In the interview, Warner tells The Morning Advertiser that more innovation in the gin segment is likely to happen for gin to remain in growth.
The word ‘craft’ in gin has, like in many other segments, been irresponsibly used and, therefore, lost meaning, he added.
Craft gin was magical
“Craft is an overused and abused term. It’s very easy to sound sanctimonious, but craft gin was this magical independent entrepreneurial spirit that came into distilling.
“Gin is the category that’s really been the catalyst for independent distilling in the UK and now other people have used that for cash flow. But craft was meant to be this exciting high-quality product, focused on process and ingredients.
“But now what we’re starting to see in the category use the same language but probably not the ethos behind those products.”
However, he argued that small isn’t always better and craft distilling didn’t always mean high quality.
“There’s a lot of bad distillate in the category that could give craft an even worse name but, for us, we’re not a craft gin brand anymore, we’re a graft gin brand,” added.
Peach Pubs boss
Also, in this episode, Peach Pubs boss Hamish Stoddart outlines the plans for the pubco’s future and how he aims to achieve growth.
He also comments on recruitment and pay within the sector, as well as what sort of properties the company is likely to target when seeking new sites.
Meanwhile, Dog at Wingham owner Marc Bridgen, talks about the three-year-old business and of winning Food Pub of the Year at the Great British Pub Awards 2019.