The full lineup for the 2022 Ginposium has been announced and is that follows
|08:50||09:25||Registration - with Coffee and Networking|
|09.25||09.30||Opening remarks and introduction to the Gin Guild||Pal Gleed||The Gin Guild||Director General|
|09:30||09:55||Fingerprinting Juniper profiling predominance||Matthew Pauley||The International Centre for Brewing and Distilling at|
Heriot Watt University
|Assistant professor and PhD student|
|Juniper is key to gin. The identification of specific markers for juniper. An update on Guild sponsored research.
Matthew's research funded by the Gin Guild is part of industry leading work concerning the sensory performance of gin in association with the Scotch Whisky Research Institute, by using techniques usually applied to the field of medical research, he is able to look at the patterns of perception and look for signals, trends and, in time, correlations and causations within the data using algorithmic techniques previously out of the reach of this project just two years ago.
Matthew S.V Pauley has been Assistant Professor of Distilling at the International Centre for Brewing and Distilling at Heriot Watt University Edinburgh since 2016, one of the leading centres for technical excellence in distilling education. In addition, he is a spirits communicator, hosting tastings at royal residences and is an internationally recognised consultant through his company Distiller’s Nose Ltd winning awards on both sides of the Atlantic for unique gin recipes and new product development since 2009.
Previous industry experience includes Product Development at Bacardi, Thames Distillers and Bombay Sapphire.
|09:55||10:20||Bottling it up||Jo Cook||Buckinghamshire and Surrey Trading Standards||Senior Trading Standards Officer|
|Do’s and don'ts when labelling and marketing gin (and non-gin beverages) including low/no alcohol drinks and gin liqueurs and other spirit drinks.
Jo discusses the labelling requirements and legal definitions of gin, and how producers should promote their products to stay on the right side of the law and trading standards, as she talks through the key pieces of legislation involved.
Joanne Cook is a Senior Trading Standards Officer with Buckinghamshire and Surrey Trading Standards (The Gin Guild’s Primary Authority partner). Working on the business advice team she is the main contact with the Gin Guild for advice.
Jo has worked in Trading Standards for over 30 years gaining experience in a number of subjects including Weights and Measures, Age Restricted Sales, Products Safety, Consumer Rights and Food Standards.
|10.20||10.50||‘Rest in peace’||Rachel Sutherland||Warner's Distillery||Liquid and Innovation Manager|
|When it comes to London dry gins, focus often goes into how flavour develops throughout the distillation process. The aim of this talk is to discuss post-distillation treatments of a London dry gin and what can be done, within regulations, to optimise desirable flavour profiles.
By using the same London dry gin distillate, I’ll be looking at how differences in the method of proofing, resting and filtration of the gin can influence the overall flavour of the final spirit. The talk will be accompanied with tasting samples so the audience can follow along and draw their own conclusions!
Rachel’s career began with work experience in local whisky distilleries in the Scottish Highlands and as part of her Master’s degree in Chemistry, she undertook a year-long internship with Diageo working on optimisation projects in New Make Whisky. All of this led to her passion for the distilling industry and after graduating took on a Knowledge Transfer Partnership with the University of Nottingham focusing on understanding the interactions between botanicals in the distilling and post-distillation processes to improve quality and drive product development, working alongside Warner’s Distillery in Northamptonshire.
In 2021 she joined the team at Warner’s as Liquid and Innovation Manager so now spends her time working on new and ongoing recipe development and managing quality control. She regularly judges spirits competitions, including IWSC and World Gin Awards and in 2021 was awarded the IWSC Award for Emerging Talent in the Spirits Industry. She is currently undertaking a postgraduate degree in Sensory Science. With samples.
|10:50||11:30||Coffee and Networking|
|11.30||12:00||Routes for new brand launches||Kathy Caton|
|Founder & MD
|Routes for production of gin as part of funding, marketing, promotion and concept considerations. Production by new brand entrants themselves, or contracting out of production.
