News and Press

Gastronomista.com Features RHUBY

07/26/2011
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Lady Rhuby

Ok, maybe at this point we must confess that we are easily excitable, especially when it comes to delicious libations.  That said, Art in the Age of Mechanical Reproduction has really been giving us a run for our money lately.

Root - the boozy redux of the Native American recipe of Root Tea.  She makes us weak in the knees, and we in turn wrote her a sweet sweet love letter, out of lollipops.  Yes, boozy, delicious lollipops. 

Snap - another temptress with a gingery bite that begs to be transformed into creamy, salty caramels.


And now, we have a new siren, Rhuby. Freshly released by the Art in the Age team, this Garden Spirit has wooed us at first sight.  Based on John Bartram's garden tea that he made in 1771, after receiving rhubarb seeds from Benjamin Franklin himself.  Made with beets, cardamom, lemon, carrots, pink peppercorn, coriander, vanilla, pure cane sugar, and of course, rhubarb.  You lady Rhuby, so fair, so tender with your promises of summery bliss, we cannot wait to taste you.

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Allison Lehman Blog Features RHUBY

07/25/2011
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Monday Link Love

   1. Keiko Lynn’s braided ‘do tutorial is wonderful. I can’t wait until my hair gets long enough to try this.
   2. Art in the Age just introduced RHUBY! I have loved trying ROOT and SNAP. This one may be my favorite.
   3. Head on over to xheight to read my article about being an artist and a designer.

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The Wall Street Journal Features Art in the Age's New Liquor: RHUBY

07/23/2011
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Sweet Stalk

Rhubarb has gone beyond its supporting role as strawberry's trusty sidekick. It's getting pickled, made into jam and, as of this month, distilled by the spirit sages behind Art in the Age. The elixir-lifestyle brand is based in Philadelphia, where the "pie plant" seeds were first imported from Europe by Benjamin Franklin (who passed them along to his botanist chum, John Bartram). An organic spirit, 80-proof Rhuby is inspired by a tisane brewed by the Pennsylvania Dutch. The updated blend includes beets, lemon, carrots, coriander, cardamom, petitgrain oil, vanilla, pink peppercorn and pure cane sugar. There's a hint of the garden in each tangy sip. Rhuby's cocktail possibilities are myriad (try it with grapefruit juice over ice), but there's real fun to be had on the culinary front. The Rev. Michael Alan - a baker who illustrated the apothecary-like bottle label - suggests steeping plums in the "sauce," then folding the fruit into whipped cream. Or combining Rhuby with apricot jam, lemon and fresh mint to glaze grilled chicken or pork. $30, hitimewine.net.

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Philadelphia City Paper Features RHUBY

07/23/2011
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Art in the Age launches rhubarb-based spirit

Art in the Age, which came out with ROOT in 2009 and the autumnally quirky SNAP around this time last year, dropped mention of its newest product today — RHUBY, a rhubarb-based spirit inspired by a tisane (an herbal infusion, basically a tea) made by John Bartram. Complementing the rhubarb base are vegetal elements like beets, carrots and lemons in addition to herbs/spices like coriander, cardamom, vanilla, pink peppercorns and pettigrain (bitter orange) oil. We hear it'll arrive on Philly state store shelves in the first week of August. Here's a video breaking down more on the spirit.

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The Wall Street Journal Online Features RHUBY

07/23/2011
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Rhuby
THE SPIRIT


Sweet Stalk

Rhubarb has gone beyond its supporting role as strawberry's trusty sidekick. It's getting pickled, made into jam and, as of this month, distilled by the spirit sages behind Art in the Age. The elixir-lifestyle brand is based in Philadelphia, where the "pie plant" seeds were first imported from Europe by Benjamin Franklin (who passed them along to his botanist chum, John Bartram). An organic spirit, 80-proof Rhuby is inspired by a tisane brewed by the Pennsylvania Dutch.The updated blend includes beets, lemon, carrots, coriander, cardamom, petitgrain oil, vanilla, pink peppercorn and pure cane sugar. There's a hint of the garden in each tangy sip. Rhuby's cocktail possibilities are myriad (try it with grapefruit juice over ice), but there's real fun to be had on the culinary front. The Rev. Michael Alan—a baker who illustrated the apothecary-like bottle label—suggests steeping plums in the "sauce," then folding the fruit into whipped cream. Or combining Rhuby with apricot jam, lemon and fresh mint to glaze grilled chicken or pork. $30, hitimewine.net

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DrinkoftheWeek.com Features Hendricks Gin

07/21/2011

Tales of the Cocktail: Day 1

This year's Tales of the Cocktail started off right! Yesterday was the first day, and we just had to share some highlights of our favorite experiences so far.

Before "Day 1" of Tales officially started, Grey Goose welcomed us to New Orleans with a party at Latrobe's in the heart of the French Quarter the evening before. Our favorite concoction of the night was a watermelon and basil cocktail (the only thing we liked better was the FRIED OYSTERS!).

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