This was clearly not the event for you and we are clearly not the sort of venue for you. We would recommend that you read event information and booking terms/details more thoroughly in future. The family-run business partnered with Sir Kenny Dalglish in March 2021 to release Dalglish 7 Gin, celebrating 70 years of a football legend. Every bottle sold raised funds for Sir Kenny’s chosen charity – The Marina Dalglish Appeal.

Brightside Gin is our signature London Dry Gin and the distilled counterpart to Darkside Gin. We are the first and only Distillery in the UK to use two production techniques to create both a cold-compounded and distilled version of the same botanical recipe with fresh, natural coastal ingredients. We’re trying to change peoples’ perceptions about cold-compounded gins and historic (highly misinformed) prejudice that distilled gin is somehow better. It isn’t. It’s really as simple as this: there are some good gins, and there are some not-so-good gins, however they are made – and I’ve tasted a fair few of both that were distilled! Besides, to trash a method of production that is also used in making some of the world’s finest vermouth or amaro seems completely short-sighted to me. That followed the European Union formalising the spirit’s definition to guarantee quality. It marked the start of a distilling renaissance, and the start of the London Dry Gin. So long as premium gins stay on the market, these will continue, although some of the less strong spirits and brands may struggle especially if they are trying to get into the gin market now.” A city icon We donated over 1,000 bottles in the end, primarily to front-line NHS services across Wirral, along with some local charities like Autism Together. We spent some days on the road in the Tappers van delivering for 10 hours.

Stephen Wundke from Taste Cheshire reviewed Tappers Gin on the 6th August 2018

That’s a tough one! Also because I certainly don’t want to cause offence with my answer! They are such different methods that they each have their upsides and downsides, I’d say. Your Mum, Sue, gets a lot of love from the gin community (and rightly so!). What’s it like to work so closely with her? You’ve just launched a new collab with Kenny Dalglish to celebrate his 70th birthday. How did it feel to work with a local legend, someone renowned throughout the world? The original idea was to retail 200ml bottles online and use the proceeds from sales to those less in need to fund donations of sanitiser to Arrowe Park Hospital. It absolutely snowballed – we had no idea just how much the NHS was struggling.

What may come as a surprise, however, is that the Liverpool City Region has emerged as a hotbed for firms making the spirit - with various brands recording astounding success from Knowsley to West Kirby. Gin got its name from genever - the Dutch word for juniper - and UK law to this day still dictates it must be predominantly flavoured with the berries. With the region home to various manufacturers - not least brewing and distilling giants Halewood Wines and Spirits - how have firms managed to capitalize upon this craze, and how long will it be before the bubble bursts? We were finding people hadn’t heard of ‘Tappers’ and weren’t connecting the spirits in our range together with us as the producer. We updated our bottle artwork, putting ‘TAPPERS’ front and centre instead with our Dappers Tappers Gent, and we’re really pleased with the result. New figures support James’ assertion that more and more people are investing in themselves and becoming gin makers.The firm was also commissioned by the Royal Liverpool Golf Club to produce a 125th anniversary gin, in addition to 12 Michelin-starred UK restaurants listing it on their menus.

Which is why we made this a priority on our bottles, to make sure it stood out from the market but also with the quality of the gin matching the bottle.” Read More Related Articles Ultimately, neither method is superior to the other – they’re both just as challenging and require the necessary skills to do well. I think having worked with both methods, I have a unique perspective on this and much respect for fellow gin producers, whichever method they’re using! Staff reluctant to serve any drinks from the bar other than 'steins', they said they were too busy serving steins to prepare any other drinks, They were not too busy, it is a very small venue.The popularity is only increasing, and we are still seeing that shift from people drinking lager and wine. Employing around 1,000 people in total, the firm’s achievements include products such as Lambrini, vodka and ginger beer, but the biggest success of the past half-decade undoubtedly lies in gin. People are looking more at provenance now. We get more of the questions I myself as a consumer was asking people. Where is it made? Who is it that makes it? Where do you source the ingredients from?