THE GIN CLUB Issue 01 - Winter 2017 £5.99
4
REASONS WHY GIN IS GOOD FOR YOU
HOW TO MAKE THE BEST DRINK THIS CHRISTMAS
SPICE UP YOUR CHRISTMAS PARTY WITH YOUR VERY OWN G&T CUPCAKES
BEHIND THE SCENES: COOPER KING DISTILLERY + THE CRAFT GIN CRAZE
TGC
EDITOR’S LETTER
W
elcome to the first edition of The Gin Club. If you love gin as much as us you are in for a treat. You are now a member of an exclusive inside gin club and you will be the first to know about new gin trends, new gin cocktails and new gin products. The gin industry has been booming for quite some time. I think the most interesting fact I found while writing copy for the magazine is the UK now exports more gin than beef. Gin is taking over the world. Now we have hundreds of different gins to choose from, gin festivals to attend and even gin and tonic foods. But all these gins and their garnishes can be very confusing. What do I garnish my gin with, which tonic should I use? Don’t worry in our first edition we hope to give you the perfect guide on how to accompany your gin. We also have three of our favourite gin cocktail recipes for you to try at home. Keep up to date with all things gin on our Instagram theginclub_
MEET THE TEAM: EDITOR // Amy Irvine SUB-EDITOR // Sonya Karimkhanzand CREATIVE DIRECTOR // Tom Lockey FEATURE EDITOR // Sam Cropper
Contents 3
Origins 6 Guide to garnishes 7 The rise of craft gin 10 Editor’s pick 11 Distilling process 12 Why gin is good for you 13 Cooper King distillery 16 As seen on the cover 17The perfect Christmas drink 19 Sub-editor’s pick 20 Cupcakes with a twist 21 Spirit tax 22 Gin of the Season 23 Free market 25 Top 5 gins
TGC
HISTORY Jared Brown at Sipsmith Distillery
THE OR
Everything you need to favourite tipple. Time to s In 1689, a legend was born. It kept our troops warm during the long, chilly nights of the Thirty Years’ War and cured those pesky stomach aches. Now, it’s the go to drink – gin. It’s not every day we bag the chance to speak to the master distiller, behind the multi-award winning, Sipsmith gin. Jared Brown, also a world renowned drinks historian, takes us on gin’s journey through time... British soldiers returned from the Thirty Years’ War with a taste for Dutch Jenever, Holland and Belgium’s national spirit bursting with the infamous juniper. Juniper is Dutch for gin. Jared says: “Juniper gives gin its name and must be part of the formula or it’s not gin.” The troops told stories of how drinking it made the Dutch soldiers braver. That’s where we get the well known saying “Dutch courage” from.
Jared tells us how we owe it all to Dutch King, William of Orange. “He stripped the Worshipful Company of Distillers their power of licensing and taxation and allowed anyone to distill. Suddenly, it was easier to become a distiller than brewer and spirits were cheaper than beer.” All that was needed was a bathtub, creativity and voila anyone in London could become a distiller. The spirit became England’s top drink.
Gin takes the throne. Its shops turned into glitzy, glamorous gin palaces. Cheap gin meant our traditional pubs were driven out of business.
Aeneas Coffey is behind the basis of the distilling process. He scrapped the idea of batches and created gin production that never stops. That’s where the most popular method comes from – London Dry Gin. Jared says: “There was table gin, cordial gin, fine cordial gin, west country gin, cream of the valley, just to name a few. Fad and fashion cause once-popular styles to fade. Once lost, they were forgotten.”
1648
1828
3 Winter 2017
By Sonya Karim
1723 1831
TGC William III of Orange, Dutch King
RIGINS
o know about Britain’s swot up on the ginaissance
mkhanzand
London went gin crazy and not the good kind. Imagine your mother selling you, all for a desperate sip. It became the 18th century woman’s weakness. Jared puts this down to the poor conditions. “People would find any substance to self medicate when the industrial revolution began. Poverty was so rife. Tap water was poisonous so people could only drink alcohol.” Mother’s ruin? More like country’s ruin!
To gin or not to gin, that is the question. Eight different acts of Parliament failed to control the gin mad population. So grain distilling was banned outright. No need to fret though, this let gin evolve over the centuries. Jared says: “The spirit born by royal decree was then shaped by Parliament.” Distilling bounced back three years later, better than ever. Now that’s politics we can bare.
Did someone say gin and tonic? Schweppes produced Indian Tonic water, the first ever fizzy quinine tonic. A quick mix of the good stuff with tonic by British colonists in India meant the G&T was born!
Make way for vodka! As gin lovers aged, the younger generation turned to a sexy new spirit, vodka. Sadly, gin was out and vodka was in so most distillers either sold up or closed down. The spirit was shoved to the back of the drinks cabinet for decades.
1730
1870
1757
1960
Winter 2017 4
TGC
HISTORY Thank god for Sipmith! It’s the first copper-pot distillery to open in London in nearly two centuries and one of five licensed distilleries in the nation’s capital. Jared is modest but Sipsmith distillery has in fact breathed life back into the gin industry again. “Sipsmith entered London at a time when the birthplace of gin was home to only one remaining branded distillery—Beefeater. We did not set out to be innovators. We wanted to bring classic gin back, gin as it used to be made, gin as it should be made.” They have made a unique type of gin different to most of the world. “We introduced a gin not made from concentrate. Today, roughly 98% of the world’s volume of gin is made by producing a gin concentrate; gin flavouring and adding 20-25ml of this to a bottle of neutral spirits and water. We make gin in a one-shot method, losing the still with just enough botanicals for each batch in our
our copper pot stills and adding nothing after distillation except water to bring it to bottling strength.”
