SCOTLAND is known the world over for the excellence of our national drink, Scotch whisky, but now we are becoming known for a drink more associated with the Netherlands and England.
Gin has become all the rage in Scotland in recent years, and last year it was revealed that 70 per cent of all gin consumed in the UK is made here. Some sources also predict that this year, for the first time since records were kept, the value of gin sales will outstrip those of whisky.
Currently, sales of both are currently around the £1.2 billion mark.
As well as gin’s increasing popularity, craft distilling of spirits such as whisky, gin and vodka is showing a massive increase in production with a quality that cannot be rivalled by international conglomerates.
Just last month a report from accountancy group UHY Hacker Young showed the number of distilleries in the UK has risen by a fifth in the last year to 131.
In Scotland alone, 35 craft distilleries have opened in the last three years, offering over 100 variations. Now the secrets of Scotland’s incredible success in gin production and future opportunities of craft distilling will be under the microscope at a prestigious international conference at Abertay University in Dundee.
Held in Scotland for the first time, Lallemand’s Alcohol School Distilled Spirits Conference will see experts from across the world gather to share best practice and discuss a wide variety of issues and trends across the sector.
Delegates will travel from Barbados, Sweden, Canada, Italy, Bulgaria, France, Serbia, Latvia and Ireland, as well as Kansas, Milwaukee and Atlanta in the USA to attend the event.
Set to speak at the conference is Sir Geoff Palmer OBE, Professor Emeritus, human rights activist and recipient of the American Society of Brewing Chemists Award of Distinction – considered the Nobel prize of brewing.
Also on the agenda is a talk from Abertay PhD student and entrepreneur Kirsty Black of the award-winning Arbikie distillery in Angus, which has benefitted from a huge surge in demand.
Previously staged in Toulouse, Bangkok and Montreal, the conference runs from October 24 to 26 in Abertay’s Hannah Maclure Centre.
Other presentations and workshops will include addresses on raw material from Douglas Murray of Diageo, on mash preparation for whisky from Steve Wright of Spiritech (a consultant for Lallemand Biofuels & Distilled Spirits), and on craft distilling from Annie Hill of Heriot Watt University.
Professor Graeme Walker of Abertay’s Division of Food and Drink said bringing such a high-profile conference to Scotland was a measure of the strength of the distilled spirits industry.
He added: “Scotland has understandably always been the key international player when it comes to whisky, however it is pleasing to see that reputation now extending out to other products such as gin and vodka.
“Our food innovation at Abertay project works closely with a wide range of new and established businesses to help create, refine and market a host of products, so it is fantastic for us to be able to host such a prestigious gathering.”
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