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

Product Information

We are constantly trying to improve it. It’s great that it started off as a home made drink, but filtering and fining of something so full of ground spices and raisiny shrub was a real headache . So we spent a great deal of time working out how to use filtration systems and bentonite fining.” Susan: So, you’re at dinner with your aunt and she says, here’s a flask. And you said, whose flask is this? I never knew. I wish I had known him 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 Tom: Yeah, in my head when I drink this and when I sip it, I am picturing a Fortnum and Mason mince pie, right? I love mince pies and Fortnum’s mince pies are ridiculously good.

Susan: Exactly. It was the Negroni that was heard around the world. Now I always leave my guests asking them one question, which is, if you could be drinking anything anywhere right now, where would that be? And what would it be? Susan: Absolutely, just one caveat. Do not shake champagne. Do not shake champagne and anything with bubbles. Also, as we all learned, you don’t just have to stir a Negroni. We learned that last year with our dear friend Stanley Tucci who shook his Negroni all over the place. Susan: All right. So, after your six months, you have something that you think is fantastic. What was your idea going forward after that time? Tom: It was still the same fun. Susan, the point is and the joy of doing this is that it’s just good run. Right? So, every day there’s good fun. I enjoy meeting people. I enjoy chatting to people.Susan: All right. So, you got it in the Cotswolds. You have it in the bottle. What do you do next? Obviously, you laugh. Tom: Thank you, Susan. That’s been great. Nice to see you. Don’t miss out on any Lush Life episodes! Susan: That that’s amazing. That’s such an amazing story. So, now a couple of years later, how has it been for you to be the owner of a spirit company? Susan: Now how long did it take you to create this label? Cause it’s, it’s really beautiful and it’s pretty intricate. When we make things, I might seem weird, but I’m always surprised that it works with this liqueur with the lemons and the oranges and the spices and the sweetness , there’s always something that can match and blend with something else.

To find the best liqueur, our panel of 10 WSET-trained experts and consumers tried 37 fun flavours from the leading supermarkets and brands. They were looking for a well-balanced, easy-drinking liqueur they’d be proud to serve at the end of a meal. All products were served chilled and blind to prevent brand bias. Sweet and oh-so-indulgent, liqueurs are the perfect end to any meal. Typically, they will have a lower ABV of around 15-20% (as opposed to a straight spirit such as gin, which will be upwards of 40%), making them ideal drunk neat or over ice. They may not be a mainstay on your bar trolley throughout the year, but as soon as November (...who are we kidding, October) arrives and Bublé makes his long-awaited return, we make a break for the festive liqueurs. Whilst the gin category might be fit for bursting, the sight of a winter gin liqueur is rare indeed which makes the story behind the Reverend Hubert even more fascinating. If you are sitting comfortably then let me begin…Lester says he first came across the Reverend’s winter gin liqueur when he was given an old “smashed up WW1 hipflask with a barely legible label” by his aunt for his eighteenth birthday that happened to contain his winter liqueur and “a recipe of sorts”. “Here began the lesson,” says Lester. We moved into a new house and I had a cherry tree in the garden and It was so bountiful and beautiful and amazing. I mean, I’m living in London, right? This is a rare find and I started messing around with the cherries and I was making cherry brandy and cherry liqueur and cherry jello, whatever you want to call it. Tom: Exactly. And then, I started going through his stuff and there’s an amazing Bible. And then I look into the family history without getting a bit kind of Who Do You Think You Are type of thing. And it was interesting. I managed to get every single person their bottles the last bottle I delivered by hand on Christmas Day morning. So, it went absolutely crazy. I can’t say I enjoyed the two weeks of darkness in the farm in the Cotswolds, because that was hard work at -5, but we got there in the end.