Art in the Age first brought you Root - Root Beer Liquor
Now a few new flavors....
Snap Ginger Liqueur...$31.99 / 750ml
What would happen, we asked,if we took a traditional German “Lebkuchen” and distilled the ingredients into an organic spirit? What is a lebkuchen, you ask? A ginger snap!
But not the mass-market, high-fructose junk at the supermarket. We’re talking a real Pennsylvania Dutch (which actually means Pennsylvania German, not Dutch. Many years ago, someone apparently misheard “deutsch” for “dutch”) ginger snap made with hearty blackstrap molasses and fresh ginger. The kind our mothers, grandmothers, and great-great-great-grandmothers used to make.
“Lebkuchen” was invented by German monks in the 12th century and first appeared in America in the late 1600s when German Anabaptists looking for religious freedom came to Pennsylvania to be part of William Penn’s “Holy Experiment.” Although most people don’t know it, the Pennsylvania Dutch are a diverse and tolerant bunch, encompassing a mix of religions and the non-religious. What they all had in common was a strenuous work ethic and a robust culinary tradition. Because these early Germans were rustic farmers, they baked with hearty blackstrap molasses rather than refined sugar. Back then, this was considered backward and unsophisticated by the “English,” but today we know otherwise.
Blackstrap molasses retains the natural goodness that gets stripped away by the refining process. It also provides a very distinct and earthy flavor. Of course, the Pennsylvania Dutch didn’t distill a Lebkuchen spirit. That was our idea. But we think it is a delicious one. There are other alcoholic ginger products on the market, but they are either sickly sweet liqueuers or artificially flavored vodkas. This is a sophisticated organic spirit based on authentic folk history designed for people who know how to drink. It’s the kind of genuine experience we wish there was more of in the world. Try it and you will say “nix besser,” which is Pennsylvania Dutch for “none better.“
TASTING NOTES
• Somewhat sweet, spicy and buttery.
• Lively brown sugary aroma, like fresh baked gingersnaps with a touch of cinnamon.
• Molasses up front with a long ginger finish and hints of vanilla.
• Excellent in cocktails, especially good with bourbon. Try any of our recipes, create some of your own or just drink it neat.
• We don’t compare it to anything else, because it doesn’t taste like anything else.
• Good with ginger snaps. Try dunking!
Rhuby Rhubarb Liqueur....$31.99 / 750ml
If you grew up in rural Pennsylvania, chances are you’ve consumed your share of rhubarb. Pies, teas, jams…for a few months a year, it seems like it’s everywhere and in everything.
The roots of the Keystone State’s rhubarbiness go all the way back to our favorite insanely industrious and pioneering founding father, Ben Franklin. Aside from leading a revolution and discovering electricity, Franklin was an avid agriculturalist and best friend of botanist John Bartram. In fact, Franklin brought the first rhubarb seeds from Europe to America as a gift for Mr. Bartram in 1771. (Bartram’s Garden in Philadelphia is America’s oldest botanical garden. If you haven’t visited, you really should.)
Point in fact, rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century, cane sugar became more affordable, which changed the way rhubarb was enjoyed. Upon discovering the capacity of sugar to release the wonders of the plant’s intrinsic flavor, rhubarb migrated from a fold tonic to a tasty treat.
Legend has it, Bartram was so enthused with rhubarb, he concocted a lovely garden tea showcasing his new botanical prize. We were mulling over this story when we came up with the idea of creating our own Art in the Age garden spirit in Mr. Bartram’s honor. We are proud to offer you RHUBY!
Rhuby features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, Batram’s prize rhubarb. All organically certified and delicious. A confident 80 proof spirit that’s tangy but not too tangy–sweet, but not too sweet. Crisp and refreshing, but with a hint of spice.
We guarantee there’s never been anything else like it…at least not since 1771. (Oh, and just to let you know, finding a source for organically certified rhubarb was quite a feat, so please savor every drop.)
• Somewhat sweet, spicy and buttery.
• Lively brown sugary aroma, like fresh baked gingersnaps with a touch of cinnamon.
• Molasses up front with a long ginger finish and hints of vanilla.
• Excellent in cocktails, especially good with bourbon. Try any of our recipes, create some of your own or just drink it neat.
• We don’t compare it to anything else, because it doesn’t taste like anything else.
• Good with ginger snaps. Try dunking!
Rhuby Rhubarb Liqueur....$31.99 / 750ml
If you grew up in rural Pennsylvania, chances are you’ve consumed your share of rhubarb. Pies, teas, jams…for a few months a year, it seems like it’s everywhere and in everything.
The roots of the Keystone State’s rhubarbiness go all the way back to our favorite insanely industrious and pioneering founding father, Ben Franklin. Aside from leading a revolution and discovering electricity, Franklin was an avid agriculturalist and best friend of botanist John Bartram. In fact, Franklin brought the first rhubarb seeds from Europe to America as a gift for Mr. Bartram in 1771. (Bartram’s Garden in Philadelphia is America’s oldest botanical garden. If you haven’t visited, you really should.)
Point in fact, rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century, cane sugar became more affordable, which changed the way rhubarb was enjoyed. Upon discovering the capacity of sugar to release the wonders of the plant’s intrinsic flavor, rhubarb migrated from a fold tonic to a tasty treat.
Legend has it, Bartram was so enthused with rhubarb, he concocted a lovely garden tea showcasing his new botanical prize. We were mulling over this story when we came up with the idea of creating our own Art in the Age garden spirit in Mr. Bartram’s honor. We are proud to offer you RHUBY!
Rhuby features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, Batram’s prize rhubarb. All organically certified and delicious. A confident 80 proof spirit that’s tangy but not too tangy–sweet, but not too sweet. Crisp and refreshing, but with a hint of spice.
We guarantee there’s never been anything else like it…at least not since 1771. (Oh, and just to let you know, finding a source for organically certified rhubarb was quite a feat, so please savor every drop.)
No comments:
Post a Comment