How did you get from the idea to the finished product?
The key was finding the right long-term partners that could share and interpret our vision for Bedrock Gin. We have been exceptionally fortunate to work with Natalie Wallis and her team at Alcohols Ltd who were able to help me realise my ambition for an exceptionally smooth, clean and contemporary London Dry Gin.
Can you tell us about your distillation process
Bedrock Gin is made by a Master Distiller at the Langley Distillery in the Midlands, using traditional copper pot and rectifying stills, some of which are over 100 years old. The alcohol used in our Gin is produced from fermented molasses and grain with a purity of at least 96%. The botanicals are macerated overnight, whilst at the same time being gently warmed to allow them to begin releasing their essential oils.
How did the name for the gin come about?
Despite the views of some individuals, it has nothing to do with The Flintstones! The name Bedrock Gin was chosen to convey the elemental properties of the gin we make and to reflect the inspiring landscape of the northern mountains of England’s Lake District, where we are based.
What's the journey been like since you launched?
It has been a huge roller coaster of highs and the occasional not so high. This is the first and so far only business I have started so it’s been a massive learning curve! There has been some significant challenges and achievements both personally and within the business over the last 8 years. Having lost my first wife to breast cancer in 2012 it was a difficult time trying to keep the business running whilst also looking after my 8 year old daughter Abbie and it was certainly a time when I learned about true friendship. I have also been incredibly lucky to meet up again with my old best friend and get married again this summer.
There are few shortcuts available to reach your targets and for me that makes achieving them all the more satisfying. When you have taken something from concept to actual product and been involved 24 hours a day for over 8 years there is bound to be a personal attachment. It was the most fantastic feeling to be awarded a Gold medal in this year’s International Wine and Spirits Competition (IWSC) and a real honour to then be shortlisted for their “Gin Producer of the Year” award, alongside industry leaders such as Herno and Bombay Sapphire.
How would you describe your gin in 3 words?
Smooth, fresh and, in the words of the IWSC judging panel, exceptional.
What makes Bedrock Gin different?
In today’s booming gin market the majority of new brands are looking for new and inventive “twists” with regards to either flavour, ingredients, or serves. This was not the case when I first developed Bedrock Gin and therefore it is a classic London Dry Gin with a contemporary style with regards to its smoothness and accessibility. There are few gins (if any) in the market that have achieved the international recognition that Bedrock Gin has attracted over the last few years and I anticipate that gin lovers will really appreciate one of the finest gins available today.
What's your favourite way to drink Bedrock Gin?
For me it’s a classic G&T with Fever Tree Light or Bottle Green Tonic, ice, lime and a small ripped basil leaf. Lovely!
What are your favourite gins (other than yours of course!)?
The current Gin market has both range and quality. I believe that the majority of today’s gins are of excellent quality and there is now a gin to match anyone’s individual taste. I recently had the opportunity to try Purity Gin from Sweden and while it is a different style to Bedrock Gin, it was very nice indeed.
Can you tell us more about your new flavoured gins?
I’ve eaten a lot of humble pie in the six months since we launched the flavoured gins! I was determined to only produce classic gins, but the drinks market has moved so much in the last few years it was impossible not to expand the range. Industry figures say 83% of the growth is in flavoured gins. That’s when I decided that if Spirit of the Lakes was going to make a flavoured product then it had to be full strength. That’s our signature drink, that’s what makes us different.