Nestled amongst traditional boatbuilders, internationally acclaimed Salcombe Gin handcraft their multi-award-winning collection of gins at their waterside distillery on Island Street, Salcombe, one of the only distilleries in the world directly accessible by boat.
Harnessing the essence of the locally built 19th century Salcombe Fruiters, their precious cargo and exotic trading routes, they use only the finest citrus fruits and spices to create their collection of gins, Salcombe Gin ‘Start Point’, Salcombe Gin ‘Rosé Sainte Marie’ and ‘Four Seas’ by Salcombe Gin, which are each led by flavour and inspired by history.
The luxury drinks brand was founded by Angus Lugsdin and Howard Davies in 2016 and is now widely regarded as one of the best premium gin companies in the UK.
We sat down with the brand’s head distiller, Jason Nickels, to find out a little more.
How long have you been a distiller and how did it come about?
My recent work history was running a food company, sauces and preserves, so I was well versed with recipe development, bottling, labelling and food safety. I had a personal interest in distilling, so I approached Angus and Howard and started helping part time, they taught me the distilling bit and it grew from there.
What does your typical day look like?
I am mostly supervising various parts of production, so I have a hand in anything. I also teach in Salcombe Gin School some afternoons and I am involved in all of our new recipes and product development.
What’s your favourite part of the gin making process?
I enjoy the gin schools, but it’s new product development and particularly using ingredients I have grown myself or are locally foraged, that I’d say is my favourite part.
What’s the biggest challenge when distilling gin?
Two things, getting the flavour right in the first place and then ensuring that you can repeat the process with consistent availability of the ingredients.
The best advice you’ve been given?
Sometimes it’s OK to say no.
Where do you get your inspiration from when creating a new gin?
Often a new gin is dictated by outside factors, for example, who we are collaborating with, the theme, the season or the reason behind creating the new gin. After that I look for unusual ingredients. There are a few gins which we have created which have been very successful and these involve things that nobody else has thought of before.
What makes Salcombe Gin different from other gins?
We don’t rush and we don’t jump on every new idea, so you won’t see a plethora of fruity flavours and vivid colours in our range. We are measured in our approach and always keep a balance of flavour.
Salcombe Gin has a strong association with the water, can you tell us about the link and why it’s so important to the business?
Our two founders, Howard and Angus, learnt to sail in Salcombe and were subsequently sailing instructors here. Our distillery is right on the sea. At high tide you could jump from the back door of our blending warehouse straight into clear water. It is a beautiful association that results in us enjoying the sea whenever we can, supporting marine charities and tailoring our products to reflect that.
Salcombe Gin has some fantastic partnerships with charities including the Marine Conservation Society and the RNLI, please can you tell us more about these?
We have supported the Marine Conservation Society (MCS) for a few years now and donate 1 per cent of the revenue of every bottle sold to the MCS to help protect and regenerate precious ocean habitats. Specifically this is used to protect and grow seagrass beds which are an environment vulnerable to erosion from shallow water boat moorings.
The RNLI is part of the lives of anyone who lives by the sea or is linked to it in any way, so this is a very natural partnership. We have two products which support them during their 200th anniversary celebrations, ‘Four Seas’ by Salcombe Gin and Island Street Rum. Every bottle of these two spirits will help save lives at sea, with 10 per cent of the net price of each bottle sold proudly donated to the vital work of the RNLI.
You have your own gin school at the distillery in Salcombe, can you please tell us more about it and what visitors can expect?
It’s a three-hour experience which starts in our bar with a welcome drink, moves to the distillery for a talk on Salcombe Gin and how it is made. Then it’s over to Salcombe Gin School where customers choose from over 80 ingredients to produce their own bottle of gin plus a bit extra so they can return to the bar where their drink will be expertly garnished for them to enjoy with a view of the sea.
Your biggest achievement since working with Salcombe Gin?
I’m very proud to have been instrumental in setting up Salcombe Gin School. We never really knew how it would be received but we are nearing 11,000 bottles made and 20,000 guests since we opened the doors in March 2017.
What’s your favourite cocktail and why?
I like a Negroni, the bitter sweet combination, a good hit of alcohol and the gin makes a difference so there’s room to experiment. I’d like to make a vermouth one day too.
What would you be doing if you weren’t a distiller?
Growing unusual edible plants, herbs, spices, vegetables and fruit. I do this anyway but you can never grow enough.
Any exciting plans for Salcombe Gin in the future?
We have developed a couple of exciting new gins which will become evident quite soon, but I can’t say more than that at the moment.
