Interview Enzo Comes, Gin Mare

DT: What has been your journey in the industry to get you where you are today?

Enzo Comes: I started in hospitality as a sommelier for twelve years and worked in England, Italy, France and Spain. I wanted to travel a bit and the opportunities as a sommelier were limited, so I started working in bars, first as a bar back, and then as a bartender. I started to learn basic knowledge about bartending and I’m still learning, the learning never stops! The more I travel the more I learn and the more I learn, the more I want to know.

DT: How did you become involved with Gin Mare? What is it about this gin that you love?

EC: It’s the taste! My love for Gin Mare started before I was working for the brand. I was working in a gin bar in Barcelona and we started to organise masterclasses for bartenders using local and seasonal ingredients. I was also organising bartender football matches to help develop the bar community and let the magic of friendship happen outside the bar, playing football. After that I started working as gin category trainer and was eventually approached by the local distributor for Gin Mare. After six months representing the brand in Barcelona I was given the opportunity to visit different markets to share my knowledge and experience with the brand and the gin category. I feel like I’m a carrier of information, I share what I’ve been taught – passing on the knowledge.

DT: Tell us about the botanical profile. What are the signature botanicals and the role they play?

EC: Gin Mare is easy to understand for me, because I’m Italian. It’s made and influenced by the Mediterranean Sea. When I first smelled it, I thought this smells like my house and was very familiar. Straight away I thought of food. The profile of Gin Mare is inspired by and built around four key pillars; the climate, the lifestyle, the gastronomy and the sensation of escape, all inspired by the Mediterranean. We want people to be transported to the Mediterranean in their mind when they have a Gin Mare & tonic in their hand. It’s about creating a simple positive experience that can make that moment seem better.

Gastronomy is one of our strongest links for the brand. Early on we noticed that chefs understood the flavour profile of Gin Mare. They picked up on savoury and herbal aromas and flavours from our four key botanicals; thyme, basil, rosemary and olives. We have developed strong relationships with chefs and realised we can get to the customer through the kitchen as well as the bar. Using our gin in food dishes helps consumers to gain a deeper appreciation for it.

The rest of the botanical profile includes a fresh style of juniper from Spain that gives a light touch, as well as cardamom form north Africa. We also use coriander seed and two types of orange and lemon peel to give the gin a beautiful balance.

DT: What are some of the global activations for Gin Mare?

EC: Later this year we are announcing our Mediterranean Inspiration cocktail competition for 2019, where we select a gastronomic ingredient the bartenders have to use. In the past we have used eggs, artichokes and Parmesan cheese. We want the bartender to get out of their comfort zone and work with flavours in a different way than what they are used to.

ENZO COMES - GIN MARE SPIRITS & LIQUEURS

Drinks Trade recently caught up with Gin Mare brand ambassador and regional director, Enzo Comes, during his first visit to the Australian market. While here he met the trade and welcomed the brand to the Think Spirits portfolio. Enzo, Italian by birth and living in Spain, is a true Mediterranean man, perfectly suited as the face behind Gin Mare.

DT: What’s one of your favourite ways to enjoy Gin Mare? Do you have a preferred tonic water?

EC: My favourite way to enjoy it is through the Mediterranean Negroni. 45ml Gin Mare, 30ml Campari, 25ml sweet vermouth. I’ve become known for that and it’s my signature drink! In the G&T, I like the Fever Tree Mediterranean tonic, of course with the savoury notes.

DT: What is it about your job that you like the most?

EC: One of the most important strategies for us is bartender engagement. By inspiring bartenders we are able to better reach our consumers. Without that the brand would not be enjoying the successes we are seeing today. Working for this brand has allowed me to share my life’s experience with bartenders meet, the more I give, the more it comes back.