Salcombe Gin and two Michelin-starred chef Niall Keating unveil the world's first gin distilled with a liquid botanical

Salcombe Gin Voyager Series 'Restless' | 46% ABV | 50cl | £65 RRP

Pushing the boundaries of gin distillation, 'Restless' is the fifth limited-edition release in the award-winning Voyager Series from Salcombe Gin. 

Crafted in collaboration with two Michelin-starred chef Niall Keating of Whatley Manor in Wiltshire, 'Restless' is inspired by Niall's passion for Asian cuisine and has been distilled with kombucha, marking the first time a gin has ever been created with a liquid botanical. 

Located overlooking the clear waters of Salcombe and the wild coastline of South Devon, Salcombe Distilling Co. has united Salcombe's rich maritime history with Niall's global influence and revolutionary culinary thinking to create a complex and innovative gin with intriguing and exotic Asian flavours. 

The result of a shared journey of exploration and a quest for perfection between the awardwinning distillery and Niall, 'Restless' pushes the boundaries of distillation and has been developed using Niall's very own blood orange kombucha. Made at his culinary residence, Whatley Manor, by fermenting Sencha Sakura tea; using a kombucha mother and blood orange pulp, the blood orange kombucha is distilled with the finest English wheat spirit to create a distillate in order to capture and preserve the complex citrus and floral aromas. 

Further kombucha is then used as a liquid botanical and combined with 15 handselected botanicals, including Asian pears, Japanese salted plums, Chinese black dates, perilla leaves and Sencha Sakura tea, before being distilled according to the one-shot method.  

The bespoke blood orange kombucha adds a delicate sweetness, with a tang of blood orange and a touch of vanilla, while the Asian

spices inspired by Niall's love of Korean and Japanese cuisine add sweet smoky notes. 

'Restless' is carefully balanced with the more traditional use of Macedonian juniper, fresh lime peel and orris root, complemented with kaffir lime leaf, Mexican orange blossom and finally Citra hops; a subtle nod to the Californian IPAs from Niall's time spent in San Francisco.

The kombucha distillate and distilled gin are then blended to an exact ratio, to enhance the complex top notes and rich mouthfeel to create a gin with a unique combination of Eastern spices and fruits.

Niall Keating, who was recently crowned Champion of Champions on BBC Two's 'Great British Menu', has been acclaimed for his daring and innovative cooking. His relentless passion and never-ending quest for perfection are showcased through his rapid rise on the culinary scene and are now expressed in 'Restless', which challenges the distillation process and the senses. 

Angus Lugsdin, co-founder of Salcombe Distilling Co., comments: “Niall is one of the most exciting and prodigious chef talents in the world. He represents a new generation of culinary innovation as he continues to push boundaries. It was a privilege to collaborate with him to create 'Restless' and bring his revolutionary thinking to the gin world. His suggestion to incorporate the complex flavour compounds found in a kombucha led to the development of the world's first gin made using a 'liquid botanical'. Salcombe Gin Voyager Series 'Restless' offers exceptional exotic flavours for discerning drinkers who want to be taken on a taste journey across the globe.”

“We have long admired the top-quality gin that Salcombe Distilling Co. produces, and especially the premium collaborations they have done to date”, commented Executive Chef Niall Keating. “When I was approached by Salcombe Distilling Co. earlier this year, I felt they were very much the right calibre of distillers to work with on a bespoke gin for Whatley Manor.”

He added: “I was curious about the production process and how I could introduce some of my more intriguing ingredients to develop a stand-out spirit that would be a reflection of my own culinary journey. I've learnt so much about the fine detail that goes into the creation and distillation process, and I believe together we have crafted a unique and delicious gin.”

Signature Serves

'Restless & Tonic'

For the ultimate G&T using Salcombe Gin Voyager Series 'Restless', simply fill a large copa glass with ice, add a large measure of gin to three parts premium Indian tonic water and garnish with a slice of Asian pear. 

