There’s something a little magical about rhubarb — those vibrant pink stalks hold the key to one of our most loved creations: Blush Rhubarb Gin.

This time around, we picked up a whopping 100kg of locally grown rhubarb.

Breaking Down the Rhubarb

The process begins by layering the rhubarb, letting it slowly break down and release all that natural juice. Once softened, we add a hot syrup, creating a fragrant, tangy-sweet mix that’s ready for the real fun part: pressing.

Tradition Meets Craft

Our rhubarb is pressed in a traditional wooden staved fruit press — the kind that’s been used for centuries in winemaking and cider making. Built with sturdy wooden slats bound together by iron hoops, these presses have been part of artisan production since the 1600s. There’s something special about working with a piece of history, knowing generations before us used the very same method to transform fruit into liquid gold.

And liquid gold it is. Out of the original 100kg of rhubarb, once pressed, we’re left with just 17kg of raw material and about 100L of rhubarb extract — rich, vibrant, and ready to make its way into our gin. The extract brings not just flavour but also that delicate pink blush our gin is known for.

Of course, we always like to keep a little aside for home use — and let’s just say the leftover rhubarb extract makes the world’s best rhubarb and apple crumble. It’s the perk of the job!

From Press to Glass

Every bottle of Blush Rhubarb Gin has a story behind it, and the traditional press is at the heart of it. It’s a slow, hands-on process, but that’s what makes it special. For us, gin-making isn’t just about the final drink — it’s about the craft, the heritage, and the joy of turning beautiful local produce into something to share and celebrate.

So next time you’re sipping Blush Rhubarb Gin, you’ll know a little bit more about the pink magic inside your glass.

Want to try it for yourself? You can purchase it here: Blush Rhubarb Gin