Gin expert David T Smith talks to Nicholas Robinson from the Morning Advertiser about the growing importance of Terroir and its implications for publicans and restaurant owners.
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David also advises that people are interested about eating and drinking local produce, and this can embrace local flavours that locals will know.
Distillers should focus on making their gins well, and taste good, but if there is a good easy to communicate back-story this is a real bonus.
Publicans can move towards distilling by having a look around their local area, grow botanicals nearby and to have flavours that people understand - not too obscure, that people know and like.
David T. Smith
Summer Fruit Cup - Gin competition judge and independent journalist
David T. Smith is a drinks writer and gin specialist. He is the author of ‘The Craft of Gin’ and upcoming titles, ‘Forgotten Spirits & Long-Lost Liqueurs’ and ‘How to Make Gin’. He runs the website SummerFruitCup.com, judges for various international spirits competitions, and works closely with craft distillers in the UK and US. Winer: Think Gin 2016 - Communicator of the Year Website: www.summerfruitcup.com
Disclaimer: The views and opinions expressed in this article are those of the author/authors and do not necessarily reflect the official policy or position of The Gin Guild. Any examples of analysis recited within this article are only examples. They should not be utilised in real-world analytic products as they are based only on very limited information. Assumptions made within any analysis are not reflective of the position of the Gin Guild.