Organic Blackcurrant Liqueur
This award winning blackcurrant liqueur is made from several different varieties, all grown Miles' Costwolds farm – Bens Alder, Conan, Tinnan and Hope, plus a mystery variety propagated from cuttings taken from the Manor’s fruit cage.
The fruit are ready to pick from early July through to mid-August. Organic spirit and sugar is added to fortify the base blackcurrant wine. The finished product is naturally rich in Vitamin C and antioxidants, made totally naturally, it contains no sulphites.
Blackcurrant liqueur makes a delicious alternative to port as an accompaniment to a cheeseboard. We particularly recommend it paired with Oxford Blue.
Store in a cool dry place away from direct sunlight.
We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
About the producer
The story began in 2007 when, after 2 years spent volunteering on organic farms around the UK, Miles Gibson returned home and began planting fruit. The fields had previously been used solely for grazing sheep. Miles built slowly, experimenting with different varieties, husbandry techniques and field positions guided by what he had learnt, and most of all by what his little patch of land taught him.
After 5 years of gradually increasing the acreage under soft fruit and plenty of fun experimenting with recipes, the first commercial batches of Raspberry and Blackcurrant liqueurs were produced. Both won prestigious awards, from the Soil Association and the Guild of Fine Food respectively.
Today the core principles remain the same. Unlike almost every other liqueur producer in the country, Gibson’s only use fruit and flowers they have grown themselves to make their liqueurs.
The land is worked sustainably, without the use of pesticides and synthetic fertilisers. A wildflower meadow has been sown and 4 acres of native woodland planted, rather than seeking to maximise yield and government grants through intensive farming practices.