Rivers Gin Masons Micil Irish Poitín Monarch Liqueurs Nordic Bareksten Gin Orkney Gin Company WH Palmer’s Pirates Grog Rum Poetic License Pothecary Gin Pure Wild Spirits Rademon Estate Distillery Rathlee Distilling The Shropshire Gin Co Silent Pool Distillers Sloemotion Shed 1 St Giles Gin Starward Whisky Sweet Potato Company Trossachs Distillery True North Brew Co Two Birds Spirits Warner Edwards Wicked Wolf Gin Wild Drinks Young in Spirit

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2017-18 Edition | www.gff.co.uk

EDITORIAL editorial@gff.co.uk Editorial director: Mick Whitworth Assistant editor: Lauren Phillips Contributors: Chris Mercer, Andrew Don Art Director: Mark Windsor A supplement to

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A S U P P L E M E N T TO F I N E F O O D D I G E S T

A supplement to

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PUBLISHED BY The Guild of Fine Food Ltd www.gff.co.uk © The Guild of Fine Food Ltd 2017. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

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SPIRITS PREMIUM DRINKS FOR SPECIALITY STORES

Featuring over 50 British craft and high-end brands of gin, whisky, rum and more

PLUS:: • ADULT SOFT DRINKS • PREMIUM MIXERS • COCKTAIL SNACKS PLUS In association with

Front cover image: glencairn.co.uk

BOOM, BOOM How long until we reach ‘peak gin’?

GIN GENIUS Grow your own in-store spirits specialists

TRY IT AND BUY IT Why tasting is key to selling £40-plus bottles

HIGH SPIRITS 2017-18

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Spoilt for choice

Perthshire’s Gloagburn Farm Shop is among many stores making a special feature of spirits

As small-batch spirits and liqueurs continue to spring up from all sides, how can buyers navigate the sea of brands to build a quality range? CHRIS MERCER reports.

IT’S NOW A 50-50 BET as to whether next-door’s garage is housing a fine set of wheels or a newly registered pot still named Bertha, distilling your next favourite small-batch spirit.

At least, it certainly feels like that.

There’s hardly been a drop in the pace of distillery openings since FFD reported on the health of the burgeoning ‘craft’ spirits market this time last year.

Forty more distilleries were running by the end of 2016 versus a year earlier, according to the Wine & Spirit Trade Association, citing HMRC data. That’s a 135% rise since 2010.

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Even David Cameron’s fatherin-law, Viscount Astor, is reportedly planning to start distilling Scotch whisky on his estate. He’s probably got a decent-sized garage, too.

“I think craft spirits still have considerable growth potential,” said Jonny Forsyth, global food and drink analyst at Mintel, drawing parallels with the more established craft beer movement.

But, he added: “It’s unlikely craft spirits will grow as much as craft beer because consumers were already being given more choice of quirky, high quality spirits brands before the craft spirits

movement came along.”

Jamie Waugh, wine and spirits buyer at Fortnum & Mason, highlighted growing interest among spirits drinkers in the finer details of provenance. This is, after all, an era when perhaps more people are becoming wise to the made-up farms on some supermarket food labels.

Fortnum’s is launching a barley vodka this Christmas season and “we can state the farm from which the barley is sourced, the site where the barley is malted, and the distillery in which it has been produced – so the crafted credentials are there for all to see”, Waugh told FFD.

A S U P P L E M E N T TO F I N E F O O D D I G E S T

THE SPIRITS MARKET Let’s focus initially on gin, which is still the darling of craft spirits in Britain.

It’s a great era for everyone who enjoys a G&T, but every buyer now has a selection headache – even Fortnum’s, which, according to Waugh, sells 117 gins and has seen overall gin sales overtake Scotch whisky recently.

Gin’s burst on to the scene was aided by it being quick to make versus aged brown spirits like whisky. This is demonstrated by Devon Distillery’s ‘still on the move’, that will arrive on a 1973 VW van to distil live at your party.

Will it all end in tears? It doesn’t look likely in the near future, but there is concern in the industry about “flyby-night” brands. Shop owners and buyers need to be on their toes.

“I use the term peak gin and I think we’re about two years away,” said Martin Murray, ex-oil industry employee and co-founder of Rock Rose gin in Caithness, north Scotland.

He argues that there are still parts of the country where craft gin is relatively new.

“Eighteen months ago, we didn’t stock any gin,” said Sarah Hall, manager at Doddington Hall farm shop in Lincolnshire. “Since then it’s gone crazy.” Doddington now stocks nine or 10 different types.

“We have four or five gin companies approaching us every month,” said Hall.

“Our first question is always: does it come from one of our local counties - Lincolnshire, Nottinghamshire and Leicestershire?”

Sometimes this manifests itself in local tales. It was a no-brainer for Doddington to stock Dam Raider gin from Lincolnshire, named after the legendary 617 ‘Dambuster’ squadron that flew from nearby Scampton airbase.

“I see people buying it for their grandads who were in the RAF,” said Hall.

Her anecdote ties in neatly with the observation of Maria Badel, head of marketing at Bramley & Gage’s 6 O’Clock gin, who pointed out that craft spirits aren’t just for young hipsters.

“Sales growth for us is coming from over-50s, who are maybe coming back to gin, as well as millennials,” said Badel.

Both Badel and Rock Rose’s Martin Murray represent gin success stories and they place strong emphasis on transparency.

“Ingredients really matter, and how they’re being sourced from field to bottle,” said Badel.

“It’s about explaining the botanicals and their role in the gin, and being clear with people about what is going into that recipe.”

Murray and his wife, Claire, spent 18 months experimenting with dozens of botanicals. “It’s the one part of your business you can’t rush,” he said.

Continued on p7 A S U P P L E M E N T TO F I N E F O O D D I G E S T

Drinks on the rise Key ingredient: If you can find the botanicals, experiment as you see fit. It’s made from a neutral base wine and then fortified with spirit, often brandy, in which herbs – generally adding a degree of bitterness - have been steeped.

Wormwood is traditional. This gives vermouth the appetising legal term of ‘aromatised wine’.

Watch out for: Vermouth can be sweet or dry, the former being a more traditional northern Italian style and the latter more associated with France.

Did you know: Vermouth might be our closest link to ancient drinking habits.

Wines commonly contained added herbs and spices at least 2,000 years ago, according to Dr Patrick McGovern, author of Ancient Wine and dubbed the “Indiana Jones of ancient wines”.

Cocktail: James Bond prefers dry Martinis, but the Negroni is a great way to combine craft gin and sweet vermouth, plus Campari and orange peel.

Alternatively, top up your vermouth with soda water.

“UK CRAFT SPIRITS will undoubtedly diversify beyond gin, which has already become very saturated,” said Mintel’s Jonny Forsyth.

There are various small distillers ageing whiskies, for example. In the more immediate future, rum sales are set to top £1bn in 2017 in the UK, having risen by 15% in volume and 32% in value in the previous five years.

“Rum is a good bet because it is due the craft treatment and has a strong British link, like gin,” said Forsyth.

“However, you may see more premium white rums, at least initially, because barrel-ageing high-quality dark rums invariably takes five-plus years.”

There are now several UK-based producers, although it’s a mix of people importing Caribbean rum to age and some actually distilling their own rum from molasses.

Dark Matter, in Aberdeenshire, is one of the more established distilleries and makes a spiced rum at 40% abv. It took four years from concept to the first distilling, in April 2015.

Others include Old Salt rum, distilled

by English Spirit Distillery in Essex. Bristol Black Spiced, meanwhile, blends imported Mauritius white rum and Caroni dark rum from Trinidad and adds a secret list of ingredients, reported to include orange peel and liquorice.

Stepping slightly outside of spirits, yet continuing the cocktail theme, there’s also experimentation in liqueurs and fortified wines.

“Beyond rum, I have my eye on bitters and vermouths,” said Forsyth.

Vermouth sales have evaporated in

the last decade – shrinking from 16 million bottles to just six million in the 10 years to 2015.

But, Negroni cocktails have offered vermouth a lifeline and its versatility, similar to gin albeit as a fortified wine rather than a spirit, could prove its re-awakening.

“There are over 300 different botanicals used worldwide so the array of styles is almost infinite,” said Ed Scothern, sommelier and ‘vermouthier’ at Mele e Pere vermouth bar in London.

“From a consumer’s point-of-view, vermouth isn’t as strong as gin or vodka and lighter alcohol content drinks are very much ontrend, so it makes sense for stockists to have a decent selection.”

