From the Producer:
The Freimeisterkollektiv is a merger of individualists – a joining of independent distillers and leading bartenders. In order to take back the spirits market from global corporations, we propose a new way to taste and fresh, contemporary marketing channels.
Many small liquor producers source their ingredients from major manufacturers specializing in the distribution of fruit juice, nectar or concentrate. On top of that, ethanol of agricultural origin is frequently used as the alcoholic base for liqueur production. So the consumer might get the impression to have acquired a liqueur from a small, regional producer, but all ingredients come from industrial suppliers.
The Freimeisterkollektiv goes another way. We have asked Matthias Schulz, who leads a fruit press house and distillery in the fourth generation and the liqueur expert Gerald Schroff of the Preussische Spirituosen Manufactur in Berlin if they want to join and create a rhubarb liqueur only with homemade rhubarb juice and rhubarb brandy.
Fresh rhubarb juice “Holsteiner Blut”, rhubarb brandy, sugar
The rhubarb variety ‘Holsteiner Blut’ has blood-red colored stems. The stems, which are rather thin in comparison to other rhubarb varieties, show a pronounced ribbing on the back and have deep grooves on the inside. The flesh is green to pink, sometimes stained red in the lower stem.
The leaves have a dark gray-green color. The leaf blades are highly vesicular and have a conspicuous wavy edge.
‘Holsteiner Blut’ has a very good and rhubarb-typical taste with a pronounced acidity.