Ask us to design a blend to your specifications, choose your own combination of flavours from our standard selection below or use a tried and tested house blend. We accept orders from two bottles to two hundred so email us at email@example.com to see what we can make for you.
When designing your own flavour we recommend adding one or two accents to a fruit base but if you’re feeling confident you can make you own rules!
Raspberry – The quintessential English summer fruit, our raspberry liqueur is light, sweet and fragrant.
Strawberry – Raspberry’s eternal rival. A little sweeter and bolder but just as delicious.
Blueberry – A very subtle aromatic flavour, a good base for floral accents.
Blackberry – The classic bold hedgerow flavour which stands up well to stronger spice accents.
Lime – A zesty cocktail classic and a perfect base for aromatic spices.
Orange – We use just the zest of the fruit to make a fresh, tangy orange.
Almond – Actually, this flavour is made with apricot kernals. They’re more almondy than almonds.
Basil – The classic Italian herb for savoury cooking, basil also works well as a contrast to something sweet.
Bergamot – A beautiful aromatic citrus flavour usually used in earl grey tea.
Black pepper – Just as for basil the hot bite of black pepper really brings up the sweetness of a fruit base.
Cacao – Made using raw cacao nibs this is a rich, intense and just slightly bitter chocolate.
Cardamom – The complex, aromatic flavour of green cardamom can add a special something to your blend.
Cinchona – Traditionally used to make tonic water, cinchona contains quinine which glows under UV light!
Cinnamon – Warm and rich, cinnamon is the perfect choice to complement a whole range of flavours
Clove – A traditional Christmas spice but clove is also used in some of the spicier gins.
Coffee – We use locally roasted Nude Espresso beans to produce our coffee liqueur
Elderberry – Another traditional hedgerow fruit, the dried berries which we use produce a wonderful base note.
Elderflower – In contrast, the flowers of the same tree are light and floral, a perfect high note in a blend.
Ginger – Made from fresh ginger root this liqueur is fiery and fresh.
Juniper – This is the classic gin aromatic. Juniper is sharp and citrusy but with a hint of resinous pine.
Lavender – An unusual flavour, used more often only for it’s scent, but used frequently for cooking in Provence and great with raspberry.
Nutmeg – A complex, aromatic flavour which combines well with other spices and accents.
Oolong – A light and smoky black tea, slow infused to make the perfect base for spicy flavours
Rose – A classic light floral, perfect as a contrast to a sharp lime or resinous juniper.
Sarsaparilla – A favourite of Victorian temperance bars, sarsaparilla was supposed to be even better than alcohol but surely it must better again to have both?
Szechuan Pepper – Not a true pepper, despite its name, Szechuan pepper is not hot but instead strong, fragrant, lemony and just a little tingly.
Vanilla – We infuse whole Madagascan vanilla pods to produce an intense vanilla flavour.
Wormwood – The most notorious ingredient of absinthe, we recommend only the tiniest dash of wormwood. Not because it’s hallucinogenic but because it is intensely bitter.