On reading Imbibe I came across the Gin debate, where the question was asked “Gin has seen plenty of innovation of late . . . but is the drink in danger of losing it’s personality in the process?”
On one side you have Desmond Payne, current master distiller at Beefeater (and Plymouth previously).
There’s a temptation to carve out a niche by being totally different, but the danger is that what you’re making simply stops being gin. What you need to be , is very good.
If I’m going to use the word ‘gin’ then it to be gin, and it ought to be juniper.
The other is Gerry Calabrese, of Hoxton Gin infamy.
The category needs innovation. Like all things, it needs to modernise or it’ll stop being popular.
As long as a spirit has a core base of juniper in the mix – 50% or more – and it retains some character of juniper on the nose and palate, then it’s a gin in my view.
The full article is at Imbibe – The Gin Debate
What are your thoughts on the new styles of gin? Is Hoxton gin truly a gin?