More information about Rhubarb Spritz
"Do you want to ramble on and on? Look, the good is so close." Goethe wrote. Which can't be so wrong, we thought, and simply replaced the whole 'Italian thing' in the spritz with rhubarb from our home country. And lo and behold: at least as refreshing, wonderful(er) in taste and Mama Earth is happy too. :)
RhabarberSpritz is "handcrafted" in Hamburg. With mainly organic rhubarb nectar, organic elderflower syrup and the premium rye grain RYEKORN, which also comes from Hamburg, the new RhabarberSpritz from EAC EastAlsterCompany consists exclusively of high-quality ingredients. And, of course, there are no colorants, artificial or natural flavors or other additives.
In this respect: What are you waiting for, or why go any further? Add the Spritz, get some fabulous RhubarbSpritz!
| Contents: | 0,35 Liter |
| Beverage type: | Mixed drink containing alcohol |
| Color: | red |
| Optimal drinking temperature: | Ice-cooled |
| Place: | Hamburg |
| Manufacturer: | EAC EastAlsterCompany GmbH |
| Food companies: | EAC EastAlsterCompany GmbH, Heideweg 4, D-22085 Hamburg |
| Ingredients: | Organic rhubarb nectar, organic elderflower syrup, rye grain |
EAC EastAlsterCompany GmbH
Ryekorn: Korn, distilled since the 15th century, is one of the most traditional spirits in Germany. All facets of its eventful history - from the grain tax to a distilling ban to Korn as a component of the legendary "Herrengedeck" - are manifested in RYEKORN: Characteristic, unmistakable, tough, yet mild, not resentful, always believing in itself, authentic. A genuine and handmade rye grain from the oldest spirits factory in Hamburg, distilled from the whole grain, stored to perfection in old clay jugs. A delight neat as well as in one of our many drinks. Rye: Korn may not be flavored according to EU Regulation 110/2008. With Korn, you can be sure that you are consuming a product that is free of flavors and additives. And above all: with Korn - unlike gin, for example - it is the actual product that makes the difference, not its flavoring. This is what gives rye, as the base of...
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