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We have been making cheese here at Hunts Court in Gloucestershire for over 40 years. Charles started by hand-milking his three Old Gloucester cows! The first cheese he made was a Double Gloucester from their milk. This momentous (for us) event was documented on a BBC Television programme called a Taste of Britain which went out in 1973. PS This first cheese was awful! The lost Single Gloucester was revived on our farm in 1978. Stinking Bishop was developed and launched in 1994. We now produce 7 different cheeses, including a sheep's milk cheese. That's surely enough for one farm.
In the recently restored 17th Century still-house, a state of the art copper pot-still has been installed to distil fermented perry pears and cider and perry from the farm. Our still is producing some exceptionally smooth and mellow spirits, which have received excellent reviews for their intense fruity flavour.
A French name which marks the long association of the Martell family with northwest France and the west of England. The dictionary will tell you that poireau means a leek. But in vernacular french it means this type of pear spirit which is 'cut' with pressed perry pears.
It is deceptively simple in its make-up. It contains only the product of vintage pears which grow on the farm here and absolutely nothing else. There are not many alcoholic drinks on the market which can make that claim today. The spirit is bottled in our distillery at cask strength of about 20% abv. The exact level varies from cask to cask. We do not 'adjust' the level of alcohol which is marked on the individual bottle.
This is a 'straight from the bottle' drink which needs no mixing. Chill it a little in summer and take it at ambient temperature during the winter. Buy it here >>.