Ant Winterbourne started distilling in his kitchen in 2016 with his wife, Michelle, before moving the operation into a shed at the Secret Garden Touring Park outside Wisbech in 2018. Fenspirits ferments its own alcohol from sugar beet rather than buying in neutral spirit, a method Winterbourne describes as the only true form of craft distilling, before infusing it with ingredients such as toffee for the liqueur that built the brand's reputation. Production runs on a pair of two-hundred-litre stills, with fermentation, distilling and bottling all done on site by hand. The toffee vodka liqueur is served neat over ice, mixed with cider or apple juice, or poured over ice cream, and has become a regular stock item in East Anglian farm shops and delis.
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