{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Master distiller celebrates gin milestone' data-url='/boclips/videos/5c54d5dad8eafeecae1fecd2' data-video-url='/boclips/videos/5c54d5dad8eafeecae1fecd2' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nMaster distiller celebrates gin milestone\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLEADIN:              The gin craze shows no signs of abating - 40 new distilleries opened in the UK in 2016 with 200 million bottles of gin being exported around the world.              But master distiller Desmond Payne is celebrating...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEADIN:\u003cbr/\u003e              The gin craze shows no signs of abating - 40 new distilleries opened in the UK in 2016 with 200 million bottles of gin being exported around the world.\u003cbr/\u003e              But master distiller Desmond Payne is celebrating 50 years of making gin this week and has watched the changing fortunes in the industry all this time.\u003cbr/\u003e              STORYLINE:\u003cbr/\u003e              Gin is pouring out of the pipes at the Beefeater distillery in London.\u003cbr/\u003e              Here gin is produced at the rate of one bottle every second.\u003cbr/\u003e              Giant stills - some holding over 18,000 litres of gin - are housed in this historic factory.\u003cbr/\u003e              Desmond Payne is the master distiller here at Beefeater and is celebrating 50 years making gin this week.\u003cbr/\u003e              For nearly half of his career he worked at Plymouth gin but later joined Beefeater where he has overseen many new developments and improvements - including his own Beefeater 24 creation.\u003cbr/\u003e              Desmond dips a glass into the spirit safe and sniffs the gin, he adds a touch of water to help the aromas.\u003cbr/\u003e              You wouldn't want to drink very much of the gin at this stage, it is currently around 80 per cent alcohol and will later be mixed with water before being bottled.\u003cbr/\u003e              Payne says: \"This is strong, it's about 80 per cent alcohol and I'll add some water and that will release the aromas, so right now at the beginning of the distillation I'm getting all the citrus, the orange and the lemon. That will change during the day, it will progress through the botanicals and we just keep an eye on it - keep a nose on it, actually - all the way through the process and decide when it's finished, when to make the final cut.\"\u003cbr/\u003e              He opens to heavy door of one of the stills where the botanicals are steeping in the alcohol.\u003cbr/\u003e              A closer look at the nine botanicals reveals the key ingredient of juniper berries, but also orange and lemon peel, coriander seeds, angelica root and seeds, licorice, almond and orris root.\u003cbr/\u003e              The only key ingredient in gin is juniper berries - without these it isn't gin. The other botanicals are used to balance the flavours. \u003cbr/\u003e              Some distilleries use many more botanicals, with a quest to find new local botanicals in the surrounding areas of the gin distilleries.\u003cbr/\u003e              Desmond Payne thinks he has found a balance that works well and has stuck to his formula, trusting on the instincts of his keen nose.\u003cbr/\u003e              \"I think over the last 50 years, the last five decades - goodness - apart from the fact there's much more excitement about gin, gin then was very traditional if you went into a pub or a bar you might see two brands of gin, now you can see... well, I was in a bar in Spain a little while ago and they had 624 brands of gin, I mean that's a lot in anybody's language,\" says Mr Payne.\u003cbr/\u003e              The juniper berries grow wild in Italy and he is sent samples in bags like this.\u003cbr/\u003e              Mr Payne will do a blind test of around 200 different samples to try to blend the perfect mix. For a large gin distiller like Beefeater, consistency is key and consumers will expect the same product year after year.\u003cbr/\u003e              Now entering his fifth decade of gin production, Desmond says there has never been a better time to be producing gin.\u003cbr/\u003e              \"This is the time of excitement and revolution and it's an exciting time to be making gin,\" he says.\u003cbr/\u003e              Premium gin brands grew globally by 14.5 per cent in 2016 and by nearly 30 per cent in the UK, according to figures from the Wine and Spirit Trade Association. \u003cbr/\u003e              Beefeater is also reaping the rewards of this gin boom - 14 per cent growth in 2016 in the UK market, 36 per cent in Germany and in emerging gin markets like Argentina it has seen 72 per cent annual growth. \u003cbr/\u003e              It is also the number one premium gin brand in Spain and one of the most important gin markets in Europe. \u003cbr/\u003e              But with the big brands driving the global gin sales there is still plenty of benefits for smaller players.\u003cbr/\u003e              Happiness Forgets is a dark and atmospheric underground bar in London's trendy Shoreditch area.\u003cbr/\u003e              Here the newfound appreciation of gin has seen the shelves stocked to the limit with new artisanal brands.