麻豆社

A Herefordshire gin maker says over 25kg of jalapenos were chopped to refine the recipe of the country's first-ever pear and chilli gin.

Using hundreds of kilos of 'imperfect' pears and spicy chillies, Penrhos Spirits say their limited-edition drink can be used in many different cocktails.

Harriet Evans shows Elliott Webb how just because you can put chillies in a spirit, it doesn't need to blow you away.

Image credit: Penrhos Spirits