Okay, I admit it, I (most) often choose drinks purely based on their nicely designed label but luckily with Escubac, my choice is completely warranted.
Escubac is a modern liqueur, which can be sipped like a nice whisky or mixed with tonic for a refreshing alternative to a G&T. Distilled using 14 aromatic botanicals, including caraway, cardamom, nutmeg and citrus. Sweetness is delivered from raisins, vanilla and a small amount of sugar and coloured naturally with saffron.
Escubac was developed by Sweetdram, headed up by creative drinkers Andrew MacLeod Smith and Daniel Fisher in their East London based workshop and then skillfully distilled in France at Distillerie Combier, on antique copper stills.
Andrew and Daniel set out with a strong concept; to make liqueurs that they wanted to drink. Progressive liqueurs that are free from artificial flavours or colours and contain less sugar. And with this as their focus have created a modern liqueur for the conscious drinkers of today, who demand quality, story and innovation over cost, convenience and an empty, manufactured narrative.
Going back to my original reason for discovering Ecubac, the label and styling is crisp and clean with the brown-glass bottle, designed by Felix de Pass, and warm-coloured graphic label and identity created by Andreas Neophytou and Sweetdram creative director Vangeli Moschopoulos. The feel is all very evocative of sipping cocktails on a summer's eve in Cuba. I'm in.
Prints L to R: Crocodile Print by Jack Fletcher, Flexible Liqueur by Serefine Frey available from Sweetdram Shop
In their downtime the guys at Sweetdram spend time in the workshop developing ridiculously good cocktails using Escubac as the base, of course. I'm also loving the super graphic illustrations that they have designed to sit along side the cocktail recipes (below)
Try this little dramboat;