A MATCH MADE IN HEAVEN
From small beginnings in Salcombe, long time friends Angus Lugsdin and Howard Davies have grown and developed Salcombe Gin from a two-man team to a national supplier to Michelin star restaurants and high quality bars across the UK.
Angus and Howard met at the local sailing club as teenagers and used to share a gin and tonic or two after their training sessions. Having worked away for a few years, they found themselves back in Devon, catching up over a G&T again with one shared thought – we could do this!
With ambitious plans to make the gin the finest in the world, the team took 18 months to develop their unique recipe, which is a blend of 13 botanicals with base notes of fresh citrus and layers of flavour. A “Gin Committee” made up of local producers, gin fans and suppliers, tried and tested every variation of Angus and Howards concoctions until the aromatic flavour was perfected, a hard job but someone has to do it. It’s thanks to this rigourous testing that the company have been awarded Gold at the World Gin Awards 2016.
Salcombe Gin, which launched in July 2016, is now produced and distilled in the same building where Angus and Howard started their journey, the Boathouse on Island Street. A 450L German made Arnold Holstein copper still now holds their premium spirit, which is made using traditional techniques and a combination of fresh, fruity flavours. With a huge and constant demand for the product, the new still means they can produce over 600 bottles in a 12 hour run.
Angus Lugsdin, Co-founder and Director, commented: “Working and producing in Salcombe is a match made in heaven for us. We have had great feedback from the industry but most importantly our customers – for us it is all about them. We wanted to create a product that was not just a drink but an experience, to leave people with happy memories every time they took a sip. Our popular Tasting Bar furthers this experience as visitors can look over the estuary with friends while sipping on a delicious cocktail made from our unique blend.”
The team are now continuing the development of the company through their Gin School, which launched in February 2017. The experience allows visitors to create their own blend, learning all about the essential botanicals, flavours and tastes that are involved when creating the spirit. At the end of the 3 hour session, visitors can take away a bottle of their own brew, as well as a little extra, which is made into a unique cocktail by their team of mixologists.
Angus continued: “Working with LWC has been a fantastic experience for us and has really allowed us to develop our brand within the UK and in the near future, internationally. We previously supplied directly to the industry but with LWC’s help, we are now stocked across the UK in more bars, restaurants and stores than we could have hoped for. It’s an excellent route to market for anyone looking to expand their drinks business.”
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