Last night I learnt how to distill gin. From Sam Galsworthy, the engaging co-founder of Sipsmith Gin in Hammersmith. Thank you, Sam.I was introduced to Prudence, their beautiful copper pot still. She is a curvaceous and lovely toy, with lots of levers and piers and portholes, through which we could peer to see the botanicals steeping - liquorice, orris root, juniper, cassia bark, Spanish lemon and orange peel...
I was also re-introduced to Sipsmith's excellent gin, sloe gin and barley vodka. I've been drinking the gin for a while now, and the sloe gin makes a superb gift for elderly fathers.
Here are Tom's thoughts on sampling, why it's so important for brand building and how to do it well. Thank you very much, Tom.
What we at MOMA believe it does
Sampling is our key to getting consumers into the MOMA! world!
The main thing is getting people to physically try our breakfast - our products are pretty unique so it's really important for people to taste it in order to understand and appreciate it - and once we've done that most people love it.
Camilla Barnard of Rude Health's Five Things
It's addictive. Do you know anybody who has run his/her own business and then gone on to work for somebody else? We don’t. For all the responsibility, daft hours and frustrations, once you are a business runner, always a business runner. Either that or we're all unemployable.