Grain to glass: The benefits of distilling your own base spirit - Ginposium 2015
John McCarthy Adnams plc
The benefits (image/marketing sales pitch/backstory/taste/uniqueness) of distilling your own base spirit.
John McCarthy, Master Distiller, Adnams Distillery (Adnams, winner of the 2013 IWSC Gin Trophy)
John has been Adnams head distiller since the company opened the Copper House Distillery in 2010. John’s recipes have led to many awards for all his spirits, including the coveted IWSC Gin Trophy (sponsored by the Gin Guild).
The Adnams spirits are based on locally grown, East Anglian malted cereals, with which they brew a “distillery wash” – a 7% abv beer, un-hopped – using their unique two strain brewing yeast, that has been in use for over 70 years.
Advantages
• Point of Difference
• Total Control Over Recipe
• Ability For Experimentation
• Production of Anything (nearly)
Disadvantages
• Cost/Cleaning Chemicals
• Time
• Expertise
• Waste Beer
• Spent Grain
• Space
Website: www.adnams.com
The views and opinions expressed in this presentation are those of the individual contributors and do not necessarily reflect the views or position of The Gin Guild.
Presentations are provided for general information and were accurate to the best of the speakers’ knowledge at the time of recording. The Gin Guild does not accept responsibility for any errors, omissions or inaccuracies, nor for any actions taken in reliance on the information provided.