Barb Grossenbacher, Edelwhite Gin

From accidental distiller to gin innovator

When Barb Grossenbacher created Edelwhite Gin for a WSET Diploma, she had no idea it would lead to the establishment of an award-winning business and the discovery of her true calling in life.

“My diploma was titled ‘From Botanicals to the Bottle’ for which I aimed to create a gin recipe using as many local botanicals as possible,” she explained.

Knowing there would be four judges at her final presentation, Barb needed four bottles, but her friend and distiller Bruno informed her that they had to distil a minimum of 300 bottles due to the size of his still, which had a capacity for 350 litres.

“With my thesis due in three months, I had no other choice but to agree.”

Barb forged ahead and Bruno produced 300 bottles of her Edelwhite Gin. When asked where the name came from, she said: “My son Mark, who is a graphic designer, suggested that I used a combination of my maiden name White, and Edel from Edelweiss, the national flower of Switzerland, to represent where our gin is made.”

Within six months, the initial batch had sold out thanks to widespread interest sparked by an article written by a local journalist. The brand had come to his attention having won a bronze medal at the IWSC Awards, which Barb had entered on a friend’s recommendation. This initial success prompted Barb to double production to 600 bottles.

In 2021, Barb presented Edelwhite Gin on the Swiss equivalent of Dragon’s Den and found an investor. From that point, there was no turning back, as she explained: “I established my company at the age of 58, bringing my son Mark on board who created our logo, brand identity, and website, Bruno as our distiller for the initial three years, and my friend Sandra.

“Sandra was an aromatherapist and medicinal herbal specialist who knew exactly what grows locally and had extensive knowledge about combinations of scents and tastes that blend and enhance each other, so her input was invaluable.

“Prior to finding an investor and becoming a Ltd company, I had run Edelwhite Gin as more of a hobby, and due to my lack of knowledge about the process, had taken my botanicals to Bruno for distilling, with him delivering the final product to me.

“Then in 2020, as planned, I became responsible for everything. Thankfully, I had been taught about distillation techniques by Bruno, who remains a friend and confidant to this day. In fact, we are creating a new product that will launch later this year.”

Collaboration and community are key factors that Barb considers vital to Edelwhite Gin’s success, and she includes the Gin Guild among them: “I find it so impressive that there is a community where experience and knowledge are distributed and discussed, from the smallest business to the biggest players on a global scale.

“I believe that staying informed about industry news, products, and global trends is of the utmost importance.

“The Gin Guild brings together all aspects of the industry and unifies it. It adds a sense of tradition and honour, keeping gin as a product on a pedestal, where it belongs.”

Barb, who hails from a background in hospitality, admits that the transition to distiller was exciting but scary. However, with Sandra by her side, they knew if they stuck to their original plan to be authentic and original, everything would be fine.

“I consider distilling a traditional art, so authenticity is woven into the fabric of the business. It is not just pushing buttons and turning valves on a machine. We put a little piece of our hearts and souls into every bottle, and we believe people feel that.”

Barb uses a 150-litre pot still called Snow White, which has a basket integrated specifically for the vapour distillation of her floral botanicals. It got its name from the codename that she and Sandra used for their secret gin recipe when they talked about it in person or via email.

In line with her devotion to authenticity, Barb ensures that the flavours in her gins are entirely natural, without the use of artificial or synthetic ingredients.

“All our gins are made in the original London Dry Gin style, which uses 27 botanicals – 14 of which are foraged locally.

“We work with a local greenhouse that supplies some botanicals such as ginger and kaffir lime leaves and a local herb producer guarantees that my floral and herbal botanicals are regionally foraged.

“I know my juniper supplier personally. Regionality is more important to me than labels. However, we don’t have citrus trees in Entlebuch, so of course, some botanicals are outsourced, but are either of organic or bio quality.”

Sadly, after a short battle with cancer Sandra passed away in 2019, which devastated Barb, as she explained: “Losing her was a profound loss on so many levels – she was a friend, a business partner, and an inspiration.

“I was sure that with her gone, it was a closed book for Edelwhite Gin but that same summer, a business opportunity came up.

“A historical building was going to be restored with a hotel-restaurant and brewery all under one roof. I was asked if I would like to move in and be part of it, but I didn’t have a still.

“They told me, ‘Buy one.’ I discussed it with my family and that is what I did.

“Instead of closing the book on Edelwhite Gin, I started a new chapter.

“My only regret is that Sandra wasn’t with me when we won the Gin and Tonic Trophy at the IWSC, which we had dreamed of winning when we attended the ceremony back in the November of 2017. The announcement was made on the day she died, so we never got to celebrate. It was one of my proudest moments ever.”

Barb has since developed three additional gins to sit alongside her original Edelwhite Gin: Edelwhite 57 Navy Strength, Edelwhite Orange, and Edelwhite Fondue variations. She has also developed a Gin Cheese Fondue, Gin Soap, and a new Gin Pasta gift package.

In addition, every year, she distils a special edition gin which is available in limited quantities. This year, 299 bottles of Edelwhite Rainbow Gin will be released in June, in bottles hand painted by disabled youths from a nearby institution where Barb’s daughter currently resides.

When asked where she gets her inspiration for new products, Barb replied:

“I love to gather feedback from people who attend our gin tasting tours and workshops because it opens up new ideas, which I then try out in my small three litre still.”

Along with feedback and collaboration, Barb also places a high value on sustainability, with 100% of production done on-site. In addition to sourcing as many of their botanicals locally from independent traders, they have opted to use lighter bottles, which are made in Europe.

The company also works with two local institutions – one is a residential home for adults with mental and physical disabilities who paint their special edition bottles and weave yarn for their bottle booklets, and the other supports the long term unemployed by helping them to integrate back into the workplace and they sew the special Edelwhite bags for their bottles that is made from otherwise leftover fabric from a local shirtmaker.

Barb’s transition from an accidental distiller to a gin innovator illustrates the power of resilience, self-belief and creativity, and the importance of community and collaboration in realising one’s dreams and achieving success in the competitive world of spirits.