Downton Dispatches

At the start of the month we celebrated our 1st anniversary by opening the doors to our Chalet at the Salisbury Christmas market, where it all started last year. It has been wonderful catching up with old and new faces and even better converting non gin drinkers, for those yet to come to the market we look forward to meeting you. We have plenty of goodies on the stand for the non gin drinkers as well. 

The Gin Foundry started the original gin Advent calendar.

It began one cold, dark winter night when they realised that no one made a gin-filled Advent calendar. To resolve the deplorable absence of our precious juniper spirit during the season of festivities, they designed, crafted and installed a 2 x 2 metre calendar in a central London bar and each day opened a new door. They celebrated the gin inside by serving up G&Ts and cocktails, as well as hosting tastings and generally sharing the gin love.

The calendar was an instant hit and they were flooded with requests to miniaturise it in order to spread the festive cheer by making it available for all to enjoy in their homes. Not everyone can get to London, apparently, and this was an idea that needed to be democratised. The rest, as they say, is history and seven years on the Ginvent Calendars have gone global…

So what’s inside?

Each year, Gin Foundry select 24 Gins that provide a snapshot of the category’s depth, diversity and global reach. They are each bottled in 24 individual hand waxed drams, containing 30ml each. They scour countries in search of the very best, the most unusual, the most progressive and – of utmost importance – the most sublimely delicious gins.

They also make an effort to showcase all types of producers, celebrating the artisanal, craft makers while providing a unique chance to compare them in context to some of the familiar, more established names. It’s a chance to really discover the very best the category has to offer and will challenge your preconceptions as it titillates your taste buds.

The Royal County of Berkshire Show holds a very dear place to my heart. It’s a county show that has both a rich and vibrant history dating back to 1909 originating at Enborne Gate Farm near Wash Common, Newbury.

At the age of seven I was taken to the show by my grandparents for the first time, I will never forget the experience walking around wide eyed dwarfed by cattle and horses whilst eating an ice cream and watching the events unfold in the main ring. It was a day of exploring, learning and celebration seeing the best of the country. We attended every year; it was an enjoyable day with family and friends marking the end of Summer and heralding the arrival of Autumn.

This year rather than being a spectator and enjoying the sights and sounds, I was exhibiting and trading at the show. What a weekend it was, it was over before I knew it.

Thank you to everyone who came onto the stand to meet both Meike, Charlie and myself. To those who were brave enough to discover the delights of the Szechuan pepper and our chilli shots; chapeau. We loved meeting you and listening to your stories and experiences.

We left the show with new friends, acquaintances and reforged old friendships. In our back pocket were several rosettes and a silver cup. These were for the gin and our stand in the food hall; these both surprised and humbled us. If you ever see any of the pictures where we are being awarded the Sponsors Cup and a look of shock on our faces - you now know why.

The show continues to inspire new generations and I can’t wait for next year. 

At the start of the year we shipped a bottle of to China to take part in our first ever competition. It never made it; the package was intercepted by parties unknown and we missed the competition.

The organisers very kindly agreed to submit our bottle into CWSA 2019, and we are delighted to announce we won a gold medal.

This competition is judged by the top 100 wine and spirits buyers who gather in Hong Kong. The judging is conducted by blind tasting all the entries, of which there were over a thousand from 55 countries; that’s a lot of tasting to do!

The reason we participated in this competition is that, whilst not a traditional target market for producers, in recent years the ever-growing demand for imported drinks in both mainland China and Hong Kong has seen the region become one of the world’s top consumers of wine and spirits though wine consumption is still some way behind the thirst for spirits.

Whilst the region is not a traditional target market for producers, both mainland China and Hong Kong have in recent years become one of the world’s top consumers of wine and spirits (including vodka, whisky and brandies). Their gin market is growing, and imports are thought to be worth $24billion by 2021, and this was the reason for us to enter the competition.

This summer both Meike and I went on holiday to the Turkish side of Cyprus. Not having any expectations of what lay in store we were delighted to see both Green and Loggerhead Turtles.

Karpas Beach

The Karpas Peninsula is North Cyprus’s most unspoiled region. Set in the north east of the island with miles of rugged coastline, the Karpas Peninsula is home to many rare species of plant-life and flowers. Its beautiful beaches are chosen by the Loggerhead and Green sea turtlesas their nesting ground, where they lay their eggs in the fine, golden sand.

