Pinkster came about when founder Stephen realised wine and beer no longer agreed with him.

A keen maker of sloe liqueurs and other concoctions, he turned his attention to gin and started experimenting at home, mashing assorted fruits with different spirit strengths.

He wasn’t intentionally creating a pink drink, it’s just that after working his way through an entire fruit bowl, raspberry delivered the best flavour.

With the recipe developed, friends started encouraging him to go commercial.

G&J, one of the world’s oldest distillers, was recruited to the cause.

They produce the core spirit with five botanicals to our original recipe which we painstakingly developed over several years.

We then macerate with a further three botanicals, including fresh, plump raspberries, to produce the finished gin that is Pinkster.

The raspberries are grown locally to our Cambridgeshire HQ in the depths of the English countryside.

After positive feedback, Stephen took the plunge, quitting his job as a bean counter, devoting himself to a life of gin.

He still personally oversees the production, ensuring consistency from batch to batch of fresh fruit. 

Over the years, thirst for Pinkster has grown from humble beginnings and once established as a UK favourite, we set sail and arrived on Aussie shores in 2016.

Given our commitment to natural ingredients natural, coupled with our sustainable approach and sugar free, gluten free, vegan friendly credentials, little surprise it’s been such a success in Australia too.

Pinkster came about when founder Stephen realised wine and beer no longer agreed with him.

A keen maker of sloe liqueurs and other concoctions, he turned his attention to gin and started experimenting at home, mashing assorted fruits with different spirit strengths

He wasn’t intentionally creating a pink drink, it’s just that after working his way through an entire fruit bowl, raspberry delivered the best flavour.

With the recipe developed, friends started encouraging him to go commercial.

G&J, one of the world’s oldest distillers, was recruited to the cause.

They produce the core spirit with five botanicals to our original recipe which we painstakingly developed over several years.

We then macerate with a further three botanicals, including fresh, plump raspberries, to produce the finished gin that is Pinkster.

The raspberries are grown locally to our Cambridgeshire HQ in the depths of the English countryside.

After positive feedback, Stephen took the plunge, quitting his job as a bean counter, devoting himself to a life of gin.

He still personally oversees the production, ensuring consistency from batch to batch of fresh fruit. 

Over the years, thirst for Pinkster has grown from humble beginnings and once established as a UK favourite, we set sail and arrived on Aussie shores in 2016.

Given our commitment to natural ingredients natural, coupled with our sustainable approach and sugar free, gluten free, vegan friendly credentials, little surprise it’s been such a success in Australia too.