Welsh Sweet Vermouth Bray Cured allspice and fruity szechuan pepper

allspice and fruity szechuan pepper

Bronze medal 🥉winner in “Wales Distilled” mead competition

Scotland's Biggar Gin have taken their original London Dry recipe and blended with a generous helping of Cointreau and lemon juice to create this deliciously sharp pre-mixed white lady cocktail

and it’s low maintenance – you can use metal implements without worrying about the coating cracking or scratching

Welsh Sweet Vermouth Bray Cured allspice and fruity szechuan pepperThis complex and rich sweet vermouth is made with an English wine as its base. Cold distillation of the botanicals, mixing and bottling all happens at Still Wild's Pembrokeshire distillery. Enjoy drinking this vermouth neat, with ice and an orange segment. You can top up with sparkling water or even use tonic water makes a cracking Negroni and Manhattan!