BRIGHT, TART & BALANCED WITH A SAVOURY UNDERTONE.

FRUIT: 48 HOURS OF DEHYDRATING ORANGES REMOVES WATER MOLECULES, WHICH LEAVES THE CONCENTRATED ORANGE BEHIND CREATING CARAMELISED & CANDIED ORANGE FLAVOUR. A 5-HOUR INFUSION OF PITH ADDS A BITTER COMPONENT AND ORANGE SKIN ADDS A WAXY MOUTHFEEL THAT COATS THE PALETTE. YUZU IS A JAPANESE CITRUS, USED FOR ITS UNIQUE SHARP AND SOUR PROFILE. 

TANNIN: CINNAMON PROVIDES A LINGERING SPICE AND TANNIN ALONG WITH THE ORANGE SKINS.

SALINITY: MURRAY RIVER SALT PROVIDES SALINITY AND CREATES A MOORISH SENSATION

ACID: VERJUS FROM SEMILLON GRAPES FROM THE  BAROSSA VALLEY, AUSTRALIA.

BALANCE: JUST LIKE THE KITCHEN, SUGAR IS USED TO BALANCE AT THE END DEPENDING ON THE NATURAL SWEETNESS OF THE ORANGES AND DEHYDRATION.