“We worked not only to build a gin, but to rebuild interest in gin.”
Sipsmith have polished off gin history, on a high note. Jared, proud and bold, tells us how they brought back gin, at a time, where no one was really bothered about it anymore. Vodka, wine and beer have been calling the shots for a long time but 9 years ago when Sipsmith launched, gin joined the team once again. “When we started no one was particularly interested in gin. We worked not only to build a gin, but to rebuild interest in gin. Just as whisky is the spirit of Scotland, gin is the spirit of England. We are overjoyed that more than 300 new distilling licenses have been issued since we began nine years ago.” At the moment, Britain is a throwback to 18th century London, when everyone went gin mad but this time the good type.
Sipsmith macerate
Sipsmith distillery
5 Winter 2017
TGC
GARNISH GUIDE
FLORAL
Garnish with citrus peel, flowers or cucumber. Serve with elderflower tonic. TGC’S TOP 3 FLORAL GINS Bloom Hendrick’s Silent Pool
CITRUS
Garnish with coriander, basil or thyme. Serve with mediterranean tonic. TGC’S TOP 3 CITRUS GINS Brockmans Beefeater Haymans
HERBACEOUS
Garnish with apple, rocket and rosemary. Serve with mediterranean tonic. TGC’S TOP 3 HERBACEOUS GINS Portobello Road Warner Edwards Caorunn
SPICY
Garnish with chilli, clove or orange. Serve with ginger beer. TGC’S TOP 3 SPICY GINS Pickering’s Four Pillars Darnley’s Navy Spiced
All of the above can also be served with Indian or slimline tonic. Winter 2017 6
TGC
BUSINESS
Conquering the craft industry When you think of a G and T, most people would think of a traditional Gordon’s in a slimline glass with a wedge of lime and Britvic tonic. However, most people now opt for craft gin and its complementing garnishes. By Amy Irvine The craft gin craze has hit England like a storm in the past few years, with local distilleries popping up all over the country. Micro-distilleries push all the boundaries with the distilling process. They are not afraid to try something new and the results are extraordinary. Gin makers can afford to experiment, as the distillation process for gin can be done in just one day, unlike whiskey which can take up to several years. This means distillers can tweak their gin until it is perfect and try out different botanicals, the possibilities are virtually endless.
the regulations on the size of the still required to produce gin for the open market. The still is the pot which holds the gin while it is distilled. Before 2009, you needed a 1,500 litre still but thanks to Sipsmith’s twoyear legal battle with HM Revenue and Customs (HMRC) it was reduced to a ten litre still. This means that gin can be made locally and on a small scale. It also made it viable for distillers to experiment more with botanicals as they were only producing a small batch at a time. Some of the most unusual botanicals include seaweed, honeysuckle and Hougari frankincense.
One of the reasons for the boom in the gin industry is the relaxation in
Micro gin distilleries go to every length to source their herbs, fruits,
7 Winter 2017
flowers and spices, some even forage them by hand from local surroundings. Now thanks to the craft gin industry we can try Cotswold gin with one of its nine botanicals being lavender, which is sourced from Cotswolds Lavender nearby, Masons Yorkshire Tea Gin for a traditional taste of Yorkshire and Conker Spirit Dorset Dry Gin which is predominately a juniper based gin incorporated with a subtle hint of Dorset’s elderberries, samphire and handpicked New Forest gorse flowers. Conker Gin is also a perfect example of how many artisan distillers who have become part of this gin
TGC renaissance had a completely different career before they turned to making gin. Rupert Holloway, or Head Conkerer, was a successful chartered surveyor before he started his own business in 2014. His idea came when he realised he couldn’t buy a local gin and Conker was born from there. There are many other people who have a similar story to Rupert and their gin businesses aren’t about making money but are about pursuing a career in something that makes them happy. It’s one of the things that make craft gin so special, they all have their own individual story. Craft gin club Two people who love craft gin are Jon Hulme and John Burke, the founders of Craft Gin Club. Craft Gin Club is the UK’s largest gin subscription company. Every month they select a craft gin and compliment it with the appropriate mixers and gourmet treats then send it to their
members, along with a copy of the club magazine. Jon and John met in Madrid, the place where the culture of Gin Tonic, elaborate gin and tonics, served in balloon glasses with hand-selected garnishes is well established. They pursued their own careers, a Managing Director at a global media company and a Business Development Director and met a few years later where they reminisced over their time in Madrid and the result was Craft Gin Club.
a result, there’s a gin for almost every palate. It’s a crowd-pleasing spirt that’s also versatile in cocktails. Not to mention, gin’s signature serve – the gin and tonic – is simultaneously super simple to make and incredibly satisfying.”
