Escubac Sweetdram is a spirited revival of a defunct liqueur style from the 1700s, reimagined it for modern drinkers. The result is a drier, more relevant aperitif that can sipped like a nice whisky, mixed with tonic, or poured as a base in cocktails. The proprietary Escubac recipe took over 18 months to design and balance at the Sweetdram workshop in East London. From a 72 hour maceration of 14 botanicals, including caraway, cardamom, nutmeg and citrus, the resulting formula is slowly distilled on the antique stills at Distillerie Combier in France. The long arching lyne arms and balloon-shaped partial rectifiers create a refined aromatic spirit, which is the sweetened with raisins, vanilla and a small amount of sugar, and colour straw-yellow with saffron. Created as an accent for gin and tonics, use it in a number of other cocktails for amazing results.
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