Harvested in the spring, Rhubarb evokes childhood memories possibly more than any vegetable. It's also a favorite of bakers and confectioners, who use sugar and strawberries to balance its intense tartness. For this liqueur, we create an infusion of both green and red rhubarb, to achieve a perfect balance between tart and sweet.Blend: RhubarbAlcohol percentage: 20Tasting NotesStewed rhubarb followed by red berry marmalade. Slightly vegetal on finish.