What makes our liqueurs special?

It’s pretty rare to find anyone who makes their liqueurs like we do. If you look back into the history books, before neutral spirit was available, liqueurs were made by soaking fruit in wine and then sweetening, possibly with added spirit at the end. It’s the way monasteries and rural households made their liqueurs.

We pride ourselves on making ours this way too. We vary the wine, choosing an appropriate variety that enhances the fruit and doesn’t overwhelm it. We love that we are replicating something traditional with its roots in rural ways. We have experimented with the ratio of fruit to wine, and then to sugar and spirit and we think that the 18% ABV is about the right strength to really enhance the true flavour of the fruit. We’ve sold more than 25,000 bottles, so you obviously agree!

So if, when you taste our liqueurs, you get a little back note of Cabernet Sauvignon or Soave, now you know why.