Gin distillers should make their own base spirit: Simon Brooke-Taylor

Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson

A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Gin distiller Simon Brooke-Taylor (and yes, he is related to the late Tim Brooke-Taylor from 'The Goodies') founded Hurdle Creek Still in Milawa, North East Victoria, with his partner Wendy Williams in 2014.
Hurdle Creek produces gin, genever, liqueurs and aperitifs that champion locally sourced ingredients.
And it’s one of a handful of Australian distilleries that produces its own base spirit from scratch, in this case using locally sourced grain.
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Coming from a brewing background, Simon considers base spirit somewhat similarly to role malt plays in beer.
In contrast to some of the distillers we’ve heard from previously on this podcast who say they need a completely neutral base spirit to show off the botanicals in their gin, Simon likes having a base with character that adds layers and texture to the flavour of his gin.
He wants to educate drinkers that there is much more to gin than just the dry styles that currently dominate the market.
First up though, Simon recounts his path from studying biochemistry and toxicology at university to becoming a master brewer, and the evolution of his distilling hobby into a professional career.
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