Rhubarb Liqueur

Discover the Rhubarb Liqueur from Faude feine Brände

The Rhubarb Liqueur from Faude feine Brände is a liqueur you simply must try. A wonderful handcrafted liqueur from the distillery in Kaiserstuhl, it captivates with its fragrant, typically tart-sour rhubarb aroma. Master distiller Florian creates a fragrant, delicate composition in a glass from crisp, regionally grown rhubarb stalks. After all, it takes top-quality fruit to produce an aromatic liqueur. So Florian first juices fully ripe rhubarb, then adds alcohol to bring it to the desired drinking strength of 20% vol. and sweetens it with a little sugar. But only just enough so that the rhubarb liqueur primarily tastes fruity and has a good sweet-sour balance.

This is what Florian says about his Faude Rhubarb Liqueur: "Spring in a bottle. A sour-tart liqueur, obtained from the old rhubarb variety 'Holsteiner Blut' – unfiltered. It captivates with its rose-pink color, the pleasantly refreshing tingling on the tongue, and the typical rhubarb scent. Perfectly suited for fine aperitifs."

I drink liqueur, and that's a good thing – Florian explains it

For a long time, drinking liqueur was frowned upon; its coffee-and-cake image was too dusty. But Florian Faude's rhubarb liqueur clears up sticky-sweet memories and outdated clichés. His liqueurs provide taste surprises, because they are less sweet than expected and, above all, immensely fruity. After all, they are made from fresh fruit juice from farm-grown fruits, alcohol, and a little sugar.

Faude fills his liqueurs into 500ml liqueur bottles without added flavorings or colorings. That's why the initially light pink liqueur changes its color to brownish.

Faude – Rhubarb Liqueur from the Black Forest

Florian Faude founded his distillery in Bötzingen am Kaiserstuhl in 2006. This was due to chance, as the farm his parents bought for the family came with distilling rights. For his brandies of the highest artisanal quality, the trained winemaker sources regionally produced fruits and vegetables, as his home is one of the most fertile fruit, wine, & vegetable-growing regions. Optimal ripeness, shortest transport routes, and daily fresh processing are just some of the location-specific advantages of Faude feine Brände. What the brandy should later show in the glass, the fruit must already bring. From local fruits, he distills classics like cherry, which no distiller in the Black Forest can do without, mirabelle plums, and Williams Christ pear brandy. In addition, we owe this rhubarb liqueur to his joy of distilling liqueurs.