100&NOMORE - Meet the Makers
What did you do before launching 100&NOMORE?
100&NOMORE is a personal project which we are currently running as a hobby. I am a manager in a young strategy consulting firm, so the time I can put into 100&NOMORE is limited, but I enjoy every single minute.
What made you decide to create 100&NOMORE?
I started at home, macerating Sichuan pepper and other botanicals with commercial gin. Each time we had a barbeque home we tried our Gin & Tonics with friends, and after much praise they convinced us to launch 100&NOMORE, precisely with the Sichuan gin, which they liked the most.
What is the inspiration behind your gins?
All 100&NOMORE gins are inspired by different parts of the world, with the goal of transporting the drinker to those places when they try one of our gins.
Can you tell us more about the distillery and production?
We do not have our own distillery (yet 😉), so we partnered with La Destilateca. Carles Bonnin (the Master Distiller) understood perfectly what we were looking for in our gins and he designed the 3 first amazing flavours. Each of our gins starts with the design process in which we turn the idea into a new gin flavour. Then the botanicals are macerated with premium grain alcohol and then distilled in a traditional copper still. The whole process is done by hand, selecting the best cuts to obtain our aromatic gins.
What have been the biggest challenges and achievements so far?
One of our main challenges is time to promote our gins in restaurants and hotels. I remember the first bottles we sold to a hotel: Terra Dominicata. We were spending the night there, and we were drinking a glass of wine before dinner. I noticed they had a good range of gins in the bar, so I told the maître that we had just started a gin brand (we didn’t even have visit cards yet). We met the next morning to show her our products and they bought their 6 first bottles of 100&NOMORE.
How would you describe your gins in 3 words?
Handcrafted, limited, unique
What's your favourite way to drink your gins?
We normally drink them in Gin & Tonic, each of them has a suggested serving:
Which gins would you always have on your gin shelf (as well as than your own of course!)?
We have many gins and other spirits at home, but one of my favourites is Mombasa Club Gin (I have many other gins yet to try). We also enjoy a Tanqueray Gin, the base gin we used at home for our macerations
What's next for you and your gin/distillery - any exciting plans?
We have 15+ gin ideas for future flavours which we’d like to release in the coming years. And who knows, maybe we even venture in other spirits!
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