What did you do before establishing Kilada Blue? We do not come from the beverage industry to start with; however, we have always been active defenders and promoters of authentic experiences and tastes. We are a small group of friends who are passionate about Greece in general and the Peloponnese in particular. We love its culture, its gastronomy, its climate, its landscape and the authenticity of its people and as such we are committed to the promotion of “Authentic Greek Experiences”. What made you decide to create KB-42 Gin, and what's the inspiration behind it? Being Gin aficionados and passionate about Greece, we wanted to create a high quality organic Gin which would best represent the rich and unique Greek landscape and terroir. I suppose that as Gin lovers, we did not find what we liked in the current Greek Gin market, so it convinced us to create a product of our own.
What is the meaning and story behind your brand name? The botanicals come from the best organic farms in Peloponnese, near the village of Kilada. Blue, because from Kilada, you have a prime view over the blue Aegean sea. KB-42 stands for Kilada Blue Alc./Vol. 42%. Can you tell us more about your distillery and your still (and why you opted for this setup)? KB-42 does not own its own distillery; we work with our partner Callicounis which is the oldest family owned distillery in Greece. Their old copper still dedicated to Gin production was the perfect match for our unique process. It was a meeting of the minds on day one.
Can you tell us more about the distillation process and botanicals? All secrets can’t be shared but what we can say is that we try to refine the distillation process at all steps of the way, starting with a very complex maceration plan, using a different level of alcohol for each botanical in order to respect the nature of each plant. This is where it starts and there is more… Regarding base materials, needless to say that the quality of the botanicals and excellence of our niche suppliers play a huge role in the quality of our final product. What is your ambition for the Kilada Blue brand in the years to come? We do not want to become a major brand that you can find everywhere; so many brands do that already. We want to retain our exclusivity and quality which is impossible to achieve with mass production. We want to grow and expand but at a reasonable pace and without compromising the quality that we are committed to. A bottle of KB-42 has to remain an exclusive experience for connoisseurs.
What are your favourite ways to drink KB-42 Gin?
Pure at room temperature as an after dinner drink and obviously it makes a wonderful long drink in G&T. Desert Island Gins: Which 3 gins would you take with you and why?
What's next for you and KB-42 - any exciting plans? We want to open new markets (beyond Greece) and work with very selective distributors who embrace our philosophy and niche positioning. You Might Also Like...
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