“There’s a gin for almost every palate”
“Gin is an incredibly versatile spirit”
Jon Hulme, co-founder and managing director of Craft Gin Club says: “Gin is an incredibly versatile spirit. The nature of the distillation process encourages experimentation because of the fast turn-around time, which means distillers can try new things constantly. As
Jon recognises that gourmet food and drink have become much more popular and accessible over the last decade, meaning the demand for quality has risen across the category. Take for example, the third wave coffee movement, coffee is no longer seen as a commodity but as an artisan product. People will no longer settle for a mug of original Nescafe, they want a high-quality product. They are also willing to pay more for this product and they like to know the story behind the coffee beans, they like their coffee to be an experience. Jon says: “Craft spirits are naturally included in that sea change. And, with clubs like ours, it’s easier than ever to find amazing new craft gins. No longer are gin lovers prisoners of
Jon Hulme (left) and John Burke
Winter 2017
TGC
BUSINESS their local supermarket or pub’s gin election.” But how do they pick their gin each month? With hundreds of craft gins out there the method isn’t simple. Jon explains: “Every gin we send goes through a rigorous blind tasting process. We try 300 gins for every 12 that we send, and each gin is tried and rated by our gin tasting team. The result is that we only send the best of the best gins to our members.” Jon is particularly excited for the December box and says that members can expect it to be “spectacularly festive.” Gin Monkey Emma Stokes, founder of Gin Monkey, a website originally set up to anonymously and impartially review cocktail bars, but has now evolved into a site that explores and highlights the best parts of the gin industry has no worries about the gin trend fizzling out. She says: “It’s got three key things in place: heritage, variety and affordability.”
“The way gin is made, using ‘botanicals’ means that the possibilities are as endless as the variety of plants in the world. The combination adds an extra layer of complexity. No two gins are the same. People love the story and history of gin and there are lots of local gins emerging which is introducing people all over the country to the spirit, meaning the category grew quicker than most.”
“The is best served possibilites with Gin with an accompaniment to the flavour gin are almost ofenhance the botanical blend. Lemon and lime are the endless” most popular
Don’t break the bank “Finally it’s usually a good price point. For around £30 you can pick up really interesting gins, which means it’s possible to add one to your weekly shop without breaking the bank.”
“Heritage, variety and affordability”
Gin Monkey logo
A classic G&T
9 Winter 2017
versatile spirit - you can enjoy it in a classic G&T or in one of the countless number of gin cocktails. The Savoy Cocktail Book of 1930 contains more gin cocktails than any other spirit.
Gin is an interesting, unaged spirit and appeals to people who do not like oak-aged spirits such as whiskey and rum. The possibilities with gin are almost endless due to it being a
Emma Stokes aka Gin Monkey
garnishes but there are many concoctions depending if your gin is dry, spicy, floral, citrus or herbaceous.
Christmas dinner gin So hopefully, the craze of gin is here to stay. With so many different distilleries across the country it seems they are all competing to come up with the most unique gin. At the moment Portobello Road Gin are pushing their gin to the limits with their Pechuga Gin. Pechuga means ‘breast’ which refers to the Turkey breast they have suspended into the still, so if you can’t be bothered cooking Christmas dinner, here it is in a liquid form.
TGC
EDITOR’S PICK
Raspberry Gin Fizz • • • •
1 shot Chambord 1 shot Sloe gin Top up with prosecco Garnish with raspberries and a dried clementine • Dust with icing sugar • Serve in a champagne flute
Winter 2017
DISTILLING
TGC
PROCESS Karl and Catherine Mason
Everyone is partial to a vodka martini every now and again. So, you’ll be happy to hear that gin is twinning with the popular spirit, as they are both made from the same base ingredient – neutral spirit. What separates them from each other, is that gin includes juniper and other botanicals in its distillation process.
Have you ever wondered how gin is made? Masons Yorkshire Gin take us through the process to give you, your very own ginduction! By Sonya Karimkhanzand
no surprise that the authentic London Dry Gin method is the most used. But, what exactly does the term mean? Aeneas Coffey, behind the Coffey still, revolutionised gin making. It produced a consistent flavour throughout, unsweetened gin and quickly became popular. This is where ‘dry gin’ comes from. Most dry gin producers were based in London so the two combined is why it’s named London Dry Gin.
“Juniper defines gin.”
Brockmans, an English company, was set up by Neil Everitt and Bob Fowkes. Between them, they have 60 years of experience in the drinks industry and are widely knowledgeable about the distilling process. With this combined, they took off with a vision to make a gin like no other.
John Bagnall, brand ambassador of Brockmans, reminds us of why juniper must be part of the recipe. He says: “Juniper defines gin, this primary botanical has to be in the distillation or it can’t be called gin, simple!” Most gin makers soak their botanicals in the neutral spirit which squeezes out all the aromas and flavours - known as maceration. This gives the drink its toothsome taste. It doesn’t just stop there though. To make it smoother, the macerate is then distilled in a pot still. This is how ‘dry gin’ is made, London Dry Gin. London is considered to be the gin mecca of the world, so it comes as
11 Winter 2017
Masons Yorkshire Gin was set up by husband and wife duo, Karl and Catherine Mason. They left their 9 to 5 jobs behind and are now dedicated to gin full-time. Their Yorkshire based gin is a crucial selling point, giving their spirit a proud northern legacy. Karl takes us through their distilling method. He says: “Our gin is distilled using the London dry gin method. We load two 300 litre copper alembic stills at 7pm each evening with a 200litre charge, anymore takes too long to distill. Most of the botanicals are then added and allowed to steep overnight. One of the distillers then has the envious job of coming to work at 5am the following day to light the stills. They will be in action all day and finish the distilling process between 6-7pm. No quick methods. No short cuts.”
