“Steiner had a big reaction against the oversimplified notion that plants only need nitrogen, water, and sun,” explains Daniel. “That aspect is super important.”
They take time with each blend, carefully contemplating the expression of the herbs each each step of the way as it evolves. The result is a harmonic richness and depth in the flavor profile of their three blends.
Their apertivo “Red” is a bittersweet infusion that includes orange, chamomile, and rose. The amaro “Marseilles” is a round and warm flavor, and although amaro means bitter, there’s more of a mellow sweetness that’s far from cloying. It contains notes of honey, eucalyptus, and cinnamon. And “Blue,” an American dry gin whose infusion includes juniper, grapefruit, and mint, is creamy and savory, and doesn’t have that burn that gin normally gives.
As I sipped each blend, it took a good 3 to 5 seconds to experience the wave of flavors. The effect is almost synesthetic — I could feel the rhythm as the flavor tones unfolded, and see the colors and shapes. Of course, it’s a very subjective experience, and their blends are rich enough to inspire the imagination.
They compare the effect of their completed blends to that of poetry. “The poet’s intention will be one thing, and the reader will take away something different. That’s where a lot of the beauty is in what we do.”
If you’re in New York City, you can try these exquisite blends for yourself at Forthave Spirit’s pop-up at The Alchemist’s Kitchen this Friday, April 21.