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Silver for Adnams Copper House Spirits

By Sarah Groves, also posted in News on

San Francisco World Spirits Competition Silver MedalHooray! Three of our spirits have won Silver medals at the prestigious San Francisco World Spirits Competition - First Rate Gin, Adnams Longshore Vodka and Absinthe Verte. Commenting on the awards, Chairman Jonathan Adnams said, "We are delighted to have had real success yet again at this world-class competition. Receiving medals for the third-year running gives us great pleasure and confidence that our hand-crafted spirits are being judged so positively against others on a world stage." The San Francisco World Spirits competition is held annually over three days and this year it was judged at the distinguished Hotel Nikko in downtown San Francisco. More than 1,400 spirits were put under scrutiny - the largest number of entries in the competition's 13-year history. The judging panel comprised of spirits experts from noted restaurants and hotels, well-known spirits journalists from major national media, spirits buyers, and spirits consultants. Judging is based on a blind, consensual procedure ensuring competitive integrity, making this competition the most reputable and recognised in the spirits industry. The full results of this year's competition will be published on the San Francisco World Spirits Competition website on 10th April. Our medal winners are: Adnams First Rate Gin 48% ABV Made with a blend of East Anglian wheat, barley and oats, this gin is complex with 13 botanicals including Juniper berries, coriander seed, cardamon pod, sweet orange peel and liquorice root. Adnams Longshore Vodka 48% ABV We use 3 grains to produce this artisan spirit – barley, oats and wheat. We know from our brewing experience that by adding wheat it makes the liquid smoother, and by adding oats it makes the liquid creamier – both qualities perfect for a quality vodka. Adnams Absinthe Verte 66% ABV Inspired by an old French recipe, our Absinthe Verte is a smooth and sophisticated spirit with refreshing aromas of anise, fennel and lemon balm. The fascinating aroma is followed by rich, round, and warm anise flavours. Green absinthe gets its colour from the addition of Hyssop and Melissa (lemon balm).

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Sarah Groves

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