“Almost 50% of what our still produces is not used and we dispose of it rather than trying to hide it in our gin or recycle it. This is what gives us a gin that in blind taste tests is recognisable as Masons.” London Dry Gin is said to produce the best quality gin. Masons have a different outlook towards it. Karl says: “I’m not saying the London Dry gin method is best as I have done blind taste tests with other production methods and been impressed. I think regardless of the method used, the skill, knowledge and attention to detail taken by the distiller has a bigger impact, when backed by a company whose ethos is to make the best gin they can, not the most gin they can.” So, the next time you’re enjoying the flavours of your juniper juice, think about how much work has gone into one bottle, from foraging the botanicals to distilling them – and thank the producer, who has spent months on end to get the recipe just right. Masons still
TGC
HEALTH
Health benefits When you think of alcohol, it is rarely associated with being a healthy lifestyle choice, more often than not you think of a late night out or a bad drunken decision. However, Jackie Lynch, a nutritionist and author, has lifted the lid on the potential health benefits of drinking gin. Below are four reasons why a drink a day could keep the doctor away
By Tom Lockey Juniper Berries: This is the main ingriedient in gin, Juniper contains antioxidants, which help you prevent and fight illness. These can also be good for your skin, Martina Hoeferl, a scientist who has conducted research into the berries said: “The anti-oxidants found in them could potentially benefit a person’s skin, for example help reduce wrinkles” Not only are they good to prevent a case of man flu or wrinkly skin, they are rich and spicy in flavour, making for the perfect gin and tonic. Low in sugar: Mrs Lynch revealed: “One of the main benefits of gin is that it only contains traces of sugar compared to wine or beer, which are packed with sugar.” This means that gin has a low calorie intake, with around only 97 calories per shot. If you add tonic water, it would make your drink 131 calories in total. This means it would still have a significantly less calorific value than a glass of wine or pint of beer, which have an average of 160 and 208 calories each.
You could live longer: Research has found that the juniper berries in gin contain flavonoids, which are a plant based nutrient. According to author Kami McBride: “When people age there is a deficiency in blood circulation, herbs such as juniper, can improve their circulation which would help the blood deliver more nutrients.” In theory, this means problems linked with heart diseases could be reduced and therefore have a positive impact on the health of the body.
The alternative drink: Jackie Lynch suggested: “Gin would be a good alternative to other alcoholic drinks such as beer, because as gin is not fermented it does not contain any yeast.” As there is an increasing amount of people with a yeast sensitivity, she says: “Gin would be a suitable replacement for anyone struggling with the problem.”
Winter 2017 12
TGC
PEOPLE
Living the distilled dream
Chris Jaume, 33 and Abbie Neilson, 31, decided to leave the rat race and buy a one way ticket to Australia. It turned out to be a trip that would change their working life forever when they returned to the UK By Tom Lockey
I
n 2014, Chris Jaume and Abbie Neilson were settled in their jobs, Chris was working in the city of Leeds as an Architect, while Abbie was busy finishing off seven years of extra study to get a PhD. The couple were at a point in life where they were able to put a deposit on a house and start a family. Instead, they packed their bags and set off on a journey to the other side of the world, to explore Australia. They wanted to break the norm and challenge themselves: “We didn’t want to be stuck in the same routine but also wanted to have some fun, so we bought a one way ticket and would see where it led us,” said Abbie. They ended up in Tasmania, where they began to live and work. Chris explained in the beginning: “We were living the true back packer lifestyle, we would be picking apples and trying to earn some extra money any way we could.” It was in Tasmania where the couple’s inspiration for gin distillation would come from: “What we discovered in Tasmania was incredible, it was local people taking on big companies and being successful,” said Abbie.
13 Winter 2017
Tasmania is home to eight distilleries which produce a range of alcoholic drinks. During their stay one of the distilleries won the World’s Best Single Malt Whisky, this had never been achieved outside of Scotland or Japan, which is unheard of. It was this award that grabbed their attention: “It was like an underdog story, the people were putting in some proper graft which connected with us, we like a challenge,” said Abbie. At this point, the couple’s knowledge was still relatively basic and all they knew about distilleries, were the big multi million pound Scottish businesses that were industrial size operations. Abbie said: “We were surprised by the brilliance of these small, locally ran businesses.” They visited the distillery that won the award and the drinks were not like any they had tried before: “They had their own unique character and were some of the best tasting drinks I’ve ever had,” said Chris. They began to meet with owners to find out more about how they operate: “The more we talked to them, we began to realise it would be
possible to do something of our own,” said Abbie. A number of the owners didn’t have a background in the business and started because they had a passion, she continued: “We were able to relate to them as we have always loved gin, it was these guys who inspired us and made it seem possible.” Chris and Abbie were hooked. ‘Significant historical ties with Yorkshire’ When they returned to the UK ten months later, they were already a step ahead: “We were ready to set up the business as we began planning while still in Australia, so by the time we came back, we could begin to set it up right away.” The first step was to create a name, which proved difficult at first: “We wanted something recognisable but also with meaning,” said Abbie, which led to them choosing Cooper King. This came from Chris’s great-great grand father, who was an explorer, she continued: “we thought that it fitted perfectly, as it sort of symbolises how we came about the project.” The couple then decided to base the distillery in Yorkshire as Abbie explains: “We have significant historical ties with the area, when
TGC The York based distillery
we traced Chris’s family tree back to 1030 we found his earliest ancestors were the Pigot family of Yorkshire.” The Pigot family were benefactors to the Ripon Cathedral, shown by a carving of the Pigot shield on the side of building. They wanted to use this piece of family history, which is why the shield can be seen on the top of their logo. ‘Funding was a major hurdle’ Putting the plan they had first created in Australia into action, was more challenging than expected: “Funding the distillery was one of the major hurdles, we do not come from a wealthy background and only had a small investment.” The couple had £5000, which was meant for their deposit on a new house. They had to find new ways to generate the funds: “We had to get creative, so first we set up a members group called the Founders’ Club.” The members pay a small fee to join and in return are guaranteed to receive the first selection of gin when it is produced. By setting up the Founders’ Club along with a government grant they raised enough money to kick start the build: “This was one of my proudest moments, to be able to raise the £100 000 which enabled us to set up
the distillery, we even surprised ourselves,” said Abbie. When it came to construction the pair got their hands dirty, Chris said: “We had seen how involved the guys were in Australia so we had no excuse not to get stuck in building the distillery.”
