DOWNTON DISPATCHES

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

The following was written by the Gin Foundry team.

It’s rare when we see a start-up with massive potential right off the bat. Downton Distillery and their Explorer’s Gin however, has just that and more. They are proving that what’s needed in today’s saturated category is about so much more than being a local gin, a craft distiller, a small batch production or even – having great gin. It’s also about taking inspiration from the past and looking towards the future and making it relevant for the hear and now – it’s about putting it all together, with each piece of the puzzle as important as the next.

It usually takes many months for new distilleries to create the type of coherence that this team is showing from the start and we can’t help but be swept away by the sense of adventure of it all.  They demonstrate that great gin is about being more than the sum of any individual part and do so with panache. Because of this – they were a sure fit for our Bursary spot at Junipalooza and ahead of the big weekend, we decided to talk with founder and distiller Hugh Anderson to find out more about the road travelled so far… 

Hi Hugh! let’s start from the top – who’s the Downton Distillery team and what were you doing before devoting yourself to gin?

There are several people who make up the team. Meike, my other half, works in the financial sector in London, and spends most of her free time on marketing, branding, packaging and selling Explorer’s Gin. She has been a huge champion and supporter of making this dream a reality for us.

Charles and Francesca Andrews who own Downton Manor House and the barn where the distillery is located, without them this would not have been possible. They have run a couple of events both in London and Italy promoting the brand and spreading the word. 

Then Shona Doran and Lallie Jacout, two fantastic ladies who are an integral part of the crew and keep me sane. Then finally myself, I run the operations, distil, bottle and then package ready for the deliveries. I am also passionate about all things gin and love the continual learning process as it enriches ones knowledge.

What were you doing before ginsmithing?

Prior I was working in the mobile technology sector for many years and was increasingly keen to set up my own business. I gave up my day job in 2018 to dedicate my full attention to making gin. 

And was it a gradual idea that grew or something in particular moment that triggered you to take the plunge and start distilling?

The ember was sown when I took Meike, whose drink of choice has been gin for many years, to a gin making course at the City of London distillery for her birthday. I was fascinated by the whole experience, the history, the chemistry aspect and being able to create something very unique and subsequently drink it! Following this course, I got our first alembic still and started experimenting and learning as much as I could about the whole process.

You are based in Wiltshire, and as you mentioned about Charles and Francesca, Downton Distillery can be found in a Grade 1 listed barn adjacent to Downton Manor. Is that neck of the woods just home for you, or how did you come across such a glorious setting for your distillery?

I grew up on the other side of Salisbury in a village called Ford, then in Idmiston. Despite having lived in London I always loved Wiltshire and the New Forest. I currently split my time between London and Downton and see myself settling down there again sooner or later.  My best friend Charles bought Downton Manor House 5 years ago and whilst sitting together in front of the fire, with a gin and tonic in our hands, we were discussing future plans and came up with the idea to create our own gin. The barn next to the manor house happened to be empty and provided us with the ideal location to start our own distillery.

There’s quite a big Sir Walter Raleigh connection between the manor, the botanicals you’ve chosen and even the name of the still – could you tell us more about that?

Sir Walter Raleigh was given the manor house as his first grace and favour property in 1583. A year later Queen Elizabeth I provided him with a warrant to explore the New World, now America. When she came to stay at the manor in 1586, it was extended by Sir Walter Raleigh in order to make her stay as comfortable as possible. In order to do this, he sailed one of his ships up the Avon to Downton, where it was dismantled and the timber was used to build the great hall and the chapel room.

Our beautiful bottle tells the story of the ‘Golden Era of Discovery’ where Sir Francis Drake and Sir Walter Raleigh established new trade routes, that eventually allowed Britain to become a maritime sea power. As a result Raleigh brought back tobacco and potatoes from America. The navigation lines, the rose compass and the blue ocean colour reflect this spirit of adventure in the design of Downton Gin.

And botanically, was there also inspiration drawn from that era?

Absolutely, our unique botanical is Western Red Cedar which came back from America in 1852, it was called the ‘Tree of Life’ by the Native Indians, as they used it for medicine, cooking, tea, clothing and to build their canoes.  It grows in the distillery garden and is freshly cut before every distillation.

Raleigh, on his last expedition was looking for the fabled city of gold, ‘El Dorado’ in the 17th century. Our association to South America is the pink pepper corn, which originated from Peru.

I was originally working with lavender, which was the favoured flower in the Elizabethan era. Giving a sprig of lavender to your loved one was a sign of affection and the equivalent of the red rose today. However, it didn’t marry into the exploits of Sir Walter Raleigh.

