It all came about when founder Stephen realised wine and beer no longer agreed with him.
A keen forager and maker of sloe liqueurs and other concoctions, he turned his attention to gin and started experimenting at home, mashing assorted fruits with different spirit strengths.
He wasn’t intentionally creating a pink drink, it’s just that after working his way through an entire fruit bowl, raspberry delivered the best flavour.
Discerning drinkers love their commitment to using fresh fruit which results in a refreshingly delicate flavour for Pinkster.
In the interests of sustainability, they even recycle the inebriated raspberries as a range of natural by-products.
