When Still Life Gin decided to apply scientific rigour to gin-making, the University of Bath's Research Infrastructure and Facilities service offered the equipment and expertise to help the company craft a superior tipple.

A novel approach to making gin

Still Life Gin, a local company based in Frome, has established itself as the new gin sensation in town. What sets them apart is their scientific approach to distillation. While most gin distilleries mix their botanicals before distillation, Still Life Gin takes a different approach. They distil each botanical separately, allowing them to optimise the distillation process for the unique characteristics of each botanical. Once distilled, the flavours are carefully balanced and blended in small batches. In addition to their distillery, they have a blending lab where customers can create and customise their own gin.

From engineering to distilling

The company founders, Sam Lodge and Geoff Lodge, both engineers by profession, decided to venture into the world of spirits and leave behind their spreadsheets. With their engineering background, they approached gin-making with a scientific mindset. They collaborated with the Chemical Characterisation Facility at the University, working with Dr Kathryn Proctor, to analyse and characterise gin using techniques like mass spectrometry and nuclear magnetic resonance (NMR).

Mass spectrometry, a commonly used method for gin analysis, is highly sensitive and effective in detecting ions based on their mass-to-charge ratio. Still Life Gin uses gas chromatography mass spectrometry to detect volatile organic chemicals (VOCs) and semi-volatile organic chemicals (sVOCs) responsible for the various scents and flavours in their gin.

However, while mass spectrometry can identify compounds, it may not distinguish between different structural forms of molecules, which is crucial for understanding flavour variations.

By combining their scientific approach to distillation with the analysis capabilities of the Chemical Characterisation Facility, Still Life Gin creates high-quality, small-batch gin with unique flavours that appeal to discerning gin enthusiasts.

Exploring the science behind complex flavours

Sam Lodge provides insights into the company's objectives for collaborating with the University's research facilities:

‘We were fortunate when Dr Anneke Lubben, Director of Research Infrastructure and Facilities, approached us. She had heard about our distillery's keen interest in the scientific aspects of distilling and that was the project’s start.

‘Simultaneously, we have multiple objectives that align with our budget. Our primary goal is to harness scientific evidence to enhance our distillation and blending methods. Traditionally, the distillation industry has relied on intuition, with crucial decisions like distillation cut points relying on subjective judgments or unverified traditions and rules. We aim to question this status quo by comprehending the scientific principles underlying these processes and, ultimately, unlocking the secrets to crafting exceptional gin.’

Deconstructing the gin-making process

On the topic of Still Life Gin's specific research collaboration with the University, and its key findings, Sam has this to say:

'As part of our ongoing research project, we are using the University's cutting-edge mass spectrometer to "fingerprint" both our individual distillates and also the final gin. Through this analysis, we can identify the specific compounds present in each distillate and understand how they harmoniously come together in the ultimate blend.

‘Thus far, our preliminary findings have offered intriguing insights into the interplay of distillates and their contribution to the final gin. We are currently developing a more precise testing method to determine whether the blending process involves superposition or if additional reactions occur, altering the molecular composition of the gin.

‘Gradually, we are piecing together a comprehensive understanding of how distillates combine, and on a broader scale, we are gaining valuable insights into the unique characteristics of each individual distillate within the spectrum.’

The benefits of collaboration

Sam also expresses the mutual benefits derived from the University's test equipment and expertise, while also acknowledging the advantages the Chemical Characterisation Facility gains by applying its expertise to an unconventional industry:

‘We benefit from the access to the test equipment and expertise at the University, and hopefully, the research facility benefits from applying their expertise to an unusual industry!’

Sam also highlights the valuable support received from the facility throughout the research process. They have assisted in experiment design, offered guidance in finding relevant literature, aided in selecting the most suitable equipment for the task, and provided assistance with analysis of the results obtained.

A flavour of what's to come

Potentially, there's even more that Still Life Gin and the Research Infrastructure and Facilities service can collaborate on in the future. Sam continues:

'We would be interested in working together towards a shared output. Say, if we were to produce a joint paper.’

‘There are many areas of research that could benefit from continued collaboration! For example, analysing the compounds that start to come through at the end of a distillation run. This could inform our cut points. We're also keen to investigate the science behind subjective things like taste profiles. That is, can we see evidence of 'high' notes and 'low' notes by analysing distillates? There are also avenues to challenge industry assumptions as well as improve quality and consistency by analysing the batch-to-batch output.’

Exploring gin's compounds and their impact on flavour and mouthfeel presents a promising avenue for distillers to elevate their gin's quality and maintain consistency. An invaluable tool in this pursuit is NMR spectroscopy, which plays a vital role in preserving the authentic flavour of juniper berries, the cornerstone botanical in gin, ensuring its consistency over time. This becomes increasingly crucial due to the looming threat of climate change, which poses potential disruptions to the quality and availability of juniper berries, especially given the UK distillers' reliance on imports.

Moreover, NMR analysis is useful in scrutinising the diverse sugar varieties introduced through flavour additives, ultimately contributing to the preservation of gin's distinctive character. So, while mass spectrometry remains prevalent, the use of NMR spectroscopy offers a more comprehensive and intricate comprehension of gin's chemical composition.