Wine Enthusiast Review
This bartender favorite is a dead ringer for spiked root beer, with its deep brown hue and notes of sarsaparilla, allspice and birch bark. Sweet but not overwhelmingly so, this USDA and Oregon Tilth certified liqueur is made with North American herbs and cane sugar.
ROOT traces its heritage all the way back to the 1700s when colonists were first introduced to the Root Tea that Native Americans would drink as an herbal remedy. Brewed from sassafras, sarsaparilla, wintergreen birch bark, and other roots and herbs, Root Tea was used to cure a variety of ailments. As colonial settlers passed the recipe down form generation to generation, the drink grew in potency and complexity. This was especially true in the Pennsylvania hinterlands where the ingredients naturally grew in abundance. These homemade, extra-strong Root Teas were a favorite in colonial homes and public houses all over the northeastern colonies.
Here at Art In the Age we've worked diligently to reproduce colonial Root Tea in all of its genuine glory. Well, we'll be honest, you can't use sassafras root anymore since the FDA banned it in 1960, but we've gotten pretty close with our special essence of sassafras made from citrus, wintergreen, and spearmint. Our certified-organic ROOT is a truly contemplative quaff, rooted in history and our own cultural landscape. It's certainly like nothing we have ever tasted before. It is not Root Beer-flavored vodka or sickly sweet liqueur.
ROOT is very aromatic in the glass, with a delightfully rich bouquet of birch, smoke, baking spices, and vanilla. While incredibly unique in flavor, it is clean on the palate with strong notes of birch, peppery herbaceousness, spices, citrus and vanilla bean. ROOT finishes medium dry and exceptionally full-bodied, with aromatic properties of spices lingering long after the last precious sips.