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Rare

100% organic danish Grain Bespoke Cask Treatments Cask collaborations 700 Ml bottle

Innovation realized—unique grains, bespoke casks, and distinct collaborations.

Appearance

Rich amber with a deep, golden hue, reflecting the intensity of the ancient grain Emmer.

The Aroma/Nose

Warm and inviting, with notes of honey and oak tannins balanced by subtle hints of warm spices.

The Palate

Complex and intense, showcasing the depth of organic malted Emmer. Layers of honey, warm spices, and oak create a rich and full-bodied experience.

The Finish

Lingering and robust, with the gentle bitterness of oak tannins balanced by the sweetness of honey and a touch of spice.

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Use Rare in these delicious cocktails

Short & Boozy, Classic

A Rob Roy is a classic cocktail that is similar to a Manhattan, made with Scotch whisky, sweet vermouth, and a dash of Angostura bitters. To make a Rob Roy, combine two parts Scotch whisky and one part sweet vermouth in a mixing glass filled with ice. Add a dash of bitters and stir until chilled, then strain into a chilled glass. Garnish with a cherry, and enjoy the rich, smoky flavor of the Scotch whisky, softened by the sweetness of the vermouth and subtle bitterness of the bitters. You'll need a mixing glass, ice, Scotch whisky, sweet vermouth, bitters, and a cherry.

The Whisky Sour harmoniously blends bold whisky, tangy lemon, and a hint of sweetness. To craft this timeless cocktail, gather whisky, fresh lemon juice, simple syrup, and optionally, an egg white for a velvety texture. Combine the ingredients in a shaker without ice, giving it a dry shake to froth the egg white. Add ice, shake until chilled, then strain into a rocks glass with ice. Garnish with a lemon wheel or maraschino cherry. Indulge in the comforting allure of the Whisky Sour—a captivating fusion of boldness and brightness that stands the test of time.

Classic, Dessert

Flips are an old group of cocktails dating back to the 16th century. Traditionally served warm and stirred with a red hot poker, they changed their aspect as ice entered bars in the late 1700s. Strong base spirit, fortified wine, perhaps some sugar, and a whole egg. Always (almost) garnished with nutmeg. The whisky flip is sweet yet strong and unforgiving. Tastes like dessert with a vengeance looks like eggnog, kicks like a band of horses.

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