Loggerhead turtles

Loggerhead turtles are thought to be one of the oldest species of turtles in the world and can weigh up to 450kg. They typically have a diet of jellyfish, squid, flying fish and molluscs and their powerful jaws allow them to crush the shells of clams, crabs and mussels. If a Loggerhead turtle reaches maturity, it can live a long life in excess of forty years. Via a combination of her instincts, the moon, gravity and the sea, a female turtle will return to lay her eggs on or near the beach where she was hatched, even if she has migrated thousands of miles throughout the oceans of the world.

Green Sea Turtles

The Green Sea Turtle is named not by the colour of its shell but from the green fat beneath its skin. It is a herbivorous creature, feeding in lagoons and shallows on various species of sea grass. It is well known for its long migrations between their feeding grounds and the beaches upon which they hatched. The Green Turtles lay their eggs in a similar manner to the Loggerhead Turtles and other turtles of the world. Once they reach maturity, the Green Turtle can have a life span of around 80 years and grow to around 5 feet long, weighing around 70kg to 200kg.

The turtles appear in the evenings and come onto the shore where they then dig their nests and typically lay anywhere between 70 to 150 eggs. These nests are then marked up and protected by a group of volunteers who place wicker baskets around them, so both animals and humans will not interfere with them.

The incubation period depends on the temperature; hatchlings normally emerge around 50 to 60 days later, with the peak of the hatching period between July and August, which is when we saw the nests. The tiny hatchlings emerge from their eggs during night and the early morning hours and make their dangerous journey to the sea. Typically, a baby turtle is around 4cm long and weighs between 15 and 20g.

Hatching at night provides the baby turtles the greatest protection from predators,  though in the Karpas peninsula there are few predators due to a lack of seagulls and larger crabs. This means their infant mortality rate is not as high as other sites.

Because of overfishing, pollution, plastics and tourism, suitable nesting beaches are becoming rarer. More and more beaches are being built over, or sand is removed for resorts. The result is that often the adults simply cannot nest on the beach from where they originated.

The political situation in Cyprus, however, has helped these turtles and it was a wonderful adventure to see both the turtles resting at sea prior to coming onto the beaches and seeing the hatchlings start their adventurous life as a mariner at sea.

A recent article estimated that nearly 500 million disposable plastic straws are tossed into landfills every year, but DEFRA did a review in 2018 ‘straw wars’ and estimate the number is closer to 42 billion straws are being used a year in the UK - that's 640 per person with each straw taking 200 years to break down.

From April 2020, plastic straws, stirrers and cotton buds will be banned throughout England in an attempt to curb and reduce the amount of plastic pollution that is having an effect on our environment, running our streams, rivers, seas and oceans.  

At Downton Distillery we are keen to promote alternatives and help eliminate single-use plastic straws. To the consumer there are now many reusable drinking straw options in the market varying in price with the alternatives being metal, silicone and bamboo.

Our focus is on the bamboo straw, which grows in abundance. There are over 100 types of bamboo, those that grow quickly and others that require 3-5 years to reach maturity. Bamboo is grown chemical-free, not requiring the need for chemical fertilizers or pesticides it is fully sustainable, recyclable and compostable too.

No other straw can boast this quality in the same way.

Here are some facts about our drinking straws.

How long will bamboo straws last?

The straws are reusable and can last for several years pending on how you use them.

They can be used for both hot and cold drinks.

Are bamboo straws hygienic and how do I sterilise bamboo straws?

Bamboo fibres have natural antimicrobial properties meaning they are less likely to harbour bacteria over time and be more resistant to spoiling or rotting over time.

Boiling bamboo straws from time to time in a little salt and white vinegar helps preserve them and will remove any built-up residue, they can also be placed in the dishwasher too.

In order to ensure the longevity of your bamboo straws, after hand washing, make sure to let them fully dry by laying them flat (not vertical) to prevent any water build-up at the bottom of the straw and always store them in a well-ventilated area. Avoid airtight containers or jars as this will cause potential moisture build-up inside the straws.

How long does it take for bamboo straws to biodegrade?

When your straw show natural signs of wear and tear such as splitting or fraying at the ends, it’s time to dispose of them. Rather than throwing them in the garbage, you can simply compost them in the garden. Cut them up and spread across the garden, they will break down within 4-6 months.

Will they alter the taste of my Gin and Tonic or cocktail?

While some people are more sensitive to tastes and flavours, bamboo straws are neutral. There is no additional taste and the bamboo straw will not affect or alter the flavour of your drink.

Explorer Straws are available at our events.

Explorer’s has been awarded MASTER status at the Gin Masters Competition; this is one of the most prestigious competitions held within the industry. Explorer’s Gin was one of only two gins to be recognised as a Master in the ‘Contemporary Gin’ category.

