In early Spring we collect the new rhubarb from local organic gardens and watch it give up its rich pink colour almost immediately when it is infused into our Premium Vodka. We wait eagerly for the first Beech leaves to unfurl so that we can start making Beech Leaf Noyau, an old English recipe which tastes much better than it sounds! It has to be tried to be believed. 

As Summer peaks we start collecting the first of many blackberries, followed by damsons in Autumn and then sloes as Winter closes in. They are all picked from hedgerows along the Pilgrims Way which is an ancient path tracking across the North Downs. It is known for its fertile soil and sunny southerly aspect which produces the premium harvest you would expect from the Garden of England. Our favourite farmer James, delivers Quince straight from its first harvest in September and we infuse them immediately so that it is aromatic, flavoursome and bottled just in time for Christmas.

Our stock and the variety of flavours we offer is guided by the season's harvest and by the weather that precedes it. 

If you have organised your wedding enough in advance, we can make your wedding favours to order. They look great as a place setting and personalised with your married name. Guests can sample each other's miniature bottle of liqueur or take it home with them. We can make all sorts of infusions that may not be mentioned here. Primrose vodka is very delicate to look at, but packs a punch when sipped, we highly recommend mixing it with lemonade!

The spirit base of our tipples means that once bottled the botanicals are perfectly preserved. The dark liqueurs such as sloe and damson should keep and mature for many years. It is difficult to be sure about this as waiting past Christmas to open a bottle takes determination. The lighter drinks should be drunk within a year or two and we recommend finishing a bottle within 6 months of opening.