Author: Adam O'Connell

As Mr Kamm’s Gin hits the shelves at MoM Towers, we find out all we can about the latest creation from the mind of Alex Kammerling, founder of Kamm & Sons. Up for discussion: why he swapped bitters for (juniper) berries, how bartending affected his process, and his thoughts on the ever-growing gin bubble…

Earlier this year a new gin hit the market. In this age of the modern gin-boom, it would have been understandable for this news not to have turned many heads. But Kamm & Sons is anything but ordinary and the recently released Mr Kamm’s Gin represents an intriguing new expression.

How does one go from bartending and brand ambassadorial roles to creating an aperitif and now a gin? Alex Kammerling knows. Over his 22 years in the industry he’s worked as a bartender at some of the finest establishments around, and has been involved in projects with likes of Bombay Sapphire, Campari and Grey Goose in various capacities. But now he is best known for the brand he created, Kamm & Sons. It’s only previous release was the well-received Kamm & Sons British Aperitif, so a gin marks a new direction for the company.

It’s a tough act to follow, but early signs suggest Mr Kamm’s Gin is up to the task. Hard work and patience paid off for Kammerling, who took more than two years and 180 distillations to create a gin he was happy with. The final product is built around a barley base spirit and boasts a selection of 45 botanicals, including hibiscus, fresh grapefruit, orange and lemon peels, rosehip, apricot kernel, ginseng, blue butterfly pea and citra hops and it’s been described as ‘fruitier than your grandmother’s jam cupboard’.

As World Gin Day approaches (Saturday 9th June), we thought it worth seeing what the Mr Kamm’s Gin fuss is all about. Who better to ask the man himself…

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