Beech gin

I have never heard of this but someone mentioned it on twitter so i went off and had a look and knew I needed to move fast whilst the leaves are young. So I made it! You steep the leaves in gin for three weeks and then add a sugar syrup and a slug of brandy. Apparently nutty and delicate.  Its other name is Beech Noyau which suggests a French origin  but apparently it originated in the Chilterns... 
Still cold. Still wet.