• wpid-imag1267.jpgStraining beech leaves
  • wpid-imag1269.jpgFinished liqueur

Bottling Beech Leaf Noyau

The beech leaves have been steeping in gin for a couple of weeks now, so we’ve taken them out and strained the liquid through muslin, and added a little sugar water, and we now have the lightly tasting and slightly golden liqueur.

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