In the 1700s, colonists were introduced to the Root Tea that Native Americans would drink as an herbal remedy. Brewed from sassafras, sarsaparilla, wintergreen birch bark, and other roots and herbs, Root Tea was used to cure a variety of ailments. As colonial settlers passed the recipe down from generation to generation, the drink grew in potency and complexity. However, by the middle of the 19th century, the Temperance movement began to take hold in the States and advocated for complete prohibition of alcohol. In 1851, Maine became the first state to pass prohibition legislation and by 1855, twelve other states had become “dry”.Around this time, a Philadelphia pharmacist named Charles Hires decided to make a nonalcoholic version of Root Tea. He found success when he removed the alcohol from his homemade brew and mixed it with soda water – creating Root Beer. Over time, the popularity of Root Beer skyrocketed and the memory of the original Root Tea faded into history. However it has been revived by Art In The Age, and they have worked diligently to reproduce colonial Root Tea as close to the original as possible.
Distilled from home-grown organic sugar cane, Root Organic Liqueur is infused with numerous herbs and spices including anise, allspice, cardamom, cinnamon, spearmint, lemon, smoked black tea, wintergreen, clove, orange, nutmeg, sugar cane and birch bark. Aromatically, one could possibly mistake it for root beer, but the palate is bold, complex and full bodied with strong notes of birch, peppery herbs, spices, citrus and vanilla bean. Its complex herbal profile makes it an interesting digestif, and also allows it to hold its own in cocktails.
Product of California
Alcohol by Volume: 40%