What’s Next for Luxury Spirits?Will Lowe, a UK’s Wine and Spirits Education Trust judge, reckons it was about 15 years ago when he had his revelation. When visiting a distillery, he was struck by the idea that even those spirits considered to be universal, maybe even rough and ready, could not only be different from one another, but that one of them could clearly be better. Lowe founded the distillery Cambridge Gin, and its Anty Gin, weighing in at a tidy $280 a bottle. It’s made using fresh (and local whenever possible) ingredients and techniques like vacuum distillation, which entails boiling by pressure rather than heat, allowing for a greater range of ingredients. More and fresher ingredients mean more skill is required of the blend. The upshot is now it’s not just a gin, but a “premium” gin. Cambridge was and is far from being alone, of course. One of the clearest trends in spirits of the last decade has been premiumization, the upgrading of gins, vodkas, tequilas, rums, ryes and even herbal distillations like absinthe and schnapps. And drinks makers aren’t stopping at premium — the luxury spirits category has been followed by makers describing themselves as super-premium and even ultra-premium. |