Michelin starred chef Tom Shepherd has built his reputation on bold flavours and precision, but his latest venture takes him beyond the kitchen. With Twofold Spirits, he’s channelling his culinary expertise into crafting unique spirits, including a Thai Green Gin and Banana Rum — both inspired by signature dishes at his restaurant, Upstairs by Tom Shepherd. But how does a chef’s palate translate to distilling? And what does it take to create a truly distinctive spirit in an already crowded market? The Knife finds out.
You’ve built a reputation for crafting dishes with depth, balance, and complexity. How did your experience as a chef shape the development of Twofold Spirits, and how does your approach to food translate into distilling?
The flavour profiles of the spirits have been significantly influenced by two distinct dishes from the restaurant. The Thai Green Gin draws inspiration from the Transitional Course, which is a sweet and savoury take on a Thai Green Curry; it’s important for me to have a connection, especially given my background as a chef. The Banana Rum is inspired by the "Banana Man" dessert, which has been creatively integrated into the restaurant. Both of these influences reflect my culinary journey and the connection I have with these dishes.
With both your Banana Rum and Thai Green Gin, there’s a clear emphasis on bold and distinctive flavour profiles. What was the creative process like in refining these spirits, and were there any surprising challenges along the way?
The creative process behind designing those two drinks was deeply influenced by my philosophy on food. For me, everything has to be big, rich, and flavourful, so we made sure to incorporate those qualities abundantly into the drinks. After all, they wouldn't truly represent our brand without that signature boldness and flavour profile.
While there were no major challenges in concept, achieving the desired impact took some effort. We went through three or four rounds of tasting, and I must say, from the distilleries' perspective, they hadn't previously designed a drink specifically for a chef. My approach was quite intense, and I was determined to achieve the level of intensity I envisioned for our drinks.
In the end, we successfully reached our goal, and I am extremely happy with the two final products.
As someone with a Michelin starred background, you’re no stranger to flavour pairing. How would you recommend incorporating Twofold Spirits into fine dining — whether in cocktails or as a direct pairing with food?
We actually incorporate both products into our menu, featuring them as part of our "aperitif" selection. For gin, we offer a Thai gin fizz made with cloudy Sicilian-style lemonade, which is truly refreshing. Additionally, we serve a sweeter Negroni, crafted with gin and sweet vermouth, resulting in two delicious aperitif options.
When it comes to rum, we feature a classic old-fashioned and a Manhattan, with the latter being slightly sweeter. The rum adds a rich and bold flavour profile, especially in our banana dessert, where it plays a key role. To prepare the dessert, we sweeten the rum slightly with a touch of sugar and diluted water, then soak a banana sponge in this mixture.
Alternatively, the gin would pair wonderfully with a dish of gin-cured salmon or trout. The curing process enhances the fish, infusing it with a delightful fragrance and a balanced spice level.
Balancing flavours in food is second nature to you, but did the science of distilling introduce any new learning curves? Were there techniques or insights from your kitchen that proved particularly useful in crafting these spirits?
Creating a dish in a restaurant is quite different from the process of crafting or distilling a new spirit. When it comes to making a spirit drink, precision is key; you must be methodical and clinical in your measurements. Achieving the right balance of flavours is particularly challenging, especially with gin, where one flavour can easily overpower another.
Twofold Spirits is described as a brand for the ‘curious palate.’ How do you hope drinkers will engage with your spirits? Is it about discovery, pushing boundaries, or simply enhancing the enjoyment of great drinks?
The two flavours we have chosen are truly unique. Our goal was to stand out in a market that is often oversaturated with traditional London dry gins and spiced rums. We aimed to create something distinctive, and I believe these two flavour profiles accomplish that. They not only set us apart but also allow us to connect with our customers in a fresh and engaging way. By introducing these innovative drinks, we're offering experiences that our customers may not have encountered before.
The spirits industry is steeped in tradition, yet Twofold Spirits brings a fresh, chef-led approach. Do you see yourself as challenging conventional distilling methods, and are there particular trends or gaps in the market you wanted to address?
