This is handmade by a small team of passionate individuals at Nigel Howard's West Country, Lyme Bay Winery, we should know as Frances and I went to visit them in 2005.  Nigel, a retired banker who escaped the City in 1994 to make wine, uses both traditional and modern production methods to create the best quality liqueur.  The brandy used in this delicate fusion comes from Julian Temperley’s Burrow Hill Farm, the creator of our magnificent Somerset 10 Year Old Cider Brandy 42% and Somerset Pomona 20%.  There is a little something going on down there in the West Country, small producers getting together and experimenting, but my goodness they produce great stuff once the experiments are over!