Above: Abbie and Chris.
“We bought a one way ticket to see where it would lead us”
‘Our distillation methods are innovative and set us apart’ The gruelling years of study have become extremely useful, when it comes to the physical distillation of their gin. Abbie who has a PhD has been able to find new innovative ways to make gin: “My scientific background has allowed me to experiment with new distilling techniques, the production methods are what makes us really different from other distilleries.” This is done partly by using laboratory equipment, alongside more traditional methods. “There are two ways we do this, the first involves a traditional copper pot which is used for some botanicals like juniper and coriander, as they require the higher temperatures.” The second method is much more innovative: “We do something called cold vacuum distillation, where we use a rotary evaporator to distil botanicals at a much lower temperature than normal, which Winter 2017 14
TGC
PEOPLE
“We had seen how involved the guys were in Australia so we had no excuse not to get stuck in building the distillery.” avoids cooking or stewing them.” According to Abbie, this helps preserve the more delicate flavours that would otherwise be destroyed by using just the traditional methods.
the gin: “Gin in general is becoming more popular and trendy to drink, people who may have not had an interest in it before, are now moving into it.”
‘Keeping it local’ Abbie and Chris want to cement their ties in Yorkshire by using as much local produce as possible: “Most of the botanicals we use are sourced locally, which is important as more people are becoming in tune as to where the products are coming from, there is a great demand for this hand-made produce in Yorkshire.” The couple already have a significant number of people lined up to take
‘What the future holds’ The distillery is only a short time away from being fully complete, as the couple hope to have it finished within the next few months: “We are about 80% complete in terms of the building, which is getting more and more exciting.” They also revealed they have two national retailers who are going to take the drink. The success of the distillery continues to grow claims Abbie: “Over the next
15 Winter 2017
2-3 years, we expect our gin production to double, to keep up with the growing demand.” It is a hugely exciting time for them, as their oneway Australian adventure seems to have had the desired effect, Abbie says: “It’s been such a fun journey so far and there is no way I’d go back to our old jobs now.” She continued: “Our immediate plans for the future are to make the business as successful as possible, which means putting the deposit for a house down and having kids, on the back burner for a bit longer.” They have proven it is never too late to throw yourself into something new and come out on the other side, drinking your own gin.
TGC
COVER SHOOT
Gin Berry Breeze • Hendrick’s cucumber and rose infused gin • Muddled raspberries, strawberries, • Sugar • Casa Lia Rag Doll Pinot Noir • Serve in a ballon glass • Garnish with lime and mint and strawberries
Winter 2017
TGC
G B
INGLE ELLS
We think juniper juice is the perfect Christmas drink at The Gin Club. Of course though, we’re a little biased. So we chatted with Jane Peyton, someone with a bit more expertise, to find out why it’s the best drink this season. By Sonya Karimkhanzand
Winter 2017
TGC
CHRISTMAS
Jane Peyton
Tis the season to be jolly and what makes us jolly? Gin! Therefore, we think you should stock your drinks cabinet with lots of gin as we head into the season of Christmas shenanigans. It’s the perfect Christmas drink and if you don’t believe us, ask Jane Peyton! She is an award-winning drinks educator and founder of the School of Booze, a drinks consultancy company. So, if anyone knows a thing or two about spirits, it’s Jane. THE GIN TREND Our alcohol connoisseur is very much aware of the gin trend we have embarked on. Jane believes the growing fan-base of the drink is down to the flexibility of a gin recipe. Take the classic ice cold, zesty G&T and the continental Negroni. Two completely different drinks in terms of flavour, one is transparent and the other ruby red. However, both contain the key ingredient, gin. Jane says: “It’s very distinctive with its flavours and it is a versatile spirit that can be sipped over ice, drunk with mixers and as a cocktail. G&T is fantastic as an aperitif and it always creates a sense of occasion.” Plus, the fact the distillation process is relatively simple means almost anyone can make their own gin. Being able to establish your own brand creates a unique selling point, which is why the craft gin industry is high flying at the minute - Beefeater, Sipsmith and Tanqueray No. Ten, just to name a few of the finest.
