A year ago I made umeshu, a Japanese plum wine, made from local ume plums and rock sugar. Over the year, the slow extraction brings out the flavors of the green plums and matures to a beautiful balanced drink with lots of depth. I thought it would pair beautifully with nibs from PISA in Haiti, and together they sing with bright plum notes and finishes with more dried plum notes. This bar begs for your full attention so you can dance with the unraveling layers of the umeshu.
Pictured are the unripe ume plums that start the process and the beginning of the process.
ingredients: cocoa bean from PISA in Haiti*, cane sugar*, cocoa butter*, umeshu (vodka, local ume plums, rock sugar)
*organic
A year ago I made umeshu, a Japanese plum wine, made from local ume plums and rock sugar. Over the year, the slow extraction brings out the flavors of the green plums and matures to a beautiful balanced drink with lots of depth. I thought it would pair beautifully with nibs from PISA in Haiti, and together they sing with bright plum notes and finishes with more dried plum notes. This bar begs for your full attention so you can dance with the unraveling layers of the umeshu.
Pictured are the unripe ume plums that start the process and the beginning of the process.
ingredients: cocoa bean from PISA in Haiti*, cane sugar*, cocoa butter*, umeshu (vodka, local ume plums, rock sugar)
*organic
