From Sri Lanka, a refined spicy black tea enriched with the elegant notes of whisky and the scented sweetness of cinnamon and wild flowers.
Whisky & Cinnamon is an intriguing tea with a complex and sophisticated aroma. The woody and liquor-like notes of whisky combine perfectly with the full-bodied flavor of black tea and with the slightly bitter fragrance of orange peel; cinnamon and safflower inebriate with their sweet and spicy aroma, marigold adds fresh and flowery nuances to the bouquet. A truly unique tea, that is better appreciated in the late afternoon or after dinner, sweetened with a spoonful of honey.
HOW WHISKY IS MADE
Whisky is a distillate of cereals (barley in most cases) that are macerated in water and left to germinate in contact with air, until obtaining so-called "green malt", which is subsequently dried with hot hair inside furnaces where germination is interrupted. The dried malt is then crumbled and infused in hot water, which transforms it in a must, that, after cooling, is fermented with yeast. The fermented must is then distilled inside big copper stills. Finally, whisky is left to age for years inside wooden barrels, usually oak. Differently than wine, once bottled the aging process of whisky stops.
WHISKY AND CINNAMON, INTENSE AND SOPHISTICATED FLAVORS, FOR TRUE CONNOISSEURS
Dose of tea
1 Tsp. for 6 oz Cup
195°F - 205°F
3 - 5 Minutes