What did you do before establishing your distillery? I was a Property Developer. What made you decide to establish a distillery? After 30 years in property, I needed a break and a new direction. So I retired and created JP Adlam Gin, launching in 2018 from our newly built distillery in Yorkshire - the only distillery in Doncaster. Can you tell us more about your distillery and your still? We have a very traditional 200L copper still with a traditional 5 stack filter tower which perfectly suits our distilling needs. We create our London Dry gin weekly in the still with 50L of Neutral Grain Spirit and 50L of filtered Yorkshire Water. All our flavours are achieved with natural organic fruits and botanicals after our London Dry gin is created. Can you tell us more about your distillation process? It’s all very traditional in nature, harking back to the lost age of pure gin distilling. Lashings of organic juniper infused with organic Oranges and Lemons for the perfect London Dry taste. We steep our neutral grain spirit for 24 hours prior to adding heat, to allow as much infusion as possible. All the botanicals are added directly to the liquid and once distilled at 85-87% ABV we use only natural filtered Yorkshire water to bring the ABV to a consistent 41.5% What is your ambition for your distillery and gins in years to come? To be recognised not by volume sale, but by the unfailing quality of the product. What are your favourite ways to drink your London Dry Gin?
A true London Dry should be appreciated with a simple, quality tonic and a slice (Orange or Lemon), served somewhere between a 2:1 and 3:1 ratio of Tonic to Gin. Alternatively, a true London Dry should also be appreciated in a Martini with nothing more than a high quality dry vermouth and a slice. Desert Island Gins: Which 3 gins would you take with you and why? Without doubt for my taste, to survive like a true Englishman on a desert island, I would require a box of Monkey 47 Gin, a pallet of Tanqueray Gin, and a boat full of Bombay Sapphire Gin. Perfectly pure and standing the test of time, quintessentially “ginish” in purity and taste. Once they were all appreciated and consumed, I would use the boat that the Bombay Sapphire was stored in to sail into the sunset as a very happy man in whatever direction the wind would take me... What's next for you and J.P. Adlam Gin - any exciting plans? A bit 'hush hush' at the moment but we are in discussion with a TV celebrity chef to produce a gin and rum in partnership with their restaurant brand. All being well this should be launched in 2025. Very Exciting. You Might Also Like...
Comments are closed.
|