The Crystal Ball of Gin

Hot trends and plenty of new GIN-spiration is on the horizon.

As far as the booze industry is concerned, you would had to have spent most of 2018 under a rock or in a very dark and sober cave to miss the overflow of gins flooding the market in the last 12 months. From ready-to-drink to pink, we’ve covered every trend and plenty of New Zealand made products so we’ve turned our eyes to what’s coming for gin-lovers and adventurers everywhere.

WE PREDICT: SURVIVAL OF THE FITTEST

In August 2018, New Zealand brand Scapegrace won the accolade of Best London Dry Gin for their Scapegrace Gold expression at the prestigious International Wines and Spirits competition in London. It’s proof that our best-in-class New Zealand made spirits can compete alongside the best of the best. In this instance, Scapegrace beat 600 other gins in the competition for this award. Scapegrace Gold is made distinctive by the use of tangerine in the line-up of 13 botanicals. This slight twist on traditional citrus rings true with the brand and the supreme award is a dream come true for the three founders Mark Neal, Richard Bourke and Daniel McLaughlan. The trio started the gin brand in 2014 and had to tackle a hefty re-brand at a key moment due to a prior in-market competitor in one of their international markets, but four years on they have launched into 35 global markets including the United States.

As New Zealand producers continue to multiply and release everincreasing volumes of small-batch, craft, artisan (pick your adjective) gins – the survivors will eventually be determined by quality and price point, not just the slick marketing campaigns. Producers like Hidden World (co-founded by Luke Nicholson of Epic Beer), Scapegrace and Curiosity Gin will continue to forge ahead because of the quality and consistency of their products while many others will fail to find the financial traction to stay on the shelves.

WE PREDICT: MORE REGULATIONS AND A HAPPIER INDUSTRY

The ongoing emergence of the category saw the formation of the NZ Gin Association in 2017, with founding member brands Curiosity Gin, Vaione, Hidden World, Rogue Society Distilling Co (now Scapegrace), Sacred Spring, Karven, Ariki, Juno Gin, Reid & Reid, Broken Heart, Black Robin, Elemental and Lighthouse. Spirits associations around the world have been largely responsible for creating and then helping to enforce regulations that ensure the ongoing quality and consistency of a category (see prediction #1). Distilled Spirits Aotearoa (NZ) Inc. was formed in 2018, from ‘a group of distilled spirits manufacturers and associated groups and individuals, passionate about promoting our New Zealand-made products and representing the joint interests of all NZ makers of distilled spirit products.’ Distilled Spirits Aotearoa will host the inaugural NZ Spirits Awards in March 2019. The ongoing presence of formation of these new groups will lead to new regulations being developed to protect New Zealand producers and consumers.

WE PREDICT: CRAFT WILL MEAN SOMETHING MORE THAN SMALL OR INTERESTING.

It’s becoming a common lament among booze writers, tasters and consumers alike – that not everything called craft actually is craft. It’s become easy to market a ‘craft gin’ when really what they mean is ‘small distillery starting out’. The term ‘craft’ will be snatched back by the truly artisan producers whose spirits stand up to international competition for bartender’s favourites in both cocktails and mainstay gin lists. For Australasian markets, this will mean local craft producers really showing their skill at extending the use of local and native botanicals beyond the tried and true. Thinking beyond kawakawa and horopito in the next 12 months will see the need for craft to rise again. Internationally, local ingredients like quince, teas, macadamia and coconut, cocoa shells and seaweed are starting to stack up against the rhubarb and lavender.Some particularly brave producers have released a truffle gin but the challenge remains – while some of these local ingredients are certainly interesting, they really do require a craftsperson to make a good spirit.

WE PREDICT: GIN WILL GET EVEN MORE INTERESTING

While the gin variations and experiments get more interesting all the time, let’s not neglect the gin cocktail. While classics such as the gin martini, the Negroni and the Gimlet will never go out of style for their ability to simply showcase the sophistication and unique quality of each gin – the times they are a’changing. The earthy, almost milky colour of the Hazy Eyes cocktail, created by Matt Scott in Atlanta is brought about by mixing gin with green chartreuse and crème de cacao. The result is a vibrant citrus punch with floral and juniper notes hovering on the nose before delivering a silky, well-rounded creamy finish.

Not content with conquering the whisky market, expect Japanese gins to make it to our shores in 2019, alongside Indian gins. These new gin categories will bring even more curiosity to both sipping gins, G&T serves and cocktail flavours. – ‘Roku’ from Suntory, features cherry blossoms and leaves, yuzu, sansho pepper in the botanical mix. In addition to these large distillers, smaller shochu and sake producers are also turning their hand to gin-making, using ingredients like bitter melon and pine needles and creating final products that sing with matches like salted caramel, toffee and toast.

WE PREDICT: SPICY GINS WILL GET HOT FOR WINTER

There are so many gins with spicy botanicals such as cinnamon, clove and nutmeg that the northern hemisphere winter has blossomed with gin hot serves. Hot toddies and hot gin punches feature Madeira wines, honey and sweet fruits while cocktails build on ginger and tea. Sign me up!

WE PREDICT: MORE NON-ALCOHOLIC GIN THAN EVER BEFORE

While Seedlip launched with a big non-alcoholic bang here in New Zealand, a local non-alcoholic spirit was also being created in Devonport, Auckland. Founders Will and Diana Miller were inspired simply by wishing they could have one more gin without the side effects. Their copper still was soon running with variations while Will, who was already a hobbyist distiller and spent time studying in Scotland, worked on finding the perfect blend. Both editions, the Asian Spice and the London Dry, feature traditional botanicals. In an era where people are increasingly conscious of the physical and social side effects of excessive consumption but don’t want to sacrifice the sheer enjoyment of a decent beverage – Ecology & Co is a winner. The botanicals hold up well in a mixer or on the rocks and the mouthfeel is luxurious. A real win for those who love a G & T but don’t love a gin hangover.

Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions.