Norfolk Punch

Australian made in New South Wales from a centuries-old English recipe, Norfolk Punch is an alcohol-free blend of 30+ berries, herbs and spices with a complex flavour that is both fortifying and refreshing. It’s available in the original version as well as apple, ginger, and other new flavours.

Showing 1 - 2 of 2

Norfolk Punch Original 700ml
$20.75 RRP $21.40

Norfolk Punch Original

700ml
Norfolk Womens Elixir 750ml
$20.75 RRP $21.40

Norfolk Punch Womens Elixir

750ml Gluten Free

The Mediaeval original Monastic Recipe of Norfolk Punch contains herbs of great strength and potency, that were immersed and soaked in natural underground waters of Benedictine Monks Welle Manor Hall in Norfolk, England around 974 A.D. Henry VIII dispelled the monastic orders, but fortunately the monks, who were one of the few educated groups were able to record the formula.

This recipe remained hidden for centuries, until its discovery in 1980 by Eric St. John-Foti, who had purchased Welle Manor Hall in order to restore it. Norfolk Punch derived its name from the 80 gallon "Puncheon" in which it was originally made. The herbs in it are carefully ground by hand with a stone mortar and pestle in accordance with the original old recipe, The formula also calls for picking certain herbs at particular phases of the moon.

In the year 974, monks in the English county of Norfolk mixed together more than 30 different berries, herbs and spices to brew the first batch of Norfolk Punch. Much, much later, Blair Montague-Drake revived their recipe in New South Wales, where he now produces the punch in the Snowy Mountains near Kosciuszko National Park. All of the punch’s many ingredients are purchased from Australian companies, and as many as possible are Australian-grown as well. The well-loved punch has no more enthusiastic a connoisseur than Montague-Drake himself, who praises it for its “remarkable ability to induce cheerfulness and contentment” despite its 100% non- alcoholic status.