NON3 Toasted Cinnamon & Yuzu

NON3 Toasted Cinnamon & YuzuNon Alcoholic Wine Alternative Tasting notes: Bright, tart and balanced; with a savory understone. PROCESS FRUIT: 48 hours of dehydrating oranges removes water molecules, which leaves the concentrated orange behind creating caramelized & candied orange flavor. A 5 hour infusion of pith adds a bitter component and orange skin adds a waxy mouthfeel that coats the palate. Yuzu is a Japanese citrus, used for its unique sharp and sour profile. TANNIN:

Non-Alcoholic Wine Alternative

Tasting notes: Bright, tart and balanced; with a savory understone.

PROCESS

• FRUIT: 48 hours of dehydrating oranges removes water molecules, which leaves the concentrated orange behind creating caramelized & candied orange flavor. A 5-hour infusion of pith adds a bitter component and orange skin adds a waxy mouthfeel that coats the palate. Yuzu is a Japanese citrus, used for its unique sharp and sour profile.
• TANNIN: Cinnamon provides a lingering spice and tannin along with the orange skins.
• SALINITY: Murray River salt provides salinity and creates a "moreish" sensation.
• ACIDITY: Verjus from Semillon grapes from the Barossa Valley, Australia. 
• BALANCE: Just like the kitchen, sugar is used to balance at the end depending on the natural sweetness of the raspberries.