Danzy Jones was a journeying stonemason, born in the 1870s. He liked to mellow his whisky in the time-honoured fashion by adding herbs and rosehip syrup to his toddy. Today Danzy Jones’ whisky liqueur is still produced by his descendants. Malt whisky, herbs and rosehips are again used in the process, which involves time and patience to produce the remarkable taste of this very Welsh spirit.
A traditional spirit drink of Wales, serve neat over ice, with coke or ginger beer.