From the producers of Pinkster gin comes Hedgepig, a quirky, small-batch selection of fruit gin liqueurs.
All four flavours are delicious accompanying cheese and desserts, making this a pudding gin range like no other.
50p from every bottle sale is donated to the British Hedgehog Preservation Society.

Cambridge Gage

50cl & 20cl (28% abv)

Let’s go shopping

Wild Bullace And Quince

50cl & 20cl (29.8% abv)

Let’s go shopping

Glorious Gooseberry

50cl & 20cl (27% abv)

Let’s go shopping

Zesty Elderflower

50cl & 20cl (29.8% abv)

Let’s go shopping

Cambridge Gage

50cl and 20cl (28% abv)

This full-flavoured tipple is made with a member of the plum family noted for its sweet honey taste.

Cambridge Gage is one of the most popular greengage trees, which are said to descend from plants imported into England from France in 1724 by Sir William Gage of Bury St Edmunds.

A cheeseboard winner, it’s also wonderfully refreshing served with Fever-Tree Spiced Orange Ginger Ale and a lemon wedge. 

Glorious Gooseberry
50cl and 20cl (27% abv)

Even those people who don’t like gooseberries (yes, it turns out there are some) rave about this.

British gooseberries have a short season, dependant upon how much sun we’re enjoying.  June is the peak cropping month, but can be picked anytime from May to August.

Slightly sweet with good fruit notes, this works well with Fever-Tree Mediterranean Tonic, a lime slice, and a sprig of fresh mint.

Wild Bullace And Quince

50cl and 20cl (29.8% abv)

The first and many would argue the best Hedgepig.  This beauty is made from Suffolk quince and bullace hand-foraged from the hedgerows of East Anglia.

Quince belongs to the same family as apples and pears and the little known bullace is a variety of wild plum. This unusual pairing results in a versatile, subtly sweet drink which is particularly scrummy paired with cheese.

For a thirst-quenching long drink, serve with Fever-Tree Ginger Ale and garnish with orange peel.

Zesty Elderflower

50cl & 20cl (29.8% abv)

For many foragers, elderflower is the jewel in the crown.

From late May, you’ll see masses of tiny white flowers hanging in sprays in woodlands and along roadside hedgerows.

True to form, we only use homegrown and local wild elderflower, giving this luscious liqueur subtle citrus notes and a delicate flavour.

Best appreciated ice-cold with pudding, or serve with Fever-Tree Indian Tonic and an apple slice for an invigorating cocktail.