Here’s a little bit about Berry Good and the team involved in production (or cajoled into helping!)
Set up in 2008 by Jill Brown when studying for BSc in Rural Business Management and Agriculture at SAC Craibstone (now known as SRUC). Jill’s grandparents farmed in Caithness at West Watten and Lower Bybster which is where the interest in Agriculture stemmed from and eventually led Jill to Agricultural College. With a keen interest in the production of plough to plate, furrow to fork and wanting to put into practise what was being taught on her course Jill established Berry Good.
The county of Caithness is situated in the far north of Scotland and home to many wonderful food and drink producers, accommodation, beaches, history and culture. The ‘craic’ is fantastic and the scenery first class. There’s far too many favourites to list here but the "must see" is of course John O Groats, Castle of Mey, Dunnet Beach (neighbours are Dunnet Bay Distillers) and Camster Cairns. The surf in Thurso is world class. As is the fishing and shooting that’s available within the county.
Berry Good was born in the Highlands but in 2016 it moved to Morayshire to become #made-in-moray! Again Morayshire & the Speyside valley are stunningly beautiful and rich in culture and ingredients.
Being based in the former Cathedral city of Elgin this places Berry Good approximately 20 minutes away from their fruit supplier, Wester Hardmuir, Nairn. Using a grain neutral spirit to create liqueurs with key botanicals added for the gin liqueurs. Traditional infusion methods are utilised to produce hand-crafted liqueurs that are full of flavour.
Team Berry Good consist mainly of Jill & Sheena who manage production, quality control, bottle, cork, label, box, dispatch, market and many more tasks taking the produce to the market place and consumers.
Caithness Summer Fruits take some of our gin-infused blackcurrants to produce our Blackcurrant Jelly.
In 2015 Berry Good launched Scotland's first Limoncello, an Italian inspired liqueur following a traditional recipe which has received pleasing reviews from Italian visitors.
With the move to Elgin & larger production premises, during 2016 there are some exciting announcements to come throughout the year.