Reliquum
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Every year 10-16% of fruit and vegetables grown on UK farms is wasted - that’s 22,000-37,000 tones and enough to feed 200,000 people*. Third generation Essex-farmer and fruit-grower, Pete Thompson is determined to create a more sustainable way of farming, finding new uses for the apples, pears, apricots and plums grown on his Essex farm, but which haven’t made the grade required by retailers.
Thompson has launched RELIQUUM LONDON DRY GIN which uses an eau de vie made from apples grown in the farm’s orchards which would otherwise go to waste. Botanicals include Calamondin an unusual citrus fruit which is also grown on the farm The result is an exceptionally smooth citrusy gin and mellowed with the floral sweetness of apple which is made in partnership with Master Distiller, Dr John Walters from the English Spirit Distillery. The name Reliquum comes from Latin and means “All that remains”.
Two other spirits join the Reliquum range: RELIQUUM PLUM a sophisticated spirit of London Dry Gin blended with Lizzie plums to produce a bright sharp spirit with an almond after-taste; and RELIQUUM APRICOT which blends London Dry with tree-ripened apricots for a smooth taste with the distinct aroma of ripe apricots. The fruit is grown in traditional orchards and left to naturally ripen to develop the fullest flavour. Nothing else is added and nothing taken away.
Reliquum founder, Pete Thompson says: “We are very proud of this London Dry Gin, but it is only the first step in our journey towards creating a genuine single estate gin, using ingredients entirely sourced from the fields and orchards of our farm, here in Great Oakley on the north eastern tip of coastal Essex.”
Master Distiller, Dr John Walters of the English Spirit Distillery says: “We pride ourselves on producing the best spirits anywhere in the country and this means partnering with the best growers. We are delighted to work alongside Thompson's and develop their world class product.”
