Full of mellow sweetness with the spicy warmth of ginger. This feels good, and quite probably is good for you too!
89 Points - Tom Cannavan, 'Not a wine of course, but a liqueur made in Somerset, England, by fermenting fresh crushed ginger then adding brandy, fortifying the liqueur to 21% alcohol. Pouring a lovely burnished amber colour, the viscosity and richness is immediately obvious, as is the deep and sensual spice of the ginger. In the mouth it is thick and moderately sweet, the pleasant burn of the ginger building slowly in the mouth, with a kick of the alcohol and a little toast in the finish. Unusual, and served after dinner - or poured over good vanilla ice cream - what a treat.' Wine-Pages.com, November 2015
Pennard, run by husband and wife team Hilary and Hugh Tripp, was established near Glastonbury way back in 1981 (even before Vintage Roots!) as an organic vineyard on just half an acre. Following national awards, they continued, expanding into liqueurs, meads and ciders.