Reliquum Gin aims to tackle the problem of farm fruit waste
An Essex-based farmer has launched a gin made using an eau de vie from apples grown in the farm’s orchards, utilising fruit which would otherwise go to waste.
Reliquum London Dry Gin is also made using botanicals including Calamondin, an unusual citrus fruit, which is also grown on the farm.
The gin, which is described as an “exceptionally smooth citrusy gin mellowed with the floral sweetness of apple” is made in partnership with master distiller, Dr John Walters, from the English Spirit Distillery.
Two other spirits also form the Reliquum range: Reliquum Plum, which is London Dry Gin blended with Lizzie plums; and Reliquum Apricot, which blends the gin with tree-ripened apricots.
Founder, Pete Thompson, said: “We are very proud of this London Dry Gin, but it is only the first step in our journey towards creating a genuine single estate gin, using ingredients entirely sourced from the fields and orchards of our farm, here in Great Oakley on the north eastern tip of coastal Essex.”
Master distiller, Walters, said: “We pride ourselves on producing the best spirits anywhere in the country and this means partnering with the best growers. We are delighted to work alongside Thompson’s and develop their world class product.”
Reliquum follows the Autumn 2017 launch of Cotchel juice, which transforms unwanted apples and pears grown on Thompson’s Farm into juice.
The producer wanted to create products which address the fact that 10 to 15% of fruit and vegetables grown on UK farms is wasted. It also helps find new uses for fruit grown on the farm which haven’t made the grade required by retailers.