The market is still showing signs of growth, but it is now extremely competitive and some brands may soon begin to give way as it becomes more saturated. However, as we’ve seen with the craft beer market, I think smaller distillers will continue to snatch market share from the larger brands. What is the secret of its success? Jake Burger co-founder and distiller at Portobello Road Gin taking a Ginstitute class Jake is modest, so it’s worth stating his reputation was so strong that the customers who had enjoyed his drinks at Townhouse, followed him across town to have those drinks in his new bar. It’s an affection he has retained all the way through to the present day.

I’d have to say though that one of the highlights has to be collaborating with Brett Graham, owner and head chef at The Ledbury , London to create a unique gin recipe that included Green Olive, Clementine, Dandelion and Lovage. This was part of our continuing ‘Local Heroes’ project w hich allows us to get creative and celebrate a particular market where we have a presence, by partnering with a ‘local hero’ that encapsulates the spirit of the brand. It’s easy to see why it has become so popular. It’s such a versatile spirit with endless flavour profiles and, together with tonic, it’s the perfect combination. So from small acorns, washing up in a themed bar, to his own place, Leeds domination and then down to the searing lights – or dusty antique shops – of Portobello Road. And now a Distillery and a gin. And the gin has been a huge success. We are particularly proud of our work with Firmdale group, which includes the Ham Yard and Soho Hotel in London and have an exciting collaboration coming up with the latter this winter – so watch this space. We left with our bottles of gin, as well as another bottle of Portobello Road No.171 each- awesome!When we then went into the distillery to continue our experience and then to our cosy little gin making area, it just got better & better. Portobello Road No. 171 Gin is a solid mixing gin behind the bar. I tend to be less a fan of spice-forward gins in a gin and tonic or gin and soda. Paired with a citrus seltzer or citrus tonic water, it becomes brighter and lets the juniper shine. We tasted all of the available spices & flavours we could choose from to create our own gins, I was very happy with my choice of lapsang souchong, cassia bark, bitter orange & cardamom seed, which were expertly combined & measured by Carmen to make the perfect gin for me!!

It’s been pivotal. Approximately 50% of the brand’s growth has come from the premium on-trade sector. Ged Feltham founder of Leelex restaurant group and Portobello Road Gin (www.neilhallphotography.com) We’re in the process of planning a ‘Local Heroes’ edition for the Italian market that we’re really excited about – this is due to be released this September just in time for Italian Gin Day. When Jake roamed, it was heady time for Leeds, it could offer one of the best nights out in the country, with Burger rubbing shoulders with the likes of Mal Evans and Roger Needham at Mojo, Skippy Jupp and Declan McGurk of the successful Arc Inspirations and Si Ord with bars like Sandinista. But once established, Leelex and Jake journeyed south to conquer the big smoke, first opening Portobello Star on Portobello Road, before The Distillery at the end of 2016.

Gin FAQs

Gin first became popular in the 17th century with the infamous gin-craze that gripped the nation. This era of drunken debauchery was of course portrayed in William Hogarth’s famous ‘Gin Lane’ painting. This negative perception of gin did hinder the spirit’s growth until around the 1900s. It’s fascinating to see how trends manifest in gin. Especially when reviewing a gin form the early Gin Renaissance that we’ve not had in for review until now.