Gin firm raises a glass to success
Inspirited picks up three gongs at top awards show
A South Lanarkshire gin distiller has had plenty to raise a glass to recently having scooped three gongs at the World Gin awards.
Inspirited Dry Gin received two bronze awards and a silver award for three of their creations at the recent industry bash – this year held online.
And head distiller Lawrence Nicholson said the team were “simply over the moon” at the success.
He told the Reformer: “We are absolutely delighted with these awards.
“We can’t thank everyone enough for the support we have received and continue to receive.
“As it was for so many businesses, 2020 was a challenging year.
“However, picking up these awards fills us with immense pride. We look forward now to 2021.”
Lawrence and the team were given bronze awards for their ‘Summer Berries and Hibiscus’ and ‘Bergamot Orange and Golden Kiwi’ gins, picking up a silver award for their ‘Navy Strength Spiced’.
Described as “bold, complex and shockingly smooth,” the company’s navy strength gin is classed one for the connoisseurs and ideal in a negroni or simply over ice. Meanwhile their summer berries gin has been a fan favourite since launching, and is said to be the “perfect gift for mother’s day,” with personalised labels.
And their bergamot orange gin is always snapped up quickly upon release.
Last year Inspirited joined forces with Kilmarnock FC to become the club’s first official gin partner.
That sees their speciallybranded dry gin available to fans of the club and those attending match day hospitality events.
We previously told you how they had joined forces with fellow local distiller, McLean’s Gin, to offer up hand sanitiser to organisations in need.
The pair managed to crowdfund an impressive £2000 in just a matter of days, providing 341 x 70cl bottles to hospitals, GP surgeries, chemists, community care workers, charities, and police stations.
In fact, pretty much every frontline service provider in their area was given a helping hand by the resilience of the pair.
Lawrence and his team then moved to distilling more than 1000 litres a day, supplying the not-forprofit gel to the Ministry of Defence, Marines, telecom workers, the St Andrew’s Hospice and Richmond Foundation.
Ingredients:
■ 6 caramelised onion sausages ■ 2 tbsp. tomato puree ■ 6 mild peppadew peppers chopped ■ Small bunch parsley chopped ■ 1 crushed clove garlic ■1x375gsheetofreadyrolledpastry(IusedBells) ■ Flour for dusting ■ 1 egg, beaten ■ Salt and pepper
Method
1. Preheat the oven to 220 degrees and line a baking sheet with non-stick parchment paper 2. To make the filling, take the skin off the sausages and put in a mixing bowl. Add in the puree, peppers, parsley and garlic and mix well with your hands. Season well 3. Unroll the pastry and put on a floured work surface. Roll out into a larger rectangle – 40cmsX 30cms and brush with beaten egg 4. Divide the sausage mixture into three. Take one portion and roll into a long sausage shape and place lengthways on the pastry leaving about 10cm from the short edge. Fold over the pastry to encase the sausage and press down to seal. Trim the
This is a really comforting food.
The only problem in my house is that I barely get to try them as they seem to disappear as soon as they come out of the oven!
Using the caramelised onion sausages really adds to the flavour, however any sausages will work with this recipe. pastry edges to make a long sausage roll, then cut in two 5. Cut the remaining pastry into two and repeat the process so you have six sausage rolls and fork down the edges to ensure they are securely sealed 6. Arrange the sausage rolls on the prepared baking sheet and brush with remaining egg. Put in the oven for 23-30 minutes. 7. Serve warm