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Pinkster Gin. Founder Stephen realised wine and beer no longer agreed with him. He turned his attention to gin. Experimenting at home, mashing assorted fruits with different spirit strengths.

G&J, one of the country’s oldest distillers, was recruited to the cause. Five extra botanicals were added to the original recipe. Painstakingly developed over several years.

Three further botanicals were added, including fresh, plump raspberries. Grown near the rural base outside Cambridge. Consequently the finished gin was produced.

Stephen took the plunge after positive feedback from tastings at events and food fairs. Quitting his job as an accountant and ending the London commute. Meanwhile reassuring his long-suffering wife that it would all come good in the end.

Over the intervening years, thirst for Pinkster has grown from humble beginnings.  Stephen still personally oversees the production, ensuring consistency from batch to batch of fresh fruit.

Ironically, being told to quit wine was the best advice he’s ever received.