If you want to go seriously left-field, then keep an eye on Japanese sakés in the UK. Japanese group Dojima has built a brewery at Fordham Abbey Estate in Cambridgeshire, and a duo calling themselves ‘Kanpai’ - a way of saying ‘cheers’ in Japanese - are making smallbatch saké in south London.

And if you thought those were outside bets, what about removing the alcohol altogether?

Tee-totallers are on the rise, according to the latest government lifestyle survey, and Sarah Hall said that she saw rising demand for alcohol-free spirits and drinks in general.

Britain’s new wave of distillers has undoubtedly created more work for buyers.

But these are nice problems to have and it’s surely one of the greatest eras in which to be an independent retailer interested in selling small-batch spirits and liqueurs.

If you want to go seriously left-field, then keep an eye on Japanese sakés in the UK

Aberdeenshire’s Dark Matter has produced its own 40% abv spiced rum since 2015

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THE SPIRITS MARKET

Variety is important on the shelf.

Some gins are more classic, juniperdriven affairs with only a handful of botanicals, the most common being coriander seeds and angelica root, while others are more fruit-driven and there’s also Navy Strength gin.

“We tried a marmalade gin recently,” said Hall. “It’s important to have a point of difference [among gins in the range].”

Badel thinks the industry should consider a “realignment” of labelling rules to reflect and emphasise the category’s expansion.

Some of the most successful operations also clearly think about how spirits influence and complement other parts of the drinks range, and even food and glassware.

Martin and Claire Murray of Rock Rose believe we’re at least two years from “peak gin” A S U P P L E M E N T TO F I N E F O O D D I G E S T

Key ingredient: Sugar cane. Some is made from sugar cane juice, but most is produced by fermenting and distilling molasses.

Watch out for: Because a lot of rum is blended, EU rules say rum is only as old as the youngest liquid in the blend.

Did you know: The British Royal Navy only officially abolished its traditional daily rum ration for sailors in 1970. Black Tot Day on 31st July is now celebrated annually as the final day of free rum.

Cocktail: Dark & Stormy is the classic, and a winter warmer. All you need is dark rum – or spiced rum also works – freshly squeezed lime juice, a bit of sugar syrup, ginger beer to top it up and a dash of bitters.

How good are your mixers, for one thing? Tonic waters are multiplying and often contain a different medley of ingredients, from Mediterranean herbs to elderflower and Victorian-era recipes.

Garnishes are increasingly elaborate and have become something of a calling card for spirits brands.

Rock Rose consulted a ranger on sustainability issues when creating its seasonal gins with locally available botanicals. Rock Rose Autumn, for example, contains berries and has a suggested garnish of blackberries.

“We make sure our [suggested] garnishes are available in the shops [at that time of year],” said Murray.

Some shops are already joining the dots. “We have got recipes in our fruit

and veg area,” said Hall. The team might suggest a particular gin with fresh pomegranate, for example.

It’s really a facet of cocktail culture, which has blossomed in the UK in recent years.

It’s also an established trend that more people are choosing to drink at home. Nearly half of all alcohol was sold via pubs, bars and restaurants in the year 2000, but this had fallen to around a third by 2012, according to the Drinkaware charity.

Speciality food retailers and farm shops are well positioned to take advantage by offering up suggestions and the ingredients needed.

Chris Mercer is editor of Decanter.Com

Devon Distillery’s “still on the move” shows the appeal of gin over whisky: it’s a quick process generating equally quick returns

Fortnum’s can give shoppers the full back-story of its new barley vodka, from the growing and malting to distilling

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GIN MASTE R HE

S

T

The award winning Manchester Gin

GOLD 2017

www.manchestergin.co.uk info@manchestergin.co.uk

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A-Z OF PREMIUM SPIRITS

Raise your glasses...

THE BATH GIN COMPANY began distilling its small batch Bath Gin under the city’s Canary Gin Bar three years ago. It has since launched a Hopped Rhubarb Edition, which uses the Canary Edition gin as a base and infusing with locally-sourced rhubarb & whole hop flowers, for a long “meadowy” finish.

Recommended with a premium tonic, ice and green apple slices, the gin comes in 70cl bottles (37.25 ABV) with a trade price of £22 ex VAT per unit, in cases of 6 units (RRP £38.50).

...to more than 50 UK producers & blenders of smallbatch, boutique spirits and liqueurs. Compiled by LAUREN PHILLIPS & ANDREW DON.

thebathgincompany.co.uk

The brainchild of dairy farmer Jason Barber, BLACK COW produces Pure Milk Vodka using milk from the 250-strong cow herd which is also behind Barber’s 1833 cheddar.

The vodka is made from the whey separated from the milk. It is fermented into a beer using a yeast that converts the milk sugar into alcohol, before being distilled and treated by the company’s secret blending process. The vodka is then triple filtered and finished to create a smooth vodka with a “unique, creamy character.”

BIRDS is an unconventional brand from Germany that produces unique wine-based craft drinks.

The spirit is distilled from German Reisling wine and refined with 12 handpicked ingredients from five continents – but no juniper, the company says.

Each bottle is distilled from five litres of fruit Riesling and is macerated for four days with 12 botanicals including, blackcurrant, apple, voatsiperifery pepper (Africa), angelica & pink pepper (America), and eucalyptus (Australia). Trade price £26.80 per bottle ex VAT (RRP £35.50).

Moray Distillery’s AVVA SCOTTISH GIN has been busy extending its portfolio following its takeover of the production of Scottish liqueur company Berry Good Liqueurs. The deal sees it add Scottish raspberry, rhubarb, strawberry and blackcurrant gins (50cl/10cl RRP £23/£8) along with the first Scottish cold brew liqueur Cofaidh Coffee Liqueur and Limoncello (Both £8 RRP for 10cl and £24 for 50cl). The gin distillery, in the heart of Elgin whisky country, celebrated its first anniversary in October 2017.

birds-weissbrand.com

moraydistilleryltd.co.uk

blackcow.co.uk

Smugglin’ spirit BAYTOWN, the Robin Hood’s Bay producer of smugglers’ beer, has launched a new range of premium spirits. The range comprises gin, vodka, whisky and port in 700ml and 500ml smugglers’-style heritage bottles.

Each drink (RRPs go from about £25) commemorates the key characters of 18th century smuggling around Robin Hood’s Bay and Whitby.

They are Zachariah Storm Gin, Lingers’ Ghost Vodka, 21st Light Dragoon Whisky and Squire Farsyde Port.

Paul Johnston, Baytown’s owner, says: “We have aimed to produce a high-quality range of spirits which complement our beers and which continue to commemorate the area’s rich smuggling heritage.” baytownrhb.com

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A-Z OF PREMIUM SPIRITS THE COTSWOLD DISTILLING COMPANY has just launched its first whisky, which it says is the first to be distilled in the Cotswolds.

The inaugural release of Cotswolds single malt whisky (RRP £44.95), launched in October, is made entirely from locally-grown, floorreconditioned red wine casks.

Distiller Zoë Rutherford describes it as having “notes of honey and rich fruits”.

The Cotswold Distilling Company also makes Cotswolds Dry Gin (RRP £34.95) featuring locallygrown lavender and fresh lime and grapefruit peels among its nine botanicals.

Dorset’s first gin distillery, CONKER SPIRIT launched its Dorset Dry gin in April 2015. Distilled in small batches, the gin is made from British wheat spirit and New Forest spring water to deliver a bright and refreshing take on a London Dry with “Dorset notes of elderberries, marsh samphire and hand-picked gorse flowers”. The company – founded by chartered surveyor Rupert Holloway – also produces Conker Cold Brew, a coffee liqueur made with Dorset-roasted speciality coffee, blended with distilled wheat and demerara sugar.

cotswoldsdistillery.com

Bristol-based BRAMLEY & GAGE is launching a limited-edition gin in association with the city’s charity and visitor attraction, Brunel’s SS Great Britain. The Brunel Edition builds on the original 6 o’Clock Gin but includes six new botanicals – green cardamom, nutmeg, cumin, cassia bark, cubeb and lemon – for a rich flavour, citrus freshness and dry spicy finish. The new gin is packaged in a 70cl black bottle with copper-foiled label and six different neck tags with images associated with Brunel. RRP £43. bramleyandgage.com

CAORUNN GIN (pronounced “karoon”) is a handcrafted, small-batch distilled Scottish gin infused with five handpicked, local botanicals. Described as a dry, clean and crisp gin with fruity, floral notes, Caorunn Gin is handcrafted in small batches at Balmenach Distillery in Scotland’s Speyside region. Recently, the distillery was awarded a gold award win for Scottish Gin Destination of the Year’ at the very first Scottish Gin Awards.

BOXER GIN claims to be the world’s first fresh botanical gin. A London Dry style, the gin is said to have an intense flavour and aroma coming from fresh black juniper and bergamot. The black juniper, grown in the high Himalayas, is separately steam distilled to extract its most nuanced flavours. The company says the gin can be served neat, or as a gin martini but also stands up well to tonic.

COPPER RIVET DISTILLERY, of Medway Kent, which carries out the distillation process itself “from grain to glass”, uses 100% Kentish grains grown on the neighbouring Isle of Sheppey and then feeds the spent grains to local cattle.

Its products include recently launched clear English grain spirit matured in cask Son of a Gun (RRP £31.25 50cl), Dockyard Gin (RRP £28.45-£29.14 50cl; £13 20cl) and Vela Vodka (RRP £27.45-£27.65 50cl; £12.50 20cl) all distilled from barley, wheat and rye.

boxergin.com

copperrivetdistillery.com

caorunngin.com

Putting a twist on it BLACK TWIST HARD COFFEE – cold-brewed single origin coffee and Irish whisky – currently available in Ireland, is looking for opportunities to break into the UK. Conor Coughlan, Black Twist chief executive, calls it “a new approach to combining coffee and spirits that differentiates it from other coffee liqueurs on the market”.

Black Twist (€41.99) was born out of a desire to create “a more authentic” coffee experience instead of just another “overly sweetened” liqueur.

The company says what makes the product different is that it grinds a generous amount of the best speciality coffee and cold brews it in whisky. blacktwist.com

conkerspirit.co.uk

COPPER FROG DISTILLING has unveiled its new small-batch hand-crafted artisan gin, Copper Frog.

The family-run Exmouth distillery uses water from Wimbleball Lake put through its own water purification plant.

It uses its Copper still, Jenny, over an open flame which gives the distiller greater control over the heat applied to improve the flavour.

The family hand-fills, labels and dip-waxes each bottle. The distiller numbers and signs each batch. The RRP is £44 for a 70cl bottle. copperfrogdistilling.co.uk

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Find out more at LILLIPUT-GIN.COM or email love@lilliput-gin.com and please drink responsibly

A-Z OF PREMIUM SPIRITS THE DYFI DISTILLERY, which specialises in producing gin from primarily foraged botanicals in Wales’ only UNESCO World Biosphere Reserve, launched what it says is the world’s first gin aged in an ancient white port barrel in 2017. Hibernation Gin (RRP £42.95), like its sibling Pollination Gin (RRP £34.95) is produced in tiny quantities because of foraging requirements.

Hibernation includes wild crabapples, cowberries (lingonberries) and blackberries. Danny Cameron, co-founder, says white port matches with tonic, just as gin does.

FOREST SPIRITS has released its Japanese-inspired London Dry Kokoro Gin in 20cl bottles. The new bottles will be marketed to ontrade, off-trade, wholesalers and independents. “The 20cl bottles will add another dimension to our product offering and are a perfect size for gifts,” said MD James Nicol. “Other products in our pipeline include Kokoro gift packs and flavoured gins as we hope to grow our product range.” The gin’s core ingredient is sansho berries which give a “distinctive citrus flavour with a warm pepper finish”. forest-spirits.com

dyfidistilery.com

Love Gin, which EDEN MILL launched in 2015 as the perfect way to celebrate Valentine’s Day, now features in the company’s core range because of its popularity. Eden Mill says it picks the best rose petal, hibiscus flowers and goji berries to produce a delicately fragrant aroma and a palate that is smooth, full of vanilla, raspberry leaf and lemon balm flavours.

Love Gin’s RRP is £30 and it is widely available from UK wholesalers.

ELEPHANT GIN has launched its premium hand-crafted London Dry Gin (45%) in miniature 50ml bottles. Made in small batches, this gin is produced using the traditional copper still distillation method with botanicals including Baobab (a Buchu plant with a flavour similar to blackcurrant) and African Wormwood.

The company adds locally sourced apples, spring water and other select ingredients to “enhance the purity and smoothness of the gin’s finish”. The gin itself is said to have a “subtle juniper aroma, with an undertone of mountain pine and other herbaceous notes” with “floral, fruity and spicy flavours”.

Esker Gin boasts a key botanical that no other Scottish gin uses – silver birch sap – according to Steven Duthie, director of ESKER SPIRITS. The gin is distilled and bottled at Esker’s Royal Deeside distillery in the Scottish Highlands, produced in traditional copper stills.

The silver birch sap is combined with more than a dozen other botanicals and distilled slowly before the gin is cut with pure Royal Deeside water. The RRP for this premium gin is £36 for 70cl. eskerspirits.com

elephant-gin.com

edenmill.com

A small-batch maker doing big things The DINGLE DISTILLERY is poised to launch two new rare releases in the UK – Batch #2 Single Malt and its first Pot Still Whisky (both £80 RRP).

Limited quantities will be available – 600 bottles of the malt will be allocated to the UK out of the 6,000 produced and just 600 bottles of the Pot Still Whisky will be available worldwide. Elliot Hughes, partner at The Dingle Distillery, says: “While we currently only export into the UK, we plan to export to the wider international markets in 2018.” The distillery plans to launch Batch #3 Single Malt next March. dingledistillery.ie

THE ECHLINVILLE DISTILLERY, Co Down, distils Echlinville Single Estate Irish Pot Still Gin from barley that is grown, harvested and floor-malted on the distillery farm in the Ards Peninsula.

The malted barley is mashed, fermented and “trickle pot distilled” to create Echlinville Gin’s base spirit. The distillery says it is rare to distil your own neutral spirit in the gin business which it says sets Echlinville Gin apart in terms of taste and provenance. The RRP is £39.99 for a 500ml bottle. echlinville.com

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A-Z OF PREMIUM SPIRITS HAVEN DISTILLERY has added Pink Grapefruit London Dry to its Sly Gin brand. It joins classic London Dry and Lemon Verbena London Dry. They are handmade in small batches by husband and wife Duncan and Alex Fox at their home in Herefordshire. They include home-grown herbs, such as lemon thyme, bay, apple, mint, rosemary, lavender and lemon verbena, combined with vapourinfused Italian juniper and Holywell Malvern spring water. Sly Gin comes in 20cl and 70cl (RRP £13-£14 and £34£37 respectively). havendistillery.co.uk

Whittaker’s Gin is the trading name of HARROGATE DISTILLERY and is the only distillery in the area. Husband-and-wife Toby and Jane Whittaker are based at their home, Harewell House Farm, Dacre Banks, where they produce a growing range of handcrafted, small-batch gins using natural spring water from Nidderdale. The line-up comes in The Original, Navy Strength, Pink Particular and Clearly Sloe editions. Navy’s RRP is £40 (£24.20 + VAT trade) and all others are £35 (£21.50 + VAT trade)

HEPPLE GIN, from The Moorland Spirit Co, has developed a sustainable juniper propagation programme on the moors around the distillery with Northumberland National Park, Newcastle University and Hepple Whiefield Farm.

The gin (RRP about £40) has gained recognition for its “triple technique” that the company says captures the true character of the fresh ingredients found at Hepple.

The company says these processes allow complete, live flavours to emerge “purer and brighter” than is possible using traditional methods alone.

Jelley’s Premium British Vodka from JELLEY DISTILLERIES is distilled in the countryside using coriander, liquorice, cardamom, orris root and lemon infused with elderflowers hand-picked in rural Northamptonshire. The 70cl Jelley’s Elderflower Vodka (RRP £36 £26.50); and 20cl Jelley’s Elderflower Vodka (RRP £14.50, trade £9.85 per bottle) are currently available and plans are afoot to launch a new variant, Jelley’s Pomegranate. Jelley’s says it prides itself on making spirits “the British way, with style class and character.”

hepple-gin.com

Jelleydistilleries.co.uk

whittakersgin.com

The newest brand from KOLD GROUP, Kalosa Spritz is said to be for “the modern drinker looking for a healthier alternative”. The new company has launched two drink combinations: elderflower & gin and pink grapefruit & vodka. Each 275ml bottle contains a single measure of premium spirits (4% ABV), natural fruit juices, and a splash of sparkling water for a “light, refreshing and delicious spritz-style drink”. Distribution of the new drinks is set to begin in Spring 2018 with an RRP of £3. kalosaspritz.com

Black garlic adds new flavour to the mix THE GARLIC FARM has brought what it says is a world first to the table – Black Garlic Vodka. Distillers have incorporated The Garlic Farm’s heat-aged black garlic to create a drink “permeated by black colour and sweet, liquorice and caramel tones with a garlic kick”. The product is recommended with cold-pressed coffee and liqueur over ice for a velvety Espresso Martini or as the base to a Bloody Mary, but purists will enjoy it straight on ice. The RRP is £19.95 for 20cl (wholesale £11.14 per unit sold in cases of six). The wholesale case price is £66.84. thegarlicfarm.co.uk

GREENSAND RIDGE is bringing four new spirits to market this spring to sit alongside its 70cl London Dry Gin and Raspberry Ghost. The new products are Wealden Rum, Barrel Aged Gin, Apple Brandy and Plum Brandy, which all carry the Greensand Ridge branding. Greensand Ridge aims to have the smallest possible environmental footprint. It uses 100% renewable power and aims to be waste, chemical and plastic free in the distillery.

