The Tayport Method: Fruit First, Always

Just as with our award-winning Raspberry and Blackcurrant Liqueurs, this liqueur begins with a simple principle: let the fruit lead.

We start with whole Scottish strawberries, sourced fresh from local farms such as West Friarton Farm, and macerate them in a smooth grain spirit at 45% ABV for two weeks. This slow infusion allows the alcohol to gently extract the full spectrum of flavour, aroma, and colour from the fruit — no purée, no concentrate, and absolutely no shortcuts.

After maceration, we press the fruit using a traditional fruit press, similar to those used in winemaking, to release every drop of natural juice and aromatic oils.

The resulting liquid is then carefully filtered to remove any solids or pulp while retaining the brightness of flavour. At this stage, the alcohol strength is typically around 25%. We then proof it down to 20%, add a touch of sugar to lift the natural sweetness, and prepare it for bottling. Each bottle is filled, labelled, and hand-dipped in wax at our family-run distillery in Tayport.