What made you decide to start Pinkster Gin?The catalyst was when I realised that wine and beer no longer agreed with me. I’d long been a a keen maker of sloe liqueurs and other concoctions, so I turned my attention to spirits and started experimenting at home, mashing assorted fruits with different spirit strengths. I was really looking to create a gin that could be enjoyed with food. How did you get from the idea to the finished product?Slowly. I didn’t set out to make a pink drink but after working my way through an entire fruit bowl, I discovered that raspberry delivered the best flavour profile. What started out as a hobby turned into a business over the course of a fair few years. We launched Pinkster in 2013 after finessing the recipe, product testing, consumer sampling, raising finance and agreeing the design and brand identity. Haven’t looked back since, to be honest. Can you tell us about the distillery and distillation process?The core spirit is distilled by G&J, one of the world’s oldest distillers, to our original recipe with five botanicals. We then add another three botanicals including fresh, plump raspberries grown locally to our HQ outside Cambridge. What is a normally day like for you at Pinkster Gin?The great thing about a small business that’s growing fast is that there’s no normal day. Whether talking to our general manager in Australia, plotting sales strategy or driving across the country to trade fairs, it’s all hands on deck. And that’s what makes it so exciting, especially when you think five years ago I was a chartered accountant having a mild midlife crisis! How would you describe Pinkster Gin in 3 words?Pink, quirky, scrumptious. What makes Pinkster Gin different to other gins?Our real point of difference are the raspberries which give the gin its pink hue and delicate flavour. Deliciously dry with a hint of fruit and an exceptionally smooth finish, Pinkster makes a refreshingly different G&T when served with a raspberry and a sprig of fresh, well-spanked mint. What is your favourite way to serve Pinkster Gin?In a Pinktini; shaken with fresh raspberries and a dash of elderflower cordial instead of vermouth and then poured into a cold martini glass. What are you favourite gins (other than you own of course!)?I am rather partial to Monkey 47 Gin. What's next for you and Pinkster Gin?Onwards and upwards as we continue to improve our distribution in the UK, so that people can easily track down a bottle. We’ve just launched Gin Jam, made with inebriated raspberries left over from making Pinkster. Guaranteed to put the tipple in your tea-time, this natural by-product is flying off the shelves. Whilst Pinkster remains the main focus for the business, we are exploring one or two fruity liqueurs, so watch this space.
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