All organic waste goes to local smallholdings which also supply the distillery for events. greensanddistillery.com

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A-Z OF PREMIUM SPIRITS Produced in Manchester’s first ever gin distillery, MANCHESTER THREE RIVERS gin is now distilled in a custom Holstein copper pot still. Made with a combination of 11 botanicals for a complex flavour profile, the gin is produced by hand in small batches by distiller Dave Rigby whose aim is to create the “first wine of gin”. The blend of cinnamon, almond, vanilla and cardamom gives the gin a subtle perfume on the nose which precedes a smooth mouth-feel with a mid-palate sweetness. manchesterthreerivers.com

MANCHESTER GIN today produces more than 1,000 bottles a week even though every bottle was made in Seb and Jen Heeley’s dining room until quite recently. The pair knew nothing about gin-making before they began but learnt how to distil and craft their own recipe to achieve several awards.

The core range includes Citrus Forward, Raspberry Infused, and Wild Spirit. Twelve botanicals are used including juniper, coriander, angelica root, dandelion and burdock root. The RRPs are £36-£40.

A small, family-run business in the upper Tamar Valley, MONARCH LIQUEURS has six different liqueurs with two more in the pipeline. Four are blended with rum, one with whisky and one in a neutral grain: toffee apple (rum), chocolate mint (rum), spiced orange (whisky), Cornish Sunrise (rum), Trafalgar (rum), and cherry (NG).

Toffee apple is the company’s signature liqueur, where the toffee and apple flavours are blended with a dark, rich Caribbean rum. monarchliqueurs.co.uk

manchestergin.co.uk

KÖLD COCKTAILS’ range of frozen cocktails is packaged in freezable pouches and come in four varieties: Mojito, Cosmopolitan, Lychee Martini, and Elderflower Martini. Though originally packaged in multipack boxes, this year the company has transitioned to a new single pouch format in a bid to open up its cocktails to a wider retail market and allow consumers to mix and match flavours more easily.

The new single pouches are available in shelf ready packaged of nine pouches, RRP £3-3.50 per pouch.

LUX VODKA distils its ultra-premium Lux Black Label (RRP £39.99) on the Copped Hall Estate, founded by King Harold in 1060. The business takes pride in its natural ingredients in the 100% pure grain spirit which is distilled seven times and bottled in the UK. The company has also developed an ultrapremium gin, Githa Copped Hall Gin (RRP £42), named after King Harold’s daughter, Princess Githa.

Trade prices are negotiated on a deal-by-deal basis. luxvodka.co.uk

koldcocktails.com

Outlawed craft spirit is free to roam again Once an illegal family craft spirit, MICIL IRISH POITIN is now available on the open market. Micil is named in honour of co-founder Pádraic ó Griallais’s great, great, great grandfather Micil Mac Chearra. Micil Irish Poitín is pot-distilled from a base of Irish malted barley and locally foraged Connemara bog bean. It is recommended to be consumed neat, but can also be served in long drinks with bitter lemonade or ginger beer.

MASONS, producer of the 42% Dry Yorkshire Gin, has launched a new Trio 20cl gift set which it says will make an ideal present for any gin lover. Presented in a specially designed box, the gift set contains one 20cl bottle in each core variety of Masons Yorkshire Gin: original, lavender and tea. Trade price is £96 + VAT and the gift sets RRP is £40. masonsyorkshiregin.com

micilpoitin.com

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A-Z OF PREMIUM SPIRITS WH PALMER’S has created its first eponymous-brand gin to celebrate the Palmer family’s 200th year of distilling. Rob Dorsett, master distiller, says the resulting Palmers Dry Gin (RRP £28) is clean, fresh and lightly balanced with citrus and dry notes in the background.

The Palmer family is responsible for distilling more than 300 stock gin recipes as well as creating bespoke recipes for more than 80% of the UK’s artisanal brands of gin. langleydistillery.co.uk

The newest release from ORKNEY GIN COMPANY is Rhubarb Old Tom, a full-strength gin at 43% which is said to be a “celebration of rhubarb”.

This lightly sweetened Old Tom includes rose, cinnamon and Seville orange peel to complement the seasonal rhubarb. This results in a lightly sweet gin with hints of zesty citrus on the palate with a smooth, balanced finish. Trade price £21.20 (RRP £3337). orkneygincompany.co.uk

PIRATES GROG RUM has released its Black Ei8ht coffee rum and Espresso Rumtini gift set.

The coffee rum is created by infusing Brazilian coffee with the company’s Five Year aged rum which creates a balanced blend with notes of chocolate, caramel and toffee.

The set is said to be an ideal gift for Christmas, and includes a bottle of Pirate’s Grog Five Year, Black Ei8ht Coffee Rum and a recipe card.

Hand-crafted at a microdistillery in Christchurch, Dorset, POTHECARY GIN is produced with five botanicals: juniper, Tilia flowers, black mulberries, lemon and lavender. Each is distilled separately and blended together to create a smooth juniper led gin with layers of floral lavender, honeyed Tilia, lemon and black mulberries, leading to a dry but silky finish. It is recommended neat, on the rocks with a thin slice of orange or lemon peel, or a sprig of rosemary and lemon peel for a savoury twist.

Norwegian spirits brand BAREKSTEN has launched its Nordic Bareksten Gin to the UK market via premium importer JBE Imports. Produced in the Oss Craft Distillery, the gin is a combination of Nordic herbs, potatoes and berries which gives it a “clean taste” representing the “wild and dramatic essence of Norway in both flavour and character”.

Bareksten Gin is available on Masters of Malt at £42 per bottle.

piratesgrogrum.com

pothecarygin.co.uk

barekstenspirits.com

Liqueur license Sunderland-based distillery POETIC LICENSE has launched four gin liqueurs made from its Old Tom and Northern Dry gins. The flavours include: blackcurrant & ginger, St. Clements, Sarsaparilla, and baked apple & salted caramel.

St. Clements is a blend of orange, pepper and lemon, while the distillery says its Sarsaparilla offers a grown-up version on the soda-drink with a slight note of aniseed against the sweetness from liquorice root and vanilla which complements Old Tom. The liqueurs join Poetic License’s core range of Northern Dry Gin (43.2% ABV), Old Tom Gin (41.6% ABV) and Graceful Vodka (40.4%), and are available in 50cl bottles, trade price £12.75 (RRP £19.95). poeticlicensedistillery.co.uk

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A-Z OF PREMIUM SPIRITS SHROPSHIRE GIN COMPANY has been but its Tiger Gin already has nearly 300,000 followers on social media.

The premium 70cl gin (£25+VAT trade, RRP £39.95) is distilled using pure English water blended with “the finest quality” botanicals, spices and grain, including Cassia bark from China, Juniper berries from root powder from the Mediterranean.

Owner JJ Lawrence recommends serving over ice, with premium Indian

SILENT POOL DISTILLERS’ Silent Pool gin is made from 24 botanicals, including floral and citrus notes which are grounded by earthy cassia bark and cubeb. The company says it also adds local honey to achieve a smooth finish (RRP £36 for 70cl). The company has also recently released a presentation gift box containing a 70cl bottle of its gin and two wide-brimmed Copa glasses (RRP £65). silentpooldistillers.com

RATHLEE DISTILLING CO.’s Golden Barrel Aged Rum (RRP £35, 700ml bottle) has been given a brandnew look with labelling created by packaging design consultancy Stranger & Stranger (the company behind the bottle design of The Kraken Black Spiced Rum). The 40% rum is described as smooth on the palate with notes of tropical fruit, honey, vanilla and a “warm peppery-spice finish”.

