The story began in 2007 when, after 2 years spent volunteering on organic farms around the UK, Miles Gibson returned home and began planting fruit. The fields had previously been used solely for grazing sheep and Miles built slowly, experimenting with different varieties, husbandry techniques and field positions guided by what he had learnt, and most of all by what his little patch of land taught him.
After 5 years of gradually increasing the acreage under soft fruit and plenty of fun experimenting with recipes, the first commercial batches of Raspberry and Blackcurrant liqueurs were produced. Both won prestigious awards, from the Soil Association and the Guild of Fine Food respectively. Gibson’s has continued its model of steady growth year on year, planting more and different fruit and creating new products. The core principles remain the same. Unlike almost every other liqueur producer in the country, they only use fruit and flowers they have grown themselves to make their liqueurs. The land is worked sustainably, without the use of pesticides and synthetic fertilisers. A wildflower meadow has been sown and 4 acres of native woodland planted, rather than seeking to maximise yield and government grants through intensive farming practices.
It is impossible not to taste the generous amount of high quality fruit that goes into every bottle. The liqueurs are designed to taste great on their own, not too sticky and sweet, but will also enhance a glass of prosecco, add a twist to many a cocktail, as well as a wide range of desserts and sauces. The liqueurs are all gluten free and vegan.
If you’d like to find out more, why not take a look at the blog.