Due to emerging micro-distilleries, gin is now a product described by Jane as “artisan.” THE SPIRIT OF ONE GIN Distillers aren’t afraid to get their hands mucky and experiment with different botanicals to make a distinctive gin, unlike any other. Take The Spirit of One Gin, sourced from the picturesque hills of South Downs National Park. Their alternativeness comes with their unusual botanicals – coriander seeds, liquorice root and angelica. This small, home-grown product has raised over £15 million for water projects in the world’s poorest communities, changing the lives of over 3.1 million people. Every bottle of One Gin helps to raise funds for safe, clean water projects to ensure the less fortunate have clean water this Christmas.
Quirky ingredients are perfect to get everyone in the Christmas spirit at the yearly get together. Ian Spooner, Managing Director at The Spirit of One Gin tell us that their herb notes complement Christmas. He says: “The sage complements the juniper to create a distinctive herbaceous flavour profile.” The herbs bring to life the spiced, warm notes of the winter season. That’s Christmas dinner in a drink. CHRISTMAS TIPPLE OF CHOICE A drink that can bring to life the atmosphere, especially at Christmas is always going to be the life of the party. Jane says: “At Christmas people tend to feast and choose food and drink that create a sense of occasion. Gin is a convivial drink that heralds a party. Spices and big flavours are typical of Christmas food and drink and gin certainly ticks those boxes!” According to The Scotsman, last Christmas alone, British people spent a whopping £135 million on gin. Jane says: “Gin has been popular for centuries but now especially popular because of the smaller boutique distilleries producing gins described as artisan.” To be tipped the perfect Christmas drink, it’s a given that you have to be the most popular first of all. Quite clearly, gin is the cool spirit on the block, so make sure your drinks cabinet is stocked up this season. Winter Winter2017 201718
TGC
SUB EDITOR’S PICK
Blue Lagoon • • • •
30ml dry gin 30ml vodka 30ml blue curaçao 30 ml lime juice, freshly squeezed • 30ml simple syrup
Winter 2017
TGC
FOOD
G&T cupcakes
1. Preheat the oven to 180oC/gas 4. Place 12 muffin cases in a muffin tray. 2. Mix the sugar, flour, cornflour and baking powder. Add rest of the ingredients and mix in. 3. Divide the mixture between the muffin cases. 4. Place in the oven for about 18 minutes until risen and golden brown. Insert a skewer to make sure its cooked. Cool on rack. 5. While muffins are cooling make the frosting. 6. Beat the cheese, cream, icing sugar, gin and food colouring until it forms stiff peaks.
INGREDIENTS For the frosting: 450g mascarpone cheese 500ml heavy whipping cream 125g icing sugar 75ml gin 8 drops green food colouring lime slices For the sponge: 150g golden caster sugar 140g self-raising flour 17g corn flour ½ tsp baking powder 150g butter 3 eggs 2 tbsp milk zest ½ lime
7. Decorate muffins and garnish with lime. Winter 2017 20
TGC
NEWS
Mothers ruin-ed? In November’s budget, spirit tax narrowly escaped being raised for a second time this year. We can raise a glass at the Chancellor for now but will the industry risk coming to a halt if the spirit tax is raised in the future? By Amy Irvine As it stands the UK is currently exporting more gin than beef. 2016 was the year of gin according to the Wine and Spirit Trade Association (WSTA), with over £1 billion of the juniper based drink being sold. This gin renaissance has resulted in gin becoming internationally popular and the UK is the world’s biggest exporter but the industry will be at risk if taxes are raised again.
FACT The UK exports more gin than beef The Chancellor pledged to increase spirit duty for the second time this year in the November budget but over 20 gin distilleries and the WSTA have teamed up and wrote to him asking for a freeze on spirit tax. The Chancellor granted their wish but we don’t know how long the freeze is for. A raise in taxes doesn’t just affect the producers but also us, the consumers, we will be the ones paying more, for the same products. Earlier this year, 30p was added to the price of a bottle of gin as spirit tax was raised by inflation at 3.9%. When the Chancellor announced a second
increase, it meant that Parliament was set to make £2 billion pounds from the drink we love best over the next five years and it was scheduled just in time for Christmas, when alcohol sales increase significantly. Tom Pratt, Communication Manager at the WTSA says: “Duty rates on all alcohol were planned to increase in line with inflation in the upcoming Budget, by around 3.4%.” One distillery which joined the WSTA is Summerhall Distillery, the first exclusive gin distillery in Edinburgh, in over 150 years. Summerhall is famous for its multi-award winning Pickering’s Gin. In 2016 alone, over 30% of Summerhall’s turnover was paid in duty. A staggering 45% of the money a consumer spends on a bottle goes on duty and VAT. Matthew Gammell, head distiller and co-founder of Pickering’s Gin says: “An increase in tax will mean an increase directly in the bottle price as we are operating at a very tight margin for our size, ultimately only punishing the consumer as the duty is simply passed on with VAT.” If the recent spirit tax raise went ahead it would have cost Summerhall Distillery a staggering £24,500, which is equivalent to another employee. There are currently 273 distilleries in the UK, a number that has doubled in the past five years. You can now taste gin from the top of Scotland, the beaches of Brighton and even from the world’s first airport gin distillery at Gatwick. It’s safe to say boutique distilleries are flourishing. Tom Pratt says: “British Gin is now worth £1.2 billion in sales to shops, pubs, bars and restaurants, and sales have increased by 36% since
Winter 2017
