Figs are a special sight in our garden - their broad, sculptural leaves and honeyed fruit bring a touch of the Mediterranean to Wexford. We grow six varieties in repurposed whiskey barrels to keep their roots contained and their energy focused on producing ripe, juicy fruit. Across Ireland, you’ll often find old fig trees thriving against stone walls, where the foundations act as a natural root barrier.
Our fig trees are still young and modest in their yield, but it’s the leaves that inspire us most. When toasted, fig leaves release a warm, nutty fragrance with hints of vanilla and coconut - a flavour prized in both sweet and savoury dishes around the world. Traditionally, they’re used to wrap fish, meat, or rice, or infused into dairy to make beautifully aromatic creams and custards.
This small-batch cordial captures that distinctive flavour. We gently toast the leaves and steep them slowly in syrup made with organic raw cane sugar from Colombia, one of the most biodiverse countries in the world. The infusion is brightened with organic key limes sourced through CrowdFarming, which connects us directly with small-scale organic citrus growers across the Mediterranean, and finished with a pinch of Wexford Sea Salt for balance.
The result is a fragrant, refreshing cordial - bright with lime, layered with fig leaf’s soft, nutty, vanilla-coconut notes. Enjoy it mixed with still, sparkling, or Poacher’s soda water for a refreshing drink. Add to cocktails, stir into a G&T, or drizzle over fruit, yoghurt, sponge pudding or ice cream.
Presented in a glass-cork bottle, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
Figs are a special sight in our garden - their broad, sculptural leaves and honeyed fruit bring a touch of the Mediterranean to Wexford. We grow six varieties in repurposed whiskey barrels to keep their roots contained and their energy focused on producing ripe, juicy fruit. Across Ireland, you’ll often find old fig trees thriving against stone walls, where the foundations act as a natural root barrier.
Our fig trees are still young and modest in their yield, but it’s the leaves that inspire us most. When toasted, fig leaves release a warm, nutty fragrance with hints of vanilla and coconut - a flavour prized in both sweet and savoury dishes around the world. Traditionally, they’re used to wrap fish, meat, or rice, or infused into dairy to make beautifully aromatic creams and custards.
This small-batch cordial captures that distinctive flavour. We gently toast the leaves and steep them slowly in syrup made with organic raw cane sugar from Colombia, one of the most biodiverse countries in the world. The infusion is brightened with organic key limes sourced through CrowdFarming, which connects us directly with small-scale organic citrus growers across the Mediterranean, and finished with a pinch of Wexford Sea Salt for balance.
The result is a fragrant, refreshing cordial - bright with lime, layered with fig leaf’s soft, nutty, vanilla-coconut notes. Enjoy it mixed with still, sparkling, or Poacher’s soda water for a refreshing drink. Add to cocktails, stir into a G&T, or drizzle over fruit, yoghurt, sponge pudding or ice cream.
Presented in a glass-cork bottle, on its own or wrapped in illustrated paper that tells the Wexford and Irish food story, and elegantly packaged in our signature black box.
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