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During May and June we pick fresh rhubarb from our garden and infuse it with Gin for around 3 weeks to produce this particularly tasty liqueur with the prettiest pale pink colour which looks so attractive in bottles
The result is a complex sweet/sour/savoury blend with notes of apricot
Blended from four batches of golden sour beers all primary fermented with different Brettanomyces strains and brewed with locally grown malted barley
The history of Navy strength gin stretches back to the 18th century
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