Through research into the lives of maritime explorers during the 1700’s, I discovered that citrus fruits were used as an effective cure against scurvy. Scurvy was a cocktail of vitamin deficiencies, mainly of C and B, which was referred to as ‘the plague of the sea’ in the early 17th century and resulted in huge mortality rates. As a result, we decided to use grapefruit, lemons and oranges in the recipe.

Our still is called the Ark Royal, which was the name of the Queen’s first flag ship. Sir Walter Raleigh built it in 1586, and it was named Ark Raleigh, but due to the Spanish threat gave it to the Queen who then renamed it Ark Royal, following the convention at the time where the ship bore the name of her owner.

From the old Ark Royal to the modern incarnation of the rig made in copper and in the distillery – let’s talk set up! What are you working on  and what was the experience of putting the distillery together?

Soon after doing the course at the City of London distillery, I started experimenting in our kitchen on a little 3l still called Tilly, and after almost 2 years of tasting and testing I came up with the final Explorer’s recipe.

I am now operating a 100L Copper Alembic still and use both direct and vapour infusion to create Explorer’s Gin. The botanicals are macerated for around 14 hours whilst the charge is heated up slowly; fresh botanicals including lemon, orange, grapefruit and western red cedar are added prior to conducting the distillation.

Could we have gone larger? Absolutely – and we will very soon!

Having a background in programme management the planning side was straight forward, but as everyone knows the best plans can quickly come undone.

We learned a lot of things during the set up of the distillery.  Health and safety being paramount the restrictions and rules, especially from HMRC are tough. Having a long gravel driveway that lorries can’t use is probably the toughest challenge and requires a lot of organisation prior to deliveries – not something we considered when dreaming about making gin!

The gin is in some ways a tribute to the explorers of the ‘Golden Era‘ – how did you find the process of grappling with marrying the history of Downtown with a sense of modernity and making it relevant to the hear and now?

The most fun element was to create the brand and convey the story of Explorer’s gin and Downton Distillery. We were all in agreement in terms of the direction we wanted to take – marrying the golden era of discovery, the fantastic history of Downton and its manor house with a modern sense of adventure. Rather than just creating a bottle of gin, we wanted to embody a lifestyle that goes with it. We love the idea of pushing boundaries in whatever field you operate in, travelling and challenging yourself.  Being open and curious about the world is very important to all of us and translates into many aspects of our lives. Modern time explorers, that’s what we are.

Let’s talk about some of the really prominent notes in your gin – juniper, pink pepper are clear, but red cedar stands out strong to taste and is a very unusual choice of botanical too. What made you think to use it and more over, how would you describe the taste it adds to the ensemble?

It was a Eureka moment of discovery – I’m a keen gardener, and always looking at plants and flowers around me. Having walked around the garden of the manor house we were looking for something that would be unique and is relevant to our story. We discovered Western Red Cedar, and after doing some research, we tried to distil it and found it had a very interesting taste, piney and somehow citrusy. It was the final piece of the jigsaw and made the story complete.

Citrus peels, lemon verbena, bay and Sichuan pepper also feature in the mix, how hard has it been finding the perfect balance and create a harmonious flavour journey?

Very hard – it took a lot of experimenting and numerous distillations until I knew which flavours go well together and which botanicals are not adding much. A lot of experimenting and hard work went into finalising the recipe.  We are very happy with the final recipe of Explorer’s gin.

The gin took just over a year to create – a real rollercoaster ride – what’s been the biggest moment of triumph?

A real rollercoaster ride indeed. Having seen the business become reality from an idea to eventually having the final product in our hands was incredible and gives us a huge sense of achievement.

As with every business, there were many issues and obstacles on the way, which wasn’t made easier by the fact that Meike was going through chemotherapy for cancer last year. The time prior to going live last November was extremely stressful in many ways. We shouldn’t have worried so much as the local support was incredible! The fact that many people now come back to us to buy their second and third bottle is proof that we created a unique product that people love.

Looking back on all the things you’ve done over the past year, all the work, the ups and downs and everything you’ve learned along the way – What’s the best advice you could give a new distiller?

Read, research, unearth and discover as much as you possibly can. This is a continual process and there are many people who are willing to provide you with very helpful advice. Don’t be afraid to ask questions; there are many moving parts and the creation of your recipe is only one piece of a huge jigsaw. Try and find yourself a mentor who is willing to devote some of their time to you, and with whom you can bounce ideas and concepts off. This is invaluable and your success is their success.

When I started out, somebody asked me ‘Why should I care, when the market has all these other established and well-known brands?’ These words have given me drive to establish a coherent brand with purpose, and to prove that Explorer’s Gin deserves to have its own space on the shelves.

Be prepared to learn about things you have never imagined you would need to learn about. ATEX was one of these subjects that I have never heard of before we were building the distillery. Our timelines quickly shifted to the right and my learning curve was 0 – 100 mph in seconds. This was one area that I found I had to resolve by myself as everyone has had different experiences.

What drew us to what you are doing is the fact that it’s so specific to your geography, yet completely unrelated at the same time in that the sense of adventure and exploration you have set out to capture in is universal.

In your case it stems from Downton, sure, but it’s about looking outwards and what’s possible, what travelled out there and what came back. Has the idea of adventure and exploration been something you’ve always been attracted to?

The village of Downton has an incredible history, which rotates around exploration and discovery, so it’s always been around and close to us. The connection to Sir Walter Raleigh is more than historic though. That sense of adventure is something that we feel strongly in our family, and always have done. As an example – my grandfather helped establish Operation Raleigh in 1984, which allowed young people to become volunteers and take part in expeditions around the world – the Duke and Duchess of Cambridge also took part in one of these trips. Meike and I, as well as the rest of the team, have grown up living in several countries and we all continue to maintain a sense of discovery and openness, be it in Wiltshire or further afield.

Today, the distillery is our adventure and we hope to bottle that spirit of adventure, to awaken that sense of curiosity that can be found inherently in everyone, and follow it, wherever it may lead. It’s an incredibly exiting journey, and something that we hope others will join us on!

And lastly, what’s the big hope for 2019 – what’s on the horizon for you?

 ‘Never stop exploring’ is the motto we live by, so we are keeping ourselves open to all possibilities. In terms of the course chartered ahead – we are focussing on growing our business and to sell our gin both in the local market (mainly Wiltshire and the new Forest) as well as throughout the UK in the second half of the year. I gave my first gin night talk in a local pub a couple of weeks ago, and there will be more of those coming up!

We really hope that people can see the journey we are on and feel like that they can be a part of it. It’s going to be an interesting path ahead and we’re really looking forward to connecting with others who share our sense of adventure! 

Szechuan pepper provides the warmth and spice in Explorer’s Gin. It originated from China and has been used in culinary foods since the 14^th century. 

Most people will remember their first encounter with this little peppercorn. You might have been happily tucking into your savoury, spicy dish when suddenly you’re not sure you taste anything anymore. You get a tingling sensation on your lips, which is followed by a numbness of your tongue. A citrus flavour on the tongue switches suddenly to eucalyptus and mint. Did I mention it’s electric? The smell is very fragrant, intoxicating and lemony. Albeit small, it packs a mighty punch, although it’s not as hot as black or white pepper. 

Facts about Szechuan Peppercorns:

Scientific Name:  Zanthoxylum (a member of the citrus family)

Common name: Sichuan pepper, Chinese Coriander, Mala or Timor berry

Family: Rutaceae

Origin: China – Szechuan Province

Height: Plants can grow up to 4m high and have ash like leaves. They produce small yellow flowers in the early summer.

History:

The Szechuan peppercorn originates from Northern China. Sichuan is notoriously wet in winter, and the summers are very hot. To counteract the humid weather, the Sichuanese people have historically spiked their diet with warming foods like garlic, ginger and Szechuan pepper, making it an essential part of the regional cuisine.

It may also surprise you to learn that Szechuan peppercorn isn't really a pepper at all. It doesn't come from Piper nigrum as does black pepper (native to India).  In fact, the peppers are the dried red-brown berries of the prickly ash tree.

The Science behind the tingly sensation:

So what is behind this strange phenomenon, scientifically known as paraesthesia? Scientists believe that it has something to do with a molecule called hydroxy-alpha-sanshool, which is present in the pepper corns. This molecule interacts with our cell receptors differently than capsaicin, which is the active ingredient that causes chillies to produce a burning sensation in our mouths.

While capsaicin triggers the same receptors that are activated when we’re burned by excessive heat, the active chemical in Sichuan peppercorns excites tactile sensors in our lips and mouths—in other words, you feel the taste of the pepper as though your lips are being physically touched by something vibrating quickly, causing that numbness associated with eating Sichuan peppercorn.

The active ingredient, sanshool, causes a vibration on the lips measured at 50 hertz, the same frequency as the power grid in most parts of the world, according to a 2013 study at University College London.

Explorer’s Gin

Peppers were always going to be part of the botanical bill and so I started to research which types would work with the other botanicals in my recipe. A Chinese writer called H Wang stated, “In Sichuan, it has been written that eating spicy food has come to be regarded as an indication of such personal characteristics as courage, valour and endurance, all essential qualities of the adventurous spirit.” This sealed the deal!

Working with the fresh, zesty and aromatic character of Szechuan was tricky at first. Too much and its taste would dominate the distillate; too little and you wouldn’t taste anything amongst the other botanicals. After a lot of experimenting I have finally found the right balance. I hope that, when sipping your Explorer’s gin, you can taste its character showing through on your nose and on your palate, and that you get the ‘essential qualities of the adventurous spirit’!