The Viennese café society loves these charming fruit teas. We steep hibiscus flowers and apple chips with sunny blood orange peel. A bright, refreshing drink with no caffeine.
For those who enjoy a cup of black tea daily, try the refreshing Organic Black. Retaining black tea's stronger signature flavor, Organic Black is an energizing black tea softened by cane sugar and honey. This is the perfect blend, a transformation of the beloved black tea into a new, crisp and pure favorite.
Brewed with ginkgo biloba leaves, the poignant grassy aroma and taste of Harney & Sons Organic Green bottled ice tea is tailored to the green tea aficionado who has an acquired taste for ginkgo. Organic Green appeals to health-conscious individuals seeking a beverage both beneficial and refreshing.
Organic Hibiscus is a vibrant, ruby-red infusion crafted from organic hibiscus, rose hips, and orange peel. Naturally tart and refreshing, this botanical blend delivers layered fruit notes with a crisp finish. Lightly sweetened and naturally caffeine-free, this iced tea is a perfect pick for any time of the day.
12/375ml bottles; A delightfully fruity vinegar made with our Black Dragon kombucha. All the flavor of the kombucha with more tartness and oak character. Fermented and aged in locally crafted oak barrels. Rich and tart with notes of cacao. Delicious sipped straight as an aperitif/digestif, as a finishing vinegar and in tonic cocktails.
12/375ml bottles. Reminiscent of Chinese black vinegar and aged balsamic. Use as the base of a marinade, drizzle on fresh fruit & vegetables or make a dipping sauce for dumplings. Made in collaboration with Hudson Valley Brewery in Beacon NY. Three year barrel-aged Imperial Stout fermented into vinegar in our oak barrels for 6 months and further aged in bottle…
12/375ml bottles. Notes of umeboshi and subtle salinity. Delicious sipped straight as an aperitif/digestif, as a finishing vinegar and in tonic cocktails. Made in collaboration with Hudson Valley Brewery in Beacon NY. Valley Beer was blended and fermented into vinegar in our American oak barrels for 6 months and aged for 1 year. The unmistakable character of HVB’s house culture…
