Virtual Tasting Programme 22nd April 2023

What inspired you to begin making gin and what do you love about the process?

I first fell in love with Gin when on a Cocktail Course preparing to set up my own mobile bar business. It was during the course that I tried several Gins and fully came to appreciate the variation and complexity that can come from the spirit. I loved running bars, and the whole drink industry in general, however I also loved Engineering and problem solving (I was halfway through a mechanical engineering degree when I set my bar business up). It was really a lightning strike idea that distilling encompassed both of my passions of spirits/flavours and engineering all in one! From there I have poured all my heart and passion into what I do, creating spirits without compromise.

What has been your biggest challenge so far?

The biggest challenge has definitley been making the shift from being a Distiller to Owner/Distiller. It has been the most rewarding challenge by far but a big adjustment to make. it has allowed me complete freedom when it comes to the spirits we produce and ensuring we have a no compromise attitude to everything we do. the learning curve has been steep, with marketing and sales not being something that comes naturally to me! Despite this, we have flown past EVERY sales target we originally set ourselves thanks to the fantastic team we have built.

What is your favourite gin cocktail to make with your Dry Gin and can you tell us how to make it?

The way in which we distil our gin makes it ultra smooth, even when neat. Whilst the flavours come through beautifully in most cocktails, our classic Dry Gin shows it’s quality even more so when at a higher ABV. For this reason I absolutely love a Classic martini (with a twist on the usual garnish!)

50ml Henley Classic Dry,

15ml Dry Vermouth,

Pour over ice and stir for 30 seconds,

Strain into a chilled Martini Glass,

Garnish with a Lime Peel Ribbon

What did Dog and Spoon Distillery look like in the early days?

Well, not changed much, we’re a small distillery and still relatively new. We’re in a rather large barn which seemed great at the time, but we are slowly filling it out, there seems to never be enough room for bottles. We’re continually adding more shelves.

What is your perfect serve?

The perfect serve for the 6a London Dry Gin is either the classic Gin & Tonic (1 part Gin, 2 parts Tonic) or the sublime Elderflower Collins (2 part Gin, 1 part Elderflower cordial, 1 part Supasawa lemon or lime juice, top with soda water).

We’re also about to launch out Limoncello and this is amazing in a Limoncello Spritz (1 part Limoncello, 1 part Prosecco, top with soda water)

What do you both love about gin/distilling?

I love the creativity involved in refining and tweaking the unique botanical recipe that goes into crafting a great gin. It’s exciting to experiment with different sourcing, processing, and ratio combinations to get that perfect flavour profile. It’s also inspiring to see how we can extend our sustainable practices, such as improving on our Carbon Neutral Gin, using eco-friendly packaging, recycling water. But the most rewarding part of it all is seeing people’s reactions when they tasting our gin for the first time, it always brings a smile to my face.

Would you consider experimenting with other spirits?

Yes we would absolutely consider experimenting with other spirit types. In fact we have already.

Without giving too much detail away we started a while back doing some recipe development for a new line of spirits and will continue to do so over the coming months. I don’t really want to give away what exactly it is we are working on, but what I can tell you is that it isn’t something traditionally other gin distillers expand into i.e rum or vodka.

Which is your favourite product and why?

It is always a difficult one when people ask which is our favourite product, as there is a time and a place for all the gins we have created. They wouldn’t be available if we weren’t absolutely in love with them all. However, having said that, the two that stand out for me are the London Dry and the Yorkshire Rosè. The London Dry as it was the first spirit we ever produced and it really ticks all the boxes from what we would want in a gin. It is super smooth, has bags of bright Juniper and Citrus flavour and arguably most importantly it shines through no matter what you mix it with.

The Yorkshire Rosè also stands out due to its uniqueness. In such a saturated market it is not always the easiest to find something completely different to the rest, but we feel as though we have absolutely achieved this with the Yorkshire Rosè but at the same time keeping up our high standard in terms of quality.

We are also extremely proud of our Orange and Ginger Old Tom and all the accolades that has received.

How long did it take you to finalise your Dry Gin Recipe?

Our final recipe took around 6 months to finalise from our first ever trial. We were very particular in the flavours and textures we wanted from our gin and as with any spirit, getting the exact balance of flavour you want is the most tricky thing to achieve.

What was your best moment of 2022?

I would have to say that opening our new distillery site in Abingdon and getting a huge brand new still would be our proudest moment. There is nothing like seeing your hard work and what you have been picturing become a reality.

How did you decide on the botanicals in your final recipe?

To create this gin it was about building a profile that would let the cherry flavour shine through and having some botanicals that provided some additional sweetness. Trial and error is a huge part of being a distiller, although arguable the recipe development process is the best part, especially the tasting!

What are you most looking forward to about 2023?

We have a new gin coming out in a months time and we have also just launched our new range of rums. It is a very exciting time in the gin industry, with a lot of excitement about diversifying and experimenting with new spirits. With new spirits comes new flavours and more potential to try new things. We love to experiment and explore the weird and wonderful and see what happens!

What made you want to start a Distillery?

Green Room was started by myself and a close friend, Seb Frost, in April 2020. We both usually work as designers in theatre, but when our all work dried up overnight due to Covid, we had to look elsewhere for something to keep us active, and hopefully provide some sort of income. Given our passion for gin, vodka and whisky, we decided to start distilling. And what began as a hobby in my kitchen, has become a fully licensed distillery in what used to be my design studio, here on Wandsworth Common. The servers have been replaced with Stills, and the cables with tubing.

Would you consider experimenting with rums?

We already produce an award-winning vodka which is stocked in a variety location, and when we eventually expand, we will look at producing a whisky.

Do you have any exciting plans for 2023?

At present we are just trying to get our products out there as much as possible before moving to a new location in 2024.