Season 10 · Episode 11
Gin distillers should make their own base spirit: Simon Brooke-Taylor
Gin distillers should be making their own base spirit from scratch if they want to be considered craft or artisan producers, according to Hurdle Creek Still founder Simon Brooke-Taylor.
Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson
August 23, 202123m 46s
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Show Notes
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.
You may also like:
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.
More must-listen episodes:
Tags: gin, distilling, distillery, distiller, liquor, craft spirits, cocktail, cocktails, drink, drinks, wine, winemaking, winemaker, viticulture, beer, craft beer, brewing, agave, tequila, mezcal, bartender, bartenders, sommelier, sommeliers, cicerone, whisky, whiskey, cognac, bourbon, rum, vodka, vineyard, mixology, bars, pubs, restaurants
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.
You may also like:
- The NBA’s wine obsession, with Baxter Holmes of ESPN: S10E1
- UK wine writer Matthew Jukes on non-alc wine & more: S12E1
- Brewing legend Chuck Hahn's 50-year global brewing odyssey: S11E2
- Iconic cocktails: Julio Bermejo, creator Tommy’s Margarita cocktail: S4E8
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.
More must-listen episodes:
- Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6
- Wine critic Jancis Robinson on the changing world of wine: S4E4
- Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6
- Cocktails meet coffee with Mr Black Spirits: S8E5
Tags: gin, distilling, distillery, distiller, liquor, craft spirits, cocktail, cocktails, drink, drinks, wine, winemaking, winemaker, viticulture, beer, craft beer, brewing, agave, tequila, mezcal, bartender, bartenders, sommelier, sommeliers, cicerone, whisky, whiskey, cognac, bourbon, rum, vodka, vineyard, mixology, bars, pubs, restaurants