Q&A with The Founder, two shores GIN

QUESTION - WHERE DID THE IDEA COME FROM FOR TWO SHORES GIN?

About a decade ago, after moving to the US, I found it challenging to discover craft gins that appealed to my taste buds. Despite importing my favorite gins, the cost was exorbitant. During a trip back to the UK to visit my family, I found myself in a lively bar in London with over 100 gins to choose from. The experience inspired me to create my own gin distillery in Laguna Beach and market my own gin.

Upon returning to the US, I enrolled in an entrepreneur class, which propelled me to establish Two Shores Gin. Being away from home, many people develop a personal attachment to their roots, and this was the case for me. Two Shores Gin bridged the gap between my past and present, incorporating the finest local Californian botanicals and the traditional expertise of a gin maker from the UK.

The COVID-19 pandemic made me nostalgic, and I thought of my father's story a lot. Although my goal of having a distillery is still on the horizon, I am content to share Two Shores Gin with as many people as possible for the time being.

QUESTION – WHAT drew you to gin over other spirits?

Gin often receives a mixed reputation as many people associate it with unpleasant memories of astringent juniper and bitter coriander. However, for me, that negative association was with tequila, which I now enjoy. To me, gin is like a perfectly balanced meal, composed of various ingredients and flavors. Each gin has its own unique flavor profile, carefully crafted to bring out different notes. With over 30 gins in our house, I choose which to drink based on various factors such as whether I want a long or short drink, my mood, company, and even the weather.

Our Two Shores gin has been fortunate to receive several awards, and those who have tried it often comment on its smoothness and layers of flavor notes.

QUESTION - WHAT’S THE BIGGEST THING YOU HAVE LEARNT?

Focus on what you can realistically achieve and don't waste your energy on unattainable goals. The liquor industry is heavily regulated, and I underestimated how much effort it would take to navigate these regulations. Initially, we turned to online forums for guidance, but found that each state and potential distiller had their own unique approach.

It's essential to seek legal advice early on, as things take twice as long as expected, and every day presents new challenges to overcome. Launching a product in a single country is challenging enough, but creating a brand with roots in two countries presents even greater obstacles. What works in one country may not work in another.

After finalizing our recipe, we submitted it to the FDA for approval, only to learn that some of our chosen botanicals were prohibited, which delayed our summer launch by several months.

It's important to research extensively and persistently pursue your goals, even if you face setbacks. For instance, we faced delays with the trademark department and ultimately had to change our name, but in the end, it was a positive outcome and guess what, we also got our original name.

QUESTION - HOW DID YOU SOURCE AND CHOOSE THE BOTANICALS?

There are 3 parts to the recipe, the, what makes it a gin i.e., the juniper, the local botanicals and the citrus.

The recipe for our gin consists of three main components: juniper, local botanicals, and citrus. To ensure the highest quality, I drew on my European roots to source the juniper, which is a crucial ingredient for making great gin.

I drew on my European roots to source the highest quality juniper, knowing it makes the best gin. American juniper can be rather bitter, and this wasn’t a quality I wanted.

As for the local botanicals, it was a process of trial and error. Inspired by the hiking trails around Laguna Beach, we started with over 25 botanicals, including the smell of wild sage, the wild prickly pear with their red "flowers," and an abundance of pepper trees lining most parks and neighborhoods. Through careful elimination and understanding of which botanicals interacted well with each other, we were able to reduce the total number to 14, creating a perfectly balanced flavor profile that captures the essence of California.

Although I was drawn to the sea, foraging from the sea is prohibited in our area. As a result, we had to remove sea vegetables from our recipe, which are commonly used in many great gins across the world. Despite this setback, we were able to create a unique and delicious gin that truly captures the spirit of California.

QUESTION - WHAT DID YOU DO BEFORE YOU DECIDED TO CREATE A GIN?

Following my college graduation, I ventured into the marketing field and spent a significant portion of my professional life working with spirit brands. The industry has always been captivating and exciting, and I had a burning desire to create my own brand. Over the last eight years, I have worked as a freelance writer for various local magazines and newspapers in the United States, as well as assisted small businesses with their marketing endeavors. In addition, I co-produced a documentary that shed light on the story of a young girl from Laguna Beach who had a rare genetic disorder known as Williams Syndrome.

QUESTION - HOW DO YOU LIKE TO DRINK GIN?

I would describe myself as experimental when it comes to gin. With over 30 gins in our house, our 6pm G&T has become a ritual for me. The gin I choose depends on my mood, with fruitier options preferred in the summer and cocktails with a bit of fizz for dinner parties.

I am also very particular about my glassware. While I do have a crystal tumbler which belonged to my father, it's a bit small for my liking, so I don't use much ice with it. My go-to glass is a Copa glass with rounded sides, which helps prevent ice from melting too quickly and allows me to swirl the gin to open its flavors. Although Brits are often teased for not liking much ice, I have become a fan of it, though I prefer solid rocks instead of crushed ice, as it dilutes the gin less quickly.

I also love garnishes, but I am careful to choose ones that complement the gin. Rosemary is a personal favorite, and I have recently gotten into dehydrating fruit, which I find to be a labor of love but well worth the effort. The difference between dried and fresh fruit is quite noticeable.