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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