Target reached!
Thank you so much for helping me reach my goal, we will be looking for premises soon...
Let's make some great British liqueurs!
Poundbury, England, United Kingdom
Aim
Our Blackberry liqueur recently won a Great Taste award, we want to share it, and other liqueurs, with you, please help make this a reality
What are we fundraising for ?
To put it simply, we want to raise some seed money to help launch a small business making delicious liqueurs. If you help us with the money, in return, you will receive a 'reward' that is in line with the amount promised, ie if you promise £25 I will make and deliver to you, by christmas, a 500ml bottle of our delicious liqueur which has a value of £20 plus £5 delivery. So no gimmicks or begging bowl rather a simple transaction.
Everyone helping us at this stage will also have their name added to a supporters wall and have a free drink on me ... once we have premises up and running and suitable for visits.
We already have production equipment, including presses and some bottling equipment, raising a few thousand pounds will get us started in a small premises dedicated to production.
Our Ethos
We make liqueurs that are without any artificial additives or colourings, they are gluten free of course. We'll be honest about how we operate and always strive to do our best to minimise any environmental impact in the production process. We will make our liqueurs in the UK.
Why 'Mûre' ?
Mûre or Mure is used in many countries to name blackberries or brambles so seemed like a great name to register and trademark for our drinks company.
About us:
We started making Gin and liqueurs seriously about five years ago. We have had fun teaching gin making workshops and making some delicious liqueurs for our customers (and ourselves) over the last few years. Our blackberry liqueur came about after tasting some commercial liqueurs and realising the drinks we make tasted so much better.
We have spent the last 12 months developing a way to produce blackberry based liqueurs successfully and were delighted when our signature product won a Great Taste Award recently.
We make our liqueurs with no artificial flavours or colours, if I'd known how hard this would be I might have hesitated but after seemingly endless trials (and errors) we now have a process we can scale up to production volumes of our delicious liqueurs.
The Great Taste Award judging panels said of our signature Mûre Blackberry Liqueur;
"The judges found the colour to be very attractive and enjoyed the nice aromas of bramble and light red fruits. The liqueur has a nice fresh blackberry character with good balance. How lovely that this isn't too sweet, but is so smooth with a natural and pronounced flavour. "
Why Blackberries ?
I've taught foraging and wild plants for 10 years in the UK and survival skills for over 30 years, blackberries have always been one of my favourite plants to use, it makes the best sourdough starters, helps my fruit wines brew, makes a great tea and the berries make fabulous juice, jams, wine, brandy, liqueurs ... I could go on! Come on one of my foraging days and find out for yourself, there is a day in the rewards and you'll have a bottle of our liqueur to take away as a memento of your day.
About Me:
You might know me from the TV, I was the guy who sobbed when I won BBC Masterchef 10 years ago and have been cooking and running foraging courses ever since.
What have you been doing since Masterchef ?
We won various awards for my first restaurant The Wild Garlic, some of the accolades are as follows;
The Guardian
Restaurant review by Matthew Norman
Score 9½/10
"Follas understands that encouraging first-rate ingredients to taste of themselves has the edge over poncery and ostentation"
The Trencherman's Guide
'Rising star'
MasterChef 2009 winner Mat Follas serves honest British dishes which include foraged and wild foods. Served in a relaxed, rustic setting, the menu is firmly rooted in the British seasons. With two AA rosettes, The Wild Garlic is listed in The Good Food Guide and the Michelin Guide, and was awarded 9/10 by The Telegraph and 9.5/10 by The Guardian.
With all of those awards and a successful restaurant, why don't you fund it yourself ?
A fair question, restaurants are a tough business and in June 2012 the road that passed our business was closed for over a year due to a tragic landslide which killed a couple driving through a nearby tunnel. We struggled on waiting for the road to reopen but eventually had to give in to the financial reality of losing 70% of our customers and closed the business having exhausted our savings (and credit).
For the last few years, alongside learning my craft making booze, I have written three cookbooks, my last book 'Afternoon Tea at Bramble Cafe' was Waitrose' weekend magazine's best baking book of 2018. I am also part owner of a small cafe, Bramble Cafe in Poundbury, Dorset and run courses in wild food foraging and gin making.
This project successfully funded on 20th October 2019