RADEMON ESTATE DISTILLERY produces Shortcross Gin on its 500-acre estate. Many of the botanicals used in the gin are foraged by the company on the estate, including juniper, coriander, orange and cassia, blended with fresh water. The gin is described as having floral notes, with “wild berries and grassy notes”. It is highly aromatic with an exceptionally long and smooth finish.

Freya (RRP from £37.95, 70cl), is the first in a new line of sustainable natural alcoholic beverages from PURE WILD SPIRITS. It is described as the world’s first birch spirit – an alternative to gin or vodka.

The foraged sap comes from the wild depths of Northern European forests, where the sap is harvested every spring.

Freya, which Pure Wild Spirits says is made from only the most sustainable methods, comes in a handcrafted bottle.

shortcrossgin.com

freyaspirit.com

rathleedistilling.com

Hedging its bets SLOEMOTION launched its Hedgerow Gin in May 2017, following in the steps of the company’s hedgerow fruit liqueurs. It is the company’s first venture into a straight gin, which is crafted in small batches with handpicked botanicals. This Yorkshire gin brings together “the nip of crab apple, grassy nettle leaf and sloe stones with the sweet tang of rosehip, cloudy elderflowers and heady wildflower meadow hay”. The 70cl bottles are available trade for £23.50 (RRP £36.95). sloemotion.com hedgerow-gin.com

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A-Z OF PREMIUM SPIRITS SHED 1 in Ulverston, Cumbria, is celebrating its first year producing micro-batch, “big-flavoured” gins from owner Andy Arnold-Bennett’s garden shed.

Products include Cuckold’s Revenge, Fancy Frolic and Giggle in the Ginnel.

It produces Festive Tipple from October 26 to the end of January, and Shed Loads of Love, from January to the end of March.

They are available direct through McClures. Trade prices are £25-£31, including VAT for 50cl (RRP £33-£40) and £8 including VAT for 10cl (RRP £11-£14) shed1distillery.com

Spiced Chocolate Orange gin (RRP £33, 50cl) is the latest variant in TROSSACHS DISTILLERY’S McQueen Gin range which specialises in applying chocolate distillation. It is its sixth gin that incorporates unusual botanical combinations, presented in a distinctive blue ceramic bottle.

The Super Premium Dry Gin (RRP £35, 50cl), which launched in November last year, has won multiple awards on the world stage.

McQueen has just replaced its 4x10cl gift pack, with a gift box of its complete collection – 6x5cl bottles. The RRP for the gift box is £29.99.

All the gins are distilled locally in Callander at Trossachs Distillery.

Melbourne-based, STARWARD says its aim is to offer the world a modern whisky “unshackled from tradition.” Its Solera is produced using 100% malted barley and is matured in an Australian Apera (formerly sherry) casks. It is rich amber in colour with tasting notes of pears, bananas and apples with raisins and dried figs.

The company says the addition of caramel, vanilla and marzipan balances the fruit. Trade price £37 per bottle ex VAT (RRP £50 per bottle). starward.com.au

mcqueengin.co.uk

Causing a buzz Craft gin company WARNER EDWARDS has launched a Honeybee Gin, the second release from the company’s Botanical Garden range.

The gin is made with 28 botanicals and infused with local honey for a “floral and zesty gin” with a long, sweet finish. There are also flavour notes of honeysuckle, chamomile and orange blossom followed by spicy notes of coriander and aromas of citrus & pine. Each yellow bottle of Warner Edwards Botanical Garden Honeybee Gin comes with a packet of wildflower seeds to encourage consumers to create bee-friendly gardens. The 70cl bottle of Honeybee, with an ABV 43%, has an RRP of £40. warneredwards.com

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THE SWEET POTATO SPIRIT COMPANY produces a 10-strong range of spirits and liqueurs from sweet potatoes which the company says produces a fuller, more rounded flavour and exceptionally smooth finish.

“It’s all about the base”, says founder Garry Smith. “We make ours from scratch using our own farm grown, hand-picked sweet potatoes.”

This year the company was awarded three gold medals in the World Spirits Awards for its S.P Toffee Apple Moonshine, S.P Pink Marshmallow Moonshine and its S.P Chocolate Moonshine with Chilli. thesweetpotatospiri tcompany.com

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A S U P P L E M E N T TO F I N E F O O D D I G E S T

A-Z OF PREMIUM SPIRITS

ST GILES GIN (RRP £40, 70cl), which launched last Easter, incorporates 11 botanicals sourced globally. Former diver Simon Melton and distiller Pete Margree, who created the brand, say the inclusion of lemongrass, rose petals and pink peppercorns give a great balance of citrus, floral and spice. They researched hundreds of different botanicals in the development of the recipe and teamed up with a local chef who gave an insight into the hidden flavours of some lesser known herbs and spices.

WICKED WOLF Exmoor Gin is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the River Lyn, North Devon. Cardamom and kaffir lime leaves are blended with traditional aromatics, each of which is prepared by hand, infused and separately distilled, resulting in 11 individual distillates which are then blended. Exmoor Gin is filtered at each stage of production to produce a 42% ABV “smooth, fullbodied and elegant spirit”. wickedwolfgin.com

stgilesgin.com

TWO BIRDS SPIRITS was founded in 2013 by engineer Mark Gamble who began producing gin in his home in Market Harborough, Leicestershire. The company now produces 14 different spirits from its original London Dry Gin (40%) to salted caramel vodka and even absinthe (70%) for those daring drinkers. Distilled using four botanicals, the London Dry Gin is said to be full of juniper flavour with notes of coriander, citrus and orris root, recommended with Indian Tonic and a slice of cucumber or lime wedge to garnish. twobirdsspirits.co.uk

TRUE NORTH BREW CO’s Sheffield Dry Gin is the first to be distilled and bottled in Sheffield in over 100 years. It is made by combining local botanicals of fennel, cardamom and gentian root with Henderson’s relish and the city’s own water and honey to “create a true Yorkshire spirit” which is dry and herbaceous in character. The company has now expanded its distillery and released a limited-edition collection including hops & honey, raspberry & hibiscus, and a Devonshire edition.

New drinks company YOUNG IN SPIRIT claims to distil the world’s first gin with pure collagen.

Liz Bezwick, co-founder and director, says the collagen is powdered bovine and has skin rejuvenating botanicals – although it does not legally claim anything because “our drinkers are savvy and know we are not a clinically proven anti-ageing product.”

“It is a surprise and delight element that gets our customers talking,” she says.

The RRP of CollaGin is £34.99 for 50cl and £5.99 5cl. collagin.co.uk

Wild ’n’ Sloe There’s nothing like a Sloe’gasm and that is exactly what you get with WILD DRINKS, a range of four premium premixed alcoholic Spritz drinks. Other than the newly released Sloe, they come in Elderflower, Plum and Ginger Wine variants. Wild Drinks says its products are the only drinks that combine Perry cider and a spirit. Jonathan Wallington, brand owner, says all flavours are “natural and very British”. The drinks come in 27.5cl clear bottles (5.4% abv). The RRP is £2.49£2.79. wilddrinks.co.uk

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How to cultivate expensive tastes How much would you spend on spirits you’d never tasted? Offering customers a try-before-you buy tasting and learning experience is a great way to support premium drink sales, says CHRIS MERCER. YOU CAN’T EXPECT PEOPLE to just turn up and start buying your new range of craft gins, whiskies and rums, no matter how lovingly created – especially since small-batch spirits often command premium prices.

Curating and hosting a tasting, therefore, falls into the ‘no brainer’ category of thinking.

As Olivia Miller, who looks after spirits buying at Millers Farm Shop in Devon, puts it: “Most of our gins are on the shelf for at least £40. I wouldn’t buy a gin for that price if I hadn’t tasted it.”

There can be instant rewards from tastings, too. “We sold £1,000 of gin in one night,” said Miller of a recent event.

And this from a farm shop that barely stocked gin a little over two years ago. It now has 30 in its range.

So what should you consider when organising a tasting? You don’t have to compete with the San Francisco World Spirits Competition, but it’s good to pay attention to some basics.

For example: ensure there are some writing materials on-hand. Provide plenty of ice and water. Choose a space with good lighting. And think about

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glasses – wider tumblers or bowlshaped glasses for gin, for example, and perhaps Glencairn tasting glasses for whiskies.

David Wrigley of the Wine & Spirits Education Trust (WSET) also recommends using white table cloths so customers can clearly see the colour of the spirit.

If you’re thinking of adding food, be realistic. Rum and chocolate or whisky and cheese are classic pairings ideas and might be easier than cooking everyone a steak.

