ART IN THE AGE OF MECHANICAL REPRODUCTION

Ingredients

Rhubarb
Rhubarb’s unique flavor is the botanical backbone of RHUBY, 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 RHUBY!

Beets
With their deep and hearty flavor, beets add a subtle richness, with just a touch of sweet.

Carrots
Crisp and fresh, carrots offer a bright, clean earthiness.

Lemon
We use American-grown, pesticide-free, certified organic lemons to give RHUBY a bright and fresh flavor reminiscent of a summer garden.

Petitgrain
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.

Cardamom
A member of the ginger family, cardamom’s strong, unique flavor is a welcome addition to RHUBY’s well-rounded spiciness.

Pink peppercorn
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 RHUBY a different kind of spicy heat..

Coriander
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.

Vanilla
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
RHUBY 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 RHUBY’s tangy, slightly spicy flavors and it’s clean finish.