If you grew up in rural Pennsylvania, chances are you‚Äôve consumed your share of rhubarb. Pies, teas, jams‚Ä¶for a few months a year, it seems like it‚Äôs everywhere and in everything. The roots of the Keystone State‚Äôs rhubarbiness go all the way back to our favorite insanely industrious and pioneering founding father, Ben Franklin.
Aside from leading a revolution and discovering electricity, Franklin was an avid agriculturalist and best friend of botanist John Bartram. In fact, Franklin brought the first rhubarb seeds from Europe to America as a gift for Mr. Bartram in 1771. (Bartram‚Äôs Garden in Philadelphia is America‚Äôs oldest botanical garden. If you haven‚Äôt visited, you really should.) Point in fact, rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century, cane sugar became more affordable, which changed the way rhubarb was enjoyed.
Upon discovering the capacity of sugar to release the wonders of the plant‚Äôs intrinsic flavor, rhubarb migrated from a fold tonic to a tasty treat. Legend has it, Bartram was so enthused with rhubarb, he concocted a lovely garden tea showcasing his new botanical prize. We were mulling over this story when we came up with the idea of creating our own Art in the Age garden spirit in Mr. Bartram‚Äôs honor.
We are proud to offer you RHUBARB Tea! Art In The Age Rhubarb Tea Organic Liqueur features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, Bartram‚Äôs prize rhubarb. All organically certified and delicious. A confident 80 proof spirit that‚Äôs tangy but not too tangy‚Äìsweet, but not too sweet. Crisp and refreshing, but with a hint of spice. We guarantee there‚Äôs never been anything else like it‚Ä¶at least not since 1771. (Oh, and just to let you know, finding a source for organically certified rhubarb was quite a feat, so please savor every drop.)