What did you do before launching Vokini Drinks? We had/have a chain of coffee shops called Bap. After Covid the number fell from 9 shops to 3 shops and now we operate 2 - one in Altrincham (where distillery is) and one in Bury, Greater Manchester. What made you decide to establish your distillery, and what's the inspiration behind your gin? With the onset of covid our chain or coffee shops were forced to close. We really thought we would lose everything and decided to diversify into distilling in an unused storage space above our store in Altrincham. We felt online sales and takeaway alcohol sales would help survival and keep us occupied. Alcohol production in days gone by had always been a passion of mine so felt it was natural to take this from being a hobby to a business. We started out producing cocktails using Vodka, Gin and Rum - these were named Vokini (which became our brand name), Ginkini and Rumkini. Many customers asked about Gin so I took advice from an award winning distillery in York and started the Gin journey.
What is the meaning and story behind your brand name? Although all our brands fall under 'Vokini' the brand we are most associated with is Pig&Wolf. They are our alter egos and nicknames. Marta is Eastern European and when we met her English wasn’t as fluent as it is now, so when calling me I used to say it sounded like calling a puppy! Which made me the Wolf and hence my new name! And whilst visiting Marta's family in Sicily her nephew used to watch Peppa Pig, and I likened Marta to Peppa (small, blond and a bit bossy, but loveable). Marta became Peppa Pig, that then was shortened to Pig - hence Pig&Wolf! We do get some strange looks at events when I shout “Pig” across a packed room to ask her something. For some reason both names aren’t used by others to address us... Can you tell us more about your distillery and your still? Our distillery is compact and can only be described as a working distillery! I use TB500 stills as I feel that producing gins in small batches (25 litres) gives the best quality and consistency over a number of batches. We have 3 stills so when we are busy these are running constantly.
Can you tell us more about your distillation process?
As I don’t really visit any other distilleries, I am not sure how our process differs from others - I just know my results are enjoyed! I try to use local botanicals and all our Gins as far as possible contain organic botanicals. Some of these we grow ourselves. Pig’s family were commercial gardeners in Poland so her knowledge and advice in which botanicals work together is unique and invaluable. Desert Island Gins: Which 3 gins would you take with you and why? Any Hooting Owl Gin. Dom M’Benga is my mentor and inspiration. Stockport Gin Original Edition and The Edge Gin London Dry. I feel its important to try gins from small batch distilleries as in my experience they can produce smoother Gins with more exciting flavours. What is your ambition for your distillery and brand in the years to come? We aim to open a distillery in Krakow, Poland. Gin is very much up and coming in Poland and our knowledge and brands will be well received (we hope). You Might Also Like...
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