Red
INTRODUCTION
Crafted on a base of black Shu Puerh tea from the Yunnan region in the Southwestern part of China. The tea itself has a natural earthy flavor that contributes to ARENSBAK Red’s deep and complex taste.
What makes ARENSBAK Red so unique
Shu Puerh tea from the Yunnan region
The tea itself has a natural earthy flavor that contributes to ARENSBAK Red’s deep and complex taste.
Double fermentation
It is made on a base of kombucha and in the second fermentation, chokeberries, black currant, sour cherries and mushrooms are added to create umami. And the infusion of juniper berries and licorice contributes to ARENSBAK Red’s deep mouthfeel.
Layered with oak
ARENSBAK Red is layered with oak to enhance its natural tannins and structure.
what to expect
Late summer berries, licorice and earthy notes. Dry with a deep, long aftertaste.
flawless pairing
Perfectly paired with rich creamy mushroom dishes and proteins such as steak.
be served like
Enjoyed chilled at 12-14° C.
Culinary craftsmanship
Check out what sommelier Emilie says about ARENSBAK Red →
mocktail
The Red Room
Ingredients
- 1 cl freshly squeezed lemonjuice
- 1 cl sugar syrup
- 3 cl cranberry juice
- 1.5 cl Franka Nordic Aperitif or Gnista Barelled Oak
- 5 cl ARENSBAK Red
- 3 blackcurrant leaves
What to do
Fill your mixing halfway with ice (for one mocktail). Add all ingredients.
Stir for 5 seconds (just enough to chill the drink without diluting it).
Pour into a martini/cocktail glass. Garnish with lemon zest or blackcurrant leaf.
recipe
Bresse Chicken with Juniper, Cherries, and Mushrooms
Go to the recipe →
