{"id":15164,"date":"2018-11-08T11:27:55","date_gmt":"2018-11-08T11:27:55","guid":{"rendered":"\/blog\/post\/salcombe-distillery-a-devon-gin-producer-with-big-ideas\/"},"modified":"2026-05-20T16:28:13","modified_gmt":"2026-05-20T15:28:13","slug":"salcombe-distillery-a-devon-gin-producer-with-big-ideas","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/salcombe-distillery-a-devon-gin-producer-with-big-ideas\/","title":{"rendered":"Salcombe Distillery: A Devon Gin Producer with Big Ideas"},"content":{"rendered":"

Angus Lugsdin, co-founder of Salcombe Distillery, tells us about collaborations with top chefs and prestigious wineries, why he doesn\u2019t want to just make a regional gin, and explains how to differentiate yourself in a crowded marketplace.<\/strong><\/p>\n

Lugsdin\u2019s background was in oil and gas exploration, but inspired by childhood holidays in Salcombe on the south Devon coast, he set up Salcombe Distillery<\/a> in 2014 with friend Howard Davies. It began distilling in 2016.<\/p>\n

<\/p>\n

Not an unusual trajectory but what differentiates Salcombe from rivals is just how successful it has been. Lugsdin told me, \u201cin our first full year we won double gold at San Francisco, gold at the World Gin Awards and one of the highest ever recorded scores at the Beverage Tasting Institute in the US, with 96 out of 100.\u201d Not bad for a pair who\u2019d never distilled before.<\/p>\n

\"SalcombeAngus Lugsdin and Howard Davies!<\/em><\/center><\/p>\n

The gin committee<\/h3>\n

\u201cWe set out with the aim to create one of the world\u2019s best London Dry Gins,\u201d Lugsdin told me. They set up a \u201cgin committee\u201d and tested dozens of recipes. The result was the award-winning Start Point<\/a>, named after a local landmark. In equipping the distillery they enlisted the help of gin consultant Jamie Baxter, who has worked with such big names as William Chase and the City of London Distillery.<\/p>\n

Lugsdin told me a little about the production process, \u201cwe have our 450 litre Holstein still and we use English wheat spirit. All our water is sourced from Dartmoor National Park, so it\u2019s naturally soft. We have 13 botanicals in Start Point, including three fresh organic unwaxed citrus peels which are red grapefruit, lemon and lime which we have to peel every morning just prior to distillation just so we capture the best of those essential oils. And then we’ve got a very traditional Macedonian juniper base for that good kick of juniper. An English coriander seed that\u2019s grown for us gives a fantastic lemon-warming brightness to the gin.\u201d<\/p>\n

\"Salcombe\"Salcombe Gin Start Point – available on masterofmalt.com<\/a><\/em><\/center><\/p>\n

Not just for locals<\/h3>\n

I asked Lugsdin how they differentiate themselves in what is an increasingly crowded market: \u201cSalcombe is a well-known sailing destination, we thought it was a brilliant fit for gin.\u201d And they have a onsite school where you can learn how to make gin which is a great promotional tool, \u201cthey [visitors to the gin school] become mini brand ambassadors for Salcombe Gin.\u201d But he doesn\u2019t just want to make a regional gin, \u201cwe\u2019re very much focussed on making it a national brand, and we’ve started exporting.\u201d<\/p>\n

Lugsdin doesn\u2019t think that all the competition will be around for the long term, \u201cwe\u2019ll see a few of these lesser-known brands that haven’t got the marketing money behind them and that are just contract distilled, I think they\u2019ll fall away. And then I think you\u2019ll see some of the bigger companies, as we’ve already seen, starting to acquire (small distillers), obviously Sipsmiths<\/a> was one of the early to go.\u201d He was less than complimentary about some rivals, \u201ca lot of the gins on the marketplace now are nothing more than flavoured vodkas where the juniper is taking very much a backseat. And really, if the juniper is taking a backseat then is it really gin?\u201d <\/p>\n

World-renowned chefs and iconic winemakers<\/h3>\n

Start Point is their flagship but they also make some more esoteric gins, collaborations with \u201cworld-renowned chefs and iconic winemakers,\u201d as Lugsdin puts it. These are inspired by the Salcombe Fruiters, sailing vessels based in the town that brought fruit and spices from Spain, the Azores, and as far as the West Indies in the 19th century. <\/p>\n

The first is made in conjunction with Michelin-starred chef and Saturday Kitchen-regular Michael Caines. It\u2019s named Arabella<\/a> after a Salcombe Fruiter, and appropriately it majors on the lemons. Lugsdin told me that Caines \u201cwanted to go with something quite fresh with lemons, so we were using lemon thyme and lemon verbena and hibiscus, adding lots and lots of layers of aroma and flavour but still keeping it very crisp and dry and classic.\u201d <\/p>\n

\"SalcombeSalcombe Gin Arabella – also available on masterofmalt.com<\/a><\/em><\/center><\/p>\n

Then there\u2019s Mischief, named after another sailing vessel, created with restaurateur Mark Hix: \u201cwe developed a gin with ten key botanicals, to celebrate the tenth anniversary of the Hix Restaurant Group, which was this year,\u201d Lugsdin said. The ten include sea buckthorn and samphire, \u201cit has a lovely subtle anise kind of perfumed note.\u201d<\/p>\n

Then there are a couple of seriously fancy wine collaborations. Lugsdin said, \u201cwe know from the cargo records that the Salcombe Fruiters were carrying citrus fruit up from Cadiz and in addition to that they were carrying casks of sherry.\u201d This led to a collaboration called Finisterre<\/a> with one of the finest producers in Jerez, Bodegas Tradicion. They aged the gin in an 80 year old American oak cask that once held fino sherry. Lugsdin said, \u201cI wanted something really kind of dry with a slight saline attributes to it.\u201d <\/p>\n

\"SalcombeSlumbering casks of Salcombe Gin<\/em><\/center><\/p>\n

The latest collaboration comes out this month and sounds particularly delicious. It\u2019s a sloe gin aged in an old port barrel. Naturally they\u2019ve done it in some style by teaming up with Dirk Niepoort<\/a>, one of Portugal\u2019s best producers. \u201cWe wanted to really elevate sloe gin and take it to a place it\u2019s never been before,\u201d Lugsdin told me, \u201cso we developed a whole new base gin recipe based on the residual sugar content of the fruit and using orange peel and bitter almonds and also some of the sloes. And then we macerated the sloes and damsons in that base gin, and added it to an 80 years old American oak port pipe. It\u2019s even got that amazing brick red tinge that you expect from a really good tawny port.\u201d It\u2019s called Guiding Star and sounds perfect for Christmas. At 40% it\u2019s a proper gin rather than a liqueur. They don\u2019t do thing by halves at Salcombe.<\/p>\n","protected":false},"excerpt":{"rendered":"

Angus Lugsdin, co-founder of Salcombe Distillery, tells us about collaborations with top chefs and prestigious wineries, why he doesn\u2019t want to just make a regional gin, and explains how to…<\/p>\n","protected":false},"author":31,"featured_media":15432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[715],"yoast_head":"\nSalcombe Distillery: A Devon Gin Producer with Big Ideas | Master of Malt blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/salcombe-distillery-a-devon-gin-producer-with-big-ideas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salcombe Distillery: A Devon Gin Producer with Big Ideas | Master of Malt blog\" 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