Kitchen Garden Co.: 'Sprigster' Sparkling Non-Alcoholic Shrub Infusion
An original recipe based on decades of non-alcoholic 'shrubs', this sparkling non-alcoholic infusion uses fruits and scented herbs and spices from their Victorian walled garden. Based in the grounds of Pyt House near Tisbury in Wiltshire, the cooks and gardeners of the Kitchen Garden Company's award-winning restaurant created this sophisticated fizz as a deliciously dry alternative to an alcoholic aperitif. Certified Vegan, and gluten free.
Tucked away in the rolling hills of Wiltshire, South West England, sheltered by ancient walls and a magnificent yew hedge, there is a magical walled garden. On this plot in the early 18th Century, the Bennett family sunk their forks and established a botanical bloodline which would blossom for years to come. For more than two centuries, curious fruits, vegetables and aromatic sprigs of sweet-scented greenery from this historic garden have been coveted locally for their enriching flavours.
With hops for dryness, rhubarb for tang, ginger for heat and fennel for a touch of anise, this unique combination of botanicals combined with a gentle spritz gives Sprigster the hedonistic qualities of sparkling wine without the alcohol.
Serving Instructions: Pour into flutes and garnish with the season’s fruit and herbs. Also ideal as the basis for cocktails, whether with some mint and fresh apple juice for a spin the classic ‘English Garden’, or as the basis for an English 'Mojito'.
Bottled in Devon with Devonshire spring water.
|Style||White Wine, Sec, Medium-bodied, Sparkling|
|Cellarage||Store upright in a cool, dry place. Unfiltered so may develop a slight sediment. Shake to dissolve.|
|Vinification||Non-alcoholic. A mix of botanicals infused for 3 weeks to create a natural ‘liquor’ or ‘mash’ and diluted with spring water and a light spritz.|
|Alcohol By Volume (%)||0|
The Kitchen Garden Co.
Kitchen Garden Co. are based in the scenic Pythouse Kitchen Garden and restaurant near Tisbury in Wiltshire, both the source for the drink and where it’s made using the plentiful bounty of herbs and fruit grown within its Victorian walls.
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