While travelling through the Scottish countryside it won’t be long before you are confronted with a sea of bright yellow. The prickly gorse bush. On a warm day, the yellow flower gives off an aroma of coconut. These warm sunny days are the ones I use to collect the yellow flowers which are then fermented into a delicate white wine.
As with all good things, there is the inevitable pain. Even after years of practice collecting these vicious, bushes flower I still get the odd sharp, sturdy painful thorn penetrates my callused skin. Adorning gloves is no defence for these hardened thorns, but with care, minimal discomfort outweighs the end result, WINE. The only way I have found to collect the delicate flower is to ask some else to collect them for me, like the wife :).
I am also happy to exchange a bottle of gorse wine for a bucket of the flowers for those of you passing our way.
There’s no magic to making gorse wine, but as with all brewing, your equipment needs to be clean and sterilised. After making a tea from the gorse flowers, straining then adding sugar, yeast little patience is required to let time do the work. By Xmas of the same year, you will have some delicious wine which will only improve with age.
Just another offering from Scotland’s larder.
Don’t forget, turn up with a bucket of gorse flowers and I will exchange for a bottle of the completed wine (and provide plasters for the fingers ) See you Soon!