I love a mince pie (or many) and the quintessential Christmas Pud.The love of the above compelled the creation of our Christmas Spirit.
We make our Christmas Spirit from our Old Salt Rum; infuse it with raisins, sultanas, peels, fresh zests, vanilla and a secret combination of zests. Leave time do its best and there she is: too attractive to avoid.
We filter the spirit from the bits. The bits I used to make our minces and pud. Have to wait for Christmas for the pud, but our early minces... well blow me down...
Imagine lovely fruit that has had months in mouth tingling rum and a short crust pastry to add richness and polarity. That to one side they are delish. Not selling them this year, but you never know for the next!
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