The distilling methods remain unchanged; we're not introducing anything new in that area. However, our flavour profile is quite different from a culinary standpoint. There aren't many chefs who venture into the drinks industry, but for us, it felt like a natural progression — especially considering Charlotte's impressive background in this field. It's not just about me; it's about the collaboration we have. We're optimistic that this partnership will lead to a very successful outcome.
This is a collaboration between you and your wife, Charlotte. What has her role been in shaping the brand, and how does your partnership influence the creative direction of Twofold Spirits?
We focused heavily on leveraging each of our strengths in the business. Charlotte's background is primarily in the drinks industry, excelling in areas such as route to market, branding, and customer relations. From my perspective, my expertise lies in the development of brand flavour concepts and ensuring their successful delivery. The name "Twofold Spirits" aptly encapsulates the unique contributions we both bring to the business.
Your debut spirits are already quite adventurous — banana rum and Thai green gin aren’t everyday choices. Do you have other flavour ideas in the pipeline, and how do you see Twofold Spirits evolving in the next few years?
We do have some exciting flavours in the pipeline. One of our future ideas is with vodka. However, since we've introduced quite bold flavour profiles so far, we’re considering toning that down a bit. Our goal is to create more everyday flavours that help customers familiarise themselves with our brand and build confidence in it.
Looking ahead, we’re also interested in exploring non-alcoholic options, as we believe this is the direction the market is heading. By focusing on approachable flavours and expanding into non-alcoholic drinks, we can better connect with our customers.
Having earned a Michelin star and trained under legends like Sat Bains and Michael Wignall, how have those experiences influenced your perspective — not just on food, but on business and brand-building?
Working alongside those two chefs has significantly influenced my career, not only from a culinary perspective but also from a business standpoint. Sat, in particular, owned his own establishment, which taught me the importance of truly understanding both your business and your customer base. After all, your customers are the backbone of your business. At Upstairs and Twofold, we focus on building our product and evolving our delivery methods specifically to meet our customers' needs.
Many top restaurants are now pushing boundaries with cocktail pairings and kitchen-bar collaborations. Do you see Twofold Spirits playing a role in that movement, and how do you think chefs can enhance the drinking experience?
We very much want chefs, restaurants, and cocktail bars to start using our product, as we believe it fits perfectly within those environments. Our product is not only unique but also playful, and experiencing it hands-on is essential to unlocking its full potential.
In the coming years, we aim for our product to become a staple in these establishments, as we truly believe this is where it belongs. By incorporating our product, dining experiences will be significantly enhanced, offering something fresh and innovative. It is crucial for people to evolve and progress, and trying new things is a vital part of that journey.
If you had to pick a single cocktail or serve that best represents what Twofold Spirits is all about, what would it be and why?
We offer two standout drinks in our brand. The first is the Thai Green Fizz, a refreshing blend of Thai Green Gin, subtly spiced syrup, and Sicilian cloudy lemonade. This combination really highlights the vibrant, spicy profile of the Thai Green Gin, allowing all its flavours to shine.
The second drink, my personal favourite, is the Manhattan — with a unique twist for the Banana Rum. Designed as a shorter drink, the Manhattan maintains the boldness of the banana flavour without overwhelming it. By serving it with a touch of saline solution and a hint of salted caramel syrup, we enhance the banana's natural sweetness while the saline brings out an intense and delicious depth to the flavour.
These carefully crafted drinks truly showcase the unique characteristics of our brand.
You’re running a Michelin starred restaurant, launching a spirits brand, and maintaining a strong creative vision. How do you juggle the demands of both worlds while staying true to your culinary philosophy?
Juggling multiple responsibilities can be quite challenging. At the end of the day, we only live once, so it's imperative to evolve both as a business and as individuals. I'm genuinely excited about the various avenues that can arise from running a Michelin star restaurant, and that's exactly the journey we are embarking on.
This has been a long and exciting path for Charlotte and me, and to effectively manage both aspects, it's crucial to surround ourselves with the right people. I believe we have that support in place, allowing us to devote time to these different avenues while encouraging further growth.
We are currently exploring different properties to expand our business, something we are very passionate about. The key is never to stop pushing forward. Keep pursuing your dreams, and they will eventually become a reality. Adapting and continually evolving is essential for success.