Corner Fifty Three Rhubarb Limoncello is the latest release in their distiller’s range of seasonal releases. This is a their take on a limoncello-style liqueur but made with rhubarb as well as lemons.
The Corner Fifty Three set-up is small, it consists of a small distillery in founder Tom’s parents’ back garden with two, hand-built copper stills Christened Rosie and Angus. The stills are 60 litre split top copper pot still which operate in 8 hours shifts and the lowest possibly temperature to ensure the spirit collected is as smooth as possible. In a hunt to find the most PH stable water for their gin, Corner Fifty Three use Hildon natural mineral water. The pure, clean spring water is high in mineral and contributes to the smoothness of the gin. Everything is crafted by hand in small batches, or as Tom puts it “in ridiculously small batches”.
Tom describes the Corner Fifty Three Rhubarb Limoncello as “a farmhouse lemoncello recipe made by us peeling and juicing 200kg’s of lemons on our manual juicer and blending it with a homemade rhubarb syrup and organic spirit. Its created a bright, zesty and mouth-wateringly sour liqueur that’s great on the rocks, mixed with tonic or in a kir-royale style cocktail.”
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