History,
Smoked-black-tea-infused liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Produced from whole Lapsang Souchong leaves (Orange Pekoe-grade Golden Imperial tea) smoked with spruce; smoked jasmine flowers are added during the drying process for further complexity
The dried tea and flowers are hot-macerated in neutral sugar beet distillate for only a few minutes in a small, copper alembic still After filtering, crystalized sugar derived from sugar beets is slowly incorporated
This modern liqueur will add subtle smoke and delicate tannin to contemporary cocktails. To start, try in a Gin Old Fashioned or a spiked Arnold Palmer and let your imagination take the reins from there.
Smoked-black-tea-infused liqueur made in Nuits-Saint-Georges in Burgundy, France, by Joseph Cartron Produced from whole Lapsang Souchong leaves (Orange Pekoe-grade Golden Imperial tea) smoked with spruce; smoked jasmine flowers are added during the drying process for further complexity
The dried tea and flowers are hot-macerated in neutral sugar beet distillate for only a few minutes in a small, copper alembic still After filtering, crystalized sugar derived from sugar beets is slowly incorporated
This modern liqueur will add subtle smoke and delicate tannin to contemporary cocktails. To start, try in a Gin Old Fashioned or a spiked Arnold Palmer and let your imagination take the reins from there.
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