$76.99 price per bottle Expert Advice
For our first release, we took a defunct liqueur style from the 1700s and reimagined it for modern drinkers. The result is a drier, more relevant aperitif that can sipped like a nice whisky, mixed with tonic or poured as a base in cocktails. The proprietary recipe took over 18 months to design and balance at the Sweetdram workshop in east London. To produce it, we macerate 14 botanicals, including caraway, cardamom, nutmeg and citrus, for 72 hours, then slowly distill them on the antique stills at Distillerie Combier. The long arching lyne arms and balloon-shaped partial rectifiers create a refined aromatic spirit, which we sweeten with raisins, vanilla and a small amount of sugar, and colour straw-yellow with saffron. Combine with tonic and ice for an expressive, sessionable serve to suit all seasons. Garnish with lemon. Producer All our products are designed at the Sweetdram workshop in east London using the same method: compile a library of individual botanical distillates on custom glassware, blend these together to determine a provisional formula, upscale that to our 110-litre copper test still as an aggregated single recipe then adjust and repeat until balanced. Although it might sound simple, the process usually takes around 12-18 months to complete, from initial concept to first production. As a team of compulsive technical distillers, we work very closely with our partners to make our spirits. Rather than contract-out production, we choose to manage and personally execute as much of the process as possible. For example, we travel to France for each batch of Escubac to operate the antique stills at Distillerie Combier ourselves. Taking this sort of responsibility means we can vouch for the liquid in the bottle.
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