What would Scotch whisky be without the Glens? Or sour mash bourbon without Tennessee? Or Bordeaux without er, Bordeaux? The fact is, many drinks rely on their historic location to tell the story of the brand. But new liqueur Escubac is a drink of no fixed abode, and according to its makers, Sweetdram, that’s a good thing.
Founded by Andrew MacLeod Smith, Vangeli Moschopoulos and Daniel Fisher, Sweetdram decided to focus on recipe development rather than setting up a distillery. Of course, they needed somewhere to produce the stuff and after an 18-month search they partnered with French distillery Combier.
But they’re keeping things flexible. “We choose to be viral because it keeps us fluid and progressive, and enables us to focus on recipe design, which is what we do best. Being viral also means we get to collaborate with some really talented, innovative people all over the world.” The collective plans to open its own workshop in December so keep an eye out for more liqueurs promising a taste of nowhere in particular.
Via. LSN Global