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Kuro gin set to launch in the UK

A London Dry Gin that claims to capture the essence of the Japanese Alps, Kuro, is being launched this week in London to the UK hospitality industry at Imbibe Live 2017. The botanicals used in Kuro include silver birch bark, spruce needles and bamboo activated charcoal.

The first batch of Kuro will be bottled on Wednesday 5 July and is available for distribution to its growing list of stockists.

Created by Craig Fell and John Thomson, the London Dry Gin was born out of a skiing trip in the Hakuba Valley region of Japan.

Crafted at the Langley Distillery, which has been distilling gin since the 1920s, it boasts a range of copper pot stills dating back to the mid 1800s – Kuro Gin is distilled in a 300 litre copper still in collaboration with Langley’s master distiller, Rob Dorsett.

Craig Fell, managing director at Kuro commented: “Kuro has been 18 months in the making and we’re delighted with the end product. This is something completely different in the world of gin, and I hope to have captured the experience of the Hakuba Valley alpine slopes in every serve of Kuro. What started off as an idea during apres-ski has developed through many stages and taste tests, and I’m keen to hear the trade and industry verdict on our unique blend of botanicals.

“The thrill of the slopes, beauty of surroundings, and overall sensory experience has been contained in each of the 12 botanicals, namely the three lead ingredients, silver birch bark, spruce needles and bamboo activated charcoal, which make-up Kuro’s core identity as an earthy, aromatic Japanese take on a London Dry Gin, which brings an intriguing alpine freshness to a classic spirit.

“In the next 12 months we aim to secure national listings in premium bars, restaurants and selected retailers across the country, and establish Kuro among the British gin drinkers’ repertoire. International stockists are also among our first year targets, and I have an ambition to take Kuro back to the place it was conceived, Japan.”

3 July 2017 - Sam Coyne The Drinks Report, news editor