Sweetdram, the London-based duo of Daniel Fisher and Andrew McLeod Smith, met getting their Masters in Distillation from Edinburgh University. The two set out to create liqueurs relevant to modern drinkers and bartenders. Conceived as a project to rethink liqueurs in style and category, Sweetdram refuses to imitate other producers or fit traditional categoric expectations. After painstaking research is done in their London laboratory, the team operates using a nomadic model—working as a “pop up” in friendly and highly regarded distilleries, making use of alternative equipment and promoting their collaborative efforts.
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Produced in collaboration with Distillerie Combier in France.
14 botanicals, including caraway, clove, cardamom, nutmeg, citrus, and more, are macerated then slowly distilled to provide the base that will become Escubac. The spirit is lightly sweetened with raisins, vanilla and a small amount of sugar, and derives a faint, straw-yellow hue from a small quantity of saffron. Because Escubac lacks the quantity of sugar often associated with liqueurs and clocks in at a near full 34% ABV, Escubac can be consumed as a modifier or a base spirit, giving the home and professional bartender more control and mixing flexibility. Enjoy Escubac neat like a fine whisky, or mix it with tonic and a slice of lemon for a twist on a G&T.