For Ravendel, we work with two rhubarb varieties from our friends at organic farm ’t Neerhof in Dilbeek. The rhubarb macerated for seven months in a blend of one, two and three year old barrelaged lambics. Ravendel was then briefly infused with French lavender from the high altitude fields of Provence.
On the fresh and saline acidity of rhubarb, the soft floral notes of lavender dance. The interplay is light, aromatic and refined, with an elegant and fresh finish.
5.30% vol. alc.
