...WOW. Having a wee taster of a batch made with young beech leaves, vodka, sweetened with my own rhubarb desert wine. Superb. Next spring, try it. It’s got sharp kick, a slightly herby leafy unique taste. Will give a better recipe in 6 months. Don’t over sweeten. It’s up there with blackberry whisky and damson gin/vodka and hedgerow vodka. And I sense minimal booze waste. Which is nice.