\u003cbr/\u003e              Rhys Wilson is the general manager and cocktail maker at Happiness Forgets, today he is expertly knocking up a London Calling.\u003cbr/\u003e              This locally-inspired cocktail mixes gin with bitters, lemon and fino sherry.\u003cbr/\u003e              Wilson says he gets so many visits from new artisanal gin brands wanting him to try their product that he wouldn't have any room on his shelves for any other spirits if he stocked them all.\u003cbr/\u003e              So is the gin bubble about to burst? Not likely, says Rhys.\u003cbr/\u003e              \"I think it's not going anywhere, it's forever going to be a big part of London particularly but also a big part of Britain and I can't see that going anywhere for the near future,\" he says.\u003cbr/\u003e              But it's not just small cocktail bars in Shoreditch that are taking gin seriously.\u003cbr/\u003e              Hotel brand Accor Hotels, with 4,100 hotels around the world, has just opened its new 313 room Novotel in Canary Wharf, right in the heart of London's  financial district.\u003cbr/\u003e              In Bokan, the 38th floor restaurant and bar at the Novotel, gin is at the forefront of the cocktail menu.\u003cbr/\u003e              Bokan's French cocktail mixologist is putting the finishing touches to his latest creation, a beetroot gin cocktail. It has no added sugar, instead the sweetness comes from the beetroot.\u003cbr/\u003e              With its 360 degree views overlooking London, Bokan is catering to the upper-end of the scale with many international visitors and senior executives all wanting to experience the latest thing in gin.\u003cbr/\u003e              Shane Munro has 22 years of experience in the food and drinks industry and is now vice president of food and beverage at Accor Hotels. He has seen the radical changes in the gin industry, but most especially customers' expectations of gin.\u003cbr/\u003e              \"Today if you just have a standard selection of gin it's not going to cut the mustard I'm afraid,\" he says.\u003cbr/\u003e              Bokan stocks a range of international gins, including a German gin from the Black Forest with 47 botanicals.\u003cbr/\u003e              The presentation of gin is also changing and Munro thinks the days of a simple gin and tonic with ice and a slice are long gone.\u003cbr/\u003e              \"The days are gone where you can simply offer a gin and tonic in a slim jim glass, it needs to be a nice glass, maybe a signature, really good garnishes that compliment the flavour profile within the botanicals that are used to make the gin,\" he says.\u003cbr/\u003e              As night falls, gin really comes into its own. Here at the Ivy club in Tower Bridge a party is in full swing to honour Desmond Payne's half-century of distilling gin... unsurprisingly every drink on the menu contains gin.\u003cbr/\u003e              Nigel Barden is a drinks critic, judge and broadcaster who contributes to a popular BBC radio show.\u003cbr/\u003e              His background is in wine, but Barden is one of the biggest cheerleaders of the gin revolution - he finds it amusing to see how gin has gone from being associated with degeneracy as 'mother's ruin' to a trendy, fashionable product. \u003cbr/\u003e              He says: \"So in Hogarth's, particularly in London, there was far too much gin being made, bathtub gin, because people made gin rather than had baths in there and it was killing the population, beer was seen as much healthier. But more latterly of course it's now seen as wholesome and interesting, with all these great botanicals, obviously with juniper leading the way. But gin has really taken over from where vodka was - vodka was the big seller. But gin it's much more interesting and diverse and if you have a blind tasting of ten different gins they are completely different and really exciting.\"\u003cbr/\u003e              Compared to drinks like whisky - which require much longer periods of ageing - gin is a relatively fast drink to produce (for example, Beefeater allows 24 hours to infuse the flavours of the botanicals).\u003cbr/\u003e              This means it is much more accessible for new distilleries to get their products to the market place more quickly.\u003cbr/\u003e              And while the public appetite for gin shows no signs of abating just yet, it looks like the wheels of the gin revolution are going to keep turning.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              London, UK - 13 September, 2017\u003cbr/\u003e              1. Close of 80% ABV gin pouring out of a pipe into the spirit safe\u003cbr/\u003e              2. Wide tilt down of the distillation room at Beefeater\u003cbr/\u003e              3. Close of sign on gin still reading: (English) \"Still 15: 18,184 Litres\"\u003cbr/\u003e              4. Wide pan left of Desmond Payne walking up stairs\u003cbr/\u003e              5. Close of glass being filled in spirit safe\u003cbr/\u003e              6. Wide of Desmond Payne smelling gin\u003cbr/\u003e              7. Close of Desmond Payne smelling gin\u003cbr/\u003e              8. SOUNDBITE: (English) Desmond Payne, master distiller, Beefeater gin:\u003cbr/\u003e              \"This is strong, it's about 80 per cent alcohol and I'll add some water and that will release the aromas, so right now at the beginning of the distillation I'm getting all the citrus, the orange and the lemon. That will change during the day, it will progress through the botanicals and we just keep an eye on it - keep a nose on it, actually - all the way through the process and decide when it's finished, when to make the final cut.