Cutting and peeling fresh ginger for Pears with Honey and Ginger.
We use old-fashioned oak presses to extract the juice from local cherries to make our Tart Cherry Grenadine.
Peeling oranges for Orange Marmalade with Lemons.
A pot of Citrus syrup brimming with freshly prepared aromatics.
These same pots have been used for every production since the day we started.
When you're working in small batches, you need to measure your ingredients very precisely.
Hand filling jars of Tart Cherry and White Tea preserves.
Filling bottles of Tart Cherry Grenadine by hand.
Ladles and funnels at the ready in the Quince and Apple kitchen.
Two filling teams working side by side.
Hand filling is a physically demanding job, but it's the only way to guarantee excellent quality in every single jar or bottle.
We work hard to make sure our products look as good as they taste. Sometimes this means labeling by hand, other times we use a labeling machine to help us along. This is also the final chance to inspect every jar and bottle for any small imperfections like scratches and dents.
Hand applying labels on a batch of Rhubarb Hops syrup.
Batch 897 of Pear with Honey and Ginger awaits labeling.
Readying jars of Raspberry Rose to be boxed up.
The end goal. As you can see, a lot of work goes into every jar!