What did you do before creating Two Shores Gin? After college in Aberdeen, I joined Whitbread which was one of the biggest Brewers in the UK in its day. I started in operations (Trainee Area Manager for pubs), then moved into the marketing field and spent a significant portion of my professional life working with spirit brands. The industry has always been captivating and exciting, and I had a burning desire to create my own brand. Over the last eight years, I have worked as a freelance writer for various local magazines and newspapers in the United States, as well as assisting small businesses with their marketing endeavours. In addition, I co-produced a documentary that shed light on the story of a young girl from Laguna Beach, where I now live, who has a rare genetic disorder known as Williams Syndrome. What made you decide to create Two Shores Gin, and what's the inspiration behind it? About a decade ago, after moving to the US, I found it challenging to discover craft gins that appealed to my taste buds. Despite importing my favourite gins, the cost was a bit ridiculous. During a trip back to the UK to visit my family, I found myself in a lively bar in London with over 100 gins to choose from. The experience inspired me to create my own gin distillery in Laguna Beach and market my own gin. Upon returning to the US, I enrolled in an entrepreneur class, which propelled me to establish Two Shores Gin. Being away from home, many people develop a personal attachment to their roots, and this was the case for me. Two Shores Gin bridged the gap between my past and present, incorporating the finest local Californian botanicals and the traditional expertise of a gin maker from the UK. What is the meaning and story behind the Two Shores brand name? It represents my life and that of many others. A life in California and life in the UK, bringing together what is great about both places – the rich history and traditions of the UK and lifestyle and flavours of California. Can you tell us more about your distillery and your still? We distill under contract at Loft and Bear Distillery in South Los Angeles. They have a 1500L Still and 16 Tray Column, as well as a Mash Tun and Fermenters. Can you tell us more about your distillation process? I wanted to go for the best of the best. I am not a chemist but knew what I wanted, so I went to a 12th Generation distiller in London to help bring my idea to life. I drew on my European roots to source the highest quality juniper, knowing it makes the best gin. American juniper can be rather bitter, and this wasn’t a quality I wanted. As for the local botanicals, it was a process of trial and error. Inspired by the hiking trails around Laguna Beach, we started with over 25 botanicals, including the smell of wild sage, the wild prickly pear with their red 'flowers', and an abundance of pepper trees lining most parks and neighbourhoods. Through careful elimination and understanding of which botanicals interacted well with each other, we were able to reduce the total number to 14, creating a perfectly balanced flavour profile that captures the essence of California. Although I was drawn to the sea, foraging from the sea is prohibited in our area. As a result, we had to remove sea vegetables from our recipe, which are commonly used in many great gins across the world. Despite this setback, we were able to create a unique and delicious gin that truly captures the spirit of California. What is your ambition for your brand in the years to come?
We are working on our entry into the UK towards the end of 2023. We are going grassroots first of all – Christmas fayres, etc and on-premise. Back in California we are actively working on RTDs and non-alcoholic botanical beverages using the California botanicals that we already enjoy in Two Shores. What are your favourite ways to drink Two Shores Gin? I would describe myself as experimental when it comes to gin. With over 30 gins in our house, our 6pm G&T has become a ritual. The gin I choose depends on my mood, with fruitier options preferred in the summer and cocktails with a bit of fizz for dinner parties. California is very much into cocktails, and I have a favourite or two. My first is a Kumquat Sour, or a straight up G&T with fresh California grapefruit. I also love garnishes, but I am careful to choose ones that complement the gin. Rosemary is a personal favourite, and I have recently got into dehydrating fruit, which I find to be a labour of love but well worth the effort. Desert Island Gins: Which 3 gins would you take with you and why?
What's next for you and Two Shores Gin - any exciting plans? I am keen to build a nano-distillery in Laguna Beach, California. We are a destination town, famous for art and artisans, so where better to showcase the art of distilling. You Might Also Like...
Comments are closed.
|