The Plum, I Suppose
Neat or over ice with citrus soda.
The marzipan aroma of frangipane tarts in Grandma's kitchen from childhood. This spirit was in fact inspired by a dessert Lars once had; he still maintains that this is the best dessert of all time.
The Plum, I Suppose relies on the balance between two very different components. The kernel inside the plum stones is the foundation of this spirit, lending a marzipan, bitter almond flavor. Distilled marigold kombucha contributes floral and tannic notes somehow reminiscent of plum skins.
Our head of R&D Chris was doing a deep-dive into the idea of what we consider a tea (shaved woods, fresh fig leaves, dried fruits, etc.) things that were teas in the sense that they were dried “herbs”, but not necessarily a typical tea. That’s how we got to marigold: it has a tonic, floral note to it that adds both vibrance and aromatics to the final spirit.
The Plum, I Suppose is an instance where two very different ingredients combine to form a third completely different expression. The name is a reference to the Robert Frost poem, “The Rose Family.” One gets the sense of a delicate umeshu, a slight plum fruit flavor over an undercurrent of bottom notes that are ephemerally familiar. The top notes are what brought us to the name; there is no fruit in the spirit at all.
The kernel inside plum stones is the foundation of this spirit. Rather than tasting of stone fruit, the kernel lends a marzipan, bitter almond flavor. Distilled marigold kombucha brings another side of floral and tannic notes reminiscent of plum skins; the combination is sort of the suggestion of plum, hence the reference to the Robert Frost poem. Perception of sweetness with a refreshing finish. Keep refrigerated.