Consider who might be coming along. “Knowing your audience is very important,” says James Oag-Cooper, co-founder of Sussex-based Foxhole Spirits. “You can really freak people out.

“We try to make it more exciting by using different garnishes, different tonics and also things like different bitters for cocktails. You can mix and match and make lots of different drinks, which can make it really fun.”

Foxhole, which is a gin made using grapes from Sussex vineyards, will generally use a citrus garnish with grapefruit and a more floral garnish with

I wouldn’t buy a gin for over £40 if I hadn’t tasted it Olivia Miller, Millers Farm Shop

rosemary and perhaps lavender.

“With more engaged consumers, we might do five or six garnishes and we might look at more savoury characteristics in gin, such as black pepper,” said Oag-Cooper. Anything up to 30 spirits can work in this situation.

“Consumers begin to understand that, just like with wine, there are so many different flavours of gin,” he said.

At a tasting recently organised by Miller and her team, different producers, including local distiller Conker Spirit, went along to talk about their products.

Price your tickets strongly enough

A S U P P L E M E N T TO F I N E F O O D D I G E S T

TASTINGS & TRAINING

Offer variety.

A fruity, spicy Speyside single malt finished in a sherry cask will be markedly different to its smoky, peaty Islay cousin.

to make it a serious event. “We did five local gins and five Fever Tree tonics, and we sold 97 tickets at £25-a-ticket,” said Miller.

If producers are willing to share a stage, or even if you’re hosting yourself, then consider offering variety, too.

In Scotch whisky, a fruity and spicy Speyside single malt finished in a sherry cask will be markedly different to its smoky, peaty cousin from Islay off Scotland’s west coast.

One word of warning: while no-one wants to stop the fun, drunkenness is one of the main pitfalls to watch out for.

WSET’s David Wrigley says spittoons are a must-have in the interests of social responsibility, but while they might be well-used at serious wine events, spiritdrinkers may have other ideas.

“Inebriation is a real issue,” said Oag-Cooper. “It’s much better to do small samples and get people to try multiple styles. I’ve never seen anyone spit at a spirits tasting of this sort. It’s not even considered.”

For more ideas, why not go along to a few tastings and see what works and what doesn’t?

Get educated

Knowing your audience is very important. You can really freak people out.

James Oag-Cooper, Foxhole Spirits

A S U P P L E M E N T TO F I N E F O O D D I G E S T

From brie to bresaola, product know-how is a vital point of difference for specialist food stores, so it makes sense to hone your knowledge of spirits too, as WSET chief executive IAN HARRIS explains.

KNOWING MORE ABOUT WINES and spirits will help anyone looking to choose a bottle they’ll like, whether to drink at home or to stock in-store.

For consumers, learning how to taste and using this skill to identify their favourite flavours will enable them to better express what they’re looking for in stores and restaurants.

For businesses, staff will be able to speak to customers about products with higher confidence, leading to better customer service and sales.

Deeper education enables staff to listen to a customer’s personal preferences and direct them towards a product that will cater to their taste, which could be a more premium option with a higher margin.

What is WSET? The Wine & Spirit Education Trust (WSET) is the largest global provider of wine and spirits qualifications for beginner enthusiasts to expert professionals.

Our courses are offered through Approved Programme Providers worldwide, ranging from one day Level 1 awards in wines, spirits or sake, up to the Level 4 diploma in wines & spirits. Anyone can find their local course provider on our wesbite.

What do you learn?

WSET Level 1 awards in wines or spirits are hands-on beginner’s courses, exploring the main styles of wines and spirits through sight, smell, and taste, while providing the skills to understand the key factors affecting flavours and aromas and describe them accurately. There are also sections on food pairing, storage and tips to perfect service.

WSET Level 2 awards cover the next level of knowledge from production, the main varieties of base ingredients, key regions and the role climate plays in determining flavours. Students learn about the wide range of wines and spirits produced as well as key classifications and labelling terminology. wsetglobal.com

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Available in boxes of 24 x 40g packets.

THE GALLERY, SPRINGALLS WHARF, 25A, BERMONDSEY WALL WEST, LONDON SE16 4TH 020 7237 1750 WWW.FRENCHFLINT.COM

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For more information and to place your order call the office on: 01543

493 081 or email: feedback@justcrisps.co.uk A S U P P L E M E N T TO F I N E F O O D D I G E S T

TASTINGS & TRAINING

Playing the system A structured approach to tastings will give sessions more authority and help your customers learn more. NICHOLAS KING, a WSET certified spirits educator, takes us through its globally recognised tasting system.

THE WINE & SPIRITS EDUCATION TRUST’S trademark Systematic Approach to Tasting teaches enthusiasts to taste in a logical and objective manner.

It’s designed to build tasters’ skills at identifying key aromas and flavour characteristics and reflect on why they might be experiencing them.

Here’s how it works.

Appearance First, assess how the spirit appears in the glass. Is it clear or a bit hazy? What colour is it? How deep is that colour?

You are looking to get an initial sense of production techniques that might affect colour and flavour, such as oak ageing.

Nose When nosing a spirit there is no need to swirl the glass vigorously. This will release a lot of alcohol and could give you an unpleasant shock. Sniff the drink and build up a picture of the aromas slowly.

How intense are the aromas? Are they very strong? Reflect on what the appearance of the spirit might have indicated and whether this proves true on the nose.

Now assess what those aromas are.

Spirits have a wide range of expressions depending on their base ingredient (usually a fruit or grain) and key flavour influencers such as added botanicals or

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ageing. Think of it like a musical chord: they are always more interesting than one simple note.

Palate Add a drop of water to soften the alcohol. Take a sip and let it coat your mouth, then think of two things: how does it taste and how does it feel.

The flavours, and their intensity, should be largely identical in your mouth to on the nose, but may be slightly more apparent or diminished.

Now is also the time to assess the level of sweetness.

Ideally the feel will be slightly warming, smooth and mouth-coating.

Finally, assess the nature and length of the finish. How many flavours could you taste and how did they develop in

the mouth? Did they linger after the first sip or did it have a clean end?

Food pairings When looking for a drink to accompany food, it’s important to think about how the flavours will balance each other.

While much of this can come down to personal preference, there are some guidelines that help.

If you’re providing food alongside a tasting, a good rule of thumb is to choose foods with similar flavour intensities to the spirits so that neither overpowers the other. The levels of salt, acidity, fat, heat, sweetness and umami in food will affect the sensation of the spirit in the mouth, so think about what food will work well with the spirit you are showcasing. Generally, salty and fatty foods work best with crisp, fresh, acidic drinks, while sweeter spirits pair better with sweet or spicy foods.

Also, if the spirits are known to have specific botanicals in them, why not put out the raw ingredients alongside the spirit to help customers identify them while tasting?

Encourage customers to compare several different types of spirits and decide their personal favourites.

If a customer really wants to learn more, why not suggest they do a local wine or spirits course?

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MIXERS & ADULT SOFT DRINKS

Mixer makers and shakers The choice of tonics and mixers vying to share a glass with premium spirits opens up a new layer of drinking pleasure for the consumer. And as LAUREN PHILLIPS finds, there are plenty of mocktails and uniquely-flavoured soft drinks to please nondrinkers and ‘designated drivers’ too.

Inginius has introduced a range of gin mixers called Inginius Tailored Tonics.

Made in small batches, they include a classic tonic for London dry gins and a citrus sweet tonic to complement sweeter styles, such as Old Toms. Sold in trays of 24 bottles (RRP £30, or £1.25 a bottle), the trade price for distributors and wholesalers is 52p + VAT per bottle. inginius.com

As food waste becomes a high-profile issue, Cotchel’s new range of four juices are made with fruit that would otherwise have gone to waste. The four varieties include Braeburn, Opal, Topaz & Evelina, and Conference, Topaz & Evelina.

Each flavour is available in 750ml (£1 + VAT trade; £2 RRP) and 240ml (£2 trade + VAT and RRP £3.25) bottles. cotchel.co.uk

Inspired by a Mexican té de canela (cinnamon tea), CEIBA’s cinnamon infusions are recommended as a non-alcoholic, low-sugar alternative for consumers. The drinks come in three flavours: coconut, lime & ginger, or mango & passionfruit.

RRP £2.25. ceibadrinks.com

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A drink which has the flavour of wine but without the alcohol

A ‘soft’ drink which has the flavour of wine but without the alcohol, Botonique Vintage is layered with different botanicals for a “unique flavour” of herbs, spices, citrus and milk thistle (RRP £7.99, 750ml bottle).

