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A FIVE HUNDRED YEAR JOURNEY with roots in the Caribbean, Sorel is a modern twist on a timeless classic. Born of the spice trade, versions of sorrel date back to the 1600s, when hibiscus flowers were first imported to the New World from West Africa. Valued for its medicinal properties, Jackie Summer’s grandparents carried this culinary tradition with them when they emigrated from the island of Barbados to Harlem NY in the 1920s. In 2012, following a life-threatening cancer scare, Jack left a 25-year career as a corporate executive to pursue the American dream of entrepreneurship. Looking to his grandparents for inspiration, he perfected the first-ever shelf-stable recipe of this 500-year-old beverage in his kitchen, launching the micro-distillery Jack From Brooklyn. At the time when Jack received his Distilled Spirits Permit (DSP), he was the only Black person with a license to make liquor in America, and the first to hold this license, post-prohibition.
With prominent clove on the nose, the hibiscus offers flowery, fruit notes on the palate. The pleasant burn of cinnamon plays on the sides of the tongue and mouth.Ginger almost perfectly masks the heat of the alcohol, while the finish lingers with the woody spice of nutmeg.
At room temperature Sorel is fruity and floral. Heated, the baking spices take prominence and it becomes nutty and piquant. A beverage for all seasons, enjoy it cold during spring and summer, and hot during autumn and winter.
Sorel pairs well with all spirits. Add some peppery notes to your negroni, floral notes to your margarita, spice to your Manhattan, and refreshing distinction to sparkling cocktails. In addition, Sorel pairs exceptionally well with all kinds of food.
WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to: www.P65Warnings.ca.gov/alcohol