History,
Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Made with Moroccan hibiscus blended with Brazilian clove, Indonesian cassia and Nigerian ginger, this bright red liqueur from Brooklyn is a modern twist on a timeless classic.
Tasting Notes,
With prominent clove on the nose, the hibiscus offers flowery, fruit notes on the palate. The pleasant burn of cinnamon plays on the sides of the tongue and mouth.Ginger almost perfectly masks the heat of the alcohol, while the finish lingers with the woody spice of nutmeg.
Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa and hibiscus-based beverages became a Caribbean tradition. Made with Moroccan hibiscus blended with Brazilian clove, Indonesian cassia and Nigerian ginger, this bright red liqueur from Brooklyn is a modern twist on a timeless classic.
Tasting Notes,
With prominent clove on the nose, the hibiscus offers flowery, fruit notes on the palate. The pleasant burn of cinnamon plays on the sides of the tongue and mouth.Ginger almost perfectly masks the heat of the alcohol, while the finish lingers with the woody spice of nutmeg.
Overall Rating
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