1. We start with a steep
Before anything else, we steep our angelica root slowly organic apple cider vinegar in a giant tea bag. All of this is hand-mixed to ensure even distribution.
2. We take our time
We leave it to steep for 4 weeks. This is where we build depth. Flavour softens, sharpens and finds its balance – and that takes time. No rushing over here.
3. We layer in brightness + warmth
We add the key ingredient: tart rhubarb juice with its unmistakable pink-and -green bite, and our signature blossom honey for a mellow sweetness.
4. We add our bittersweet edge
Then goes a touch of balsamic, oak tannins and chinotto, a bittersweet Italian citrus that brings a real complexity to Rhubarb.
5. We taste, and taste again
We blend each batch slowly and do multiple tastings throughout to make sure it’s perfect every time (a hard job, but someone’s got to do it…!).