Spirits

Crafted with locally grown raspberries left over from producing Pinkster gin and wild elderflower foraged from East Anglian hedgerows, it’s both naturally delicious and sustainably sound. We recommend serving this scrummy spritz base with soda water, a squeeze of fresh lime and heaps of ice.

Crafted with locally grown raspberries left over from producing Pinkster Gin and exotic hibiscus flowers, it’s both naturally delicious and sustainably sound. We recommend serving this scrummy spritz base with soda water, a squeeze of fresh lime and heaps of ice.

A blended Armagnac of which the youngest vintage in the blend is 3 years old.

A traditional cider brandy made from distilled apple cider. This 3 year old is the youngest and freshest they produce and retains a delicious apple fruit and slight floral flavour.

A deep, amber-gold in appearance, with a heady nose of cocoa powder, allspice & toasted hazelnut. Gently nutty & textural on the palate with multiple layers of flavour including Seville orange marmalade, praline and red apple.

Winter warmer is grounded in rich, earthy tones layering black pepper & nutmeg over notes of elderberries, blackberries & a hint of burnt orange.

An anise-based spirit produced from white Obeïdi grapes and green organic aniseed distilled in a traditional still.

A great triple sec (orange liqueur) from Edmond Briottet. This Curaçao is made by double distilling sweet and bitter oranges. The result is a fantastically rich, flavoursome liqueur.

A great-value aged white rum from Barbados. Aged for three years, this is the ideal mixing rum for all the classic rum cocktails.