“I love older wines which have time to develop their secondary and tertiary aromas,” said creator Hilary Marsh. “I felt that a non-alcoholic drink should aspire to that also.” botonique.com

Cold-pressed drinks company Juice A Day claims to have “the lowest sugars on the market”. Available in five flavours including citrine (grapefruit, orange & pineapple) and melloberry (watermelon & strawberry), they can be consumed on their own or as a mixer.

RRP £3.95, 250ml. drinkjuiceaday.com

Double Dutch has added a limited-edition Spice & Oakwood flavour to its mixer range. The blend of cinnamon, cloves, star anise and nutmeg adds a “fruitiness to the palate, which is balanced by the sweet vanilla notes”. Oakwood – traditionally used to age wine and spirits – is said to add a woody flavour, ideal with spicy gins, whisky or rum. doubledutchdrinks.com

Franklin & Sons has released two new soft drink flavours: an 1886 cola with West African kola nut & green coffee bean, and a Valencian orange & pink grapefruit with lemongrass. Each works on its own, with gin or vodka, or to create a more interesting mocktail. The new flavours join an existing range including Sicilian lemonade & English elderflower with crushed juniper. franklinandsons.co.uk

Natural Origin has added lime & ginger to its cold-pressed fruit drinks. The new variant joins hibiscus & ginger, lemonade, and citrus fusion. The minimum wholesale order is for 30x330ml bottles at £1.45 each. RRP £2.50£2.75. naturaloriginuk.com

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MIXERS & ADULT SOFT DRINKS

A tonic for the soul Folkington’s launched its six tonic waters and other mixers to the independent trade earlier this year. The new lines are packaged in 150ml mini-cans in retail boxes of eight with a trade price of £2.99 + VAT (RRP £4.99). The drinks incorporate citrus and floral botanicals alongside natural quinine and ginger. The brand’s bitter lemon drink uses fresh juice from Sicily’s Femminello lemons, while the club soda includes natural sodium bicarbonate crystals. folkingtons.com

Juicing it up Turner Hardy has released a range of tomato juices in 25cl and 75cl bottles. The products are made using Isle of Wight tomatoes, known for their sustainability and left on the vine until fully ripened. The selection comes in three varieties – pure, lively and feisty – and can be paired with vodka and gin or in a Bloody Mary or Red Snapper. Trade price from £1.15/2.30 (RRP £3.50). turnerhardy.com

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GO! Kombucha by Gaia Brands is looking for fine food distributors following a Great Taste 2017 2-star award for its Red Pu-erh fermented raw tea. Each of its raw leaf teas has a specific characteristic, such as the cider-like Pu-erh and prosecco-like China White.

The RRP of the 750ml bottles is £5.99. gokombucha.co.uk

Newcomer Jeffrey’s Tonic produces a range of four tonic syrups which are relatively unknown in the UK and use Peruvian Cinchona bark as a natural source of quinine.

Flavours include original; lime, galangal & orange; yarrow; rosehip & elderflower; and plain tonic (475ml £11 trade + VAT, RRP £18-29). The syrups will soon be launching in 250ml and 50ml presentation packs. jeffreystonic.com

Big Tom, from James White, is a well-known spicy tomato mix that works well with vodka, gin or makes the “best Bloody Mary every time”. Made from Portuguese tomatoes, herbs and spices, the mixer was awarded a Royal Warrant in 2002 which it still maintains today. RRP £2.85 for a 75cl bottle. jameswhite.co.uk bigtom.co.uk

Wobblegate’s new line of crushed juices are made from produce on its fruit farm in Sussex. The range consists of seven flavours: crushed apple, apple & pear, apple & elderflower, apple & raspberry, apple & blueberry, apple & rhubarb, and squeezed breakfast.

Available in 24 x 250ml bottles starting from £21.98 (RRP £2) and 12 x 750ml starting from £20.98 (RRP 2.99). wobblegate.co.uk

Somerset-based Hullabaloos produces five varieties of its lemonade: original, raspberry, elderflower, citrus, and ginger, which is distributed locally and via Holleys Fine Food. They wholesale for £1 per 330ml bottle (RRP £22.50) and £2 per 750ml bottle (RRP £3-3.50). hullabaloos.rocks

Bensons Totally Fruity has released a gooseberry, apple & elderflower flavour to its range of alcohol-free drinks. The new flavour joins its 750ml mulled apple & cinnamon: a “winter warmer” crafted from whole pressed apples with cinnamon, ginger, nutmeg & clove. bensonsthejuicers.com

A range of premium tonics that will enhance the complex flavours of artisan spirits

Luscombe Drinks has developed new tonic waters to sit alongside craft gins. Packaged in 20cl bottles the varieties include elderflower, grapefruit and a Devon tonic water (RRP £1.20 each). “We have had requests from our trade customers for a range of premium tonics that will enhance - rather than compete with - the complex flavours of these artisan spirits,” said founder Gabriel David. luscombe.co.uk

Premium natural syrup producer Blossoms Syrup has launched two new flavours to its offering: rhubarb and elderflower. The company says they have already become bestsellers and add flavour to a variety of drinks said to be “better than cordial”. blossomssyrup.co.uk

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TRADITIONAL LIQUEURS, JAMS AND MARMALADES FROM THE NORTH OF PORTUGAL

“Scented liqueurs, tasteful jams and other delicious specialties made with our own-grown herbs & fruit” • High quality naturally flavoured liqueurs • Pleasant blend of bitter and sweet orange peels • Apéritif and digestif • Versatile in cocktails • 100% natural • Handmade

DTHEISPIRIT S C OFO ALCHEMY VER A N N O D I S T I L L E R S M U LT I - A W A R D W I N N I N G SPIRITS ARE A FUSION OF ALCHEMY AND N AT U R E . H A N D C R A F T E D I N S M A L L B AT C H E S T O P R O D U C E E X C E P T I O N A L LY S M O O T H SPIRITS BY OBSESSED SCIENTISTS DEEP IN THE HEART OF THE KENT COUNTRYSIDE .

Contact Cláudia Maia: + 351 934 566 062 www.casadeencosturas.com /CasaDeEncosturas

FOR ALL SALES ENQUIRIES PLEASE EMAIL SALES@ANNODISTILLERS.CO.UK

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NEW YEAR. NEW SHOW. NEW TIME. NEW BUSINESS.

NEW CONTENT • Visit the Great Taste pub – The Jolly Tasty • Dedicated food-service workshops • Art of the cheeseboard • Speciality tea matching • Make the most of food tourism • Retail clinics and discussion groups • Celebrity pancake challenge • Sell more charcuterie • One-on-one retail mentoring

John Arandhara Blackwell

Visit www.gff.co.uk/ffsn to register for your free trade pass “Are the supermarkets evil?”

Key-note talk and Q&A with Jay Rayner on Monday 12 February

Sunday 11 February 11-4 Monday 12 February 10-6 Tuesday 13 February 10-4 Yorkshire Event Centre HG2 8QZ

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@guildoffinefood #finefoodnorth

MIXERS & ADULT SOFT DRINKS

Putting on the spritz In a radical change of direction, Rocktails has pulled out of pouched mocktail blends to launch ‘the world’s first distilled botanical spritz’. MICK WHITWORTH reports.

IT’S LESS THAN FOUR YEARS since West Country chef-restaurateur Chris Yandell and his marketing consultant partner Katie Bain launched Rocktails, a range of alcohol-free botanical cocktail blends in flavours like Coco Colada, The Thyme Collins and the Mockito.

Sold in pouches for serving from the freezer, they could either be used alone as mocktails or mixed with spirits for a more full-blooded drink.

But this year sees the range pulled from the market altogether as the pair unveil a totally new bottled soft drinks range, providing an intriguing adult option for those bypassing the booze in bars and restaurants and at parties.

Rocktails claims its new bottled spritzes are a world first. Using a minimum of six botanicals distilled slowly in copper pots, they are intended “to grant non-drinkers the same experience and sophistication as their drinking friends while also offering a grown-up taste profile”.

The products were soft-launched in Harrods and Fortnum & Mason before Christmas, with a full roll-out due in early 2018.

“Harrods have recently opened their new food hall,” says Bain, “and have put us in a new ‘grown-up’ soft drinks section alongside one or two French brands, which is really good positioniong for us.

“In Fortnums, because the products are new, they’re trying a number of locations. We’re in the on-the-go drinks section, but also in the alcohol-free section [alongside alcoholic drinks] for people shopping for dinner parties.”

A lot of low- or no-alcohol alternatives, Bain says, are just “mimicking other categories” – for example, alcohol-free wines and lite beers – “whereas we’ve created something completely new”.

