BARNICK, PLEASANT LAND DISTILLERY

The contract distilling landscape in the UK is a really interesting one. The gin brand explosion of the past decade has sparked lots of innovation and democratised access to building a brand and to owning a distillery. The construction of a distillery is costly and realistically, the expense isn't worth it unless you are making around 50,000 bottles per year. This means that it makes a lot of business sense to have an expert make it for you. Especially when you take into account all the permissions, audits, food safety and logistics required to make it work!

The low technical barrier to entry for gin means there are now hundreds of self-styled master distillers out there but in reality you can count the number of professionally trained (IBD or Herriot Watt) contract distillers on one hand and within that, they are all solely focused on compounding (liqueurs) and rectification (gin/ spiced rum). For people looking to create incredible products from scratch, the options are non-existent and Pleasant Land Distillery now provides a sustainable option to do this. Also, when we started, the other distillers were all at production capacity and we have been responsibly producing new and interesting spirits ever since!

WHAT ARE YOU DOING DIFFERENTLY TO OTHER ENGLISH DISTILLERS OUT THERE?

Firstly, we are a team of experts with a wealth of experience in the production and business of spirits. Our transparency and commitment to being the good guys means that our customers stay with us.

Secondly, our commitment to environmental stewardship means that brands who start with us are well placed with their green credentials to meet consumers demand for environmentally friendly products.

Thirdly, the sky is the limit in terms of what we can achieve. We have an amazing array of stills and areable to make pretty much anything, from anything.

WHAT AREAS ARE YOU EXCITED ABOUT IN TERMS OF NEW THINGS HAPPENING IN DISTILLING?

The gin craze has really educated the consumer on quality and flavour, meaning that it is no longer enough to make a standard product and slap the word "Craft" on it somewhere. This has led to some serious grass roots innovation in the industry, ranging from the modernist distilling movements at places like Empirical's Koji and kombucha distillates all the way to people bold enough to take a spirit from its traditional home and trial it in a new location such as South African agave spirits. The world is our oyster and people are wise to the true craft involved in a quality product.

WHAT DO YOU BELIEVE IS THE KEY TO THE LONG-TERM SUCCESS OF PLEASANT LAND DISTILLERY?

In this day and age we are dominated by a lack of borrowing opportunity, supply chain crisis and uncertainty. In order to succeed we

WHAT IS THE BEST AND THE WORST THING ABOUT BEING AN INDEPENDENT BRAND OWNER?

The best thing about it is the amazing team of people I get to work with to collectively channel our creativity into some incredible products. The worst thing is now being unable to enjoy a mediocre drink in a dive bar, although I am not against trying.

WHAT ADVICE WOULD YOU GIVE TO AN ENTREPRENEUR LOOKING TO START A DRINK BRAND?

The best advice I would give is to make sure it is not a product for everyone. The world is a big place and success comes from owning your niche.

Spring 2023

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