If you grew up in rural Pennsylvania, chances are you’ve consumed your share of rhubarb. Pies, teas, jams…for a few months a year, it seems like it’s everywhere and in everything. The roots of the Keystone State’s rhubarbiness go all the way back to our favorite insanely industrious and pioneering founding father, Ben Franklin.
Aside from leading a revolution and discovering electricity, Franklin was an avid agriculturalist and best friend of botanist John Bartram. In fact, Franklin brought the first rhubarb seeds from Europe to America as a gift for Mr. Bartram in 1771. (Bartram’s Garden in Philadelphia is America’s oldest botanical garden. If you haven’t visited, you really should.) Point in fact, rhubarb originally came from China, where it was used as an herbal tonic. In the late 18th century, cane sugar became more affordable, which changed the way rhubarb was enjoyed.
Upon discovering the capacity of sugar to release the wonders of the plant’s intrinsic flavor, rhubarb migrated from a fold tonic to a tasty treat. Legend has it, Bartram was so enthused with rhubarb, he concocted a lovely garden tea showcasing his new botanical prize. They were mulling over this story when they came up with the idea of creating their own Art in the Age garden spirit in Mr. Bartram’s honor.
They are proud to offer you RHUBARB Tea! RHUBARB Tea features a botanical bounty of beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, Batram’s prize rhubarb. All organically certified and delicious. A confident 80 proof spirit that’s tangy but not too tangy–sweet, but not too sweet. Crisp and refreshing, but with a hint of spice.