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Meet the New Master Distiller: a Catch-up with Ed Gibson

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We have some exciting news for lovers of our award-winning artisan gins. There’s a new Master Distiller at the Massingberd-Mundy Distillery! Ed Gibson has just joined us and he’s hitting the ground running. He took time out of his busy distilling schedule to tell us more.

“I grow up in Wysall in the Nottinghamshire countryside and went to school at Loughborough Grammar,” said Ed. “I was interested in theatre and did a degree in Theatre Arts at Derby University. Ultimately, it wasn’t for me but, like many people do when they’re studying, I found myself some bar work. I worked in pubs for the Derby Brewing Company and, towards the end of my degree, worked in their brand new hotel, the Keddleston Country House. Part of the training focused on premium spirits and they brought in two people who ran Merchant House in London, famous for having an amazing number of gins behind its bar. There was a world of deep knowledge and intricate processes here, and I gained a real love for the products and a respect for the people behind them.

“The 21st-century gin phenomenon came from a law change. The 1751 Gin Act was finally repealed in 2008. The old Hogarth-era restrictions were lifted and this meant that gin production was no longer limited to big operators. The industry became democratised. The initial boom in craft distilling featured gins with a huge and sometimes confusing array of flavours and botanicals. The market has matured since then and today’s craft distillers put in the time, patience and care that good gin demands. Customers don’t fall for gimmicky, over the top spirits. They can taste quality and craftsmanship and they care about it.

“I’ve always had an interest in good wines and gins. It helped that my mum always had an interesting new gin to hand and I got to try exceptional spirits, even on a student budget. My early experience and education in fine spirits really unlocked my potential and I wanted to learn more. I moved around the Derby Brewing Company’s pubs and learned a lot from their high standards of service and product knowledge. Insight was absolutely key; customers are discerning, and you have to know which spirits work together and how to serve and garnish them perfectly, as well as knowing which wines go with which food.

“After seven years in the pub trade, I decided that managing pubs was not my lifetime job. I was interested in product development and felt that the best way to learn more about a thing is to make it. I applied for a job as a gin-school tutor at Leicester’s 45 West, the parent company of Burleigh’s Gin. Right before that, I’d managed a pub where I’d researched and run a menu of 100 gins. The interview went well and, unbeknown to me, their distiller had just left. They decided I was keen and curious enough to be given a chance.

“That was a wonderful opportunity. I met industry icon Jamie Baxter, we got on well and I worked for him for a bit. He sets up other distilleries so I got to run things when he wasn’t around. My time at Burleigh’s acquainted me with the fullness and complexity of a distilling operation; besides creating the spirit, you have to deal with contracts, packaging, dispatch and much more. It was daunting but exciting. I made a the official Richard III-themed gin (don’t worry its not based on a car park), did some project work with Leicester Tigers and developed a gin with the late, great Doddie Weir. After Burleigh’s, I was head-hunted to be a master distiller in Hinckly where I tackled every part of a gin operation.

“Covid came along in 2020 and changed things for me and a lot of other people. I’m nothing if not versatile and I ran online quizzes and made hand-sanitiser for a while. After getting furloughed, I used my contacts to help me set up my own distillery. That was a very intense learning curve but it did well. I created ‘white label’ gins for customers who wanted to market their own brands. Later, I left my friend and business partner to run the distillery and I went back to the pub industry. I helped a pub in Woodhouse Eaves get back on its feet. I’d been a customer there for years and it was nice to be on the other side of the bar. Everyone knew me there as ‘Ed the Gin Guy’.

“After two years in Woodhouse Eaves, it was time for the next challenge. I found the Massingberd-Mundy job ad online and I thought it was too good to be true. I missed the creativity of the gin industry and this job came with a house right next door to the distillery! The second I saw it for myself, I was sold. The bigger picture drew me in. I’ve done a bit in the gin industry and I wanted to be picky, to go to an organisation that offered more. There could be rum, whisky and brandy here in time, as well as wine. There’s always another project to throw yourself into.

“Meeting Marmite helped too as I’m a cat person. The sustainability message is important to me, as is the idea of bringing skills back to an area. The world needs more local trades, including, of course, local distillers! It doesn’t hurt that the Massingberd Arms does a good pint.

“I’m distilling as we speak and I’ll be watching the process for nine hours today. It’s my first time using this piece of equipment. It’s similar to other set-ups I’ve used but the make is new to me. I spent yesterday clambering over it, fiddling with dials and directions and getting to know it well. Every still has its own quirks and it makes sense that they have their own names.

“I’m editing and refining the Burrell’s Dry process. I think Burrell’s is a lovely gin but I want to spruce it up. I want to get from IWSC bronze to IWSC gold! I’m tweaking how the local botanicals are added and their ratios. Customers can expect a smoother version of the Burrell’s Dry they know and love. It won’t lose the citrus element but its flavours will be more accessible. It will be more versatile and conducive to more recipes. Pro and home mixologists will be delighted with it!

“I’ll be making sure that our customers get the gin they want within a couple of days. I want to open up our gins to a wider audience and there’ll be regular special editions. I’ll also be out and about meeting customers. I’m at a market this Friday and there are loads more on the calendar. I’ll also be involved with Estate tours and I’m looking forward to that.

“My take on Blood Orange Gin will be the next special edition and we aim to have that ready in plenty of time for Mother’s Day. If you see me out and about, do come and say hello. I’m very generous with sample snifters!

“When I’m not distilling, I like a good pint down the pub. I’m a keen student of history, especially WWII, and I enjoy a history festival. I’m a devotee of American Football, too, and I’ve seen the Jacksonville Jaguars twice at Wembley.”

 

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