Ginposium 2017
A one day advanced seminar on gin and gin distilling
Worldwide growth and interest in gin was in focus as industry body The Gin Guild installed its first member from Australia, while hosting its annual London Ginposium.
The event, held at RSA House, attracted more than 150 industry delegates, including from the USA, Japan, Falkland Islands, Italy, Sweden, Finland, Spain, Belgium, Germany and from around the UK.
Watch the 2017 Ginposium highlights now:
For films of previous events and more
See www.theginguild.com
Timings, speakers & details of this Gin event:
RSA HOUSE, 8 John Adam Street, London, WC2N 6EZ
Download the presentation resources below:
| From | To | Details | Speaker(s) |
|---|---|---|---|
| 09.00 | 09.15 | Registration | |
| 09.15 | 09.30 | Opening remarks and the Gin Guild | Martin Riley, Grand Rectifier, The Gin Guild |
| 09.30 | 10.00 | Botanicals and Boffins. Where science meets art What improvements can be made to gin by the technical application of science and the latest research? | Matthew Pauley, Associate Professor, Heriot Watt University |
| 10.00 | 10.20 | Come up and see me some time The benefits of visitor friendly distilleries. | Daniel Szor, Cotswold’s Distillery |
| 10.20 | 10.40 | Medals and marketing The effect of spirit competition wins on marketing a brand. | Tarquin Leadbetter, South-Western Distillery/Tarquin’s Gin |
| 10.40 | 11.15 | Coffee and networking | |
| 11.15 | 11.35 | Barrow-loads of Botanicals The dangers of using too many/conflicting botanicals merely for the sake of numbers. | Joanne Moore, G&J Distillers |
| 11.35 | 12.05 | Tutored gin tasting (Details to be advised) | David T Smith, Spirit Author and Gin Judge, from SummerfruitCup |
| 12.05 | 12.45 | Panel Discussion: Adapting or abused? Does the Gin category need tighter definitions or not? With: Charles Maxwell (Thames Distillers) Tarquin Leadbetter (South-Western Distillery/Tarquin’s Gin) Geraldine Coates (Gintime editor and author of Gin - ISBN: 9781853757884) Olivier Ward (Gin Foundry) | Chairman: Ian Buxton, Author of 101 Gins to try before you die |
| 12.45 | 13.05 | First impressions (the winner by a nose was…) The importance of aroma for a gin brand. | Sion Edwards, Distiller at Langley Distillery/Alcohols Ltd |
| 13.05 | 14.00 | Lunch and networking | |
| 14.00 | 14.20 | Selling the stuff!(the winner by a nose was…) Branding & marketing in a promiscuous purchasing environment. | Olivier Ward, Gin Foundry |
| 14.20 | 14.45 | Working Wisely An overview of Safety and Environmental concerns for Distillers. | Michael Clancy, FDT Consulting Engineers |
| 14.45 | 15.15 | Still waters run deep Vapour, Vacuum and pot – and the impact on mouth-feel and aroma. | Sam Carter, Bombay Sapphire David T Smith, Spirit Author |
| 15.15 | 15.50 | Tea and networking | |
| 15.50 | 16.20 | Science and nature The importance for gin distillers of chemical analysis (such as GCMS, HPLC and ICP-MS analysis), to ensure botanical quality control and assurance. Henric Molin is a chemist by education and has dedicated the last 20 years to the science of creating scent and taste components for foodstuffs and foremost beverages – including gin. | Henric Molin, Founder and Owner, Spirit of Hven Backafallsbyn AB |
| 16.20 | 16.50 | Spanish Practices The rise of the gin phenomenon - as seen from Spain, one of the leading markets. | Michael Cruickshank, Xix Bar, Barcelona |
| 16.50 | 17.45 | Gin & Tonic and networking The London Essence Company is inspired by traditions established towards the end of the 19th century, skilfully distilling the essence of fine fruits and botanicals to create elegant, contemporary mixers. The first all-light mixer collection, each delicate drink has been crafted in collaboration with esteemed bartender and gin producer, Nick Strangeway, to enable the flavour of its chosen spirits partner to shine through. | The collection includes: Classic London Tonic; Grapefruit and Rosemary Tonic; Bitter Orange and Elderflower Tonic; and Delicate Ginger Ale. |
Find out more about the Gin Guild:
Gin Specification
The Guild only recognises gin styles produced by distilling ethyl alcohol in stills traditionally used for gin, in the presence of juniper berries and other botanicals – provided that the juniper taste is predominant.
Gin Guild Management
The strategy of the Guild is set by a Management Committee made up of representatives from the four largest UK gin distillers (Diageo, Grants, Bacardi and Chivas), with other Guild members and Liverymen from the Worshipful Company of Distillers.
The titular head of the Guild is the Grand Rectifier. The four largest distilling companies are represented by Founder Wardens. Other gin distillers are represented by Warden Rectifiers. Individual Guild members are known as Rectifiers.
Gin Guild Membership
Membership is open to all (subject to gin distillers and brand owners meeting the Gin Guild Gin specification).
Applications for membership of the Guild should be addressed to the Gin Guild Director General (see contact details).
Benefits of Gin Guild Membership
As detailed in the Guild objectives, membership brings together Gin distillers and industry leaders involved in the production, promotion, distribution and consumption of Gin.
The Guild annually arrange, co-host and/or facilitate access for Guild members to a programme of gin related events and celebrations.
Current details are available on request, but include:
Annual Gin tasting event
Guild installation ceremonies (including an option for full members of Guild installation at the prestigious venue of the Mansion House, London, followed by a combined Banquet with the Worshipful Company of Distillers in the famous Egyptian Hall).
Gin Guild Promotion
The Gin Guild Website is regularly up-dated and the Guild produce a regular magazine covering both Guild events and gin articles.
Education and Development
The Guild develop its links and encourage further education and research into gin, and work with the London based Wine & Spirit Education Trust, the International Centre for Brewing & Distilling at Heriot-Watt University, Scotland, the Institute of Brewing and Distilling in London and the Distillation Department of Minnesota University, USA.