Multi- award winner Drapers England, is celebrating the launch of its signature drinks portfolio with both a silver and bronze medal win for its contemporary pink rhubarb, cardamom, and orange gin at this year’s IWSC Awards, in addition to its current shortlisting  as a finalist in the Great British Food Awards with its innovative smoked oak and vanilla spiced rum.

After eight days of intense tasting, over 80 experts sipped, evaluated, and reviewed over 4,000 samples sent in from 86 countries across the world at the biggest spirits judging in IWSC history.

Bespoke Tailor, turned spirits producer Matthew Wignall and co-founder and Speakeasy proprietress Jamila Juma-Ware, officially launch their handcrafted premium spirits this month, shaking up the gin and rum categories, with a unique and contemporary handcrafted signature collection, now, officially accredited with the IWSC seal of approval.

As the IWSC judges noted, “in contemporary gin there is an opportunity to showcase botanicals which strongly reflect the terroir and provenance of a distillery.”   Drapers Rhubarb, Cardamom & Orange Gin delivered: “Bold nose of rhubarb with a smattering of raspberry. Nice brightness of fruit and a light level of sweetness.”

Bottled at 40%, the globally inspired taste sensation delivered by Drapers England, is captured in the heart of the Yorkshire Dales, where it is distilled. The complexity of the botanical balance, seasonal produce, and handpicked aromatic spices has been carefully fine tuned over the last two years, before finally bottling into this well-polished, elegant spirit collections, filled with flavour and refined in opulent elegance.

The brand takes their inspiration from Wignall’s background in bespoke tailoring, which is visible in the concept and design of each product. Specific attention to detail has been paid to the iconic structure and design of the brand, which is based on the form of a bespoke suit pattern, and incorporating the essence of British craftsmanship down to the last thread – which is represented by the embossed fabric of the label, printed onto ‘Savile Row Tweed’ to give a herringbone finish, and instil an element of couture to the finished product.

Wignall, commented: “We’ve combined our passion for textiles, design and travel with our love of authentic food and drink experiences to be able to bottle a sensational experience. Each bottle is designed with the latest fabric trends in mind and conforms a bold presence on any shelf.”

“We wanted to create a collection of spirits which are designed for the senses, from their visual appeal, through to the intense aroma, silky texture and exceptional taste.” said Juma-Ware.

Drapers Rhubarb, Cardamom & Orange Pink Gin is four times distilled to create a sleek and elegant texture. Weaving 17 hand selected botanicals including juniper, angelica, mint, chamomile and elderflower alongside its key notes of Yorkshire Rhubarb, aromatic cardamom and sweet orange peel to deliver a taste sensation expected of an accredited restaurant creation.

Drapers Pink Gin also boasts the detoxifying benefits of silver birch sap, which is added to the basket of the still to add a real silver lining to this exciting distillation.

Currently running as a finalist for the Great British Food Awards, Drapers Smoked Oak & Vanilla Spiced Rum begins formation as sugar molasses, imported from the Caribbean, and double distilled with hand-selected botanicals including ginger, cinnamon and black pepper, which enhance its signature notes of smoked oak chips, vanilla, cocoa, caramel and coffee.

Drapers Spiced Rum and Drapers Pink Gin both have an RRP of £38 per 500ml.

The collection is currently available from Masters of Malt, online via their site and through independent wine and spirit retailers across the North East of England.

Final comments from the judges: “Overall this was an outstanding tasting and gin is set to continue on its meteoric rise.” As Spirits Judging Committee member and gin aficionado David T Smith says, 2021 has been a record-breaking year for the gin judging at the IWSC”. 

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