The Juggling King Rum Company has appointed multi award-winning distiller Matthew Lane as their Master Distiller to run and develop its rum production process.
Matthew has over five years’ experience in distilling spirits and brewing ales, having launched his career at a local brewery following his graduation from University.
During his studies in Biology at Bath Spa University, Matthew wrote an original research article on microbiological population dynamics in beverage production, which gained him a 2:1 BSc Hons.
Matthew built on his experience with an intensive course in fermentation microbiology at the Siebel Institute of Technology, an industry-leading microbiology laboratory.
Matthew’s keen interest and wealth of knowledge in biological science, especially regarding fermentation, makes him the perfect fit for The Juggling King.
Speaking of his appointment, Matthew says: “The Juggling King is such an exciting venture to be a part of. The method we will be using, designed from scratch to distill the rum is unique and something of which I am incredibly proud. Whilst taking time to build, it will be unparalleled.
“We are currently in the advanced stages of building the rum laboratory and production facility from the ground up at number 34 Mill Street, it’s great to see our equipment starting to arrive. Everything has been meticulously researched and sourced, we recently took delivery of our glass distillation and yeast culturing equipment. All designs and developments are being patented.”
The Juggling King is also currently growing its own sugarcane locally, having planted both seeds and more advanced seedlings to ensure that it will have crops for year-round harvesting.
Jack Gervaise-Brazier, founder and managing director of The Juggling King, adds: “Having always had faith in Matthew’s abilities, I am delighted we have attracted such an outstanding talent. Matthew’s abilities are proven and we aim to provide an environment for him to flourish that is built to last.
“We are working around the clock to deliver our vision and our premises in Mill Street are starting to really take shape. A never before seen operation is being created. Whilst these things always take a little longer than initially thought, we will not take short cuts or compromise quality at any stage from seed to bottle.
“Matthew is constantly applying his expertise to experiment with different flavours and aperitifs to accompany our rum. It is an incredibly exciting time and we look forward to offering a very special multi-faceted product, in a developing market segment locally and internationally.”