With opportunity for questions from the floor
Got a question you'd like to ask? Let us know in advance
Launching in 2013 and with a focus on ethical and sustainable production and community engagement since day one, Brighton Gin has won multiple awards including Gold – Outstanding at IWSC, the Nordic Spirits Awards Gold Medal, and being named as Artisan Gin Distillery of the Year. Every drop of Brighton Gin is distilled beside the seaside and lovingly crafted by the friends and family team and is now available in 13 countries and counting.
When not making gin she can be found broadcasting a weekly LGBTQ+ show on BBC Radio Sussex & BBC Radio Surrey, script-advising on The Archers and over lockdown she launched the drinks podcast The Sipping Forecast. Other passions include the arts, cheese and crisps.
Charles Maxwell's family has been distilling since the 1680’s. Charles’ knowledge and experience is highly respected around the world. Charles is a great ambassador of gin and, having started his distilling life in his family company, he continues to distil gin at Thames Distillers in London. 1992 saw Charles, in partnership with Tony Chapman buy the stills and bottling line of a small contract packer in Wandsworth which had recently ceased trading. As he says he was going back to his roots, but had bought the ability to produce gin, and the cost of doing so without a customer in sight - not quite the suggested business school method!
However over the next thirty years through several highs and lows the business developed into Thames Distillers now one of the UK’s most recognised independent gin and spirit drink recipe developers and producers. Notable brands it is associated with being: Ford’s London Gin / Fifty Pound London Gin / London No.1 Gin / Portobello Road Gin / Hotel Chocolat Cacao Gin and Salted Caramel Vodka Liqueur / Oxley London Gin / Thunder toffee Spirit Drink / Berry Bros. & Rudd’s Kings Ginger Liqueur.
Charles is a Past Master of the Worshipful Company of Distillers, sits on its Court and is a member of the Industry Committee, he is also one of the founding directors of the Gin Guild and a judge for the IWSC (International Wine and Spirits Competition). Charles’s son George has recently joined him at Thames Distillers to keep the gin blood line flowing! Charles was the first and much deserved recipient of the Gin Guild Lifetime Award.
|12:00||12.30||Ginvestment: The business of gin||Chris Pitcher||Redburn (Europe) Limited||Partner|
|The development of the global gin market through recent cycles, evolving consumer trends, geographic differences, and corporate investment appetite.
Chris’ presentation will map the performance of gin consumption through several cycles and the explore the post-pandemic recovery, looking at evolving consumer trends by the key markets. While there are some compelling structural reasons for gin’s recent renaissance, he will also look at some of the challenges potentially facing the industry.
Chris has been writing investment research on the global distilled spirits industry for over 20 years. The role combines his fascination with history (in a previous report “The Third Golden Age” he charted the development of the Scotch industry since the 1700s) and the challenge of modelling and forecasting both industry and company performance. Chris is a liveryman of The Worshipful Company of Distillers.
|12.30||13.05||Tutored gin tasting||David T Smith||Summerfruitcup.com||Spirit Author and Gin Judge|
|David T Smith leads his annual tasting of what’s new and unusual in the world of gin. The world of gin is a fast-paced environment with constant innovation and there have been many new releases since last year’s Ginposium. This session looks at some of the more interesting new releases, as well as gin trends on which to keep an eye.
David is a gin specialist and spirits writer who has spoken at conferences, judges’ spirits competitions and consulted on gin projects on both sides of the Atlantic. He is a regular contributor to Gin Magazine and to the Gin Guild Ginposium seminar programme. He is the author of many books about gin, including: ‘The Craft of Gin’, ‘How to Make Gin’, ‘Forgotten Spirits and Long-lost Liqueurs’ and “Gin, The Dictionary’. He is a Rectifier in the Gin Guild.
|1 Naked Pinkster (40.0%)|
2 Cotswolds Platinum Jubilee Gin (46.0%)
3 Hayman’s Exotic Citrus Gin (41.1%)
4 Citadelle Vive Le Cornichon (43.8%)
|5 Ginsmith Glenfarclas Sipping Gin (46.0%)
6 Smidgin (50.0%)
7 Sacred Dry Martini (39.6%)
8 Midnight Liquor Club Banana Negroni (27.9%)
|13:10||14.20||Lunch and Networking|
|14.20||14.40||Moving parts, Safety First||Liam Matthews||The Health and Safety Consultancy Limited||H&S Consultant|
|Safe use of ‘gin machines’. Compliance, control, assessment
This session will provide an overview for employers of how to operate a gin distillery safely. The steps required to identify hazards, risk assess these hazards, and implement control measures and implement a regular reviewing process. It will also provide an overview on what to consider when purchasing and installing gin distilling equipment and reliable sources of help.