Ingredients

• 50ml Salcombe Gin Voyager Series 'Restless'
• 150ml Fever-Tree Premium Indian Tonic Water
• A slice of Asian pear
• Plenty of ice

Method:

1. Fill a copa glass with plenty of ice

• Add 50ml of Salcombe Gin Voyager Series 'Restless'

3. Add 150ml of Fever-Tree Premium Indian Tonic Water

• Garnish with a slice of Asian pear
• Gently stir and serve

'Relentless'

Created by Niall Keating and the Salcombe Distilling Co.'s team of mixologists to showcase this innovative gin, 'Relentless' marries the exotic flavours of 'Restless' with fresh notes of yuzu, fruity Asian pear, the subtle spice of Indonesian long pepper and an effervescent sweetness of kombucha to create a cocktail inspired by Niall's culinary journey.

Ingredients:

• 40ml Salcombe Gin Voyager Series 'Restless'
• 10ml Choya yuzu liqueur
• 10ml Asian pear and Indonesian long pepper syrup*
• 5 dashes plum bitters
• ½ pipette foaming bitters
• 50ml Real Kombucha Royal Flush
• Perilla leaf 

Method:

1. Place an extra-large ice cube in a contemporary tumbler and leave to one side
2. Fill a Boston shaker with ice, add the 'Restless' gin, yuzu liqueur, Asian pear and long pepper syrup, plum and foaming bitters and shake vigorously for 10 seconds
3. Long pour the mixture through a double strainer over the ice cube into the glass
4. Top up with 50ml of Real Kombucha Royal Flush
5. Garnish with a single perilla leaf placed on top of the ice cube

*For details and method, please visit salcombegin.com/mixology/relentless 

As part of the Voyager Series, this new gin from Salcombe Distilling Co. and Niall Keating, joins a limited-edition collection of gins which have been developed in collaboration with worldrenowned chefs or iconic wine makers to reflect their personality, style, story and approach to their craft. 

Each release is named after one of the famous 19th century Salcombe Fruit Schooners and takes inspiration from their rich history of exploration.  

'Restless' is no exception. The gin is named after a Salcombe Fruiter built in Kingsbridge in

1865 and is inspired by her cargo of exotic fruits and spices imported from around the globe. 

Limited to 3,500 bottles, 'Restless' is presented in a stunning white ceramic bottle featuring an embossed outline of the iconic gin pennant and a bespoke debossed copper stopper commissioned for the Voyager Series.  The label is in green to reflect the exotic Asian spices championed in the gin. 

Salcombe Gin Voyager Series 'Restless': a collaboration with Niall Keating is priced at £65 per 50cl bottle with presentation box and is available now online at salcombegin.com, from the Salcombe Gin Distillery and Victuallers, Amazon and Master of Malt.  

A luxury gift hamper featuring Salcombe Gin Voyager Series 'Restless' is also available for £120 exclusively from salcombegin.com.

Niall will be serving 'Restless' and offering a special Michelin, dine and stay package at

Whatley Manor. Prices for the package start from £524 for two people and includes a 'Restless Mr Keating' Salcombe Gin cocktail per person, an overnight stay, a chef's menu, breakfast and full use of the Aquarias Spa. For further information or to book, please visit: www.whatleymanor.com

www.salcombegin.com  

www.instagram.com/salcombegin  

www.facebook.com/salcombegin   

-ENDS-

For more information or images, please contact LDR CREATIVE:

Jessica Bellamy | +44 7538 023180 | jess@ldrlondon.com 

EDITOR'S NOTES

Salcombe Gin Voyager Series 'Restless' Tasting Notes 

NOSE: Exotic spices, sweet smokiness with a hint of vanilla followed by toasted orange peel, freshly sliced pear and fragrant hops. 

PALATE: Rich and decadent citrus followed by an almost floral sweetness from Sencha Sakura tea and salted plums. There is an underlying green savoury note from the perilla leaves, combined with a background of juniper. The addition of blood orange kombucha delivers a delicate sweetness reminiscent of a pick 'n' mix sweet selection, which is beautifully balanced with warming spice.  

FINISH Slightly drying with a sweet umami smokiness balanced by a freshness from Citra hops and kaffir lime leaf. 