The panel found this particular expression to be “versatile” and recommended that it should be used in a Martini, gin and tonic, or even as a sipping gin.

The Gin Masters is an annual competition organised by leading UK drinks publication The Spirits Business. Entries are blind tasted by a panel of expert retailers, bartenders and drinks writers.

To gauge how far gin has come in recent years, one need only look at how The Gin Masters competition has grown. In 2015, fewer than 100 gins were entered into the competition. In this year’s blind tasting, that number has more than trebled to exceed 300 entries, marking the biggest Global Spirits Masters competition in history.

The grapefruit is a hybrid of sweet orange and pomelo, which is another gin botanical used by distillers. The grapefruit brings a light, zesty sweetness to the flavour profile.

Facts about Grapefruit:

Scientific Name: Citrus × Paradisi

Common Name: Grapefruit

Origin: Barbados

Height of Plant: The grapefruit 5–6 meters tall though can grow to 13m and live for up to 50m

History:

It was created in Barbados when the sweet orange and pomelo were accidentally bred together. Both ancestors of the grapefruit were introduced from Asia in the seventeenth century. The fruit was first documented in 1750 by a Welshman, Rev. Griffith Hughes, who described specimens from Barbados in The Natural History of Barbados.

When found, it was named the “forbidden fruit”; and frequently, it has been misidentified with the pomelo. It wasn’t until the 1800s that a Jamaican farmer coined the term “grapefruit.”

The name grapefruit first appeared in English in a work by botanist John Lunan, Hortus Jamaicanensis (1814). While the name apparently arose because the fruit grows in grape-like clusters and can imaginatively be looked at as grapes when small and green, Lunan had stated that it was “known by the name of grape-fruit, on account of its resemblance in flavour to the grape.”

Botanically, the grapefruit was not distinguished from the pomelo until the 1830s, when it was given the name Citrus paradisi. Its true origins were not determined until the 1940s. This led to the official name being altered to Citrus × paradisi.

What it adds to Explorer’s Gin:

The flesh is segmented and acidic, varying in colour depending on the cultivars, which include white, pink, and red pulps and flavours range from highly acidic and somewhat sour, to sweet and tart.

Explorer’s Gin

Grapefruit was always going to be part of the botanical bill, bringing those bright, fresh and tart essential oils that enliven the spirit. We use both cut peel and fresh grapefruits in our process. The grapefruit are peeled and cut up and added to the onion head, where the ethanol vapours then infuse with these wonderful oils.

The definition of 'zingy' is someone or something full of zest that is full of flavour and brings spark and life to something. This is exactly what the lemon does to Explorer's Gin.

Facts about Lemon:

Scientific Name: Citrus Limon

Common Name: Lemon

Origin: North East India

Height of Plant: The lemon tree can grow to 4m in height, some of the genus are self pollinating.

History:

The origin of the lemon is unknown, though it is thought they originated in Assam (Northeast India) and were a hybrid between the sour orange and citron (Citrus medica). The latter should not be confused with the French word ‘citron’ (Lemon).

Lemons arrived in Europe via Italy in the 2^nd Century AD by the Romans. They then started being cultivated and traded by Genoa in 15^th Century.

The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. It was mainly used as an ornamental plant and for medicine.

Citrus was also responsible in 1747 in helping cure scurvy which had been responsible for killing both seamen and the early explorers. It was James Lind's experiments on seamen suffering from scurvy that resolved this fatal condition.

In the 19th century, lemons were increasingly planted in the North America within the citrus plantations.

 The Science behind the sourness:

People remember their first interaction with lemon due to its tartness. This is because they contain citric acid, which is a weak organic acid found in many fruits and vegetables.

The tip of your tongue senses sweet and salty foods, while the back of your tongue senses bitter flavours. When you bite into a lemon, the citric acid activates taste buds along the sides and centre of your tongue. These taste buds let your brain know that lemon is sour.

Explorer’s Gin

Lemon was always going to be part of the botanical bill. In my mind it is bright, fresh, tart, zingy bringing those essential oils that liven it up. But it’s the peel that is wanted not the white pith. The white pith is both bitter and also adds an unpleasant flavour if used too much. Our lemons come from both Turkey and Italy. The Turkish lemon is cut and added to the pot whilst the Italian lemons are fresh. These are peeled and cut up and added to the onion head, where the ethanol vapours then infuse with these wonderful oils.

