The Damson Plum (Prunus Damascena) originated in ancient Persia and spread throughout Europe in the middle ages, making its way to North America with early settlers. The Damson is the tartest and spiciest of all plums. Historically famous in jams, brandy and gin, these small, crimson plums have become rare, losing popularity to larger and sweeter cultivated varieties. Averell's Damson Gin Liqueur is made just after New York State's autumn harvest. The plums are barrel pressed to extract the juice along with the rich color of the skins, then blended with a small batch American gin. The result is an exceptionally bold and bright liqueur, delicious in classic fizzes.