About Salcombe Distilling Co. 

Inspired by the coastal vitality of Salcombe and its shipbuilding heritage for exotic trading routes, Salcombe Distilling Co. creates exceptional spirits at its waterside distillery on Island Street, Salcombe; one of the world's only distilleries directly accessible by boat. Every drop of their collection is distilled and crafted in Salcombe with an unrivalled passion, care and attention to detail.

Launched in 2016, Salcombe Gin is distilled on 'Provident', a 450l bespoke copper pot still which stands proud behind glass doors at the distillery for all to see whilst enjoying a 'Salcombe & Tonic' in the tasting bar overlooking the Salcombe estuary. Next door is The Gin School where visitors can learn about distillation and create their own bottle of gin. 

Salcombe Gin and Salcombe Distilling Co. has won a plethora of international and regional awards since its launch in 2016 including: 

Double Gold at The San Francisco World Spirits Competition 2020, 2019 & 2017

Best Drink at The Food Reader Awards 2020

World's Best Gin Design at The World Gin Awards 2019 

Gold at The World Gin Awards 2019 & 2017

Best Brand at the Food Drink Devon Awards 2019

Platinum at The SIP Awards 2018 

Best in Class and Master at The Design & Packaging Masters 2018

3 Stars at The Great Taste Awards 2017

About Niall Keating and Whatley Manor

Staffordshire-born Niall Keating started his culinary career at the Bath Priory Hotel as a Commis Chef, where he was promoted to Sous Chef within two years (2010-12). He then worked at Michelin two-starred Restaurant Sat Bains in Nottingham (2012-14) as Chef de Partie, before moving to the USA to join Michelin three-starred Benu in San Francisco for one year (2015). Niall then worked as Chef de Cuisine at Michelin-starred Kong Hans Kalder in Copenhagen (2016), prior to moving to Whatley Manor in December 2016 as Executive Chef. The Dining Room was awarded two Michelin-stars in the Michelin UK & Ireland Guide 2020, having received its first star in 2017.  

Whatley Manor, originally built in the 19th century as part of a private estate, became a hotel for the first time in 1987. In 2000, it was acquired by Alix and Christian Landolt, who restored it to its former glory. The hotel is set in 12 acres of gardens, and features 23 bedrooms and suites, and a large spa with an indoor/outdoor pool. Whatley Manor has received multiple accolades, including membership in Pride of Britain, the AA's five red stars, 'Inspectors Choice Hotel', and General Manager Sue Williams was the recipient of The Caterer's Hotelier of the

Year 2017.  www.whatleymanor.com 

About the Voyager Series 

Salcombe Gin Voyager Series 'Restless' is the fifth in a collection of limited-edition gins developed in collaboration with world-renowned chefs or iconic winemakers, each of which reflect their individual personality and style. 

The Voyager Series commenced with 'Arabella' in partnership with Michael Caines MBE, followed by 'Mischief' in collaboration with Mark Hix MBE, 'Guiding Star' with Niepoort and 'Island Queen' in collaboration with Monica Galetti. 

The series has won many awards, including Double Gold at the San Francisco World Spirits

Competition 2019, 'World's Best Gin Design', 'Best Limited Edition Design' and 'Best Presentation Design' at The 2019 World Gin Awards, 'Best in class' and 'Master' at The 2018 Spirits Business Design & Packaging Masters Awards. 

About The Salcombe Fruiters

The Salcombe Fruiters were Schooner sailing vessels built in Salcombe and neighbouring Kingsbridge in the 1820s-1880s. These ships were the fastest of their day, with copper sheathed hulls and an ability to sail close to the wind, hand built to carry cargos of highly perishable fresh fruits, spices and herbs from around the world to England's ports. 

They were fitted out with galleries and grid-like shelves, with plenty of space between the battens to allow fresh air to circulate between the precious citrus fruits.  

On the passage home the hatchways were kept open for ventilation, in all-weather except rain as not one drop of fresh water was allowed in contact with the fruit, although any amount of spray or saltwater would have no adverse effect.