LAPSANG SOUCHONG + RYE
We steep in loose leaf Lapsang Souchong Tea in 2-year-old straight rye whisky for 30 minutes combining the sweet & spicy qualities of straight rye whisky with the delicate smoke of Lapsang Souchong Tea.

LEGEND OF THE WORLD’S FIRST BLACK TEA
At the end of the Ming Dynasty, beginning of the Qing Dynasty an imperial army was passing through the remote village of Tongmu in the Wuyi Mountains.  The villagers had never seen an army such as this before and flocked to the center to greet them and help them.  In all the commotion the villagers forgot about their tea leaves.  On the second day when the villagers checked on their tea remembering, they realized the leaves had completely oxidized.  They rushed to fire, roll and roast them using the pine fires.  After the roasting process the leaves turned black.  The villagers had worked so hard preparing this year’s harvest and did not want it to go to waste.  So, they took the tea to the Xingcan tea merchants asking them if they could sell the tea even though it looked ruined.  The following year, before the harvest, the merchants came back and said they had sold all the tea in half the time and twice the price of the traditional green tea.  And thus the first black tea was born.

Mischief Farm Blackberries
We start with a floral and bright gin base (Tod & Vixen’s Dry Gin 1651) and steep blackberries in the finished gin for 24 hours.  The resulting flavor is fresh and bright with a balanced sweetness and a gorgeous natural magenta color.

Red Rooibos Tea
Red Rooibos comes solely from South Africa. The tea has a warm earthy flavor that compliments the pine and citrus flavors in our gin.

Bitter Orange Peel
Bitter oranges, not to be confused with their cousin the Bergamot, are used in preserves and medicinally around the world. We use their peel to compliment the fresh citrus notes and add another dimension to our gin and your cocktails.

Juniper Berries
Juniper is the only essential botanical in all gin. The word gin is derived from the Dutch word for juniper, jenever. While found in most temperate climates, we found the best growing region to be Southern Europe, specifically Macedonia. Juniper gives our gin it’s signature fresh pine and resiny aromas.

Coriander Seed
Coriander is the ripe seed of the cilantro plant. Although coriander and cilantro come from the same plant, they do not share the same flavors. Coriander adds zesty citrus notes to our gin.

Angelica Root
Historically, angelica root was used as a medicinal plant. It is now also used to flavor liquors and food. Angelica has a distinct earthiness that pairs nicely with the juniper and coriander we use in our gin.

Fresh Orange Peel
Sweet, juicy and low in acid, navel oranges are the foundation of our gin’s citrus notes.

Makrut Lime Leaves
Makrut lime leaves are native to tropical Southeast Asia and are frequently used in dishes from the region to balance the flavor of other spices – especially coriander. We use makrut lime leaves for the same purpose.

Orris Root
Orris comes from the root of the iris plant. We use orris not so much for its aromatics as a binding agent to balance and combine the other flavors in our gin.