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I am a fan of many types of gin, and appreciate when someone else discovers the category and joins in. Here Masterchef Dean Banks talks with The Spirits Business about his new gin . Unfortunately, I cannot agree with this chef's assertions against artisan gin. Yes, there is a lot to be said for a clean, straightforward gin. Those make for the best mixers. And can be quaffed clean, maybe on ice. And yes, some of the recent trend towards flavored gins - beyond the usual recipes and creations - has produced some excessive and even untasty products. But every palate is different. And - unlike most liquors - gin distillers create a unique recipe for each brand. It's one of the primary attractions of the category, although it also acts as a deterrent for people unfamiliar with gin. If the first gin you taste disagrees with your palate then you're unlikely to try something else. (Hence the argument for brands such as Hendrick's, Ford's and Tanqueray, which