Emma Watson Brother Gin

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Emma Watson is the latest celebrity to get into the spirits business with the launch of a new gin in partnership with her brother Alex. But this isn’t a classic London dry—Renais Gin has deep ties to winemaking, starting with the fact that it’s made from a grape spirit base.

Emma Watson might be new to the world of gin, but her family has a long background in French wine. The siblings’ father, Chris, planted the Domaine Watson vineyards three decades ago. In 2002 he took second place as the best indie Chablis grower and won a Medaille d’Argent, and subsequently became the Chablis ambassador to the U.K. Emma’s brother Alex has worked for a decade in the beverage industry, including a stint with drinks giant Diageo.

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Drawing on this background, Renais Gin is made from a base spirit distilled from the byproducts of the winemaking process instead of grain—specifically, “upcycled French pressed wine grape skins and lees, ” according to the brand, some of which came from the family vineyard. This is mixed with something called “Kimmeridgian stone distillate, ” pressed Grand Cru grapes, and botanicals including linden flowers, cubeb berries, acacia honey, and of course juniper.

“Not only does the Chablis region evoke very special memories of growing up, I’ve loved having the opportunity to create something with my brother Alex, ” said Emma Watson in a statement. “I’m particularly proud of upcycling grapes from vineyards (including my dad’s) to reduce waste and create something new, being one of the only gins on the market using mushroom packaging, and our carbon neutral product status.”

“I wanted to do something that no one had ever done, ” added Alex, “to capture the essence of a specific terroir, the uniqueness of Chablis, by drawing on the traditions, techniques and ingredients from the land, and embodying those characteristics in a gin.”

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About that mushroom comment—the Magical Mushroom Company created biodegradable packaging for the gin, part of an sustainability initiative that includes the use of solar powered stills, offsetting carbon emissions by supporting wind farms in India through Climate Partner, and the use of the upcycled grape skins that are at the core of the spirit.

The gin is meant to be served neat, over ice, or in a variety of cocktails ranging from a classic Martini to a gin and tonic or a Negroni. Tasting notes from the brand mention “Chablis minerality, fresh citrus, white grape, garden herbs, flowers, and juniper.” Renais Gin will be available in the U.K. for £60 ($75) via the brand’s website in a limited initial run of 3, 500 bottles. Or you can visit the Scarfes Bar at Rosewood London if you’d like to try it in a cocktail before you bring a bottle home.

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The brainchild of Alex Watson, Renais gin (pronounced like Renée) is ready to hit the ground running in the spirit market. Emma backed her brother wholeheartedly in his new venture. She found herself on the creative side of production, overseeing all design and art aspects of Renais and bringing her business experience after investing in other start-up companies.

Alex is the expert on gin, and dad is the expert on wine, but it’s really nice to be asked to be involved. […] I couldn’t bear to let someone else do it because it’s our family, our history. We have to sell a product, but I think it would have hurt my soul if it had been done in a way that didn’t feel personal.

Renais boasts a unique flavor extracted from upcycled grand cru grape skins from Chablis, France, that would otherwise be discarded after the grapes are harvested for wines. The Chablis wine district sits in the northernmost part of France’s Burgundy region. The raw alcohol for this gin comes from a distillery in Beaujolais, France,

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Including one owned by the Watson family. These critical ingredients and various other flavoring ingredients are blended and distilled in a northern region of England. Alex says it’s a combination of the best of both the English world and the French world.

It takes the inspiration and the quality of the ingredients and the philosophy of France and applies that to an English drink. And we’ve made every effort to ensure that the juice is good, as they say.

Renais is hardly a beverage or company built on a whim. The Watson family history is flush with the culture of French food, wine, spirits, and business expertise. Emma and Alex spent their infancy and early childhood in France but later moved to England with their parents. However, they

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Chris has an established presence in the Chablis district. Since the purchase of his first vineyard in 1991, he has worked to make his business a locally loved and supported part of the region. He now owns seven vineyards across Chablis.

It was a huge battle. I had to tick every box to be treated as a local. […] Initially, there was all this resistance, but once they realised I was not some outside speculator hoping to make a killing, but rather more Chablisien than the Chablisiens, it was fine.

Emma and Alex were introduced to alcohol at a young age. Of course, no tiny drunk members of the Watson family were running around. But a small amount of wine with lunches was their method of exposure. Emma recalled wine as an extension of the meals and an ingrained part of French food culture instead of an illicit or mysterious substance.

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I was quite surprised when other children were very excited about the idea of getting their hands on alcohol. Dad had been giving me water with wine at lunch since I was a child. I didn’t think alcohol was for getting wasted. So I was quite confused when I was a teenager and everyone thought alcohol was this forbidden fruit.Emma Watson may have made her name as an actress and activist, however she has now returned to the family business and launched a gin with her brother Alex. Called Renais, the spirit’s roots are firmly set in Chablis, where their father Chris has owned vineyards for over 30 years.

The base spirit of Renais is made through the distillation of wine grape skins and lees, with some sourced from the family’s own Domaine Watson. Kimmeridgian limestone – the basis of the ground in Chablis, Chablis Premier Cru and Chablis Grand Cru vineyards – has been distilled and combined with the grape distillate, with the intention of expressing the appellation’s terroir. Botanicals include pressed Chablis Grand Cru grapes, linden flowers, cubeb berries and acacia honey.

‘It certainly isn’t the easiest way to go about making a gin, ’ declared Alex at the intimate launch. ‘I wanted to do something that no one had ever done: to capture the essence of a specific terroir, the uniqueness of Chablis, by drawing on the traditions, techniques and ingredients from the land, and embodying those characteristics in a gin.’

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The result is a thoroughly modern gin, with floral notes of violets and spring blossom jumping out of the glass, accompanied by aromas of wet limestone, lemon and lime, thyme and clear juniper. The palate is initially soft and silky, with a clear lemon oil note before a slightly grippy, dry texture comes in on the mid-palate. Juniper, pine tree, violets and spicy black pepper are all present, before a mineral kick comes in on the finish.

The name Renais means rebirth, with a nod to sustainability through the use of salvaged grape skins. ‘Emma was very passionate about making it sustainable, ’ explained Alex, with the gin also being made using solar-powered stills and coming in biodegradable mushroom packaging. Remaining carbon emissions are offset through wind farm initiatives in India.

‘To me, Renais is a family project – not only does the Chablis region evoke very special memories of growing up, I’ve loved having the opportunity to create something with my brother Alex, ’ said Emma. ‘I’m particularly proud of upcycling grapes from vineyards – including my dad’s – to reduce waste and create something new.’

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Domaine Watson consists of seven vineyards that total five hectares, with the land bought slowly by Chris with the help of his Burgundian friends. ‘I would go fishing with one of my friends all over the region, and eventually he said, “We need to find you a vineyard!” I bought my first one in 1991. My friends in the region would say to me “You’re a Burgundian who was unlucky enough