\"\u003cbr/\u003e              9. Wide of Desmond Payne walking to still\u003cbr/\u003e              10. Close of door being opened \u003cbr/\u003e              11. Wide of Desmond Payne taking the botanicals out of the alcohol \u003cbr/\u003e              12. Close of the botanicals\u003cbr/\u003e              13. Close tilt up of the Beefeater mascot\u003cbr/\u003e              14. Wide exterior tilt up of the gin distillery in Vauxhall, London\u003cbr/\u003e              15. Close of bottle of gin being poured into glass\u003cbr/\u003e              16. Mid of Desmond Payne adding water to the Beefeater 24\u003cbr/\u003e              17. Close of Desmond Payne smelling and tasting the gin\u003cbr/\u003e              18. SOUNDBITE: (English) Desmond Payne, master distiller, Beefeater gin:\u003cbr/\u003e              \"I think over the last 50 years, the last five decades - goodness - apart from the fact there's much more excitement about gin, gin then was very traditional if you went into a pub or a bar you might see two brands of gin, now you can see... well, I was in a bar in Spain a little while ago and they had 624 brands of gin, I mean that's a lot in anybody's language.\"\u003cbr/\u003e              19. Mid of bag of juniper berries\u003cbr/\u003e              20. Close of juniper berries getting crushed in the hand\u003cbr/\u003e              21. Close of Desmond Payne sniffing the berries\u003cbr/\u003e              22. SOUNDBITE: (English) Desmond Payne, master distiller, Beefeater gin:\u003cbr/\u003e              \"This is the time of excitement and revolution and it's an exciting time to be making gin.\"\u003cbr/\u003e              23. Close of orange peel being sprayed over negroni cocktail\u003cbr/\u003e              24. Mid of cocktail waiter presenting Desmond Payne with negroni \u003cbr/\u003e              25. Mid of gin selection at Happiness Forgets cocktail bar in Shoreditch\u003cbr/\u003e              26. Close of Porter's gin being poured\u003cbr/\u003e              27. Close of candle light with cocktail being made in background\u003cbr/\u003e              28. Mid of cocktail waiter Rhys Wilson shaking drink\u003cbr/\u003e              29. Close tilt up of London Calling gin and sherry cocktail\u003cbr/\u003e              30. SOUNDBITE: (English) Rhys Wilson, general manager, Happiness Forgets:\u003cbr/\u003e              \"I think it's not going anywhere, it's forever going to be a big part of London particularly but also a big part of Britain and I can't see that going anywhere for the near future.\"\u003cbr/\u003e              31. Mid of cocktail waiter at Bokan on the 38th floor of the new Novotel hotel in Canary Wharf\u003cbr/\u003e              32. Close of Monkey 47 gin being poured\u003cbr/\u003e              33. Mid of waiter shaking cocktail\u003cbr/\u003e              34. Close of beetroot cocktail being poured \u003cbr/\u003e              35. Mid of Shane Munro being handed beetroot gin cocktail\u003cbr/\u003e              36. Close of Shane Munro drinking it\u003cbr/\u003e              37. SOUNDBITE: (English) Shane Munro, vice president, food and beverage, Accor Hotels:\u003cbr/\u003e              \"Today if you just have a standard selection of gin it's not going to cut the mustard I'm afraid.\"\u003cbr/\u003e              38. Close pan left of gin selection at Bokan\u003cbr/\u003e              39. SOUNDBITE: (English) Shane Munro, vice president, food and beverage, Accor Hotels:\u003cbr/\u003e              \"The days are gone where you can simply offer a gin and tonic in a slim jim glass, it needs to be a nice glass, maybe a signature, really good garnishes that compliment the flavour profiles within the botanicals that are used to make the gin.\"\u003cbr/\u003e              40. Close pull of beetroot cocktail garnished with cinnamon stick and flowers\u003cbr/\u003e              41. Wide of the City of London at night as seen from The Ivy at Tower Bridge pans left to party\u003cbr/\u003e              42. Mid of people drinking gin cocktails\u003cbr/\u003e              43. Mid close of women drinking gin cocktails\u003cbr/\u003e              44. Mid of food critic Nigel Barden drinking gin and tonic and chatting\u003cbr/\u003e              45. Close of gin and tonic\u003cbr/\u003e              46. SOUNDBITE: (English) Nigel Barden, food and drinks critic:\u003cbr/\u003e              \"So in Hogarth's, particularly in London, there was far too much gin being made, bathtub gin, because people made gin rather than had baths in there and it was killing the population, beer was seen as much healthier. But more latterly of course it's now seen as wholesome and interesting, with all these great botanicals, obviously with juniper leading the way. But gin has really taken over from where vodka was - vodka was the big seller. But now gin it's much more interesting and diverse and if you have a blind tasting of ten different gins they are completely different and really exciting.\"\u003cbr/\u003e              47. 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