The fruit is handpicked when the sugar exceeds 24 degrees and crushed to release the sweet, concentrated juice. Pre-fermentation cold soaking swells the shrivelled berries and extracts flavour from the skins. Kaleidoscope hues of amber and gold. Exotic flavours of tea-leaf, malt and toffee on the palate. Delightful on its own or alongside coffee to end a meal, it would also be wonderful served chilled with fruit based desserts.