Reverend Hubert Winter Gin Liqueur - 50cl, 27% ABV | Premium Alcoholic Drink Made with Natural Real Fruit | A Gin Liqueur Handmade in the UK | Perfect with Prosecco | Ideal for Gifts & Parties

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We even ground our own spices. It was an incredible number of man hours, and we are still learning how to make it now, still adjusting and adapting.” We make this Mince Pie and Marmalade liqueur, which has got my signature on the front, which I still find super weird. I mean, I used to have a proper job and now I’m just loving everything I do. Tom: I was doing that as well, and I think he was a big fan of Stanley, who doesn’t like Stanley, a legend! I think it amalgamates them together and it creates a kind of nice, a little bit of white foam on the top, which visually appealing. He’s the man, he’s doing it. Yeah. Good. Susan: Now a lot of people might not see it. But it’s very, very colorful. It’s like a stained-glass window with his face on it. So go on. Describe it for us. So much so that he now has a 10% stake in the business and is committed to hand peeling Amalfi oranges and lemons for large parts of the year.

Now some nearly 120 years later Tom Lester has decided to give it a second life and created a 2020 version of the winter gin liqueur recipe – that so requires every ingredient to be sourced, peeled and squeezed by hand. Susan: Were you like, oh my God, I can’t believe that a relative of mine was making a spirit and I’m making the same spirit practically?

Famously, he was even arrested by the Marshalls and imprisoned for several days, until he agreed to give up his still. He had another old rusty version hidden in an oak tree for just Because of that, I started making a limoncello because in London, for me, 10 years ago, it was quite difficult to find a nice limoncello. I started importing Amalfi lemons and zesting them, so then at the end, we could all have a shot or two and keep going. That progressed into now every time I have a dinner party, I’ve got to have some kind of cool homemade something or other. It’s got it all,” he says, ‘the liqueur, the perfume, the fragrance, the winter spice, ginger, mace green cardamon – it tastes like a Christmas cake. Not too sweet and with the right balance.” The legendary Alessandro Palazzi at Duke’s Hotel in London has become a big supporter of the brand

Some people might know him because he has won Wine Personality of the Year and he used to be that the wine or spirits guy on Tom Kerridge’s Food and Drink. Often been on television, podcast, blah, blah, blah. He came along and I said, “Have a taste. Do you think this is worth pursuing?” And his first question was, ‘Which raisins do you use?”As well as Master of Malt they have forged close ties with Whisky Exchange, Cambridge Wine, Fortnum & Mason, Noel Young Wines, and most recently, Marks and Spencer, amongst others.