From STEM to bottle
Through this campaign we aim to demonstrate the process of how we produce our rhubarb liqueur, where the ingredients come from, and who contributes to this process. Our process all started with a family recipe, where our mother grew her own rhubarb in the Dutch province Friesland. To this day we still use our mother’s recipe, however due to production capacity we now use rhubarb harvested in Limburg, in the south of the Netherlands.
Growing Rhubarb
Our cultivating process starts in spring by planting the rhubarb cuttings in the ground. Along with the new rhubarb cuttings, the clumps from the unharvested rhubarb from the year before start growing in congruence with the new. The mixture of new and older cuttings create enough energy for both to grow strongly.
At Reben we believe our products taste best when working with a natural approach, hence fertilisers and pesticides are only used before the rhubarb plants sprouts from the ground.
Growing Rhubarb
Our cultivating process starts in spring by planting the rhubarb cuttings in the ground. Along with the new rhubarb cuttings, the clumps from the unharvested rhubarb from the year before start growing in congruence with the new. The mixture of new and older cuttings create enough energy for both to grow strongly.
At Reben we believe our products taste best when working with a natural approach, hence fertilisers and pesticides are only used before the rhubarb plants sprouts from the ground.
Passion for rhubarb
Finally, the rhubarb is harvested by hand. Niek, the owner of the farm, was born and raised right next to the fields used for growing our rhubarb. Alongside his passion and love for the product, his experience makes the rhubarb perfect for our liqueur.
PASSION FOR RHUBARB
Once the rhubarb is ripe enough to be picked, it can be harvested once or twice a year. Our rhubarb is harvested by hand, by Niek, the owner of the farm. We enjoy working with Niek because of his passion and love for the product, a local farmer who was born and raised on the rhubarb farm. His passion, alongside with our mother’s recipe makes for the perfect combination to create our special rhubarb liqueur.
Natural product
We are very proud of the natural approach and raw ingredients we use in our product. The result is a truly special product, unique in its flavour that keeps surprising.
distillery
The just harvested and washed rhubarb is then brought to the distillery in Zaandam. Here, the rhubarb is checked for quality and put into large boilers. The recipe, that my mother came up with years ago, is set in place and carried out. By only making use of fresh ingredients, we are able to guarantee the quality of our liqueur.
The experienced master distiller Arthur makes sure the recipe is followed and he checks regularly on how the process is evolving.
Passion for distilling
The experienced master distiller Arthur makes sure the recipe is followed and he checks regularly on how the process is evolving.
With his background in science and experience with flavour factories, he is a true expert in the art of distilling. We were not able to revolve his disgust for the general rhubarb taste yet, but on his mimicry, we can tell if it tastes like rhubarb.
The experienced master distiller Arthur makes sure the recipe is followed and he checks regularly on how the process is evolving.
Passion for distilling
With his background in science and experience with flavour factories, he is a true expert in the art of distilling. We were not able to revolve his disgust for the general rhubarb taste yet, but on his mimicry, we can tell if it tastes like rhubarb.
Mom’s recipe
All the ingredients; rhubarb, alcohol and sugar are produced in the Netherlands. By solely using local ingredients we want to display the beautiful things Holland brings forth. We believe that the flavors of natural products contribute to the authentic taste of the liqueur. Therefore, we did not add any chemical flavorings or dyes to our production process. The taste and color of our rhubarb liqueur may vary each year. Every rhubarb harvest is unique, and so is each bottle; all bottles have a unique number to mark their extraordinary flavor.
Final product
After a few months, the rhubarb liqueur is done. The alcohol has fully taken on the rhubarb taste and colour. It is the perfect liqueur to serve before or after dinner with friends. Serve the liqueur at 0 to 4 degrees Celsius, for other ways to serve Reben; have a look at our recipes page. Don’t fancy dining at home? Our liqueur is available at several great restaurants and bars throughout the country!
