Best dis­till to come


Avon Valley Gazette - - NEWS - Jaime Shurmer

A FLEDG­LING Welsh­pool dis­tillery has won Gin of the Year at an in­ter­na­tional com­pe­ti­tion in Lon­don.

Still in its first year of op­er­a­tions, High Spir­its Dis­tillery won four ac­co­lades in the first Bev­er­age Trade Net­work Lon­don Spir­its Com­pe­ti­tion last month.

As well as gin of the year, the wins also in­cluded best in show ( Aus­tralia) and best spirit of the year ( by qual­ity), and a gold medal for its High Spir­its Gin.

Judges were look­ing for drink­a­bil­ity, value for money and pack­ag­ing, with 16 com­pe­ti­tion judges se­lected from within the UK bev­er­age in­dus­try to ag­gre­gate a weighted score out of 100. Any score above 90 was awarded a gold medal.

High Spir­its Dis­tillery’s Mike Ca­ban, of High Wy­combe, said they were a fam­ily- owned and op­er­ated craft dis­tillery.

He and his brother Jade share a love for lo­cal pro­duce and topqual­ity drinks and set out to use WA grown bio­dy­namic, un­malted trit­i­cale – a hy­brid of wheat and rye – for their vodka and dry gin.

“High Spir­its Dis­tillery is one of only two dis­til­leries in the world mak­ing a vodka from 100 per cent un­malted trit­i­cale and the only one in the world that we know of pro­duc­ing a dry gin from this base spirit,” Mike said.

“We also are slowly lay­ing down bar­rels of whiskey to age, also us­ing bio­dy­namic grain from Dum­b­leyung and fill­ing exbour­bon bar­rels from Ken­tucky USA with dark rum.

“We have our vodka and dry gin on the mar­ket and have also re­leased a straw­berry and black pep­per gin under our re­cently re­leased Mi­cro Batch La­bel.”

Plans in­clude “steady, or­ganic, nat­u­ral growth and to lay a few bar­rels down us­ing both clas­sic and al­ter­na­tive grains”.

Pic­ture: Jon Hew­son www. com­mu­ni­typix. com. au d481383

High Spir­its Dis­tillery’s Mike Ca­ban.

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