Darjeeling-based fruity bubble drink.
Terroir, production method and maturation: The cold-extracted drink is mixed with Indian Darjeeling tea, mixed with rhubarb juice made from Sutton and Frambozen varieties, rose water and agave syrup. Carbon dioxide is added to the drink.
Use: Both as an aperitif and with Mediterranean-flavored fish and chicken dishes.
Description: The scent is strongly rhubarb and deep. The taste is overtly fruity and intensely acidic, and the aftertaste is slightly drying.