Liam Matthews has worked at the Health & Safety Consultancy Ltd for over 6 years, a family run business which has been operating for more than a decade.
He consults distilleries and those who install brewery equipment, is a member of Grad IOSH, has a Level 5 NVQ in Occupational Health and Safety practice and has an astrophysics degree from Cardiff University. He provides consultancy for ISO Management Systems.
|14.40||15.15||Distilling value from data using AI||David Pool||Smarter.ai||Co-Founder|
|Until now, AI has been the exclusive domain of global technology companies, with the data and resources needed to make AI work.
Smarter.ai has developed technology that allows gin companies to use their data and advanced AI techniques, to better understand customers, control costs and to increase sales more effectively.
David is an experienced technologist and entrepreneur in the field of machine learning and Artificial Intelligence, recently working in the Machine Learning Research Group at the University of Oxford. David was UK Managing Director of Curious AI, a deep learning company developing the concepts of reasoning and memory within deep learning systems to create the next generation of “thinking” technology. The company was acquired by Apple in 2020.
David is now Chief AI Officer at Smarter.ai, a UK start-up applying AI to help SME companies achieve insight from their data. He is a visiting lecturer at Oxford University on the use of data and insight to create organisational value. As a computer scientist, David was a main board director of TechUK and advisor to the AI working group. He lives in the Chiltern hills surrounded by many excellent walks, pubs, micro brewers and distillers.
|15:15||15.50||Tea and Networking|
|15:50||16.20||The Coriander effect||Ben Marston||Puddingstone Distillery||Co-owner|
|- Examining the key role that coriander can play in gin
Often cited as the second most important botanical in gin, we discuss its application, whether its future role will be defined by distillers or other external factors and sample gins each with a different approach to coriander.
Founded by husband and wife team Ben and Kate Marston, Puddingstone Distillery, the first gin distillery in Hertfordshire opened its doors in 2016. The development of classic gin styles, with contemporary twists, a strong sustainability ethos and collaborations with wildlife and conservation trusts in alignment with their “outdoors brand”, has led to much acclaim.
With over 25 International spirits awards, and accolades including winner of the 2019 World’s Best Martini Challenge and 2021 Gin Guide Distillery of the Year, this tiny distillery is forging a reputation for innovation and quality.
Over the last few years, Puddingstone Distillery has been the first to use a non-native invasive plant species as a botanical. In 2019 they embarked on a project using juniper cultivated in their home county and have recently launched a gin that uses ultrasonic frequencies to break down botanicals prior to distillation. They stress they are not scientists, just creative and curious.
|16:20||16:50||The Fever-Tree Story||Craig Harper||Fever-Tree||On-trade manager|
| - Our part in the gin renaissance
Craig will tell the story of how the idea of a “premium tonic” back in 2003 became the market leading mixer and game-changing brand it is today. He will share insights and lessons they have learnt along the way from a small start-up in shared office space just off the Kings Road to the huge global success it enjoys now, and how together Fever-Tree got here with their gin partners big and small, and how they plan to continue this amazing success and story together.
Craig Harper grew up in a pub in Inverness, from which he ran away and joined the Royal Marine Commandos, but after 8 years came back to the drinks industry he loves.
He has worn many different hats, from doorman and award winning bartender, to sales and educational roles with spirit companies such as Bacardi, Edrington and Martin Millers, which was where he was first introduced to Tim and Charles (founders of Fever-Tree) when they shared an office back in 2005, and then later joining them at Fever-Tree, where he has happily been for 10 years now.
|16:50||18:20||Gin & Tonic and networking||Founder brands with Fever Tree mixers.|