Yandell came up with the original Rocktails frozen mocktail idea to please non-drinkers and particularly those driving to his tucked-away south Devon restaurant, The Oyster Shack at Bigburyon-Sea. Bain, the eatery’s marketing & events director, says: “Chris and I are not big drinkers ourselves, so having a restaurant off the beaten track, where we get a lot of ‘designated drivers’, we started thinking what we’d like to drink ourselves if we were out for a mid-week meal.”

The answer – grown-up flavours,

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with a clean taste that’s “not too fruity and not too sugary” – led them down the botanicals route, blending herbs like thyme and garden mint with tropical fruit such as guava, Alphonso mango and yuzu.

But while Bain says the original pouch range has “done reasonably well”, she adds: “It never felt like a product that fully represented us.

“The frozen aspect was a bit of a hindrance for some people too – a lot of them were just pouring over ice anyway.”

So the pair began “playing around” with other ideas, and particularly with stream distillation of botanicals, herbs and zests.

According to Bain, this method delivers particularly clean, distinct and characterful flavours and bouquets. “You know that aroma you get when you open a

really good gin? It’s almost got that.”

A sugar content of just 2.5% – derived solely from organic agave, and around a quarter of the sugar count of most mainstream soft drinks – adds to the adult flavour profile.

“Very low organic agave content and no sweeteners is virtually unheard of in soft drinks,” says Bain.

Early interest from both retail and foodservice has been strong. “We’re launching in a number of bars and restaurants in London over the next few months, and that’s really exciting because [the product] pairs really well with food,” Bain says.

“It’s really gently sparkling – just a light spritz – and there’s a lot of craftsmanship about it.

“People who’ve taken a sample bottle home from our own restaurant have been coming back asking for cases of it to serve at dinner parties.”

The market is ripe for a distilled soft drink, she believes, because of the growing knowledge of boutique spirits.

“Consumers are really delving into the craft, especially the younger generation.

When we do tastings they’re asking a lot of questions and are really keen to learn, which is good for us.”

The launch flavour is Citrus Spritz, combining lemon zest and juniper berries with base notes of grapefruit peel and an infusion of lime, lavender and basil.

Two more varieties are already on their way, including one that Bain says will push further back from sugary territory by delivering a real bitter punch.

RRP is £2.75 for a 250ml bottle. “So we’re premium,” she confirms.

“But distillation is a time-consuming and labour-intensive process, and we’re using at least six botanicals in each blend.

So we should probably be more expensive than we are.”

Distillation is a timeconsuming and labour intensive process, and we’re using at least six botanicals in each blend.

The launch variety is Citrus Spritz. Two more variants are due to appear soon.

rocktails.co.uk

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TONICS

hand-crafted tonic waters lovingly made in small batches to complement and enhance fine gins

Lift Your Spirits Premium Tonic Syrups

For the loveliest, most flavorful gin & tonic you have ever tasted.

The nicest way to not drink alcohol or really tasty cocktails‌ Have a Jeffrey’s www.jeffreystonic.com sales@jeffreystonic.com / 07734428857

info@inginius.com

Exclusively Supplied by Tenuta Marmorelle; Tenuta Marmorelle Limoncello, Cantine Santa Barbara Barbaglio Wine, Cantine Vedova Valdobbiadene Prosecco Superiore DOCG Extra Dry, Casa Dei Farive Prosecco Millesimato DOC Brut.

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COCKTAIL SNACKS

Rich pickings

Premium snacks are simple to cross-sell with fine spirits, mixers and adult soft drinks.

LAUREN PHILLIPS picks some of the classiest nibbles to partner with a top class tipple.

This year, MANI has launched green & Kalamata olives Al Naturale: a mix of pitted fruity Kalamon and spicy green Konservoeliá olives. Naturally cured for six months, the olives are seasoned with Mani extra virgin olive oil, salt and aromatic oregano then vac-packed in the jar. Trade price £15.71 for 6 x 175g (RRP £3.49 each). mani.organic

Delicioso’s toasted nuts from Castilla La Mancha in Spain are seasoned with salt, smoked paprika and brown sugar, then infused with violet, strawberry, citrus fruit or honey. Consumers can choose from almonds with violets (RRP £3.95), hazelnuts with strawberry (RRP £3.75), pistachio with orange (RRP £5.75), or cashews with lime & lemon (RRP £4.75). delicioso.co.uk

G-Nuts says it uses traditional methods to prepare its peanuts, hand-cooking West African nuts in small batches to “ensure maximum natural flavour”. The company says they can be enjoyed with drinks without overpowering them, as the nuts are not cooked in oil or covered in salt. Available in 50g snack packs (RRP £1.59) or 320g glass bottles (RRP £7.99). g-nuts.co.uk

Hillside Foods’ cheese nibbles are made with Quicke’s mature cheddar to an old family cheesestraw recipe. The bite-sized pieces, which are said to be “mouth-wateringly tasty and unbelievably addictive”, come in two flavours: mature cheddar cheese and spicy Indian. Trade price £1.50 (RRP £2.50). hillsidefoods.co.uk

New brand Indie Bay Snacks has worked with independent chefs and scientists to come up with its debut range of “all-natural” pretzels. The vegan-friendly 26g snack packs come in three flavours: spelt with rock salt, quinoa with cracked pepper, and sunflower with sesame & poppy seeds. They are currently on sale in Planet Organic and Selfridges. indiebaysnacks.com

Established in 1991, MacCorns traditional ranchstyle popcorn tubs come in butter salted and sweet varieties. The one litre tubs have an RRP of £1.49-1.99, while the 10 litre sharing tubs have an RRP of £9.99-11.99.

The company’s products are also available in 60 x 50g portion foodservice bulk bags from £18 + VAT. maccorns.co.uk

Made for Drink is releasing a Mangalitza salami chip to join its existing range of premium bar snacks. Already in the range are roasted chorizo thins (recommended with Rioja) and duck fritons, based on a rural Gascony delicacy and recommended with a pint of IPA. Trade prices £1.50 per pack in cases of 15 (£22.50). RRP £2.75 each. madefordrink.com

Soffle’s oven-roasted pitta chips come in three flavours – chilli & garlic (mild or wild varieties), rosemary & thyme, and spring onion & Italian cheese – and are recommended with beers and dips. Available to purchase in mini (25g case/42 x 25g), classic £1/ £1.25 (60g case/15 x 60g), or share size bags £2.09/£2.19 (165g case/9 x 165g). soffles.com

Gourmet popcorn producer Popcorn Shed has launched its products in new 28g grab ‘n’ go packs. The gluten-free and vegetarian-friendly popcorn comes in three flavours – pecan pie, Pop ‘n’ Choc, and salted caramel – in shelf-ready packaging. The company says each variety is free of preservatives and additives. popcornshed.com

Cotswold-based Olive In A Bus produces a range of alcohol-infused olives recommended as an appetiser or an addition to antipasti. Infused with gin, vodka, rum or whisky, the olives have a net drained weight of 95g, trade price £3.95 (RRP £3.95). oliveinabus.co.uk

Wilding’s Snacks says its duck crackling is made using natural oils and premium grade local duck, seasoned with a spice blend to produce “a crisp, light texture snack”, ideal as an accompaniment with craft beer or wine.

Pitched as a healthy popcorn alternative, Not.Corn is said to look like mini popcorn but contains less salt than the traditional snack. The product is vegan, gluten-free and free from hulls. RRP £1.25.

Wild thyme & rosemary is the newest flavour from Pipers Crisps, which the company says pairs well with gin. Gluten-, wheat-, and barley-free, the crisps are packaged in 40g packs or 150g sharing bags.

Munky’s flavoured

in 100g retail packs, the flavours include chilli, garlic and coconut, trade price £1.34 (RRP £1.79).

Already selling its beef bites in pubs and bars, Rucksnacks has added two new flavours to its beef jerky snack range: sweet chilli and honey roast. Ideal with alcoholic drinks, the company has said it also plans to launch a further five flavours.

wildingsnacks.com

meghafoods.co.uk

piperscrisps.com

munkyproducts.com

rucksnacks.com

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in shells are new to the market this

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8 x 150ml Indian Tonic Water

8 x 150ml Club Soda

8 x 150ml Ginger Ale

8 x 150ml Indian Tonic Water (Perfectly Light)

8 x 150ml Bitter Lemon

8 x 150ml Sicilian Lemonade

premium natural mixers, crafted from small-batch citrus and floral botanical extracts

www.folkingtons.com