Bertha's Revenge Crab Apple Gin Liqueur 0.5 l

Volume: 0.5 litres | Alcohol content: 31% | Colouring: No

Special Features:

To make this fruit liqueur, crab apples are steeped for several months in Bertha's Revenge Irish Milk Gin. After filtering, local honey, jaggery cane sugar syrup and cloves are added. The mixture then infuses for another month. The finished liqueur is bottled at 31% alcohol in 0.5-litre bottles.

Most of the crab apples come from David Keane in nearby Cappoquin. Their long flowering period makes the trees useful pollinators in his apple orchards. Some of the fruit also grows in the gardens of Ballyvolane House. The liqueur can be enjoyed neat or used as the base for a warm gin and apple punch.

Tasting Notes:

• Nose: On the nose, apple, citrus and honey mingle with spicy notes.
• Palate: The liqueur is smooth and gentle on the palate. Sweet apple meets spice and subtle ginger and citrus notes.
• Finish: Sweet and spicy impressions linger on the finish.

Distillery/Bottler:

Justin Green and Antony Jackson founded the Ballyvolane House Spirits Company in May 2015 on the grounds of Ballyvolane House near Castlelyons in County Cork. The estate was formerly a dairy farm. This agricultural connection lives on in their gin's base spirit, which is made from Irish milk whey. Special yeasts ferment the milk sugar into alcohol. For Bertha's Revenge, the company distils the whey spirit with 18 botanicals and uses water from its own spring.

A conversation with Charles Maxwell, head distiller at Thames Distillery in London, inspired the choice of whey spirit. Green and Jackson then developed the gin recipe through one-litre trial batches. On 27 April 2015, Batch 19 provided the basis for what would become Bertha's Revenge. The gin is named after Bertha, a cow from Sneem in County Kerry who died in 1993 at the age of 48, having given birth to 39 calves during her lifetime.

Facts: