Ode To Whiskey


Sale Price

To the fine art of crafting American whiskey, we raise this toast of Assam black tea aged in a wet Westward Whiskey barrel, with intoxicating hints of cacao, brandied cherries and ginger. Make it a double. Cheers.

Westward Whiskey barrel aged Assam black tea, malted barley, cacao nibs, coconut flakes and pink rose petals.

Tasting Notes:Cacao, brandied cherries and ginger 

For best flavor, use 2.6g (1 tsp) for 8 oz water. Bring spring or freshly drawn filtered water to a boil. Steep five minutes. 

Coconut Flakes

Philippine fruit

Coconut flakes are made from the dried, edible fruit of the coconut palm (Cocos nucifera), a tree of the palm family. Coconuts likely were first cultivated on islands in Southeast Asia and are one of the most important crops of the tropics. Coconut flesh is high in fat and can be dried or eaten fresh or processed into coconut milk or coconut oil. Dried coconut flakes provide a silky and decadent mouth feel when used as an ingredient in tea blends.

Pink Rose Petals

Indian Botanical

Pink rose petals are a favorite ingredient in our pantry. They provide sweetness and spice along with distinct floral qualities and are used to create complexity in a variety of our Signature Blends.


Indian Black Tea

Assam tea is the biggest, brightest, richest and most astringent tea made. It is the backbone to breakfast style teas of nearly all brand and quality although it is also used in many blends for body and top notes. Assam is less floral and has more bread or biscuit-like flavor than other origins, and is often described as malty or coppery.

Cacao Nibs

Dominican Botanical

Cacao nibs come from the Theobroma cacao tree and are one of the main raw ingredients used for making chocolate. Whole cacao beans are shelled, fermented and then broken down into chopped bits of cocoa seeds. These nibs then go through an additional roasting step, resulting in a more flavorful and less bitter tasting cacao nib.