Reverend Hubert Winter Gin Liqueur - 50cl, 27% ABV | Premium Alcoholic Drink Made with Natural Real Fruit | A Gin Liqueur Handmade in the UK | Perfect with Prosecco | Ideal for Gifts & Parties

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Tom: Thank you, Susan. That’s been great. Nice to see you. Don’t miss out on any Lush Life episodes! Tom: Yeah. Yeah. He was nervous. When I met Joe for lunch it was clear, first of all, within one minute that we were going to be friends and get on. I think Joe is not a person who is going to do something by halves and unless he thinks it’s a good idea. So, when we’re meeting for lunch, I was probably just looking forward to a nice lunch and where’s it going to go? Tom: Susan. Good question. I lived in Australia for a long time. I absolutely love Sydney. It’s one of my favorite places in the world. New Year’s in Sydney, there’s a place on Bondi Beach called Icebergs, right, which is an amazing restaurant. You can sit there, you can watch the surfers, you can see everything coming in. Hubert joined the Church locally and as his popularity grew, he became Reverend of Keighley, assembling a large, but also diverse and fragmented congregation of followers. The challenge of uniting this diverse community and raising money to support those in need of help seemed insurmountable.

Susan: Absolutely, just one caveat. Do not shake champagne. Do not shake champagne and anything with bubbles. Also, as we all learned, you don’t just have to stir a Negroni. We learned that last year with our dear friend Stanley Tucci who shook his Negroni all over the place. Susan: Were you like, oh my God, I can’t believe that a relative of mine was making a spirit and I’m making the same spirit practically?we came together then for me to make a Fortnum and Mason Mince Pie and Marmalade liqueur: so, the Mince Pie-ness of the Reverend Winter is there. I love marmalade. So, we had a chat and said, well, that might be a dumb idea, but how about we make this?

Tom: I suddenly thought this is absolutely remarkable. When that kind of stuff came together, there was no question that my ambition to make this happen became more and I was super keen to get Hubert out there, Hubert Bell, which I think is quite a cool name and to see what happened. Tom: We do, right? The summer version, if winter is a mince pie, summer is daisies and gardens and plums and rhubarb and pomegranates and a nice alternative to our traditional Pimm’s and a big jug of something outside with a few strawberries. That had a success over this summer, but next year, we’re really going to boost it and get it out of about.He certainly was not looking to make his life any easier, but such was his determination to get as close to his ancestor’s original recipe it meant going the extra mile to get the ingredients just right.