2012. Last year, over 45 million bottles of gin were sold.” He says if there is a rise in spirit tax in the future, then the recent craft gin explosion risks being frozen, as small businesses won’t be able to invest and grow in their business. Small distilleries may even have to close their doors. Phillip Hammond has followed in the footsteps of previous Chancellors by listening to the WTSA and freezing the spirit tax. Here’s hoping future Chancellors do the same. Full list of distillers teamed up with WTSA: •East London Liquor •Pickering’s Gin •Brighton Gin •City of London Distillery •Shetland Reel •Gordon Castle Gin •Haymans Gin •Quintessential Brands •Alcohols Limited •Cellar Trends •Juniper Green Gin •Bramley & Cage •Thames Distillers Ltd •Half Hitch •Cotswolds Distillery •Hi-Spirits •Union Distillers Ltd •Warner Edwards •Penderyn Distillery •Dunnet Bay Distillers •William Grant & Sons
S G TGC
GIN OF THE SEASON
LOE in HAYMAN’S SLOE GIN
A delicious liquer fit for the Winter season. Its warming notes are the perfect accompaniment for Christmas dishes. Can be enjoyed as mulled cocktail or infused in chocolate mousse. Winter2017 201722 Winter
NEWS
TGC
An expanding market
From an unfashionable drink to a stylish alternative to the likes of beer and vodka in no time at all, but what is behind the return of gin? By Sam Cropper Following the year of gin, the Wine and Spirit Trade Association, recorded sales breaking the £1 billion mark for the first time. Sales have continued to fizz going into 2017. A drink once deemed for older generations is now pushing to frontline spirit sales nationwide. It’s not just sales on the rise. We are seeing a gin revolution. Local distilleries have doubled in number, tonic profits are rocketing and there are countless G&T combinations and cocktails. This classic drink’s dramatic rise has paved the way for an entirely new market, but what has seen this juniper-based spirit become so popular? The equivalent of approximately 1.12 billion G&T’s was consumed last year alone, by British drinkers. Over 130 countries are now enjoying British made gin, as new distilleries are popping up all around the nation. Scotland is leading the craze, with
23 Winter 2017
70% of gin produced over the border. This rise of distilleries, craft gin and new brands has contributed to the sudden spike in sales. Offering consumers a choice is contributing to the increased popularity. Customers are no longer restricted by a singular gin and a splash of ordinary tonic. Brockman’s gin has been branded the fastest growing premium gin country wide. Their UK revenue is up by 245%. Bob Fowkes, co-founder and Marketing Director, says: “Gin is very much on trend in the on-trade and it’s a national phenomenon. Popularity is growing significantly, particularly at the super-premium price point.” “There is a real momentum behind gin at the moment with many new consumers entering the category. We expect that to continue through the winter months with perfectly served G&T’s and some seasonal cocktails.”
TGC Variety spells success
A fashionable choice
Expanding market
Expanding variety has seen people drawn in by fancy flavours, stylish glasses and exotic garnishes. A dramatic rise in gin distilleries and brands, producing a range of different gins, broadens the spirits appeal.
Gin has come a long way since the standard G&T with ‘ice and a slice’ serve. In what is an increasingly diverse category, big brands sit alongside small-batch spirits and flavoured variants – each intended to be paired with a specific tonic water or mixer and its own garnish. Along with a healthy boost in sales, the category has broadened its appeal. A new report by market researcher Mintel showed that consumers aged under 35 are most likely to drink gin. This favours the idea that gin is now a fashionable drink.
As gin continues to become a growing market, it is no longer just sales of the drink contributing to its continuous rise. Events and festivals dedicated solely to gin, contribute to its promotion as well as allowing gin lovers to taste up and coming distilleries and brands. Much like the popularity of brewery tours, people want to know how gin is made and understand its creation.
Craft made gin is a driving force behind gins renaissance. Distilleries are combining handcrafted botanicals, resulting in their own unique flavours such as Elderflower, Sloe, Damson and Orange. These run side by side, with an increasing number of new brands on offer to gin lovers, with each accompanied by their own complimentary garnish Not to mention the expansion of tonic. Such a simple mixer has now become so popular, that Fever-Tree has overtaken Britvic as the UK’s most valuable soft drinks firm. A company specialised in selling a variety of tonic water, has dethroned the makers of Robinsons and Tango. In its preliminary results for 2016, Fever-Tree said profits before tax had fizzed from £16.8m in 2015 to £34.3m last year, an increase of 105pc. Reinforcing the impact of the new gin era, and the contribution variety is having on its current popularity and the potential it can bring. Fever-Tree offer Elderflower, Mediterranean and other twists on a simple soft drink, causes it to leapfrog rivals in record time. So, if a classic Gordon’s and tonic isn’t for you, a fruit flavoured craft gin with an exotic tonic could be more your taste. Variety is certainly spelling success for the gin industry.
Presentation is becoming more important as competition for sales continues to rise. Gin is no longer served in a tall glass with lemon and lime. It is now served in a stylish cocktail glass with the likes of blueberries, grapefruit, cucumber, orange or juniper berries. Gin has come a long way in a short space of time. A few years ago, a gin and tonic would have been the last thing to cross a young person’s mind, when approaching a bar. A G&T would look out of place in bars dominated by beer and vodka, but now it offers a tonic to the common choice, and is considered a fashionable alternative. Barmen take pride in how their gin is poured and presented, with many bars now becoming gin bars and focus their brand on selling the best looking and largest variety of gin based drinks. Gin is the most on-trend drink out there and has become so appealing it is now used to bring people into bars, particularly during the festive season.
