J'AIME JANUARY 2020

F O O D & D R I N K
Just the tonic for 2020
THE GINTLEMAN, THE MIDLANDS’ LEADING RACONTEUR AT HOUSE PARTIES AND VENUES ACROSS
BIRMINGHAM, GAZES INTO HIS CRYSTAL BALL TO PREDICT THE NEXT BIG GIN TRENDS FOR 2020
LIKE every growth industry the landscape
of gin is constantly evolving, with new
trends bringing fresh impetus to the
category emerging from apparently
nowhere every year.
Last year gazing into my crystal ball I
predicted the growth of canned tonics
and flavours to match gin’s diversity and
the ready-to-drink options (that’s the
train journey pre-made G&T in a can or
Boutique-y Gin styled craft cocktail for
the uninitiated!). Other trends included
the continued rise of pink gin (not a
flavour but a colour experience), gin
brands bringing out matching multiple
flavours to expand their portfolios, nonalcoholic
gins and new emerging ginproducing
countries including India.
Based on its current growth, the value of the gin
category in 2020 will finally move above vodka as
the country’s leading spirits category by value, a
recent report from Hendrick’s owner William Grant
& Sons has forecast.
I think this year we may see more seasonal and
EXPERIENTIAL GIN EVENTS, LIKE THE
GINTLEMAN’S GIN CRUISES, WILL
CONTINUE TO RISE IN POPULARITY
limited edition expressions like the seasonal
Christmas versions focusing on classic or more
unusual flavour combinations to make the guest
experience exciting but saleable, with smaller
production runs to gauge mass consumer interest
and certain brand flavours being quietly retired.
I do expect gooseberry variations after 2019’s success
of Slingsby showcasing this
under-appreciated flavour.
I also see hybrid flavour
combinations moving from
the go-to rhubarb and ginger
to possibly lychee, yuzu, pear,
cherry blossom, pluots or
matcha taking influence from
the summer Tokyo Olympics,
complete with a signature
serve of gin with tonic water
lengthened with flavoured
soda - the Gin & Sonic. See
kokorogin.com as an example.
A general flavour duality that
could match food as well as
tonic with enhanced garnish
expectations at your local
watering hole.
I expect gin producers to start
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