Prousaefs noted: “This was an incredibly consistent flight, with all products following a good structure, and great mixability. The category shows a lot of diversity, escaping the traditional gin flavour notes.” Flavoured gin brands showed quality abounds Joining Nicola Carruthers, deputy editor of The Spirits Business, and chair of her panel, were: Christine Perrett, drinks photographer at A Twist of Citrus and co-founder of The Spirits Hub; and drinks consultant Stephen Kennard. Bernadette Pamplin, freelance drinks writer and founder of the Under the Ginfluence blog, chaired a panel consisting of: Sara Jane Eichler, founder of the Negroni Club UK; and Millie Milliken, freelance journalist. Henley Gin – Oriental Spiced was hailed for its notes of “sweet cinnamon and lovely leafy green herbs”, and subsequently given a Master medal, while fellow Master winner Porky46 received the top award for being “refreshing, with good mixing potential, and plump, juicy fruits”. Distillers continue to embrace unusual botanicals in their gins

GG: Your marketing is very clever and positions your gin as the ‘essence of Norway’. How has the story and the branding influenced sales? OSS Craft Distillery, via its products under Bareksten Spirits, has in recent years assumed the position as a clear market leader in the premium gin category in Norway. The company is also experiencing strong growth in several international markets. GG: Do you make your own base spirit? Is this key to success, or is the secret of your success in your botanicals?I was hoping for more,” Pamplin admitted. “Some of the entries were a little thin on flavour, and sloe gins offer such wonderful, full flavour.”

Bareksten Absinth is spirit derived from botanicals with the main characteristics of the flowers and leaves of Artemisia absinthium ("grand wormwood"), and some medicinal and culinary herbs.

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GG: You have just launched a Navy Strength Gin, how has this been received? What are your future plans for Bareksten Gin?

Stig: We are about to expand our production capacity from two to six stills. We favour the quality and expression of gin made in the small still (600 litres). So rather than installing one bigger still, we are now implementing an additional four of the 600 ls. The product mirrors Norwegians – with a “dark” expression, but with a playful soul. And when gin drinkers find that the content tastes as elegant as the container looks, we are winning them over.Stig: We just released the Navy Strength in Norway, and it has been selling really well, both to trade and consumers. Personally, I am fond of a stronger gin. Even though I have made my base gin with a high ABV, I appreciate even more power in mixed drinks where one would like more juniper and strength. The interest has been formidable, and it will be available in several markets during the early autumn. A trio of Silver medallists – Gargano Sloe Gin, Plymouth Sloe Gin, and Bareksten Sloe Gin – completed the round. While the judges enjoyed the selection of medal winners, they yearned for bolder flavours. A strong set of Gold medals were also enjoyed in this round, with 20 medals given to deserving bottlings. Among the Gold award-winners were: Bathtub Gin, complemented for its “great mouthfeel with some spiciness”; “prominently juniper” Glaswegin London Dry; “green and leafy” Sea Glass Gin; “earthy and complex” Ki No Tea Kyoto Dry Gin; and “oily, slightly saline” Barra Atlantic Gin. Forager and master distiller Stig Bareksten launched the brand in 2015, having combined his botanical expertise with an interest in ‘the dark otherworldly forests’ of his homeland in Norway. Stig: It has taken four years to get here, and the journey has resulted in many product releases along the way. This experience has given me confidence that I have something to add to the category. To settle the recipe, I have been playing with the duration of steeping of botanicals with different ABV, and with different length of distillation.