Life Experience

Making my own gin

At Brass Lion Gin School, I use lapsang souchong and spices to flavour my gin

At Brass Lion Distillery's gin school, participants learn how to craft their own spirit. The three-hour class costs $198.
Botanicals are tipped into the copper pot still, which is then sealed to wait for the “heads”, or the first cut of the alcoholic spirit, to come out from the tubes. ST PHOTO: JEREMY KWAN
The writer choosing ingredients stored in drawers.
 ST PHOTO: JEREMY KWAN
Anjali Raguraman
Correspondent
Updated
Aug 18, 2019, 06:33 AM
Published
Aug 18, 2019, 05:00 AM
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I have had plenty of gin in my life - from the ubiquitous Hendrick's and Roku, sloe gins and aged gins, to exotic ones like Hapusa (made with juniper berries from the Himalayas).

The millennial-and Instagram-friendly pink gins that purists turn up their noses at? Yeah, I've tried them too.

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A version of this article appeared in the print edition of The Sunday Times on August 18, 2019, with the headline Making my own gin. Subscribe

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