Forged Spirits

Networking that will create lasting memories and deepen relationships! I had the pleasure of hosting Marmalade Digital and We Take Flight - Shopify Agency at the Forged Spirits distillery located at Tileyard North a few days ago. They enjoyed drinks from my range whilst I took them through my history and how I craft gin, vodka and rum. Learning of the history of the spirits along the way. From the Gin act of 1751 to the history of British rum and how I strive to give back. Got to be better than a 6 a.m start, lifeless room and cold coffee networking right? Get in touch and let's explore how you can deepen the relationship with your clients or create a unique team building experience.

Thanks to Georgia Sharman for the fast turnaround of my Distillery Tour and Gin School gift vouchers. I think they look ace.

Every time I bottle my golden spiced rum, the distillery is filled with amazing aromas of caramel, vanilla, spices and molasses. The liquid is first cask aged, then spiced with my spiced tincture. British made rum! fermented and distilled onsite at Forged Spirits at Tileyard North

It's live. My Autumn gin is inspired by Yorkshire Parkin. Expect toffee, spice and ginger. Pairs perfectly with ginger ale. Only 60 bottles made. Let's see how it goes! https://lnkd.in/eRqmkx4D

New seasonal gin release coming next week. This will be my Autumn Gin. The flavour will lend itself well to a Ginger Ale or Warm apple juice as a pairing. Any ideas what it will be? Think seasonal and Regional.

Competitions are great for raising awareness and opening doors. I entered the London Spirits Competition a few years ago and won a gold for my Original Gin. After this a distributor in Norway found my brand via the competition exposure, this went on to secure an export deal to Norway! nothing massive but I'll take it. Sid Patel from LSC contacted me recently for an interview which can be found here - https://lnkd.in/ePssRwne I hope you enjoy reading it.

I approach recipe development in different ways. For my seasonal variants I start to think about what I want to achieve a few months in advance, considering what is in season, or what seasonal flavours there are. I break those flavours, fruits or botanicals down into component parts and trial distilling them to figure out how they extract. I can then either blend individual distilled extractions or scale up the recipe accordingly. Sometimes it's not a flavour, it might be a region, an occasion or a colour. Take my nieces wedding favours as an example - they honeymooned in Vietnam, Japan and Thailand, so I used botanicals from those regions - hand foraged Vietnamese forest pepper, yuzu zest and sansho leaves. My latest project uses a few different ingredients, we have black limes, blackberries and black cardadmom pods. I have performed a trial distillation using Thumbelina, my trial still. The liquid is sublime! So now it is time to scale up on Georgina, my medium scale still. I have added a few other distillery shots, the control panel and extraction for Georgina, installed by Graham Hogg from Exeltech. The quality of his work is phenomenal, with safety being at the front of everything he does. If you have any work needed in your distillery reach out to Graham. It's not as expensive as you would think to ensure you can be safe. Safety first! If you want to collaborate on a new project then get in touch.

I am in development of a new gin recipe, it's a 150 bottle order for a prestigious customer. This will be gifted to their most valued partners to thanks them for their support. It will be a one off, with custom label design and a unique recipe, all presented in Forged Spirits glass. It is an honour to be chosen to fulfill this deal. BUT it is no more of an honour than hosting a gin school for a 30th birthday gift, or a private distillery tour for a group of lifelong friends. All of my customers get the same treatment and service. If you have a custom project you wish to discuss, or a client/customer base you wish to thank this Christmas, then get in touch now... the clock is ticking.