The world gin awards works with the World Drinks Awards to select, reward and promote the world’s best drinks for consumers and trade across the globe. This helps gin grace all corners of the globe and allows the countries to produce gin on a much bigger scale. Currently, the biggest exporter of gin is the UK and the best gin of 2017 is Herno gin, made in Sweden. Based in the United Kingdom, the Juniper Festival in Edinburgh boasts the title of Best Gin event, presented at the Scottish gin awards. Last year saw over 40 producers & distillers showcasing over 60 new gins. Jamie Shields, the head of drinks education for the Juniper Festival says: “The ever increasing Gin market, especially evident in Scotland given our rich distilling history, has allowed the Juniper Festival to become a shining example of the best of Scottish gin available.” The emergence of events such as these allows continuous promotion and opportunities for gin as an industry and this ginsane trend is showing no sign of letting up.
Winter 2017 24
TGC
FAVOURITE
The perfect blend A range of new gins, flavoured tonics and exotic garnishes has allowed the gin world to become a complicated business. Here is a guide to help get you the perfect mix this Christmas. By Sam Cropper Once a simplistic drink served with a splash of tonic and a wedge of lime, the last few years has seen gin grow into the most diverse spirit market in the country. Countless new flavours and complimentary mixers and garnishes combining to create new exotic flavours, mean the days of being limited to a Gordon’s in a tall glass, topped with Schweppes are long gone. 25 Winter 2017
There are now over 130 different gin brands as the market continues to grow, not to mention the countless local distilleries opening up all around the United Kingdom, producing the finest hand crafted gin you can buy. Over 130 countries around the world are now enjoying British made gin as the reach of the juniper based spirit continues to spread.
New fruity flavours, the emergence of Fever Tree and numerous new exotic garnishes means gin lovers are now spoilt for choice. With each brand complimented by a different mixer and garnish, it raises the question, what makes the perfect gin and tonic? Here are some of the Gin Club’s top brand picks, and how to achieve that perfect serve.
TGC
1
Larios 12
Providing Mediterranean exotics, Beam Suntory’s Larios is Spain’s bestselling gin, it offers a range of flavours and holds the record of being the fastest growing millionaire gin of 2016 seeing a 16.79% increase in revenue. Double distilled in Malaga and Manzanares in Spain, it is made to the London dry gin recipe with juniper, coriander and orange peel. Larios 12 is one of a number of gins Larios has to offer, selling alongside the likes of Larios and Larios Rose. Serve: It is described as smooth and dry with citrus flavours and delicate floral aromas and to achieve your perfect serve, this Spanish gin is served with typical Mediterranean style tonic, and orange peel.
2
Brockmans
A gin truly on the rise, named the fastest growing premium gin of 2016, Brockman’s is definitely reaping the benefits of this sudden gin resurgence, boasting a 245 percent increase in revenue. Created with Italian juniper berries, blackberries, almonds, lemon peel as well as other exotic naturally grown botanicals, Brockman’s carries a unique taste and is a gin that definitely should be tried this Christmas.
3
Monkey 47
The foraged choice, made in the Black Forest in Germany, Monkey 47 is named after the 47 different botanicals that are used to make this classic gin. It contains a unique flavour in cranberries and is bottled at a healthy 47%. The unique flavouring and craft style has paid off as Monkey 47 won World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London. Serve: 1724 is a clean and crisp tonic and really brings out the best of the 47 different botanicals Monkey 47 has to offer. Garnish with lime zest and dried lavender and taste the purity of the Black Forest.
4
Sipsmith Sloe gin
A London classic, Sipsmith is a new London crafted gin, it all begun in 2009 when founders Fairfax and Sam set up the first copper distillery since 1820. An unusual style that has taken the gin world by storm and now offers numerous small batch flavours, including its Sloe gin. Created resting their award winning gin on autumn picked sloe berries, resulting in a spirit bursting with flavour.
Serve: This is best served in a tall glass with Fevertree Sicilian Lemon Tonic and plenty of ice, it gives a twist on a class g&t as the dark red fruits are complimented by the zest of the flavoured tonic. It can also be served neat and should be garnished with a slice of orange to provide the perfect festive flavour this Christmas.
5
Helsinki gin
A Nordic alternative, Helsinki is a gin many of you may have never heard of. It is a premium distilled gin made up of 9 different botanicals, one of which is the Arctic Logan berry. Helsinki Distillery combine the Logan berry with Rose to make this gin stand out and give it its unique Nordic taste. The Helsinki distillation company has only been open since 2014 and their gin is front lining the rise of Nordic gin and is definitely worth giving a try. Serve: Complimented by an ice cold tonic and should be garnished by two of its primary botanicals, the unique Arctic Logan berry and Rose. It can be served in a tall fish bowl glass and offers up something out of the ordinary, it makes the perfect ice cold winter drink.
Serve: Best served in a tall glass with blueberries and grapefruit, the sharp acidity of grapefruit and floral notes of blueberry combine to create the perfect taste.
Winter 2017 26
www.cooperkingdistillery.co.uk