Whilst the gin category might be fit for bursting, the sight of a winter gin liqueur is rare indeed which makes the story behind the Reverend Hubert even more fascinating. If you are sitting comfortably then let me begin… Now some nearly 120 years later Tom Lester has decided to give it a second life and created a 2020 version of the winter gin liqueur recipe – that so requires every ingredient to be sourced, peeled and squeezed by hand. Each year he would update the recipe based on whichever country he happened to be stationed – be it for his country, or his religious calling. As well as Master of Malt they have forged close ties with Whisky Exchange, Cambridge Wine, Fortnum & Mason, Noel Young Wines, and most recently, Marks and Spencer, amongst others. It has enjoyed some peaks in sales – particularly after Olly Smith recommended it on Saturday Kitchen, which went on to sell 1,200 bottles in just two hours.

Moment of inspiration The recipe for Reverend Hubert winter gin liqueur comes straight from one of his old hip flasks that Tom Lester was handed down With a newfound passion for crafting liqueurs, I was soon eyeing up the magnificent cherry tree in our garden, which had just fruited with a bountiful crop (as opposed to the usual couple of handfuls). I decided to bathe the cherries in various spirits and through experimentation, cherry gin, vodka and brandy were born. They were delicious and perfect for the upcoming winter festive parties and dinners. Let’s face it we all like a little something to aid digestion and We even ground our own spices. It was an incredible number of man hours, and we are still learning how to make it now, still adjusting and adapting.” Lester says he first came across the Reverend’s winter gin liqueur when he was given an old “smashed up WW1 hipflask with a barely legible label” by his aunt for his eighteenth birthday that happened to contain his winter liqueur and “a recipe of sorts”. “Here began the lesson,” says Lester. Famously, he was even arrested by the Marshalls and imprisoned for several days, until he agreed to give up his still. He had another old rusty version hidden in an oak tree for justHubert, by now known affectionately as ‘The Rev’, then set out to create memorable drinks worthy of the big annual celebrations which he particularly loved as these brought everybody together. Wintertime with its focus on Christmas and especially summertime with its Fetes, when he could select fruits such as plums and rhubarb from the vicarage garden. Hubert’s recipes and distillation methods were designed to create a popular tasty more drinkable gin drink at lower alcoholic strength, 20-30% ABV with a high degree of purity, blending carefully selected real fruit and natural spices of high quality. Then he had a brilliant idea. Why not put his passion for gin to good use by creating a high-quality gin-based drink to help bring together his diverse community, as well as others, to buy and enjoy which could in turn raise money? And while we could offer you a painstakingly stirred Old Fashioned, or a glass of port alongside the cheeseboard, we think there’s also space for an unapologetically sweet liqueur. THE PERFECT GIFT: The Reverend Hubert Winter Gin Liqueur makes an ideal gift for Christmas. It’s also perfect to serve to family and friends on special occasions and get togethers during the colder months.

Label within a label The label and design looks to reflect the mixed personality of Reverend Hubert OUR STORY: Originally made in the vicarage in 1904 by Reverend Hubert Bell Lester for his congregation’s Christmas party; the recipe has been recreated and improved by his great-grandson Thomas. So, he did it anyway in secret. Working with like-minded members of his congregation, he started creating recipes and distilling. He would regularly hide his gin still (Gertrude) and relocate his gin making activities to various wooded areas across Yorkshire to hide them from prying eyes. I know where to go in the world to find the perfect style of a certain type of fruit. Like Serbia and its plums.” His gin drinks were of course a roaring success and eventually became Keighley’s worst kept secret.

Reverend Hubert’s original spirit is a genuine recreation of a recipe that was first created over 100 years ago. I began making batches of Reverend Hubert’s Winter Gin Liqueur, which I sold to other parents on the school rugby touch lines and a few local pubs and restaurants. Sales went berserk and word of mouth created interest for weddings, parties and gifts. The momentum meant 4am starts, dozens of kilner jars, bulk buying bottles and Waitrose carrier bags, full of oranges, lemons and gin. It was chaos - but also fantastic fun. Many years later, the Reverend’s Great Grandson, Thomas Lester found his own passion for crafting liqueurs after taking inspiration from his honeymoon to the Amalfi coast. He began experimenting at home using locally foraged ingredients and shared the fruits of his labour at family gatherings. During one such event, Thomas’ aunt shared a beaten-up WWI hip flask along with the original recipe for Reverend Hubert’s Winter Gin Liqueur. Hubert was strong willed and resourceful; despite his family’s objections he gave up all his privileges and chose another way, following his desire to help those less fortunate than himself.

All of this took place in October 2019 when it was too late to actually get into trade to hit the winter spirits and liqueur market. Then there is the gin, which is procured from the Wood Brothers distillery a premium “farm to bottle” gin and vodka distillery in Oxfordshire made to a tailor made recipe. During one of these dinners, my aunt presented me with a beaten-up WWI hip flask with a barely legible label - it contained Reverend Hubert’s Winter Liqueur and a recipe of sorts. Here’s where our story really begins... He certainly was not looking to make his life any easier, but such was his determination to get as close to his ancestor’s original recipe it meant going the extra mile to get the ingredients just right. Born in England in 1868, Hubert was the son of a wealthy merchant family. After graduating from Cambridge University, he was set to follow in his father’s footsteps working in the family business, living a life of privilege and comfort.

Reverend Hubert Winter Details

The brief was very much to bring out the cheeky, glint in his eye, friendly, warm personality of Reverend Hubert. Look closely and you can see a halo around only half his head, to signify he was a man of cloth, but who also knew how to have a good time at the same time. The ultimate digestif, it’s safe to say liqueurs have moved on since Baileys first burst onto the market (although if that’s your tipple of choice, no shade). These days, sweet can co-exist with sophisticated — you just need to be savvy about the brands you invest in. He had already gotten the bug for having a go at homemade liqueurs when he was inspired to have a go at making limoncello from fine vodka and Amalfi lemons after going to the region on Honeymoon. It’s got it all,” he says, ‘the liqueur, the perfume, the fragrance, the winter spice, ginger, mace green cardamon – it tastes like a Christmas cake. Not too sweet and with the right balance.” The legendary Alessandro Palazzi at Duke’s Hotel in London has become a big supporter of the brand