Escubac

A Modern Liqueur

For our first release, we took a defunct liqueur style from the 1700s and 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.

Escubac distillers weighing botanicals on a scale
A white gloved hand holding a bottle of Escubac

To produce it, we macerate 14 botanicals, including caraway, cardamom, nutmeg and citrus, for 72 hours, then slowly distill them on the antique stills at Distillerie Combier. The long arching lyne arms and balloon-shaped partial rectifiers create a refined aromatic spirit, which we sweeten with raisins, vanilla and a small amount of sugar, and colour straw-yellow with saffron.

Escubac distillery working on his macbook laptop

Combine with tonic and ice for an expressive, sessionable serve to suit all seasons. Garnish with lemon.

E&T – Escubac and Tonic Cocktail
E&T

ESCUBAC TONIC ICE LEMON