It's been a busy six months at Downton Distillery, and we have had the great pleasure in hosting events around the country and internationally! Our events have taken us to Bonhams, Letters Live, Rome, Naples, Milan and IWC Watches and many more! We can create bars and also bring in several of the top barman within London to make your event go with bang using the finest ingredients alongside ‘Explorer’s Gin’ creating drinks especially for you.

We have also partnered with Saddlers Luxury Mobile Bar who were voted one of the top mobile bars in 2018. They can offer a diverse range of drinks, using small batch and local producers allowing them to cater for the most discerning of tastes.

Both Downton and Saddlers have a love for the great outdoors and a passion for exceptional services, ensuring that your event becomes the ultimate affair. If you would like us to host an event for a special occasion, please contact us below using the gold ‘Contact Us’ tab.

Muddy Stilettos recently reviewed artisan gins from around the country and recently informed their readership of the best regional artisan gins. We are proud to be within their top 33 regional gins and one of their top choices.

Muddy says ‘Truly one of the best artisan gins in the country’ – grab a glass, pass the Fever Tree and let’s get drinking Explorer’s Gin! 

Click on the link below to review their article.

This week we are taking a look at a part of the show that truly defines the whole thing for us – our Bursary spot. Each year, we love to take a distillery we think are doing something cool, different, unusual and interesting and give them a helping hand to be discovered by others who will, we’re certain, also be as enthused as we are.

The idea is simple, to champion a young outfit who would otherwise not be able to take place in the show, help them find their feet and in the process, your glass! We look at dozens of worthy, brilliant gin makers each year and base our decision on many criteria.

We look towards their potential as well as their current output, towards the people as much as the products they make, to what they stand for and to what they represent in the wider category.

So without further ado, we’re pleased to announce that Downton Distillery are this year’s Junipalooza Bursary holders.

Time to meet Hugh, Meike and Charles, along with their delicious Explorer’s Gin.

We have had a firm eye fixed on Downton Distillery for a while now. They may only be a few thousand bottles into their story having launched in December, but we’ve been tracking their journey, the toil and hard work it takes to set up for over a year. It’s been one momentous journey and one where hard graft, patient steps and a keen sense of when to go with the flow and when to hold steadfast and not compromise.

Nestled in the heart of England, on the banks of the River Avon stands a small village. The Downton Manor is a Grade I listed building that is said to be one of the longest inhabited houses in the South of England.

The Manor House became a valued centre of England in 1380, when it belonged to the Bishop of Winchester, William of Wykeham. It remained the residence of his successors until its lease for grace and favour to Queen Elizabeth I in 1560. She would later gift the Manor House to her favourite rising star of the Royal Court, Sir Walter Raleigh. ​

Downton Distillery can be found in a Grade 1 listed barn, adjacent to Downton Manor. The barn also has an old ship beam across its width, one of those that did not get used within the Manor. The barn, once used as a carriage shed, has been given a new lease of life as a distillery.

As a new artisan distiller, they have not only made a fantastic craft gin and bottled it in a seductive, bespoke package – they have captured something far greater and more unique too. There’s a zingy citrus ping on the nose, red cedar notes in the heart and a peppery finish but somehow, they’ve imbued the spirit of adventure itself in each sip.

This is a gin inspired by its geography and its hyper local (and very grand) history, but it’s still outwards focused. They’ve taken their truth as a trio and their sense of curiosity, combined that with the history of their provenance and run with it to create a unique flavour that’s truly authentic to who they are as a team and their location. Their Explorer’s Gin more than about being of somewhere and it’s not just another local gin with a twee story about yesteryear.

Downton Distillery is about looking to the horizon. It’s about escapism and exploration yet does so still firmly anchored by its characterful flavours and its location. It’s captured a sentiment that’s true to all of us – that of being inspired by great achievements and paying homage to them by working towards making your own path come true.

It is a New World gin and a daring idea underpinned by an authentic confidence and a dedication to the craft of ginsmithing. What they are doing – intentionally or not – is tapping into something within everyone and celebrating that sense of adventure. If that’s not contagious, we don’t know what is.

That is to us, the spirit of new craft distilleries. It’s that moment of inception, of taking the plunge of embarking on a quest. It’s the very idea that makes craft distilling so exciting and, it’s the embodiment of a show like Junipalooza. It has at its core a sense of wonderment and inspiration.

Explorer’s Gin is brave, bold, beautifully packaged and captured our attention by its inimitable ability to suspend disbelief and chart a course as you day dream about what could be if you too, were to pursue your sense of adventure to the fullest.

Written by Gin Foundry