How did you get started?
I have been in hospitality since the age of 14 and around bars since 19. For many years I worked tirelessly to educate guests on the charms of great drinks from behind 4’ of oak and over the last few years I have been able to come out from there and reach a much wider audience!
What’s the best piece of advice you could give new gin producers?
Great people make great Gin. Competition is fierce but if you stick to your guns and create a great product, using innovation, passion and a lot of soul, that people can enjoy then you’re doing something right.
Where would you like to see yourself in 5 years time?
We (at Solid Liquids) have created so many unique drinking experiences and there are so many other great ideas floating around, a Whisky Festival perhaps could be next... In general I’d like to still be doing what I am doing now - making great drinks, entertaining guests and delivering world class events.
If you could only drink one brand of gin, what would it be & why?
Not one I could or ever would answer (and it is a question I am asked on a regular basis!) Being diplomatic is usually the option but if I had a chance to create my own Gin before the rest were taken away from me then I’d create one with a big bouquet of citrus, herbs and spice as I’m currently loving that style.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
Sir Sean Connery. Sure I am far from the first person who would make the same request! Starting with a selection of some great fish and gin but I think it would be the most satisfying to share an old Springbank Whisky alongside a tender venison steak – before we move onto red wine and cigars that is!
Written by Gerry Haughian 
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