{"id":1587850,"date":"2017-08-29T00:00:00","date_gmt":"2017-08-29T04:00:00","guid":{"rendered":"https:\/\/divine.ca\/?p=1587850"},"modified":"2020-09-12T12:35:54","modified_gmt":"2020-09-12T16:35:54","slug":"independent-spirit-the-art-of-distilling-in-a-mans-world","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/independent-spirit-the-art-of-distilling-in-a-mans-world\/","title":{"rendered":"Independent Spirit: The Art of Distilling in a Man’s World"},"content":{"rendered":"

When you buy gin or other spirits, you never really think about how they get into the bottle before going into your cocktail glass.\u00a0 Big batch spirits<\/a> are made in large distilling factories.\u00a0 The taste is consistent and there is no messing around with the formula.\u00a0 Small batch spirits, such as Mill Street Brewery<\/a>\u2019s Craft Gin Spirit, are actually produced on-site at its Toronto Beer Hall location by mastermind Martha Lowry.\u00a0 Each bottle is hand labelled by Martha on-site and with only 619 bottles available, it is in very limited supply.\u00a0 With a passion for food, horticulture and science, Martha is in a unique position, as one of only two female distillers in Ontario.\u00a0 We had a chance to catch up with Martha and find out more about everything from her favourite cocktail recipe to how she got into this unique career.<\/p>\n

What is the difference between small batch gin and typical spirits sold at a liquor store?<\/strong><\/h3>\n

There is no legal difference \u2013 the only requisite for gin is to be 35% alcohol with juniper.\u00a0 Small batch gin is made on hot stills which are only able to produce 600-700 bottles at once.\u00a0 Large batch are definitely less expensive, but may just be vodka with juniper essence poured in.\u00a0 Smaller quantities mean that it has been distilled and there are different, more distinct flavours.<\/p>\n

How did you get into gin distilling?<\/strong><\/h3>\n

I have a horticulture background which helps.\u00a0 I\u2019ve always been excited about agriculture.\u00a0 I wanted to create something that is made to stay that way forever and spirits are!\u00a0 You can truly capture the taste profile that you want and it will have that same flavour no matter how long you have the bottle.\u00a0 My actual start was as a brewer making beer and cider at Mill Street and I still love it, but I wanted to expand into spirits.<\/p>\n

How common is it for women to become distillers? \u00a0How do you support one another?<\/strong><\/h3>\n

It\u2019s still not very common.\u00a0 I\u2019m the only one in Toronto and I think that there is only one other in Ontario and maybe 10 across Canada.\u00a0 I went to a lunch at a distiller\u2019s conference in the States that was targeted at women in the industry and only about 30 people showed up and some of them were in marketing.\u00a0 It\u2019s a very small community and we always are there to bounce ideas off of.<\/p>\n

What would you tell the DIVINE reader who is thinking about getting into distilling or any other type of unusual or male dominated profession?<\/strong><\/h3>\n

I would say to look up women\u2019s distilling groups \u2013 it doesn\u2019t just have to be gin, it can be any spirit.\u00a0 I got my start by talking to everyone at the event and I eventually met Kaitlin Vandenbosch at a Women\u2019s Whiskey Event which led to the start of my career as a brewer at Mill Street.\u00a0 I never thought I\u2019d ever use calculus after high school, now it\u2019s an everyday event.\u00a0 There is science and math behind distilling, so it\u2019s important to have a good grasp of each.\u00a0 No matter what your career path, it\u2019s always good to speak with people and network.\u00a0 There isn\u2019t just one way to get into your chosen career.\u00a0 Ask questions and connect with people.\u00a0 You can do it!<\/p>\n

What is the ideal way to do a gin tasting?<\/strong><\/h3>\n

Ideally, it\u2019s early morning, before you have had any other flavours in your mouth, but that\u2019s not practical for most people.\u00a0 You should do a tasting with friends and each of you can bring a different bottle.\u00a0 Use a tulip shaped glass. \u00a0Do not swirl the gin; the alcohol has already evaporated and that is all that you will detect.\u00a0 Smell the gin from both sides of the glass and try to identify the different notes \u2013 each nostril may pick up another scent.\u00a0 It\u2019s similar to wine tasting \u2013 take a sip and put a little over your tongue to get the flavour while breathing through your nose.\u00a0 I want people to try and get excited about craft spirits – there are just so many flavours out there that even people who normally don\u2019t like gin may find one that they love.<\/p>\n

We know it doesn\u2019t have gin, but we know that you like a good Manhattan.\u00a0 How do you make the perfect one?<\/strong><\/h3>\n

I like a Rye Manhattan.<\/p>\n

Step 1: Make your own bourbon soaked cherries<\/p>\n

Step 2:\u00a0 Have a 2:1 vermouth to whiskey ratio \u2013 I\u2019m a big fan of vermouth<\/p>\n

Step 3: Add bitters to taste<\/p>\n

Step 4: Chill mixing glasses (I leave mine in the freezer)<\/p>\n

Step 5: Strain the mixture over ice, pour and serve<\/p>\n

What\u2019s next for you?<\/strong><\/h3>\n

I have a whiskey coming out this fall.\u00a0 Interestingly, whiskey is quicker to make than gin, but it has to be aged, so you need years to actually release the product.\u00a0 I\u2019m also thinking about adding a second gin to the Mill Street label.<\/p>\n

The Fast Four (4 questions with answers in 4 words or less):<\/strong><\/h3>\n