Hussingtree Spiced Plum Gin 70cl 40% ABV - Premium Dry Gin
Hussingtree Spiced Plum Dry Gin reflects our core value of taking inspiration from our home county of Worcestershire. A fruit gin that combines juniper and plum with six further botanicals and spices. It’s unmistakably fruity, but with a delightful twist...
Paleo Friendly
No Artificial Ingredients
No Artificial Preservatives
No Artificial Colourings
Handmade Product
Wheat-Free
Fish-Free
Sesame-Free
Peanut-Free
Celery-Free
No Added Salt
No Added Sugar
Egg-Free
Low Carb
Shellfish-Free
Mustard-Free
Sulphites-Free
Lupin-Free
Rye-Free
Barley-Free
Yeast-Free
Low GI
GM-Free
Recyclable Packaging
Low Fat
Oat-Free
Nut-Free
Low Sugar
Cholesterol-Free
No Artificial Sweeteners
Raw
Hussingtree Spiced Plum Dry Gin reflects our core value of taking inspiration from our home county of Worcestershire. A fruit gin that combines juniper and plum with six further botanicals and spices. It’s unmistakably fruity, but with a delightful twist.
We follow the London Dry method, which means we only dilute the distilled gin down to our desired 40% strength. We never add any further flavours or sweetners to our gin after it's distilled.
A fruit truly of Worcestershire. Worcestershire has become famous for its plums with the Vale of Evesham in particular being synonymous with plum growing. During August, the town of Pershore in Worcestershire becomes a focal point of celebration for the plum. With the award winning Pershore Plum Festival taking over the town during the August Bank Holiday.
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Made by: Hussingtree Gin
Prep & usageEnjoy our Hussingtree Spiced Plum Dry Gin at its best with your favourite neutral tonic poured over a heap of ice. We recommend the ratio of neutral tonic to gin being between 2:1 and 3:1. If you like to add a garnish, why not try a thin slice of apple peel, or, a quarter of a fig.
StorageBest stored in the cupboard at room temperature
Country of OriginUnited Kingdom
Sold by Hussingtree Gin
Ingredients & Nutrition
Botanicals include juniper, plum, apple, star anise
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