For years I have enjoyed making Damson liqueur to enjoy with family and friends.
A childhood spent in the rolling hills of Herefordshire meant an annual glut of the sweet, plum-like fruit. Using old recipes (damsons have been an important part of English cooking since Roman times), we used them up in jams and puddings. Visitors, though, were always particularly tickled by our famously good damson liqueur.
By popular demand I started increasing production in 2005. I went from steeping them in empty litre bottles of vodka, to the slightly larger demi-johns and now small barrels. That was it: the start of Damson Tree.