Steeped by Hand
Why we still peel every lemon ourselves, and what six weeks of patience does to a liqueur.
It starts in the orchard
We buy fruit from growers we know by name. Every crate is picked within a day of pressing, because the peel is where the perfume lives and it fades fast.
Six weeks, no shortcuts
Peel and neutral spirit rest together until the spirit runs deep and cloudy:
- No heat, no vacuum, no hurry
- Tasted weekly, bottled only when it is ready
- Every batch numbered by hand
Good liqueur is mostly waiting, and knowing when to stop waiting.
Curious what six weeks tastes like? Browse the range.