Gin Magazine

After a bit of a difficult relationship with them in my late teens and early 20s, I can now unashamedly admit that I love food and I love eating (my better half would make a joke here about how I end up wearing as much of any meal as I eat, but I’m s

Editor Bethany Whymark bethanyw@paragraph.co.uk Sub editor Phoebe Calver phoebec@paragraph.co.uk Content and marketing executive Martha Crass marthac@paragraph.co.uk David T. Smith Creative director Paul Beevis paulb@paragraph.co.uk Art editor Tim A’

UK gin maker Silent Pool has launched what it believes is the world’s first paper-based spirits bottle. The Frugalpac bottle for its new Green Man Woodland Gin is five times lighter than a glass bottle and has a carbon footprint six times lower than

I was recently participating in a talk on the potential implications of the most recent update to the EU gin regulations. While readers will undoubtedly be glad that this potentially dry topic is not the subject of today’s column, it did strike me th

It’s really not fair. The botanicals get all the credit for providing a gin with flavour, while alcohol is appreciated for its effect on ‘wellbeing’. But alcohol also plays a decisive role in the flavour of a gin (although not in its own right, as al

Lemon – wedges are great for gin and tonics and Negronis, wheels and slices are eye-catching in long drinks, and peels/twists are striking in Martinis. Lime – more tart than lemon, lime garnishes can help to balance out sweeter gins. Combining lemon

After studying English literature at university, Bethany spent five years working as a journalist for regional newspaper groups in the east of England before moving into the spirits industry. She now edits Gin Magazine, trade website TheDrinksReport.

Tweet us @ginmagazineuk or email editor@paragraph.co.uk for a chance to feature Do other people ever just drink gin and water? Not fizzy water, flavoured water or water for a pink gin, but just good, old-fashioned, unadulterated water? ALICIA, WICKHA