A fresh take on the forgotten French aperitif, Mistelle. Why it’s been pushed aside for more predictable aperitifs, we don’t know. But you can be damn sure (pardon our French) that many people will love this fancy rhubarby version. Our ‘petit homage’, as those folks in France might say. Mistelle is often made in Normandy using apples or grapes, but in a radical break from tradition, RHUBI is crafted in Victoria from fresh Aussie rhubarb, by pairing the fermented rhubarb juice with juniper spirit, gentian, grapefruit and mandarin skins.
