We work with local fruit growers and fruit processors to ferment and distil fruit which would otherwise go to waste, ageing the plum spirit in a series of oak casks to mature and develop the spirit - an English take on a traditional Slivovitz - into something truly rare and wonderful.

Dessert plums are collected in the height of summer and left to overripen so they are swarming with drunken wasps. We then decant this fermenting fruit into barrels to continue the fermentation and maturation process for up to six months. This gives the stones time to impart their character into the plum must, and also allow bacterial processes to impart complex organic compounds into the fermented plum must.

Once the plum spirit has been distilled, we aged it first for a year in Marsala wine casks to impart a fragrant oak character and a touch of fruitiness from the wine, then for a year in bourbon casks to add vanillins and sweetness.

The result is a spirit which will delight drinks enthusiasts. A rare spirit in the UK, Plum Brandy is a common drink in central Europe, but the distillations often leave something to be desired, resulting in a harsh spirit. With our world-class distillation equipment and experience in fruit distilling, we think we’ve really knocked this category out of the park.

The spirit itself is packed with flavour, plum and cherry notes with rich oak and spice and almond notes pervasive. Smooth throughout, the finish is rich and fruity with a touch of sweetness and astringency.

Serving Suggestions

Pour a generous measure into a rocks glass with a single cube of ice and sip long and slow to allow the character of the spirit to develop and build on the palate.

Exquisite as a Brandy Sour, shake a double measure of spirit vigorously with a single each of lemon juice, sugar syrup and egg white and strain over ice. Don’t forget to garnish with a Maraschino cherry.

This spirit is also perfect as an accompaniment to desserts, either drunk on the side or poured over!