What did you do before launching Greenwich Marine Gin?
I am a technology consultant with a long background in software engineering, which I still do part-time.
What made you decide to create your gin, and what's the inspiration behind it?
I found myself isolated at home during lockdown, so I purchased a copper still and I took advantage of lockdown time to develop the recipe for Greenwich Gin from our home. This was a fun journey of curiosity and exploration, pairing dozens of British marine botanicals with dozens of intriguing botanicals from around the world. My special connection with different parts of the world, their flavours and their people was the magic to bring these flavours together in harmony.
Can you tell us more about the distillation process and botanicals?
We use a copper pot still with traditional steeping distillation. I like to think of the botanicals in three groups. First, you have the classic London Dry botanicals such as juniper, coriander, angelica, bitter orange and fresh lime peel; these provide the backdrop to Greenwich Gin. Second, the marine and coastal botanicals which are atlantic dulse, sea fennel and kumbu kelp. These give the gin a unique characteristic of ocean freshness. Finally, we have the "world accords" which is where the magic is. These are carefully selected flavours from around the world which are very unique and intriguing: Lulo from Colombia, sakura from Japan, tonka from the Amazon, balsam fir from the Canadian boreal forest, and pink pepper from Brazil. These make the top layer of the flavour journey which gives peaks of delightful dry and sweet flavours.
What have been your biggest challenges and achievements so far?
It has been a really challenging year with supply chain disruptions, increasing cost of materials, shortage of labour, Brexit and the fall of the Sterling. However, it was balanced with many great recognitions such as being a Winner in the Contemporary Gin category of The Gin Guide Awards 2022, acheiving Double Gold at San Francisco Spirits Competition, and Bronze at IWSC.
How would you describe Greenwich Marine Gin in 3 words?
Spirit of exploration.
What's your favourite way to drink your gin?
Our gin carries such a delicate and refreshing flavour it can be enjoyed the most on the rocks, in a classic Martini or in a G&T with light premium tonic with a higher in to tonic ratio. For garnishing, anything fresh is always a winner - we would recommend a fresh slice of pink grapefruit or lime. Optionally add rock samphire to highlight the fresh coastal elements of the gin and give your drink a fashionable look.
Which gins would you always have on your gin shelf (other than your own of course!)?
I really appreciate Canadian boreal gins such as Km12 and Gin Mugo. From the UK, Tarquin's Cornish Dry Gin and Salcombe Gin are some of my current favourites.
What's next for you and Greenwich Marine London Dry Gin - any exciting plans?
We had an amazing year earning multiple awards and recognitions with our Marine London Dry. We'd like to focus on getting the product to more people and more countries.
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