The dinky damson is beloved across Europe; it's a simple subspecies of the common plum. Smaller, richer in flavour, with a tart - almost astringent taste. These delights make it nearly ideal to dodge eating raw, but perfect in jams, chutneys and - of course - alcoholic infusions. They have a near indigo skin and greenish-yellow flesh, which clings tightly to the pit… making them “clingstone” fruits.
I have fond memories of my father introducing them to me when I was about five or so. We were walking in the Amman valley and, after a steep descent, came across a small copse with a ruined farm building in it. There amongst the brambles was a damson tree and its small oval near-black-velvet fruit. Their sharp taste was a surprise that welded the event into my memory! I have sought them out ever since!
Both Great Yeldham and Treguddick have delicious prunus and with the leaves turning to rich autumnal palette, we thought let’s celebrate change and a toast is always necessary!
So, set plum to max and damson-up. First distill, then poach a few, filter and macerate a few more. Here we are aiming to corral every last flavour and aroma into a divine liqueur and that’s what we have for us here.
The flavours and acidity is finely balanced and I prefer to have mine at room temperature to ensure no nuance is inaccessible.
As for the perfect serve… solitary in one’s sherry glass with one ear on the conversation and an eye on the leaves blowing in the breeze outside. I dried fig goes well with it or a nibble of 70% cocoa chocolate.
To mix, try a splash in some bubbly or into your gin. Do drop me a line if you have a novel (publishable) serve to share!
Cheers one and all,
Dr. J
