Greensand Ridge in Kent wanted to make its own version of slivovitz, a traditional Central European plum brandy. Local dessert plums that would otherwise go to waste are collected in summer and fermented for around six months. Then, the spirit is matured in a duo of cask types, initially for a year in Marsala casks before it's transferred to bourbon casks for another year. If you fancy something slightly more adventurous than sipping over ice, try using the tipple in a Brandy Sour.
Stewed plum and spicy oak, with a hint of syrupy cherry and marzipan.
