Brogan Carr - Mastering Distilling
At our place, it’s Brogan’s Way by name and her way by nature. You may not know that Brogan is actually a qualified medical laboratory scientist. Both Brogan and her father, Simon, are self-proclaimed gin enthusiasts and one day, after long consideration, they decided to set up the distillery together.
You might also not know that technically you don’t need a degree to be called a Master Distiller, however Heriot Watt University, based in the distilling heartlands of Edinburgh in Scotland, offer the formal training to gain this title. As is Brogan’s way, she wanted to earn the title, which she achieved with distinction this year.
In studying for the MSc, Brogan sat eight exams, ranging from engineering, filtration and packaging and production management topics through to distilling and whiskey maturation, management of food quality and fermentation and product analysis.
Want to really know how obsessed with gin Brogan is? She wrote her 8000 word paper on ‘Developing a new Australian gin recipe: From concept to market acceptance using sensory and chemical analysis to choose native Australian botanicals’. Luckily, you don’t have to read or understand this, all you get to do is enjoy the outcome of her studies and passion and try her range of gins (that celebrate new ways to use Australian native botanicals of course!)
This is why our way can only be Brogan’s way.
It may be Brogan’s Way but there another lady that plays an equally important role in our gins and how they come to be.
Meet Gilly, our one-of-a-kind copper pot still.
One thing we discovered our favourite gins had in common was that they had all come from still made by Carl GmbH in Germany, one of the most respected and reputable still manufacturers in the world.
When we met with Carl GmbH, they noticed that Brogan was not as tall as most distillers and made a still especially for her – one slightly shorter and a little easier to reach. They were completely open to our discussions on how Brogan’s science background influences her as a distiller and incorporated something special into the design of our still, something that allowed her to modify the still setup to extract the exact flavour she wants. We ended up with our Gilly – it both looks and works in a stunningly beautiful way.
Gin distilling has a custom of giving stills female names, an affectionate tradition followed over the centuries by distillers all around the world.
Gilly is named after Brogan‘s mother, a gin lover and insperation behind the scenes and it was most appropriate that the first time Brogan used her new still was on Mother’s Day 2018.