Fans of Buckfast have been assured by the company that stores in Scotland will remain stocked up, despite the tonic wine no longer being made.

Popular tonic wine, Buckfast, has said that shops in Scotland will have their stocks replenished during the lockdown.

Last month it was reported that Buckfast were forced to halt production with immediate effect due to the lockdown measures in place to stop the spread of coronavirus.

At this time Michael Onk founder of World Buckfast Day said:  “Although Buckfast production has come to a temporary halt World Buckfast Day is still planned to go ahead in May, though the celebrations may be restricted to the kitchen, garden and living room rather than the local pub, club or restaurant.

“We will play it by ear and follow government advice over the next few weeks.”

The stop in production left fans with fears that they’d no longer be able to buy the drink – after sales manager Stewart Wilson said wholesalers were ‘out of stock’.

Since the announcement, the company has said that ‘limited stocks’ of Buckfast would be available at convenience stores – while also urging customers to obey the social distancing guidelines in place during lockdown and beyond.

Stewart Wilson said: “As we continue to follow Government guidelines, our facilities remain closed.

“However we want to inform our customers that stock has now been released into the wholesale chain, and as a result local convenience stores should be able to secure limited Buckfast stocks at this time.

“During these difficult unprecedented times it has been well publicised that families and the elderly across all communities are struggling to visit the supermarket or shops. Some have little or no income to purchase essential groceries.

“We at Buckfast have decided to support communities by donating £30,000 to a number of food banks and food parcels services across the UK.

“It’s important that we all continue to follow the Government guidelines by staying at home to protect the NHS.”

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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