Product
Tincture kits
A jar of forest herbs that the buyer fills with vodka at home. It is not alcohol, so no licence is needed, and we can start selling this winter.
What it is
Why it works
- 01
What is inside
Juniper 10 g, bison grass 5 g, pine shoots, cranberries, linden blossom and an instruction card.
- 02
How the tincture tastes
Pine needles and citrus from the juniper, vanilla and hay from the bison grass, and the freshness of pine.
- Kit35–45 BYN
- First incomeDecember of year 1
How we make it
How we make it
The kit is put together from what we already gather in summer and autumn. The most important part of the work is the recipe: guests and bars choose it in blind tastings, and the same three recipes will later go into our gin.
Raw materials
In summer: bison grass, pine shoots and linden blossom. In September–November: juniper, only ripe blue berries. In autumn: cranberries.
Drying
We dry juniper at 30–35 °C and store it under vacuum so it does not lose its aroma.
Recipes
We try 20–30 variants: 100 ml of vodka with a measured amount of herbs, steeped for seven days in a jar.
Tasting
Guests and bars taste blind and fill in questionnaires. We keep the three best recipes.
How we serve it
How we serve it
The buyer takes the kit home, adds vodka, and a week later puts their own tincture on the table. The instructions are short, and after that there is room to play: soften it with syrup, serve it with salo (cured pork fat) or mix it with tonic.
- 01
The classic
Pour in 0.5 l of vodka, leave it in a dark place for seven days, then strain.
- 02
Softer
A spoonful of birch syrup or honey in the bottle if you want it sweeter.
- 03
At the table
Cold tincture with salo (cured pork fat), kumpyak (Belarusian dry-cured ham) and smoked cheese.