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 RHUBARB Tea! RHUBARB Tea 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.)
Rhubarb’s unique flavor is the botanical backbone of RHUBARBTea, bringing a tangy, but not too tangy, and sweet, but not too sweet, flavor that’s crisp and unlike anything else out there. Finding a source for organically certified rhubarb was quite a feat, so please savor every drop of RHUBARB Tea!
With their deep and hearty flavor, beets add a subtle richness, with just a touch of sweet.
Crisp and fresh, carrots offer a bright, clean earthiness.
We use American-grown, pesticide-free, certified organic lemons to give RHUBY a bright and fresh flavor reminiscent of a summer garden.
An essential oil extracted from the green twigs of the bitter orange plant, petitgrain possesses its own characteristically unique aroma, which adds a refreshing floral note to RHUBY’s finish.
A member of the ginger family, cardamom’s strong, unique flavor is a welcome addition to RHUBY’s well-rounded spiciness.
Made from dried berries of the shrub Schinus molle, these tasty little jewels are feisty and flavorful. Their deep rounded pepperiness is wrapped in a subtle sweet fruit, pink peppercorns lend RHUBARB Tea a different kind of spicy heat..
The seeds of the coriander plant have a delicious citrusy flavor when crushed. They add an exotic, spicy, and nutty warmth reminiscent of the faraway spices used in the original rhubarb tea.
Though primarily and commonly associated with Madagascar, the vanilla bean plant is actually native to North America! Vanilla beans are the fruit of the orchid genus Vanilla, which is native to Mexico and the southwest United States. We’ve used vanilla in RHUBY both for its unique flavor and aroma.
Pure cane sugar
RHUBARB Tea is distilled from a pure organic cane sugar base. Not excessively sweet, the cane sugar allows for great clarity in the finished spirit and accommodates RHUBARB Tea’s tangy, slightly spicy flavors and it’s clean finish.